Rye-valry Red IPA 2019

Brewer: Ninth Line Brewing/Dave King
Batch Size: 12.00 gal	Style: Rye IPA (21B)
Boil Size: 14.29 gal	Style Guide: BJCP 2015
Color: 9.8 SRM	Equipment: Ninth Line Brewhouse
Bitterness: 92.2 IBUs	Boil Time: 60 min
Est OG: 1.062 (15.2° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.013 SG (3.4° P)	Fermentation: Ale, Two Stage
ABV: 6.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
11.40 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
8.10 g	Calcium Chloride (Mash 60 min)	Misc	2
8.10 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
19 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	4
6 lbs	Rye Malt (4.7 SRM)	Grain	5
1 lbs	Acid Malt (3.0 SRM)	Grain	6
6.00 oz	Roasted Barley (300.0 SRM)	Grain	7
3.00 oz	Magnum [12.8%] - Boil 60 min	Hops	8
1.00 oz	Columbus/Tomahawk/Zeus (CTZ) [13.4%] - Boil 30 min	Hops	9
2.00 oz	Centennial [10.0%] - Boil 15 min	Hops	10
1.00 tsp	Yeast Nutrient (Boil 15 min)	Misc	11
2.00 tsp	Irish Moss (Boil 10 min)	Misc	12
2.00 oz	Columbus/Tomahawk/Zeus (CTZ) [13.4%] - Boil 0 min	Hops	13
3.0 pkgs	California Ale (White Labs #WLP001)	Yeast	14
2.00 oz	Centennial [10.0%] - Dry Hop 14 days	Hops	15
2.00 oz	Mosaic (HBC 369) [12.2%] - Dry Hop 14 days	Hops	16

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