Cham Rye IPA

Brewer: Magno and Eduardo
Batch Size: 6.08 gal	Style: Rye IPA (21B)
Boil Size: 7.40 gal	Style Guide: BJCP 2015
Color: 7.8 SRM	Equipment: Grainfather
Bitterness: 63.8 IBUs	Boil Time: 60 min
Est OG: 1.065 (15.9° P)	Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.015 SG (3.7° P)	Fermentation: Ale, Two Stage
ABV: 6.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.72 gal	Mt Eden	Water	1
7.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
6.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
4.00 g	Calcium Chloride (Mash 60 min)	Misc	4
11 lbs 0.37 oz	Gladfield American Ale Malt (2.5 SRM)	Grain	5
3 lbs 1.38 oz	Gladfield Malted Rye (3.0 SRM)	Grain	6
2.47 oz	Chocolate Rye (Weyermann) (245.0 SRM)	Grain	7
1.06 oz	Nugget [13.0%] - Boil 60 min	Hops	8
0.71 oz	Hallertau Blanc [10.5%] - Boil 30 min	Hops	9
1.06 oz	Wai-iti [3.0%] - Boil 15 min	Hops	10
0.71 oz	Kohatu [6.5%] - Boil 15 min	Hops	11
0.71 oz	Wai-iti [3.0%] - Steep 10 min	Hops	12
0.71 oz	Wakatu (Hallertau Aroma) [7.5%] - Steep 10 min	Hops	13
2.0 pkgs	New World Strong Ale (Mangrove Jack's #M42)	Yeast	14
3.53 oz	Wai-iti [3.0%] - Dry Hop 5 days	Hops	15
3.53 oz	Wakatu (Hallertau Aroma) [7.5%] - Dry Hop 5 days	Hops	16

Replaced Gladfield Ale for American Ale because they didn’t have ale in stock. Replaced Gypsum for Epson salt because they didn’t have gypsum either

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