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White Noise Hazy Pale Ale - All-Grain Version

$66.17
Malts & Extracts:
5.00 lbs. Pure Idaho Pilsner Malt
3.50 lbs. Low-Color Wheat Malt
0.50 lbs. Biscuit Rye Malt
1.00 lbs. Flaked Oats
5.00 grams. Calcium Chloride (add to mash water)
2.50 grams. Gypsum (add to mash water)
 
Hops:
1.00 oz. Centennial hops (steep/whirlpool @ 170°F 20 mins.)  
1.00 oz. Citra hops (steep/whirlpool 170°F 20 mins.)
1.00 oz. Mosaic hops (steep/whirlpool 170°F  20 mins.)
1.00 oz. Centennial hops (Dry Hop 2 days into primary)
1.00 oz. Cryo Citra hops (Dry Hop 2 days into primary)
1.00 oz. Cryo Mosaic hops (Dry Hop 2 days into primary)
1.00 oz. Citra hops (Dry Hop 7 days into primary)
1.00 oz. Mosaic hops (Dry Hop 7 days into primary)

Yeast:
Imperial A38 Juice (64°-74°F) -or- LalBrew New England (64°-77°F)
 
Step by Step:

Add 5.00 grams Calcium Chloride and 2.50 grams Calcium Sulphate to your strike water and mash at 152°F for 60 minutes.  Raise temperature of mash to 170°F, (called mash-out temperature) then run off 6.5 gallons of wort to begin your boil.  When wort comes to a boil start a 30 minute timer. At the end of the boil, allow wort to cool to 170°F, and add 1.00 oz. each of Centennial, Citra and Mosaic for 20 minutes. Finish cooling your beer, transfer to your fermenter, and pitch your yeast when the temperature of the beer is between 65° and 70°.

 
OG: 1.047
FG: 1.012
ABV: 4.5%
IBUs: 20
SRM: 3.5