23.11.19

Brewer: Geoff Allen
Batch Size: 6.34 gal	Style: American Amber Ale (6B)
Boil Size: 8.00 gal	Style Guide: BJCP 1999
Color: 5.2 SRM	Equipment: Robobrew 2018 - GASH
Bitterness: 22.7 IBUs	Boil Time: 60 min
Est OG: 1.056 (13.7° P)	Mash Profile: Robobrew Mash and Sparge Full Body
Est FG: 1.012 SG (3.2° P)	Fermentation: New Aging Profile
ABV: 5.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
4.76 gal	Newcastle NSW	Water	1
6 lbs 9.82 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	2
3 lbs 4.91 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	3
2 lbs 3.27 oz	BEST Wheat Malt (BESTMALZ) (2.4 SRM)	Grain	4
3.53 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	5
3.53 oz	Crystal, Light (Simpsons) (52.8 SRM)	Grain	6
3.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	7
2.00 g	Calcium Chloride (Mash 60 min)	Misc	8
2.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	9
2.80 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	10
1.80 g	Calcium Chloride (Sparge 60 min)	Misc	11
1.80 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	12
0.50	Whirlfloc Tablet (Boil 15 min)	Misc	13
0.53 oz	Citra [12.0%] - Boil 5 min	Hops	14
1.06 oz	Galaxy [14.0%] - Steep 20 min	Hops	15
1.06 oz	Vic Secret [15.5%] - Steep 20 min	Hops	16
1.0 pkgs	Voss Kveik (Omega #OYL-062)	Yeast	17
2.47 oz	Galaxy [14.0%] - Dry Hop 3 days	Hops	18
2.47 oz	Vic Secret [15.5%] - Dry Hop 3 days	Hops	19

Floral and fruity one of my favorites

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