Summit III

Batch Size: 14.53 gal	Style: American Pale Ale (10A)
Boil Size: 15.89 gal	Style Guide: BJCP 2008
Color: 4.7 SRM	Equipment: My Equipment
Bitterness: 84.5 IBUs	Boil Time: 60 min
Est OG: 1.042 (10.5° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.009 SG (2.3° P)	Fermentation: Ale, Two Stage
ABV: 4.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
14.53 gal	Whitstable	Water	1
3.92 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
21 lbs 1.39 oz	Pale Malt (2 Row) UK (3.0 SRM)	Grain	3
1 lbs 5.09 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	4
1 lbs 5.09 oz	Caramel/Crystal Malt - 10L (10.0 SRM)	Grain	5
1.69 oz	Summit [15.0%] - Boil 60 min	Hops	6
10.02 g	Epsom Salt (MgSO4) (Boil 60 min)	Misc	7
2.11 oz	Summit [15.0%] - Boil 15 min	Hops	8
2.39 tsp	Irish Moss (Boil 10 min)	Misc	9
5.06 oz	Summit [15.0%] - Steep 15 min	Hops	10
2.4 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	11
4.22 oz	Summit [17.0%] - Dry Hop 14 days	Hops	12
4.22 oz	Summit [17.0%] - Dry Hop 7 days	Hops	13

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