RR Spring PA 2013 #20

Brewer: RR
Batch Size: 13.21 gal	Style: American Pale Ale (10A)
Boil Size: 14.69 gal	Style Guide: BJCP 2008
Color: 12.1 SRM	Equipment: RR Brewhouse
Bitterness: 44.0 IBUs	Boil Time: 60 min
Est OG: 1.057 (13.9° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.012 SG (3.1° P)	Fermentation: Ale, Two Stage
ABV: 5.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
18.00 g	Gypsum (Calcium Sulfate) (Mash 30 min)	Misc	1
13 lbs 3.64 oz	Pale Malt (2 Row) Bel (2.5 SRM)	Grain	2
6 lbs 9.82 oz	Vienna Malt (4.1 SRM)	Grain	3
4 lbs 6.55 oz	Munich Malt (12.7 SRM)	Grain	4
2 lbs 3.27 oz	Caramel Malt - (15.2 SRM)	Grain	5
2 lbs 3.27 oz	Crystal Malt (60.9 SRM)	Grain	6
2.19 oz	Cascade [7.0%] - Boil 60 min	Hops	7
1.76 oz	Cascade [7.0%] - Boil 30 min	Hops	8
2.19 oz	Cascade [7.0%] - Boil 10 min	Hops	9
0.50 items	Whirlfloc Tablet (Boil 5 min)	Misc	10
1.06 oz	Cascade [7.0%] - Boil 5 min	Hops	11
1.06 oz	Cascade [7.0%] - Boil 0 min	Hops	12
3.0 pkgs	California Ale (White Labs #WLP001)	Yeast	13
2.82 oz	Cascade [7.0%] - Dry Hop 7 days	Hops	14

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