Mickey J - Rosy Cheeks - Recipe

Mickey J - Rosy Cheeks

Brewer: Mickey J
Batch Size: 5.50 gal	Style: New England IPA (21B)
Boil Size: 6.79 gal	Style Guide: BJCP 2015
Color: 3.9 SRM	Equipment: Brewer's Edge
Bitterness: 58.1 IBUs	Boil Time: 60 min
Est OG: 1.060 (14.7° P)	Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.015 SG (3.8° P)	Fermentation: Ale, Two Stage
ABV: 5.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.54 gal	R.O. Water - Home made	Water	1
2.76 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
2.52 g	Calcium Chloride (Mash 60 min)	Misc	3
2.32 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
0.62 g	Salt (Mash 60 min)	Misc	5
8 lbs 9.32 oz	Calypso Malt (1.7 SRM)	Grain	6
2 lbs 7.23 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	7
1 lbs 3.62 oz	Naked Golden Oats (3.5 SRM)	Grain	8
2.54 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	9
2.32 g	Calcium Chloride (Sparge 60 min)	Misc	10
2.13 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	11
0.28 g	Salt (Sparge 60 min)	Misc	12
1.19 ml	HopShot [65.0%] (ISO Extract) - Boil 60 min	Hops	13
1.75 oz	Dragonfruit Chips (Boil 10 min)	Misc	14
1.00 oz	Idaho #7 [13.0%] - Boil 7 min	Hops	15
1.00 oz	Lemondrop [6.0%] - Boil 7 min	Hops	16
0.50 oz	Galaxy [15.1%] - Boil 7 min	Hops	17
4.00 oz	Hibiscus Flower (Boil 5 min)	Misc	18
2.0 pkgs	SafAle English Ale (DCL/Fermentis #S-04)	Yeast	19
2.00 oz	Sabro [15.0%] - Dry Hop 4 days	Hops	20

Dry hop after 2 full days of fermentation.