West Coast DIPA

Brewer: Mark Manz
Batch Size: 1.00 gal	Style: American Amber Ale ( 6B)
Boil Size: -1.34 gal	Style Guide: BJCP 1999
Color: 8.5 SRM	Equipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 62.7 IBUs	Boil Time: 60 min
Est OG: 1.094 (22.4° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.026 SG (6.7° P)	Fermentation: Ale, Two Stage
ABV: 9.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
2 lbs 12.80 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
6.72 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	2
6.72 oz	Caramel/Crystal Malt - 30L (30.0 SRM)	Grain	3
0.10 oz	Citra [13.4%] - Boil 90 min	Hops	4
0.05 oz	Columbus (Tomahawk) [15.0%] - Boil 90 min	Hops	5
0.05 oz	Simcoe [11.7%] - Boil 90 min	Hops	6
0.05 oz	Columbus (Tomahawk) [15.0%] - Boil 60 min	Hops	7
0.05 oz	Simcoe [11.7%] - Boil 60 min	Hops	8
0.05 oz	Columbus (Tomahawk) [15.0%] - Boil 30 min	Hops	9
0.05 oz	Simcoe [11.7%] - Boil 30 min	Hops	10
0.20	Whirlfloc Tablet (Boil 15 min)	Misc	11
0.10 oz	Amarillo Gold [8.5%] - Boil 15 min	Hops	12
0.10 oz	Columbus (Tomahawk) [15.0%] - Boil 15 min	Hops	13
0.20 oz	Citra [13.4%] - Boil 10 min	Hops	14
1.0 pkgs	American Ale (Wyeast Labs #1056)	Yeast	15
0.10 oz	Citra [13.4%] - Dry Hop 7 days	Hops	16
0.10 oz	Amarillo Gold [8.5%] - Dry Hop 3 days	Hops	17

BeerSmith™ Recipe Cloud