Black Hole Sun

Brewer: Matt Magurany & Adam Hazlett
Batch Size: 5.50 gal	Style: Black IPA (21B)
Boil Size: 7.24 gal	Style Guide: BJCP 2015
Color: 40.0 SRM	Equipment: Stainless Keg & Igloo Cooler
Bitterness: 81.4 IBUs	Boil Time: 60 min
Est OG: 1.052 (12.8° P)	Mash Profile: Single Infusion, Light Body
Est FG: 1.010 SG (2.5° P)	Fermentation: Wyeast American Ale 1272
ABV: 5.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.61 gal	Grand Rapids, MI	Water	1
3.45 g	Chalk (Mash 60 min)	Misc	2
3.23 g	Baking Soda (Mash 60 min)	Misc	3
1.89 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
0.53 g	Calcium Chloride (Mash 60 min)	Misc	5
4 lbs 11.36 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	6
2 lbs 11.04 oz	Munich Malt - 10L (10.0 SRM)	Grain	7
1 lbs 15.84 oz	Oats, Flaked (1.0 SRM)	Grain	8
14.56 oz	Chocolate Malt (350.0 SRM)	Grain	9
8.74 oz	Black (Patent) Malt (500.0 SRM)	Grain	10
8.72 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	11
0.50 oz	Columbus/Tomahawk/Zeus (CTZ) [15.5%] - First Wort	Hops	12
1.00 tsp	Irish Moss (Boil 15 min)	Misc	13
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	14
1.00 oz	Citra [12.0%] - Steep 30 min	Hops	15
1.00 oz	Mosaic (HBC 369) [12.2%] - Steep 30 min	Hops	16
1.00 oz	Simcoe [13.0%] - Steep 30 min	Hops	17
1.0 pkgs	American Ale II (Wyeast Labs #1272)	Yeast	18
2.00 oz	Citra [12.0%] - Dry Hop 3 days	Hops	19
2.00 oz	Mosaic (HBC 369) [12.2%] - Dry Hop 3 days	Hops	20
1.00 oz	Simcoe [13.0%] - Dry Hop 3 days	Hops	21
0.25 oz	Gelatin (Bottling 3 days)	Misc	22

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