Horned Grox 2.0

Brewer: DaiTengu
Batch Size: 5.50 gal	Style: Cream Ale ( 1C)
Boil Size: 6.85 gal	Style Guide: BJCP 2015
Color: 5.3 SRM	Equipment: Grainfather Modified
Bitterness: 17.5 IBUs	Boil Time: 90 min
Est OG: 1.058 (14.3° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.013 SG (3.4° P)	Fermentation: Koelsch (Kolsch), Two Stage
ABV: 5.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.98 gal	Appleton, WI	Water	1
2.05 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	2
0.99 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
0.84 g	Calcium Chloride (Mash 60 min)	Misc	4
5 lbs 8.00 oz	Briess 2-Row (1.7 SRM)	Grain	5
2 lbs 4.00 oz	Briess Pilsen Malt (0.9 SRM)	Grain	6
1 lbs 12.00 oz	Briess Yellow Corn Flakes (0.3 SRM)	Grain	7
12.00 oz	BEST Munich Malt 4.6-8L (8.0 SRM)	Grain	8
12.00 oz	Briess Caramel Malt 20L (26.3 SRM)	Grain	9
12.00 oz	Briess Flaked Barley (1.1 SRM)	Grain	10
1.57 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	11
0.76 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	12
0.64 g	Calcium Chloride (Sparge 60 min)	Misc	13
0.50 oz	Northern Brewer [8.5%] - Boil 60 min	Hops	14
0.50 oz	Saaz [3.8%] - Boil 30 min	Hops	15
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	16
1.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	17
1.0 pkgs	Kolsch Yeast (Wyeast Labs #2565)	Yeast	18

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