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http://www.theelectricbrewery.com/forum/viewtopic.php?t=26504 Bell's Hopslam Imperial IPA (batch #140) Size: 12.0 US gal (post-boil) Efficiency: 93.0% Attenuation: 86.2% Calories: 287 kcal per 12.0 fl oz Original Gravity: 1.087 (1.075 - 1.090) Terminal Gravity: 1.012 (1.010 - 1.020) Color: 7.3 (8.0 - 15.0) Alcohol: 9.9% (7.5% - 10.0%) Bitterness: 161 (60.0 - 120.0) Ingredients: 23.75 lb Domestic 2-Row Malt (78.2%) 3.0 lb Weyermann Vienna Malt (9.9%) 1.0 lb Crystal Malt 40L (3.3%) 2.625 lb Honey or Regular White Table Sugar/Sucrose (8.6%) - add in the last 10 minutes of the boil 2.0 oz Columbus Hops (12.3%) - added first wort*, boiled 60 min [38.4 IBU] 2.0 oz Simcoe Hops (12.2%) - added during boil, boiled 60 min [38.1 IBU] 2.0 oz Chinook Hops (11.4%) - added during boil, boiled 45 min [30.6 IBU] 2.0 oz Centennial Hops (11.1%) - added during boil, boiled 30 min [24.9 IBU] 2.0 oz Citra Hops (11.1%) - added during boil, boiled 15 min [16.6 IBU] 1 Whirlfloc Tablet (Irish moss) - added during boil, boiled 15 min 2.0 oz Amarillo Hops (10.1%) - added during boil, boiled 10 min [12.6 IBU] 4.0 oz Amarillo Hops (10.1%) - added during boil, boiled 0 min 4.0 oz Simcoe Hops (12.2%) - added during boil, boiled 0 min 48 g Fermentis Safale US-05 dry yeast 6.0 oz Simcoe Hops (12.2%) - added dry to secondary fermenter *First wort hops are added to the boil kettle while you're sparging (before the wort is boiled). For IBU calculations, first wort hopping is said to be similar to a 20 minute addition. Notes: Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required). Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, S04=278 (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate). 1.25 qt/lb mash thickness. Single infusion mash at 150F for 90 mins (or even 120). Mashout to 168F. 60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in the boil kettle. Boil for 60 minutes. Lid on at flameout, start chilling immediately. Cool wort to 66F and aerate well. Ferment at 66-68F until complete. Add dry hops once fermentation is nearing completion (ie: below 1.015). Dry hop for 7-10 days total. Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days. Package as you would normally. I keg and carbonate on the low side (around 2 to 2.2 volumes of C02) to minimize carbonic bite and let the hop/malt flavour come through. If you prefer to use liquid yeast, either of these is an excellent choice as they are the same clean fermenting Chico strain as US-05: Wyeast 1056 American Ale White Labs WLP-001 California Ale You'll need to use 6 packs/vials or make an appropriate starter. For more information see Chapter 6 of How to Brew and Appendix A of Brewing Classic Styles. For complete brewing instructions, see our Brew Day: Step by Step guide. Enjoy!