Brut IPA (GSteel)

Brewer: Graham
Batch Size: 5.50 gal	Style: American IPA (21A)
Boil Size: 7.75 gal	Style Guide: BJCP 2015
Color: 3.4 SRM	Equipment: Ss Brewtech All Grain Kit (Direct Fire) - 5 Gal Batch
Bitterness: 17.5 IBUs	Boil Time: 60 min
Est OG: 1.064 (15.7° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.006 SG (1.6° P)	Fermentation: Ale, Single Stage
ABV: 7.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.34 gal	Courtenay Water	Water	1
2.00 g	Calcium Chloride (Mash 60 min)	Misc	2
1.80 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
9 lbs 14.73 oz	Pilsner (2 row) (Gambrinus) (1.6 SRM)	Grain	4
1 lbs 10.46 oz	Corn, Flaked (1.3 SRM)	Grain	5
1 lbs 10.46 oz	Rice, Flaked (1.0 SRM)	Grain	6
1.50 tsp	Amylase Enzyme (Mash 60 min)	Misc	7
2.00 g	Calcium Chloride (Sparge 60 min)	Misc	8
1.50 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	9
0.50 oz	Hallertau Blanc [10.5%] - Boil 60 min	Hops	10
1.00 oz	Juniper Berries (Boil 5 min)	Misc	11
0.25 oz	Hallertau Blanc [10.5%] - Steep 5 min	Hops	12
1.0 pkgs	Cali Ale (Escarpment Labs #)	Yeast	13
4.00 oz	Hallertau Blanc [10.5%] - Dry Hop 5 days	Hops	14

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