Triple C

Brewer: Lars Petter Tronrud
Batch Size: 6.87 gal	Style: American IPA (14B)
Boil Size: 7.93 gal	Style Guide: BJCP 2008
Color: 10.6 SRM	Equipment: Beer Brew 30
Bitterness: 84.9 IBUs	Boil Time: 60 min
Est OG: 1.056 (13.9° P)	Mash Profile: Single Infusion, Medium Body
Est FG: 1.012 SG (3.1° P)	Fermentation: Ale, Single Stage
ABV: 5.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
12 lbs 2.01 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
10.58 oz	Caramel/Crystal Malt -120L (139.6 SRM)	Grain	2
14.11 oz	Munich Malt - 20L (12.7 SRM)	Grain	3
10.58 oz	Caramel/Crystal Malt - 10L (10.0 SRM)	Grain	4
0.71 oz	Columbus (Tomahawk) [14.0%] - Boil 60 min	Hops	5
1.16 oz	Centennial [10.0%] - Boil 20 min	Hops	6
0.71 oz	Columbus (Tomahawk) [14.0%] - Boil 15 min	Hops	7
1.16 oz	Citra [12.0%] - Boil 15 min	Hops	8
1.16 oz	Centennial [10.0%] - Boil 10 min	Hops	9
1.16 oz	Citra [12.0%] - Boil 5 min	Hops	10
1.06 oz	Columbus (Tomahawk) [14.0%] - Boil 0 min	Hops	11
2.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	12
1.06 oz	Columbus (Tomahawk) [14.0%] - Dry Hop 9 days	Hops	13
1.16 oz	Centennial [10.0%] - Dry Hop 9 days	Hops	14
1.16 oz	Citra [12.0%] - Dry Hop 9 days	Hops	15

Won 3rd place in a local competition. The feedback was to improve the body of the beer. So I reckon a higher mashtemp would help.

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