Recipe Specifications
--------------------------
Boil Size: 33.38 L
Post Boil Volume: 28.12 L
Batch Size (fermenter): 22.00 L   
Bottling Volume: 19.00 L
Estimated OG: 17.893 Plato
Estimated Color: 7.0 EBC
Estimated IBU: 68.6 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 73.6 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume        
6.500 kg         Belgomalt Pilsen (3.5 EBC)                       Grain         1          86.7 %        4.24 L        
70 g             Centennial [8.50 %] - Boil 60.0 min              Hop           2          52.7 IBUs     -             
30 g             Centennial [8.50 %] - Boil 20.0 min              Hop           3          13.5 IBUs     -             
0.25 Items       Protafloc (Boil 15.0 mins)                       Fining        4          -             -             
0.27 g           Lallemand Servomyces D50 (Boil 10.0 mins)        Other         5          -             -             
1.000 kg         Corn Sugar (Dextrose) [Boil] [Boil for 10 min](0 Sugar         6          13.3 %        0.63 L        
50 g             Saaz [2.80 %] - Boil 5.0 min                     Hop           7          2.4 IBUs      -             
30 g             Amarillo [6.60 %] - Boil 0.0 min                 Hop           8          0.0 IBUs      -             
1.0 pkg          Belgian Ale (White Labs #WLP550) [35.49 ml]      Yeast         9          -             -             
30 g             Amarillo [6.60 %] - 4.0 Days Before Bottling for Hop           10         0.0 IBUs      -             


Mash Schedule: Belgian IPA
Total Grain Weight: 7.500 kg
----------------------------
Name                  Description                             Step Temperat Step Time     
1                     Add 25.00 L of water and heat to 55.0 C 55.0 C        10 min        
2                     Heat to 64.4 C over 10 min              64.4 C        90 min        
3                     Heat to 68.3 C over 4 min               68.3 C        30 min        
4                     Heat to 75.6 C over 8 min               75.6 C        10 min        

Sparge: Fly sparge with 14.88 L water at 75.6 C