NJ Pride & Joy

Brewer: Peter
Batch Size: 5.00 gal	Style: Mild (11A)
Boil Size: 6.42 gal	Style Guide: BJCP 2008
Color: 7.7 SRM	Equipment: Keggle
Bitterness: 44.5 IBUs	Boil Time: 60 min
Est OG: 1.049 (12.1° P)	Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.015 SG (3.8° P)	Fermentation: Ale, Two Stage
ABV: 4.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1.00 tbsp	PH 5.2 Stabilizer (Mash 60 min)	Misc	1
5 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	2
1 lbs 9.60 oz	White Wheat Malt (2.4 SRM)	Grain	3
1 lbs 4.00 oz	Munich Malt (9.0 SRM)	Grain	4
12.00 oz	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	5
0.40 oz	Magnum [12.9%] - Boil 60 min	Hops	6
10.00	fermcap (Boil 60 min)	Misc	7
0.50 oz	Centennial [11.0%] - Boil 20 min	Hops	8
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	9
0.50 oz	Centennial [11.0%] - Boil 10 min	Hops	10
1.00 oz	Centennial [11.0%] - Boil 5 min	Hops	11
2.00 oz	Centennial [10.0%] - Boil 0 min	Hops	12
1.0 pkgs	London ESB Ale (Wyeast Labs #1968)	Yeast	13
1.00 tsp	Yeast Nutrient (Primary 3 days)	Misc	14
1.00 oz	Centennial [11.0%] - Dry Hop 3 days	Hops	15
1.00 oz	Centennial [11.0%] - Dry Hop 3 days	Hops	16

Last 2oz of hops added small handfuls every 20 secs for the last 2 min. Dumped remaining oz at flame out.

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