APA_conrAPA_45 lts vs2

Brewer: Peixe
Batch Size: 11.89 gal	Style: American Pale Ale (18B)
Boil Size: 13.68 gal	Style Guide: BJCP 2015
Color: 4.1 SRM	Equipment: Opera _ panelas inox 40 L
Bitterness: 25.9 IBUs	Boil Time: 60 min
Est OG: 1.044 (11.1° P)	Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.009 SG (2.3° P)	Fermentation: Ale, Two Stage
ABV: 4.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
11.89 gal	Los Angeles, CA (East)	Water	1
9 lbs 11.21 oz	Pale Ale (4.1 SRM)	Grain	2
9 lbs 11.21 oz	Pilsen (1.5 SRM)	Grain	3
1 lbs 12.22 oz	Oats, Flaked (1.0 SRM)	Grain	4
20.00 g	Calcium Chloride (Mash 60 min)	Misc	5
20.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	6
10.00 g	Salt (Mash 60 min)	Misc	7
5.00 ml	Lactic Acid_ÁCIDO LÁTICO (Mash 60 min)	Misc	8
1.06 oz	Mosaic (HBC 369) [12.2%] - Boil 60 min	Hops	9
0.49 oz	Mosaic (HBC 369) [12.2%] - Boil 15 min	Hops	10
2.00 g	Whirlfloc Tablet (Boil 15 min)	Misc	11
1.76 oz	Mosaic (HBC 369) [12.2%] - Boil 0 min	Hops	12
3.0 pkgs	US-05 (Fermentis #US-05)	Yeast	13
3.53 oz	Citra [12.0%] - Dry Hop 4 days	Hops	14
3.53 oz	Mosaic (HBC 369) [12.2%] - Dry Hop 0 days	Hops	15

DRY HOP NO 4° DIA DE FERMENTAÇÃO RETIRAR 0,8 KG AVEIA + 2 KG PILSEN + 10 LTS ÁGUA 52°C e mosturar 15 min antes da rampa de sacarificação

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