Pink Boots Blend NEIPA

Brewer: Robert Ketcham
Batch Size: 5.50 gal	Style: New England IPA (21B)
Boil Size: 6.22 gal	Style Guide: BJCP 2015
Color: 6.9 SRM	Equipment: Brewer's Edge Mash & Boil
Bitterness: 23.8 IBUs	Boil Time: 60 min
Est OG: 1.070 (17.0° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.014 SG (3.5° P)	Fermentation: Ale, Two Stage
ABV: 7.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.00 gal	RO Water	Water	1
7.00 g	Calcium Chloride (Mash 60 min)	Misc	2
2.00 g	Salt (Mash 60 min)	Misc	3
1.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
4.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	5
0.75 g	Baking Soda (Mash 60 min)	Misc	6
0.25 oz	Saaz U.S. [4.0%] - Mash Hop	Hops	7
5 lbs 0.00 oz	Pilsen (Dingemans) (1.6 SRM)	Grain	8
4 lbs 0.01 oz	Pale Ale (Dingemans) (3.3 SRM)	Grain	9
8.01 oz	Wheat - White Malt (Briess) (2.8 SRM)	Grain	10
2 lbs 6.07 oz	Wheat, Flaked (1.6 SRM)	Grain	11
2 lbs 6.07 oz	Oats, Flaked (1.0 SRM)	Grain	12
3.99 oz	Caramel Malt - 90L (Briess) (90.0 SRM)	Grain	13
0.75 oz	Saaz U.S. [4.0%] - Boil 20 min	Hops	14
3.00 oz	Pink Boots Blend [12.5%] - Steep 25 min	Hops	15
1.0 pkgs	Vossa Nova (Omega Yeast #OYL-407)	Yeast	16
1.50 oz	Pink Boots Blend [12.5%] - Dry Hop 3 days	Hops	17
6.00 tsp	Yeast Nutrient (Primary 3 days)	Misc	18
5.50 g	Fermaid K (Primary 7 days)	Misc	19
8.00 oz	Pink Boots Blend [12.5%] - Dry Hop 4 days	Hops	20

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