TH Hazy Double IPA

Brewer: David Barber
Batch Size: 38.00 gal	Style: New England IPA (21B)
Boil Size: 40.00 gal	Style Guide: BJCP 2015
Color: 4.2 SRM	Equipment: TAYLOR HOUSE
Bitterness: 37.3 IBUs	Boil Time: 60 min
Est OG: 1.086 (20.7° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.019 SG (4.9° P)	Fermentation: Ale, Two Stage
ABV: 9.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
42.90 g	Calcium Chloride (Mash 60 min)	Misc	1
8.30 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
8.00 ml	Lactic Acid (Mash 60 min)	Misc	3
90 lbs	Pilsner (Weyermann) (1.7 SRM)	Grain	4
10 lbs	Oats, Flaked (1.0 SRM)	Grain	5
6 lbs	Wheat, Flaked (1.6 SRM)	Grain	6
4 lbs	Carafoam (2.0 SRM)	Grain	7
4 lbs	Cane (Beet) Sugar [Boil] (0.0 SRM)	Sugar	8
1.50 oz	Warrior [13.4%] - Boil 60 min	Hops	9
24.70 g	Calcium Chloride (Boil 60 min)	Misc	10
4.80 g	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	11
6.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	12
8.00 oz	Citra [13.7%] - Steep 10 min	Hops	13
8.00 oz	Galaxy [14.0%] - Steep 10 min	Hops	14
8.00 oz	YQH-1320 [8.8%] - Steep 10 min	Hops	15
8.0 pkgs	SafAle English Ale (DCL/Fermentis #S-04)	Yeast	16
12.00 oz	Citra [13.7%] - Dry Hop 0 days	Hops	17
12.00 oz	Galaxy [14.0%] - Dry Hop 0 days	Hops	18
12.00 oz	YQH-1320 [8.8%] - Dry Hop 0 days	Hops	19

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