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106. Rousse IPA

5,5kg pale malt
200g crystal 120°L
200g crystal 40°L
200g roasted barley

pH 5,6, 3ml lactic acid in mash, 6ml in sparge
Mash for 60 min @68°C

80g Williamette (6,6% alpha) for 60 min.
28g Centennial (11% alpha) for 10 min.
28g Simcoe (13,5% alpha) for 5 min.
41g Amarillo for 0 min.

20L
OG: 1.053 (13,0 °brix)
FG: 1.013 (7,2 °brix)
5,3% ABV

Bottled on June 28 with 80g dextrose

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