Brut White IPA

Batch Size: 6.08 gal	Style: White IPA (21B)
Boil Size: 7.40 gal	Style Guide: BJCP 2015
Color: 4.8 SRM	Equipment: Grainfather
Bitterness: 41.7 IBUs	Boil Time: 60 min
Est OG: 1.061 (14.9° P)	Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.010 SG (2.6° P)	Fermentation: Ale, Single Stage
ABV: 6.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
2.09 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
1.65 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	2
1.35 g	Calcium Chloride (Mash 60 min)	Misc	3
0.21 g	Salt (Mash 60 min)	Misc	4
3.53 oz	Rice Hulls (0.0 SRM)	Adjunct	5
7 lbs 11.46 oz	Pale Malt (Weyermann) (3.3 SRM)	Grain	6
3 lbs 4.91 oz	Viking Wheat Malt (3.0 SRM)	Grain	7
7.05 oz	Carafoam (2.0 SRM)	Grain	8
1.00 ml	Amylase Enzyme (Mash 90 min)	Misc	9
1.95 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	10
1.54 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	11
1.26 g	Calcium Chloride (Sparge 60 min)	Misc	12
0.19 g	Salt (Sparge 60 min)	Misc	13
2.00 oz	Cascade (YCH Hops) [7.1%] - Boil 60 min	Hops	14
0.25 tsp	Irish Moss (Boil 10 min)	Misc	15
0.50 tsp	Yeast Nutrient (Boil 10 min)	Misc	16
2.00 oz	Crystal (Bastien) [2.3%] - Boil 5 min	Hops	17
1.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	18
1.00 ml	Amylase Enzyme (Primary 21 days)	Misc	19
2.00 oz	Crystal (Bastien) [2.3%] - Dry Hop 4 days	Hops	20

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