Squid Cream 3

Brewer: Todd & Miguel
Batch Size: 32.00 gal	Style: Cream Ale ( 1C)
Boil Size: 37.88 gal	Style Guide: BJCP 2015
Color: 3.0 SRM	Equipment: Spike Trio - 50 gallon
Bitterness: 14.5 IBUs	Boil Time: 60 min
Est OG: 1.044 (11.0° P)	Mash Profile: Single Infusion, Light Body
Est FG: 1.006 SG (1.5° P)	Fermentation: Ale, Two Stage
ABV: 5.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6.20 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
5.10 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	2
3.90 g	Calcium Chloride (Mash 60 min)	Misc	3
32 lbs	Pilsner (2 Row) Ger (2.0 SRM)	Grain	4
9 lbs	Corn, Flaked (1.3 SRM)	Grain	5
6 lbs 4.00 oz	White Wheat Malt (2.4 SRM)	Grain	6
11.60 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	7
9.60 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	8
7.30 g	Calcium Chloride (Sparge 60 min)	Misc	9
2.60 oz	Cascade [6.3%] - Boil 60 min	Hops	10
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	11
2.60 oz	Crystal [3.5%] - Boil 15 min	Hops	12
3.00 tsp	Yeast Nutrient (Boil 15 min)	Misc	13
8.0 pkgs	American West Coast Ale (Lallemand/Danstar #BRY-97)	Yeast	14

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