Barbaric RyePA

Brewer: Andrew Morton
Batch Size: 5.00 gal	Style: American IPA (21A)
Boil Size: 6.72 gal	Style Guide: BJCP 2015
Color: 10.4 SRM	Equipment: My Equipment
Bitterness: 61.7 IBUs	Boil Time: 60 min
Est OG: 1.072 (17.6° P)	Mash Profile: Single Infusion, Medium Body
Est FG: 1.015 SG (3.8° P)	Fermentation: Ale, Two Stage
ABV: 7.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.00 oz	Rice Hulls (Briess) (0.0 SRM)	Adjunct	1
8 lbs	Pale Malt (Briess 2 Row) US (2.0 SRM)	Grain	2
3 lbs	Rye Malt (4.7 SRM)	Grain	3
1 lbs	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	4
1 lbs	White Wheat Malt (2.4 SRM)	Grain	5
0.50 oz	Columbus/Tomahawk/Zeus (CTZ) [10.0%] - First Wort	Hops	6
1.00 oz	Centennial [8.0%] - Boil 60 min	Hops	7
0.50 tsp	Irish Moss (Boil 15 min)	Misc	8
1 lbs	Sugar, Table (Sucrose) [Boil for 10 min] (1.0 SRM)	Extract	9
1.00 oz	Amarillo [8.5%] - Boil 10 min	Hops	10
1.00 oz	Centennial [8.0%] - Boil 10 min	Hops	11
1.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	12
1.00 oz	Amarillo [8.5%] - Steep 0 min	Hops	13
1.00 oz	Apollo [17.0%] - Steep 0 min	Hops	14
1.0 pkgs	Vermont Ale (Yeast Bay #-)	Yeast	15
2.00 oz	Amarillo [8.5%] - Dry Hop 10 days	Hops	16
1.00 oz	Apollo [17.0%] - Dry Hop 10 days	Hops	17
1.00 oz	Columbus/Tomahawk/Zeus (CTZ) [11.5%] - Dry Hop 10 days	Hops	18

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