Vanilla Ice Cream pale ale

Brewer: Felipe Knop
Batch Size: 6.08 gal	Style: American Pale Ale (18B)
Boil Size: 8.48 gal	Style Guide: BJCP 2015
Color: 3.0 SRM	Equipment: Equipo Lenhadores 20L
Bitterness: 38.2 IBUs	Boil Time: 60 min
Est OG: 1.085 (20.4° P)	Mash Profile: Single Infusion, Full Body
Est FG: 1.042 SG (10.5° P)	Fermentation: Ale, Single Stage
ABV: 5.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10.30 gal	Água Porto Alegre	Water	1
4.31 g	Baking Soda (Mash 60 min)	Misc	2
2.26 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
1.99 g	Salt (Mash 60 min)	Misc	4
1.36 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	5
1.13 g	Chalk (Mash 60 min)	Misc	6
5 lbs 4.66 oz	Oats, Flaked (1.0 SRM)	Grain	7
4 lbs 6.55 oz	(pt) CHÂTEAU PILSEN 6RW (1.8 SRM)	Grain	8
2 lbs 3.27 oz	(pt) CHÂTEAU WHEAT BLANC (TRIGO) (2.3 SRM)	Grain	9
0.00 oz	(pt) CHÂTEAU SPECIAL B® (152.4 SRM)	Grain	10
1.06 oz	Hallertau Magnum [14.0%] - First Wort	Hops	11
4 lbs 6.55 oz	Milk Sugar (Lactose) [Boil] (0.0 SRM)	Sugar	12
7.05 oz	Sugar, Table (Sucrose) [Boil] (1.0 SRM)	Sugar	13
2.78 g	Baking Soda (Boil 60 min)	Misc	14
1.46 g	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	15
1.28 g	Salt (Boil 60 min)	Misc	16
0.88 g	Epsom Salt (MgSO4) (Boil 60 min)	Misc	17
0.73 g	Chalk (Boil 60 min)	Misc	18
1.0 pkgs	Nottingham Yeast (Lallemand #-)	Yeast	19
40.00 ml	Vanilla Extract (Bottling 0 days)	Misc	20

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