Old School IPA

Batch Size: 5.50 gal	Style: American IPA (21A)
Boil Size: 6.74 gal	Style Guide: BJCP 2015
Color: 5.4 SRM	Equipment: Matt's BIAB
Bitterness: 120.3 IBUs	Boil Time: 90 min
Est OG: 1.060 (14.8° P)	Mash Profile: BIAB, Medium Body
Est FG: 1.014 SG (3.6° P)	Fermentation: Ale, Single Stage
ABV: 6.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7.50 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
4.50 g	Calcium Chloride (Mash 60 min)	Misc	2
3.80 ml	Lactic Acid (Mash 60 min)	Misc	3
2.30 g	Baking Soda (Mash 60 min)	Misc	4
12 lbs	Pale Malt, 2-Row (Rahr) (1.8 SRM)	Grain	5
8.00 oz	Caramalt, Premium English (Simpsons) (30.5 SRM)	Grain	6
8.00 oz	Carapils (Briess) (1.5 SRM)	Grain	7
1.00 oz	Columbus (Tomahawk) [13.5%] - Boil 60 min	Hops	8
0.75 oz	Citra [13.6%] - Boil 45 min	Hops	9
1.00 oz	Simcoe [14.3%] - Boil 30 min	Hops	10
0.50 items	Whirlfloc Tablet (Boil 15 min)	Misc	11
1.00 tsp	Yeast Nutrient (Boil 15 min)	Misc	12
1.00 oz	Mosaic (HBC 369) [11.8%] - Steep 10 min	Hops	13
1.00 oz	Simcoe [14.3%] - Steep 10 min	Hops	14
0.25 oz	Citra [13.6%] - Steep 10 min	Hops	15
2.0 pkgs	Nottingham Yeast (Lallemand #-)	Yeast	16
1.00 oz	Cascade [5.7%] - Dry Hop 3 days	Hops	17
1.00 oz	Columbus (Tomahawk) [13.5%] - Dry Hop 3 days	Hops	18
1.00 oz	Mosaic (HBC 369) [11.8%] - Dry Hop 3 days	Hops	19

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