Zombie Dust b38

Brewer: Ironwood
Batch Size: 11.00 gal	Style: American IPA (14B)
Boil Size: 14.98 gal	Style Guide: BJCP 2008
Color: 7.9 SRM	Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 62.7 IBUs	Boil Time: 75 min
Est OG: 1.064 (15.7° P)	Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.019 SG (4.8° P)	Fermentation: Ale, Two Stage
ABV: 6.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
11.00 gal	Chicago, IL	Water	1
22.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
21 lbs 12.80 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	3
2 lbs	Munich Malt - 10L (5.0 SRM)	Grain	4
1 lbs	Cara-Pils/Dextrine (2.0 SRM)	Grain	5
1 lbs	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	6
1 lbs	Melanoiden Malt (20.0 SRM)	Grain	7
0.75 oz	Magnum-US [14.0%] - Boil 60 min	Hops	8
0.55 tsp	Irish Moss (Boil 10 min)	Misc	9
4.00 oz	Citra whirpool at knockout for 30minutes [12.3%] - Steep 30 min	Hops	10
4.00 oz	Citra whirlpool 165°F 30 minutes [14.9%] - Steep 10 min	Hops	11
1.0 pkgs	London ESB Ale (Wyeast Labs #1968)	Yeast	12
6.00 oz	Citra [14.4%] - Dry Hop 0 days	Hops	13

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