Rye Wet Hop Pale Ale

Brewer: ECWP
Batch Size: 5.50 gal	Style: English IPA (12C)
Boil Size: 6.21 gal	Style Guide: BJCP 2015
Color: 6.1 SRM	Equipment: ECWP
Bitterness: 47.0 IBUs	Boil Time: 60 min
Est OG: 1.052 (12.9° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.015 SG (3.9° P)	Fermentation: Ale, Two Stage
ABV: 4.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.93 gal	Distilled Water	Water	1
4.62 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
1.76 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
0.70 g	Calcium Chloride (Mash 60 min)	Misc	4
0.43 g	Salt (Mash 60 min)	Misc	5
7 lbs 4.00 oz	Maris Otter (Crisp) (4.0 SRM)	Grain	6
3 lbs	Rye Malt (4.7 SRM)	Grain	7
8.00 oz	Carapils (Briess) (1.5 SRM)	Grain	8
8.00 oz	Munich (Dingemans) (5.5 SRM)	Grain	9
7.10 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	10
2.70 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	11
1.08 g	Calcium Chloride (Sparge 60 min)	Misc	12
0.66 g	Salt (Sparge 60 min)	Misc	13
0.50 oz	Warrior [15.0%] - Boil 60 min	Hops	14
0.50 items	Whirlfloc Tablet (Boil 15 min)	Misc	15
2.00 oz	Centennial [10.0%] - Steep 30 min	Hops	16
1.00 oz	Warrior [15.0%] - Steep 30 min	Hops	17
1.0 pkgs	London ESB English Style Ale Yeast (Lallemand #-)	Yeast	18

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