K&B Orange Cream Ale

Brewer: Robert C Kessler
Batch Size: 10.50 gal	Style: Cream Ale ( 1C)
Boil Size: 12.71 gal	Style Guide: BJCP 2015
Color: 3.4 SRM	Equipment: 10.5 Gallon Batch
Bitterness: 18.7 IBUs	Boil Time: 90 min
Est OG: 1.042 (10.6° P)	Mash Profile: Single Infusion, Light Body, Mash Out, Fly Sparge
Est FG: 1.004 SG (1.0° P)	Fermentation: WY1007 German Ale
ABV: 5.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
14.60 gal	RO Water	Water	1
2.70 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
2.00 g	Calcium Chloride (Mash 90 min)	Misc	3
1.80 g	Sodium Metabisulfite (Mash 0 min)	Misc	4
1.46 ml	Phosphoric Acid 85% (Mash 60 min)	Misc	5
12 lbs 15.15 oz	Pale Ale, Finest Maris Otter (Simpsons) (2.5 SRM)	Grain	6
1 lbs 7.02 oz	Corn, Flaked (1.3 SRM)	Grain	7
1.60 g	Sodium Metabisulfite (Sparge 0 min)	Misc	8
0.62 oz	Cluster [7.0%] - First Wort	Hops	9
10.50 ml	Zinc Sulfate (Boil 85 min)	Misc	10
2.10 g	Gypsum (Calcium Sulfate) (Boil 85 min)	Misc	11
1.60 g	Calcium Chloride (Boil 85 min)	Misc	12
1.02 items	Whirlfloc Tablet (Boil 10 min)	Misc	13
1.47 oz	Cluster [7.0%] - Steep 30 min	Hops	14
1.0 pkgs	Voss Kveik (Omega #OYL-062)	Yeast	15

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