Sour IPA

Brewer: Jason
Batch Size: 5.50 gal	Style: Specialty IPA (21B)
Boil Size: 6.64 gal	Style Guide: BJCP 2015
Color: 3.2 SRM	Equipment: All-Grain - IPA
Bitterness: 38.9 IBUs	Boil Time: 60 min
Est OG: 1.062 (15.2° P)	Mash Profile: Temperature Mash, 2 Step, Pale Ale Light
Est FG: 1.001 SG (0.2° P)	Fermentation: Trappist Singel
ABV: 8.1%	Taste Rating: 0.0

Ingredients
Amount	Name	Type	#
8.75 gal	Clackamas Water	Water	1
3.91 g	Calcium Chloride (Mash 60 min)	Misc	2
2.88 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
2.07 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
10 lbs	Pelton (Mecca Grade) (1.5 SRM)	Grain	5
1 lbs	Shaniko (Mecca Grade) (4.0 SRM)	Grain	6
2.50 oz	Acidulated (Weyermann) (1.8 SRM)	Grain	7
0.25 oz	Columbus/Tomahawk/Zeus (CTZ) [17.5%] - First Wort	Hops	8
2 lbs	Cane (Beet) Sugar [Boil for 15 min] [Boil] (0.0 SRM)	Sugar	9
0.50 items	Whirlfloc Tablet (Boil 5 min)	Misc	10
0.50 tsp	Yeast Nutrient (Boil 5 min)	Misc	11
2.00 oz	Amarillo [9.2%] - Steep 20 min	Hops	12
2.00 oz	Citra [15.0%] - Steep 20 min	Hops	13
2.0 pkgs	Wildbrew Philly Sour (Lallemand #- )	Yeast	14
1.00 items	Clarity Ferm (White Labs) (Primary 7 days)	Misc	15
1.00 oz	Amarillo [9.2%] - Dry Hop 3 days	Hops	16
1.00 oz	Citra [15.0%] - Dry Hop 3 days	Hops	17

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