GBJ-Off Season RyePA-RECIPE

Brewer: Jim Kent
Batch Size: 5.50 gal	Style: Rye IPA (21B)
Boil Size: 7.71 gal	Style Guide: BJCP 2015
Color: 10.1 SRM	Equipment: Grumpy Butt Jim's 15 gal Pot/10 Gal Tun (23 Feb 13) (Std 1.2 gal/hr boil rate)
Bitterness: 75.4 IBUs	Boil Time: 75 min
Est OG: 1.057 (13.9° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.016 SG (4.2° P)	Fermentation: Ale, Two Stage
ABV: 5.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1.00 tsp	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
8.00 oz	Rice Hulls (0.0 SRM)	Adjunct	2
11 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	3
1 lbs	Rye Malt (4.7 SRM)	Grain	4
12.00 oz	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	5
2.08 oz	Chocolate Malt (350.0 SRM)	Grain	6
0.50 oz	Bravo [15.5%] - Boil 60 min	Hops	7
0.50 oz	Bravo [15.5%] - Boil 30 min	Hops	8
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	9
1.00 oz	Magnum [14.0%] - Boil 15 min	Hops	10
0.75 oz	Chinook [13.0%] - Boil 5 min	Hops	11
0.50 oz	Magnum [14.0%] - Boil 5 min	Hops	12
1.0 pkgs	Northwest Ale (Wyeast Labs #1332)	Yeast	13
1.00 oz	Chinook [13.0%] - Dry Hop 14 days	Hops	14
0.50 oz	Citra [12.0%] - Dry Hop 14 days	Hops	15
0.50 oz	Magnum [14.0%] - Dry Hop 14 days	Hops	16

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