Apricot IPA

Brewer: HBTV
Batch Size: 10.50 gal	Style: American IPA (21A)
Boil Size: 12.48 gal	Style Guide: BJCP 2015
Color: 6.4 SRM	Equipment: AD Equipment - 20gallon Spike - 10 gal Batch
Bitterness: 43.1 IBUs	Boil Time: 60 min
Est OG: 1.066 (16.2° P)	Mash Profile: Single Infusion, Medium Body
Est FG: 1.017 SG (4.2° P)	Fermentation: Apricot IPA
ABV: 6.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
16.34 gal	Cedarburg, WI. Water	Water	1
30.00 ml	Lactic Acid (Mash 60 min)	Misc	2
6.86 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
1.88 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
2 lbs	Rice Hulls (Briess) (0.0 SRM)	Adjunct	5
18 lbs	Brewers Malt 2-Row (Briess) (1.8 SRM)	Grain	6
2 lbs	Barley, Flaked (Briess) (1.7 SRM)	Grain	7
2 lbs	Honey Malt (Gambrinus) (25.0 SRM)	Grain	8
2 lbs	Wheat - Red Malt (Briess) (2.3 SRM)	Grain	9
2 lbs	Wheat - White Malt (Briess) (2.3 SRM)	Grain	10
5.95 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	11
1.63 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	12
0.75 oz	Mosaic [12.0%] - Boil 60 min	Hops	13
0.50 oz	Cryo - Citra [24.4%] - Boil 60 min	Hops	14
0.75 oz	Mosaic [10.6%] - Boil 15 min	Hops	15
0.25 oz	Cryo - Citra [24.4%] - Boil 15 min	Hops	16
0.50 oz	Mosaic [10.6%] - Steep 10 min	Hops	17
0.25 oz	Cryo - Citra [24.4%] - Steep 10 min	Hops	18
2.0 pkgs	London Ale III (Wyeast Labs #1318)	Yeast	19
6.00 lbs	Apricot Extract (Secondary 5 min)	Misc	20

BeerSmith™ Recipe Cloud