Fear of the dank (1.1)

Brewer: Jared
Batch Size: 6.00 gal	Style: Imperial IPA (14C)
Boil Size: 7.77 gal	Style Guide: BJCP 2008
Color: 7.2 SRM	Equipment: Jareds keggle
Bitterness: 62.5 IBUs	Boil Time: 60 min
Est OG: 1.079 (19.2° P)	Mash Profile: Single Infusion, Light Body
Est FG: 1.014 SG (3.6° P)	Fermentation: Ale, Two Stage
ABV: 8.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6.00 gal	Old Town, Maine	Water	1
10.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
0.60 oz	Mt. Hood [5.5%] - Mash Hop	Hops	3
1 lbs 12.00 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	4
1 lbs 8.00 oz	Munich 10L (Briess) (10.0 SRM)	Grain	5
8.00 oz	Carafoam (2.0 SRM)	Grain	6
12 lbs 8.00 oz	Pale Malt (2 Row) Bel (3.0 SRM)	Grain	7
1.00 oz	Amarillo [7.1%] - Boil 30 min	Hops	8
1.50	Whirlfloc Tablet (Boil 15 min)	Misc	9
0.50 oz	Columbus (Tomahawk) [15.1%] - Boil 10 min	Hops	10
1.20 g	Servomyces (Boil 10 min)	Misc	11
1.50 oz	Summit [17.0%] - Steep 20 min	Hops	12
1.00 oz	Amarillo [9.0%] - Steep 20 min	Hops	13
1.00 oz	Citra [12.0%] - Steep 20 min	Hops	14
0.50 oz	Columbus (Tomahawk) [15.1%] - Steep 20 min	Hops	15
1.0 pkgs	Dry English Ale (White Labs #WLP007)	Yeast	16
1 lbs	Turbinado (10.0 SRM)	Sugar	17
2.00 oz	Simcoe [13.0%] - Dry Hop 5 days	Hops	18
1.00 oz	Columbia [5.5%] - Dry Hop 5 days	Hops	19
0.50 oz	Citra [12.0%] - Dry Hop 5 days	Hops	20
0.50 oz	Summit [17.0%] - Dry Hop 5 days	Hops	21
1.00 oz	Columbus (Tomahawk) [15.1%] - Dry Hop 4 days	Hops	22
1.00 oz	Simcoe [12.7%] - Dry Hop 4 days	Hops	23
1.00 oz	Summit [17.3%] - Dry Hop 4 days	Hops	24
0.50 oz	Citra [12.0%] - Dry Hop 4 days	Hops	25

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