Mint chocolate chip ice cream ale 2

Brewer: Mac Springett
Batch Size: 5.50 gal	Style: Cream Ale ( 1C)
Boil Size: 7.90 gal	Style Guide: BJCP 2015
Color: 4.8 SRM	Equipment: 5.5 gal batch home depot cooler 60 min
Bitterness: 14.0 IBUs	Boil Time: 60 min
Est OG: 1.067 (16.3° P)	Mash Profile: Single Infusion, Medium Body
Est FG: 1.015 SG (3.9° P)	Fermentation: Ale, Two Stage
ABV: 6.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10.14 gal	Denver, Colorado	Water	1
1.00 tsp	Calcium Chloride (Mash 60 min)	Misc	2
0.50 tsp	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
12.00 oz	Rice Hulls (0.0 SRM)	Adjunct	4
10 lbs 12.00 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	5
2 lbs	Corn, Flaked (1.3 SRM)	Grain	6
1 lbs	Caramel/Crystal Malt - 10L (10.0 SRM)	Grain	7
0.55 tsp	Amylase Enzyme (Mash 60 min)	Misc	8
0.44 oz	Mosaic (HBC 369) [12.2%] - Boil 60 min	Hops	9
1.00 tsp	Irish Moss (Boil 15 min)	Misc	10
0.24 oz	Azacca [15.0%] - Boil 15 min	Hops	11
1.00 tbsp	Vanilla Extract (Boil 5 min)	Misc	12
4.00 oz	Milk Sugar (Lactose) [Boil for 5 min] [Boil] (0.0 SRM)	Sugar	13
1.00 oz	Perle [8.0%] - Boil 0 min	Hops	14
2.0 pkgs	Cream Ale Yeast Blend (White Labs #WLP080)	Yeast	15
1.12 oz	cocoa nibs [Secondary] (20.0 SRM)	Adjunct	16
385.00 ml	Vodka (Secondary 0 min)	Misc	17
0.28 cup	Fresh mint leaves (Secondary 0 min)	Misc	18
3.30 ml	Biofine Clear (Secondary 7 days)	Misc	19

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