Thom the Ripper

Batch Size: 10.00 gal	Style: American Pale Ale (18B)
Boil Size: 12.57 gal	Style Guide: BJCP 2015
Color: 10.3 SRM	Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 24.8 IBUs	Boil Time: 60 min
Est OG: 1.055 (13.5° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.015 SG (3.9° P)	Fermentation: Ale, Two Stage
ABV: 5.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
15 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
5 lbs	Biscuit Malt (23.0 SRM)	Grain	2
1 lbs	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	3
0.50 oz	East Kent Goldings (EKG) [5.0%] - Boil 60 min	Hops	4
2.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	5
0.50 oz	East Kent Goldings (EKG) [6.1%] - Boil 10 min	Hops	6
0.50 oz	Hallertau [4.8%] - Boil 10 min	Hops	7
0.50 oz	Perle [8.0%] - Boil 10 min	Hops	8
0.50 tsp	Irish Moss (Boil 10 min)	Misc	9
0.50 oz	Hallertau [4.8%] - Steep 60 min	Hops	10
1.00 oz	East Kent Goldings (EKG) [6.1%] - Steep 60 min	Hops	11
1.00 oz	Perle [8.0%] - Steep 60 min	Hops	12
2.0 pkgs	British Ale (White Labs #WLP005)	Yeast	13
15.00 oz	Mustard (Secondary 0 min)	Misc	14
2.00 tbsp	Cumin (Secondary 5 min)	Misc	15
4.00 tbsp	Chili Powder (Secondary 5 min)	Misc	16
2.00 items	Chilis - jalapeno (Secondary 7 days)	Misc	17

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