Dry hopped American Amber Ale

Brewer: Chad Bischoff
Batch Size: 5.00 gal	Style: American IPA (14B)
Boil Size: 6.52 gal	Style Guide: BJCP 2008
Color: 12.6 SRM	Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 67.4 IBUs	Boil Time: 60 min
Est OG: 1.062 (15.3° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.014 SG (3.7° P)	Fermentation: Ale, Two Stage
ABV: 6.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.21 gal	Distilled Water	Water	1
10 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	2
1 lbs	Munich Malt (9.0 SRM)	Grain	3
8.00 oz	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	4
8.00 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	5
1.00 oz	Citra [11.0%] - Boil 60 min	Hops	6
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	7
1.00 oz	Mosaic (HBC 369) [13.0%] - Boil 15 min	Hops	8
0.25 tsp	Irish Moss (Boil 10 min)	Misc	9
1.00 oz	Citra [11.0%] - Boil 10 min	Hops	10
1.0 pkgs	American Ale (Wyeast Labs #1056)	Yeast	11
1.00 oz	Citra [12.0%] - Dry Hop 7 days	Hops	12
1.00 oz	Mosaic (HBC 369) [12.2%] - Dry Hop 7 days	Hops	13
0.50 tsp	Gelatin (Secondary 3 days)	Misc	14

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