Brut IPA

Brewer: Chris Dibble
Batch Size: 5.50 gal	Style: American IPA (21A)
Boil Size: 7.64 gal	Style Guide: BJCP 2015
Color: 3.6 SRM	Equipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun
Bitterness: 7.5 IBUs	Boil Time: 60 min
Est OG: 1.059 (14.4° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.012 SG (3.1° P)	Fermentation: Ale, Two Stage
ABV: 6.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.80 gal	Clay County Water z	Water	1
1.51 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
1.44 g	Calcium Chloride (Mash 60 min)	Misc	3
0.44 g	Salt (Mash 60 min)	Misc	4
0.31 g	Baking Soda (Mash 60 min)	Misc	5
0.10 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	6
8 lbs 8.00 oz	Brewers Malt 2-Row (Briess) (1.8 SRM)	Grain	7
1 lbs 4.00 oz	Rahr Red Wheat Malt (3.2 SRM)	Grain	8
1 lbs 4.00 oz	Rice, Flaked (Briess) (1.0 SRM)	Grain	9
11.35 oz	Oats, Flaked (Briess) (1.4 SRM)	Grain	10
2.92 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	11
2.79 g	Calcium Chloride (Sparge 60 min)	Misc	12
0.84 g	Salt (Sparge 60 min)	Misc	13
0.60 g	Baking Soda (Sparge 60 min)	Misc	14
0.19 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	15
1.00	Whirlfloc Tablet (Boil 10 min)	Misc	16
6.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	17
0.58 oz	Galaxy [14.0%] - Steep 10 min	Hops	18
0.58 oz	Citra [14.2%] - Steep 5 min	Hops	19
0.54 oz	Galaxy [14.0%] - Steep 0 min	Hops	20
1.0 pkgs	German Ale (Wyeast Labs #1007)	Yeast	21
1.0 pkgs	German Ale/Kolsch (White Labs #WLP029)	Yeast	22
1.38 oz	Azacca [15.0%] - Dry Hop 3 days	Hops	23
1.20 oz	Azacca [15.0%] - Dry Hop 3 days	Hops	24
1.20 oz	Hallertau Blanc [10.5%] - Dry Hop 3 days	Hops	25
1.20 oz	Hallertau Blanc [10.5%] - Dry Hop 3 days	Hops	26

From Beer and Brewing Magazine Aug - Sep 2018 pag 68. Verboten Brewing and Barrel Project Somebody to Love IPA.

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