21 - APA 03 - Formula Jacu - Recipe

21 - APA 03 - Formula Jacu

Brewer: Rafael
Batch Size: 3.96 gal	Style: American Pale Ale (18B)
Boil Size: 4.94 gal	Style Guide: BJCP 2015
Color: 7.1 SRM	Equipment: BIAB Panela 24L (N33) - I
Bitterness: 46.3 IBUs	Boil Time: 60 min
Est OG: 1.058 (14.2° P)	Mash Profile: BIAB, 07 - APA 02
Est FG: 1.014 SG (3.5° P)	Fermentation: Fermentação Ale com DH no fim da Maturação
ABV: 5.8%	Taste Rating: 35.0

Ingredients
Amount	Name	Type	#
4.23 gal	CEDAE (Bitter 3,7)	Water	1
2.64 gal	CEDAE (Bitter 3,7)	Water	2
3.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
3.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
1.88 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	5
1.88 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	6
1.50 g	Calcium Chloride (Mash 60 min)	Misc	7
0.94 g	Calcium Chloride (Mash 60 min)	Misc	8
4 lbs 6.55 oz	(pt) CHÂTEAU PILSEN 2RS (1.5 SRM)	Grain	9
2 lbs 3.27 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	10
1 lbs 1.64 oz	(pt) CHÂTEAU BISCUIT® (25.4 SRM)	Grain	11
1 lbs 1.64 oz	Oats, Flaked (1.0 SRM)	Grain	12
0.28 oz	Equinox (HBC 366) [15.4%] - First Wort	Hops	13
0.35 oz	Equinox (HBC 366) [15.4%] - Boil 20 min	Hops	14
0.75	Whirlfloc Tablet (Boil 10 min)	Misc	15
0.35 oz	Equinox (HBC 366) [15.0%] - Boil 5 min	Hops	16
1.0 pkgs	American West Coast Ale (Lallemand/Danstar #BRY-97)	Yeast	17
1.76 oz	Equinox (HBC 366) [15.0%] - Dry Hop 5 days	Hops	18