Hoppy McHopface 10G

Brewer: Chad
Batch Size: 11.00 gal	Style: New England IPA (21B)
Boil Size: 13.46 gal	Style Guide: BJCP 2015
Color: 5.0 SRM	Equipment: Chad's Custom 15 G E-HERMS - 10G
Bitterness: 50.1 IBUs	Boil Time: 60 min
Est OG: 1.056 (13.7° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.020 SG (5.0° P)	Fermentation: Ale, Two Stage
ABV: 4.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
16.36 gal	RO Water	Water	1
5.00 ml	Lactic Acid (Mash 60 min)	Misc	2
0.90 g	Gypsum (Calcium Sulfate) (Mash 90 min)	Misc	3
1.60 g	Salt (Mash 90 min)	Misc	4
7.40 g	Epsom Salt (MgSO4) (Mash 90 min)	Misc	5
12.00 g	Calcium Chloride (Mash 90 min)	Misc	6
5 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	7
5 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	8
3 lbs	Cara-Pils/Dextrine (2.0 SRM)	Grain	9
3 lbs	Oats, Flaked (1.0 SRM)	Grain	10
3 lbs	White Wheat Malt (2.4 SRM)	Grain	11
1 lbs	Honey Malt (25.0 SRM)	Grain	12
2.00 oz	Amarillo [9.2%] - First Wort	Hops	13
0.71 g	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	14
1.27 g	Salt (Boil 60 min)	Misc	15
6.07 g	Epsom Salt (MgSO4) (Boil 60 min)	Misc	16
9.84 g	Calcium Chloride (Boil 60 min)	Misc	17
4.00 oz	Amarillo [9.2%] - Boil 5 min	Hops	18
1.00 items	Whirlfloc Tablet (Boil 5 min)	Misc	19
2.00 oz	Citra [12.0%] - Steep 30 min	Hops	20
2.00 oz	Mosaic (HBC 369) [12.2%] - Steep 30 min	Hops	21
1.0 pkgs	London Ale III (Wyeast Labs #1318)	Yeast	22
2.00 oz	Citra [12.0%] - Dry Hop 7 days	Hops	23
2.00 oz	Mosaic (HBC 369) [12.2%] - Dry Hop 7 days	Hops	24
2.00 oz	Citra [12.0%] - Dry Hop 3 days	Hops	25
2.00 oz	Mosaic (HBC 369) [12.2%] - Dry Hop 3 days	Hops	26

Dry hop #1 added 24 hours after pitching yeast at high krausen. Dry hop #2 added to bright tank for 3 days.

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