Still Mid Covid IPA

Brewer: Hex Brewer
Batch Size: 5.50 gal	Style: American IPA (21A)
Boil Size: 6.53 gal	Style Guide: BJCP 2015
Color: 4.1 SRM	Equipment: All Grain - Standard 5 Gal/19l Batch - Cooler
Bitterness: 30.2 IBUs	Boil Time: 2 min
Est OG: 1.069 (16.8° P)	Mash Profile: BIAB, Full Body
Est FG: 1.019 SG (4.8° P)	Fermentation: Ale, Two Stage
ABV: 6.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.25 gal	Reverse Osmosis	Water	1
10.00 g	Calcium Chloride (Mash 60 min)	Misc	2
5.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
1.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
9 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	5
4 lbs	Oats, Malted (1.0 SRM)	Grain	6
2 lbs	White Wheat Malt (2.4 SRM)	Grain	7
2.00 oz	Acid Malt (3.0 SRM)	Grain	8
1.00 oz	Simcoe [13.0%] - Boil 10 min	Hops	9
1.00 oz	Simcoe [13.0%] - Steep 30 min	Hops	10
2.00 oz	Amarillo [9.2%] - Steep 15 min	Hops	11
1.00 oz	Mosaic (HBC 369) [12.2%] - Steep 15 min	Hops	12
1.0 pkgs	Dry Hop (Imperial Yeast #A24)	Yeast	13
3.00 oz	Mosaic (HBC 369) [12.2%] - Dry Hop 3 days	Hops	14
1.50 oz	Amarillo [9.2%] - Dry Hop 3 days	Hops	15
1.50 oz	Simcoe [13.0%] - Dry Hop 3 days	Hops	16
0.25	Campden Tablets (Bottling 60 min)	Misc	17

After Diacetyl Rest at 68, drop to 50 degrees before adding dry hops and place under pressure.

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