New School

Brewer: James Wilson
Batch Size: 5.55 gal	Style: New England IPA (21B)
Boil Size: 7.13 gal	Style Guide: BJCP 2015
Color: 5.4 SRM	Equipment: James' Brewery
Bitterness: 32.7 IBUs	Boil Time: 60 min
Est OG: 1.060 (14.8° P)	Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.008 SG (2.1° P)	Fermentation: Ale, Two Stage
ABV: 6.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
83.00 ml	Hydrochloric Acid 2M (Mash 0 min)	Misc	1
9 lbs 14.73 oz	Extra Pale Malt (Crisp) (1.7 SRM)	Grain	2
2 lbs 3.27 oz	Oats, Golden Naked®™ (Simpsons) (9.1 SRM)	Grain	3
2 lbs 3.27 oz	Wheat Malt (Crisp) (2.1 SRM)	Grain	4
30.00 ml	Sulphuric Acid 1M (Sparge 0 min)	Misc	5
3.50 g	Brewbrite (Boil 10 min)	Misc	6
2.00 g	Yeast Nutrient (WLN1000) (Boil 10 min)	Misc	7
1.76 oz	Amarillo [8.9%] - Steep 20 min	Hops	8
1.76 oz	Ekuanot [14.5%] - Steep 20 min	Hops	9
1.76 oz	El Dorado [11.6%] - Steep 20 min	Hops	10
1.76 oz	Mosaic [11.2%] - Steep 20 min	Hops	11
1.0 pkgs	Hazy Daze II (The Yeast Bay #WLP4044)	Yeast	12
1.76 oz	Amarillo [8.9%] - Dry Hop 0 days	Hops	13
1.76 oz	Ekuanot [14.5%] - Dry Hop 0 days	Hops	14
1.76 oz	El Dorado [11.6%] - Dry Hop 0 days	Hops	15
1.76 oz	Mosaic [11.2%] - Dry Hop 0 days	Hops	16

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