54 - El Citrado Hazy IPA - Recipe

54 - El Citrado Hazy IPA

Brewer: Jason
Batch Size: 16.00 gal	Style: New England IPA (21B)
Boil Size: 17.95 gal	Style Guide: BJCP 2015
Color: 4.0 SRM	Equipment: C+S 20 Gal
Bitterness: 28.8 IBUs	Boil Time: 60 min
Est OG: 1.067 (16.3° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.017 SG (4.3° P)	Fermentation: Ale, Two Stage
ABV: 6.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.48 g	Calcium Chloride (Mash 60 min)	Misc	1
7.12 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	2
5.28 g	Salt (Mash 60 min)	Misc	3
25 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	4
4 lbs	Oats, Flaked (1.0 SRM)	Grain	5
4 lbs	White Wheat Malt (2.4 SRM)	Grain	6
1 lbs 12.00 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	7
1 lbs	Acid Malt (3.0 SRM)	Grain	8
8.03 g	Calcium Chloride (Sparge 60 min)	Misc	9
6.75 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	10
5.00 g	Salt (Sparge 60 min)	Misc	11
0.50 oz	El Dorado [15.0%] - Boil 60 min	Hops	12
6.00 oz	El Dorado [15.0%] - Steep 20 min	Hops	13
6.00 oz	El Dorado [15.0%] - Steep 20 min	Hops	14
1.0 pkgs	London Ale III (Wyeast Labs #1318)	Yeast	15
8.00 oz	Cryo - Citra [25.0%] - Dry Hop 0 days	Hops	16
8.00 oz	Cryo - Citra [25.0%] - Dry Hop 0 days	Hops	17