Pale Ale (22)

Brewer: BK
Batch Size: 19.00 gal	Style: American Pale Ale (10A)
Boil Size: 24.84 gal	Style Guide: BJCP 2008
Color: 4.6 SRM	Equipment: BKs 30 gal brewery- 19 GAL 1.045- 1.060- 78% Efficiency
Bitterness: 37.6 IBUs	Boil Time: 90 min
Est OG: 1.050 (12.4° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.007 SG (1.7° P)	Fermentation: Ale, Two Stage
ABV: 5.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
26.00 gal	Pale Ale 22 Water	Water	1
39.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
13.00 g	Calcium Chloride (Mash 60 min)	Misc	3
13.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
15 lbs	2-Row Malt (Rahr) (2.0 SRM)	Grain	5
15 lbs	Pilsner (Weyermann) (1.7 SRM)	Grain	6
2 lbs	Carared (20.0 SRM)	Grain	7
1 lbs	Carahell (Weyermann) (13.0 SRM)	Grain	8
0.75 oz	Bravo [15.5%] - Boil 60 min	Hops	9
2.00 oz	Centennial [11.1%] - Boil 15 min	Hops	10
3.00 oz	Cascade [9.3%] - Steep 20 min	Hops	11
3.00 oz	Rakau [10.1%] - Steep 20 min	Hops	12
1.6 pkgs	California Ale (White Labs #WLP001)	Yeast	13
4.00 oz	Rakau [11.1%] - Dry Hop 3 days	Hops	14
4.00 oz	Centennial [10.0%] - Dry Hop 3 days	Hops	15

Added 3 ml 85% phosphoric to the mash to get to measured 5.2 Added 1 ml acid to sparge water. 2/2/17- measured PH of 4.6 in the glass, carbonated.

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