Diamond Blood Orange American Pale Ale

Brewer: Diamond V
Batch Size: 5.00 gal	Style: American Pale Ale (10A)
Boil Size: 6.73 gal	Style Guide: BJCP 2008
Color: 13.1 SRM	Equipment: 01-Mike's Equipment
Bitterness: 37.5 IBUs	Boil Time: 60 min
Est OG: 1.054 (13.3° P)	Mash Profile: 0S3-Single Infusion, Medium Body, No Mash Out (152F)
Est FG: 1.011 SG (2.9° P)	Fermentation: Ale, Two Stage
ABV: 5.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.43 gal	01- Marsh Elder Ct.	Water	1
5.88 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
1.22 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
0.60 g	Chalk (Mash 60 min)	Misc	4
0.15 g	Calcium Chloride (Mash 60 min)	Misc	5
9 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	6
1 lbs	Honey Malt (25.0 SRM)	Grain	7
8.00 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	8
7.79 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	9
1.62 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	10
0.80 g	Chalk (Sparge 60 min)	Misc	11
0.20 g	Calcium Chloride (Sparge 60 min)	Misc	12
0.50 oz	Citra [12.0%] - Boil 60 min	Hops	13
0.50 oz	Cascade [5.5%] - Boil 15 min	Hops	14
0.50 oz	Citra [12.0%] - Boil 15 min	Hops	15
0.50 oz	Cascade [5.5%] - Boil 0 min	Hops	16
0.50 oz	Citra [12.0%] - Boil 0 min	Hops	17
1.0 pkgs	California Ale (White Labs #WLP001)	Yeast	18
1.08 gal	Blood Orange Puree - Vintner's [Secondary] (9.0 SRM)	Juice	19
1.00 oz	Cascade [5.5%] - Dry Hop 7 days	Hops	20
0.50 oz	Citra [12.0%] - Dry Hop 7 days	Hops	21
1.00 oz	Citra [12.0%] - Dry Hop 5 days	Hops	22

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