10 Ton Hazy 2

Brewer: Todd
Batch Size: 5.50 gal	Style: White IPA (21B)
Boil Size: 7.07 gal	Style Guide: BJCP 2015
Color: 4.5 SRM	Equipment: Todd Anvil Foundry
Bitterness: 31.6 IBUs	Boil Time: 60 min
Est OG: 1.070 (17.0° P)	Mash Profile: Single Infusion, Full Body
Est FG: 1.011 SG (2.8° P)	Fermentation: Ale, Two Stage
ABV: 7.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
2.50 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
1.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	2
1.00 g	Salt (Mash 60 min)	Misc	3
12 lbs 10.00 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	4
1 lbs 3.00 oz	Oats, Flaked (1.0 SRM)	Grain	5
1 lbs 3.00 oz	White Wheat Malt (2.4 SRM)	Grain	6
8.00 g	Calcium Chloride (Sparge 60 min)	Misc	7
1.00 oz	Citra [12.9%] - Steep 60 min	Hops	8
1.00 oz	HBC 366 (Experimental) [13.9%] - Steep 60 min	Hops	9
1.00 oz	HBC 366 (Experimental) [13.9%] - Steep 60 min	Hops	10
1.00 oz	El Dorado [11.7%] - Steep 20 min	Hops	11
1.0 pkgs	Tropical IPA (Omega #OYL-200)	Yeast	12
1.00 oz	Citra [12.9%] - Dry Hop 3 days	Hops	13
1.00 oz	El Dorado [11.7%] - Dry Hop 0 days	Hops	14
1.00 oz	HBC 366 (Experimental) [13.9%] - Dry Hop 0 days	Hops	15
1.00 oz	Citra [12.9%] - Dry Hop 0 days	Hops	16
1.00 oz	El Dorado [11.7%] - Dry Hop 0 days	Hops	17
1.00 oz	HBC 366 (Experimental) [13.9%] - Dry Hop 0 days	Hops	18

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