Raulett #4

Brewer: Ragnar
Batch Size: 11.62 gal	Style: American Amber Ale ( 6B)
Boil Size: 12.45 gal	Style Guide: BJCP 1999
Color: 12.2 SRM	Equipment: _Furunesgårdens topup
Bitterness: 33.6 IBUs	Boil Time: 75 min
Est OG: 1.050 (12.4° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.012 SG (3.1° P)	Fermentation: Ale, Two Stage
ABV: 5.0%	Taste Rating: 45.0

Ingredients
Amount	Name	Type	#
8.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
3.00 g	Chalk (Mash 60 min)	Misc	2
8 lbs 4.28 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	3
8 lbs 4.28 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	4
8.82 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	5
6.56 oz	Special B Malt (180.0 SRM)	Grain	6
3.70 oz	Chocolate Malt (450.0 SRM)	Grain	7
2.82 oz	Biscuit Malt (23.0 SRM)	Grain	8
0.71 oz	Simcoe [13.0%] - First Wort	Hops	9
0.53 oz	Perle [8.0%] - Boil 60 min	Hops	10
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	11
4.00 g	Yeast Nutrient (Boil 15 min)	Misc	12
12.00 g	Gypsum (Calcium Sulfate) (Boil 15 min)	Misc	13
1.06 oz	Chinook [13.0%] - Boil 11 min	Hops	14
0.88 oz	Nelson Sauvin [12.0%] - Boil 5 min	Hops	15
1.41 oz	Simcoe [13.0%] - Boil 3 min	Hops	16
0.88 oz	Nelson Sauvin [12.0%] - Steep 15 min	Hops	17
1.0 pkgs	American Ale II (Wyeast Labs #1272)	Yeast	18
1.76 oz	Nelson Sauvin [12.0%] - Dry Hop 4 days	Hops	19

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