124 My Vision of the Dank Side

Brewer: Mark Bilbrough
Batch Size: 6.00 gal	Style: American IPA (21A)
Boil Size: 9.35 gal	Style Guide: BJCP 2015
Color: 6.8 SRM	Equipment: 20171006 - 2 Vessel CRS
Bitterness: 72.2 IBUs	Boil Time: 75 min
Est OG: 1.059 (14.5° P)	Mash Profile: 03 CRS Medium Body (66C)
Est FG: 1.012 SG (3.0° P)	Fermentation: Ale, Two Stage
ABV: 6.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
4.00 g	Calcium Chloride (Mash 60 min)	Misc	2
1.50 ml	Phosphoric Acid (Mash 0 min)	Misc	3
13 lbs 11.25 oz	Pale Malt (Barrett Burston) (2.0 SRM)	Grain	4
2 lbs 9.11 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	5
13.70 oz	Vienna Malt (Weyermann) (3.0 SRM)	Grain	6
0.77 oz	Black Malt (Thomas Fawcett) (660.0 SRM)	Grain	7
0.47 oz	Simcoe [13.1%] - Boil 75 min	Hops	8
0.50	Whirlfloc Tablet (Boil 15 min)	Misc	9
1.65 oz	Simcoe [13.1%] - Boil 10 min	Hops	10
1.27 oz	Columbus (Tomahawk) [18.2%] - Boil 10 min	Hops	11
0.25 tsp	Yeast Nutrient (Boil 3 days)	Misc	12
1.54 oz	Citra [12.6%] - Steep 15 min	Hops	13
1.54 oz	Mosaic (HBC 369) [11.2%] - Steep 15 min	Hops	14
1.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	15
1.41 oz	Citra [12.6%] - Dry Hop 7 days	Hops	16
1.41 oz	Mosaic (HBC 369) [11.2%] - Dry Hop 7 days	Hops	17
1.41 oz	Simcoe [13.1%] - Dry Hop 7 days	Hops	18

Liquor pH: 6.8 Added 10 minute hops at 15 mins Fermentation kicked off pretty well - bubbles at 12 hours

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