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Dibbs Blood Orange Pale Ale 
All Grain Recipe
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| Brewer: Chris Dibble | |
| Batch Size: 5.50 gal | Style: American Pale Ale (10A) |
| Boil Size: 7.23 gal | Style Guide: BJCP 2008 |
| Color: 7.0 SRM | Equipment: Dibbs Brew Pot (10 gal) and 10 Gallon Rubbermaid Cooler |
| Bitterness: 42.0 IBUs | Boil Time: 60 min |
| Est OG: 1.059 (14.5° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.014 SG (3.6° P) | Fermentation: Ale, Two Stage |
| ABV: 5.9% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 6 lbs 6.08 oz | Pale Malt (2 Row) US (2.0 SRM) | Grain | 1 |
| 2 lbs 10.08 oz | Maris Otter (Crisp) (4.0 SRM) | Grain | 2 |
| 2 lbs 4.00 oz | Munich II (Weyermann) (8.5 SRM) | Grain | 3 |
| 0.75 oz | Cascade [5.5%] - First Wort | Hops | 4 |
| 0.75 oz | Hallertauer [4.8%] - First Wort | Hops | 5 |
| 0.50 oz | Hallertauer [4.8%] - Boil 60 min | Hops | 6 |
| 0.50 oz | Cascade [5.5%] - Boil 10 min | Hops | 7 |
| 1.00 oz | Citra [12.0%] - Steep 0 min | Hops | 8 |
| 1 lbs | Candi Syrup, Blood Orange [Primary] (12.0 SRM) | Extract | 9 |
| 2.0 pkgs | Safale American (DCL/Fermentis #US-05) | Yeast | 10 |
| 1.00 oz | Citra [12.0%] - Dry Hop 5 days | Hops | 11 |