DoorCounty NEIPA

Brewer: Paul Lebel
Batch Size: 7.00 gal	Style: American Pale Ale ( 7.1)
Boil Size: 10.08 gal	Style Guide: AABC 2010
Color: 3.8 SRM	Equipment: The Back Yard Brewery (7.00 gal)
Bitterness: 53.0 IBUs	Boil Time: 60 min
Est OG: 1.059 (14.5° P)	Mash Profile: RIMS-HERMS Single Infusion, Full Body
Est FG: 1.011 SG (2.7° P)	Fermentation: Ale, Single Stage
ABV: 6.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
12.10 gal	PWD	Water	1
8.04 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
4.90 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
2.00 g	Calcium Chloride (Mash 60 min)	Misc	4
1.70 g	Chalk (Mash 60 min)	Misc	5
1.61 g	Baking Soda (Mash 60 min)	Misc	6
13 lbs 1.79 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	7
1 lbs 3.87 oz	Oats, Flaked (Briess) (1.4 SRM)	Grain	8
1 lbs 3.87 oz	Wheat - White Malt (Briess) (2.3 SRM)	Grain	9
8.60 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	10
5.24 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	11
2.13 g	Calcium Chloride (Sparge 60 min)	Misc	12
1.82 g	Chalk (Sparge 60 min)	Misc	13
1.72 g	Baking Soda (Sparge 60 min)	Misc	14
0.58 oz	Columbus (Tomahawk) [14.0%] - First Wort	Hops	15
1.27 oz	Amarillo [9.2%] - Boil 5 min	Hops	16
1.27 oz	Centennial [10.0%] - Boil 5 min	Hops	17
1.27 oz	Amarillo [9.2%] - Steep 10 min	Hops	18
1.27 oz	Centennial [10.0%] - Steep 10 min	Hops	19
1.0 pkgs	Vermont Ale (Yeast Bay #-)	Yeast	20
2.50 oz	Amarillo [9.2%] - Dry Hop 6 days	Hops	21
2.50 oz	Centennial [10.0%] - Dry Hop 6 days	Hops	22
1.00 oz	Columbus (Tomahawk) [14.0%] - Dry Hop 6 days	Hops	23

Add 6.0 of dry hops 3/1/19 4:00 PM 3/4 4:00 1.020 PH 4.51 Keg on 3/5 FG 1.012

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