Zappa Blonde Ale

Brewer: Dibbs
Batch Size: 5.50 gal	Style: Blonde Ale (6B)
Boil Size: 7.34 gal	Style Guide: BJCP 2008
Color: 3.4 SRM	Equipment: 1-DIbbs SS BrewTech 15G Kettle 10G Mash Tun RIMS
Bitterness: 19.1 IBUs	Boil Time: 60 min
Est OG: 1.048 (12.0° P)	Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.009 SG (2.2° P)	Fermentation: Ale, Two Stage
ABV: 5.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.52 gal	Clay County Water z	Water	1
1.42 g	Calcium Chloride (Mash 60 min)	Misc	2
1.14 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
0.48 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
0.19 g	Salt (Mash 60 min)	Misc	5
8 lbs 8.00 oz	Brewers Malt 2-Row (Briess) (1.8 SRM)	Grain	6
1 lbs	Vienna Malt (Weyermann) (3.0 SRM)	Grain	7
8.00 oz	Wheat, Torrified (1.7 SRM)	Grain	8
4.00 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	9
2.23 g	Calcium Chloride (Sparge 60 min)	Misc	10
1.80 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	11
0.75 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	12
0.30 g	Salt (Sparge 60 min)	Misc	13
0.25 oz	Magnum [12.0%] - Boil 60 min	Hops	14
2.00 oz	Zappa [8.0%] - Steep 10 min	Hops	15
1.0 pkgs	ESPE Kveik (Omega #OYL-090)	Yeast	16

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