Chelsea Till I Die

Brewer: John Black
Batch Size: 6.50 gal	Style: British Golden Ale (12A)
Boil Size: 10.10 gal	Style Guide: BJCP 2015
Color: 3.4 SRM	Equipment: 5 gallon batch Fermzilla
Bitterness: 37.5 IBUs	Boil Time: 60 min
Est OG: 1.051 (12.6° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.013 SG (3.2° P)	Fermentation: Ale, Two Stage
ABV: 5.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
11.79 gal	Distilled Water	Water	1
5.00 ml	Lactic Acid (Mash 60 min)	Misc	2
3.59 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
1.09 g	Calcium Chloride (Mash 60 min)	Misc	4
0.70 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	5
0.37 g	Salt (Mash 60 min)	Misc	6
7 lbs	San Jacinto Heritage Malt (2 Row) (2.0 SRM)	Grain	7
4 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	8
1 lbs	Wheat - White Malt (Briess) (2.8 SRM)	Grain	9
6.99 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	10
2.12 g	Calcium Chloride (Sparge 60 min)	Misc	11
1.36 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	12
0.73 g	Salt (Sparge 60 min)	Misc	13
0.45 oz	Pahto [16.5%] - Boil 60 min	Hops	14
0.50 oz	Amarillo [8.2%] - Boil 20 min	Hops	15
0.50 oz	Cascade [5.8%] - Boil 20 min	Hops	16
1.00 oz	Amarillo [8.2%] - Boil 10 min	Hops	17
0.50 oz	Cascade [5.8%] - Boil 10 min	Hops	18
0.50 oz	Amarillo [8.2%] - Boil 0 min	Hops	19
1.0 pkgs	LalBrew Verdant IPA (Lallemand #)	Yeast	20
1.00 oz	Amarillo [9.2%] - Dry Hop 0 days	Hops	21

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