Lyons Hasselhouse

Brewer: Deric Panet-Raymond
Batch Size: 20.00 gal	Style: Special/Best/Premium Bitter (8B)
Boil Size: 24.26 gal	Style Guide: BJCP 2008
Color: 7.6 SRM	Equipment: 3rd Rock Brewing - 20 Gallon
Bitterness: 34.4 IBUs	Boil Time: 60 min
Est OG: 1.041 (10.3° P)	Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.013 SG (3.2° P)	Fermentation: Ale, Two Stage
ABV: 3.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
2.00 tsp	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
1.00 tsp	Calcium Chloride (Mash 60 min)	Misc	2
2.00 ml	Lactic Acid (Mash 60 min)	Misc	3
23 lbs 12.96 oz	Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM)	Grain	4
3 lbs 15.49 oz	Munich II (Weyermann) (8.5 SRM)	Grain	5
1 lbs 15.75 oz	Caramunich III (Weyermann) (71.0 SRM)	Grain	6
1.58 oz	Columbus/Tomahawk/Zeus (CTZ) [15.5%] - Boil 60 min	Hops	7
3.00 tsp	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	8
1.50 tsp	Calcium Chloride (Boil 60 min)	Misc	9
1.58 oz	Fuggles [4.5%] - Boil 20 min	Hops	10
1.00 items	Whirlfloc Tablet (Boil 5 min)	Misc	11
4.74 oz	East Kent Goldings (EKG) [5.0%] - Steep 10 min	Hops	12
4.0 pkgs	Pacific Ale (White Labs #WLP041)	Yeast	13
2.00 tsp	Amylase Enzyme (Primary 3 days)	Misc	14

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