Synesthesia Pale Ale - Spring 2018 Release - Recipe

Synesthesia Pale Ale - Spring 2018 Release

Brewer: Gilbert Guerrero (2018-04-09)
Batch Size: 10.00 gal	Style: American Pale Ale (18B)
Boil Size: 13.44 gal	Style Guide: BJCP 2015
Color: 6.1 SRM	Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 93.6 IBUs	Boil Time: 60 min
Est OG: 1.063 (15.5° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.011 SG (2.9° P)	Fermentation: Ale, Two Stage
ABV: 6.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
14.00 gal	Oakland, CA	Water	1
15 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	2
4 lbs	White Wheat Malt (2.4 SRM)	Grain	3
3 lbs	Munich Malt (9.0 SRM)	Grain	4
1 lbs 8.00 oz	Acid Malt (3.0 SRM)	Grain	5
12.00 oz	Caramel/Crystal Malt - 20L (20.0 SRM)	Grain	6
2.00 g	Calcium Chloride (Boil 60 min)	Misc	7
2.00 g	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	8
1.00 g	Epsom Salt (MgSO4) (Boil 60 min)	Misc	9
4.00 oz	Mosaic (HBC 369) (Leaf) [12.8%] - Boil 30 min	Hops	10
2.00 oz	Mandarina Bavaria [9.5%] - Boil 10 min	Hops	11
1.00 oz	Mosaic (HBC 369) (Leaf) [12.8%] - Boil 10 min	Hops	12
2.00 oz	Mandarina Bavaria [7.4%] - Steep 20 min	Hops	13
1.00 oz	Idaho #4 [13.0%] - Steep 20 min	Hops	14
2.0 pkgs	Nottingham Yeast (Lallemand #-)	Yeast	15
4.00 oz	Mosaic (HBC 369) (Leaf) [12.8%] - Dry Hop 7 days	Hops	16