Imperial Rye PA #140

Brewer: Rick Dibell
Batch Size: 10.00 gal	Style: Imperial IPA (14C)
Boil Size: 13.18 gal	Style Guide: BJCP 2008
Color: 9.4 SRM	Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 93.4 IBUs	Boil Time: 60 min
Est OG: 1.079 (19.0° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.016 SG (4.1° P)	Fermentation: Ale, Two Stage
ABV: 8.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
26 lbs	Rahr Pale Ale Malt (3.2 SRM)	Grain	1
2 lbs	Rye, Flaked (Briess) (4.6 SRM)	Grain	2
2 lbs	White Wheat Malt (2.4 SRM)	Grain	3
1 lbs 8.00 oz	Caramel Malt - 40L (Briess) (40.0 SRM)	Grain	4
2.00 tbsp	PH 5.2 Stabilizer (Mash 60 min)	Misc	5
2.00 oz	Chinook [11.1%] - Boil 60 min	Hops	6
2.00 tsp	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	7
2.00 oz	Centennial [8.7%] - Boil 45 min	Hops	8
2.00 oz	Centennial [8.7%] - Boil 20 min	Hops	9
2.00 oz	Centennial [8.7%] - Boil 10 min	Hops	10
1.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	11
2.00 oz	Centennial [8.7%] - Boil 5 min	Hops	12
2.00 oz	Centennial [10.0%] - Boil 2 min	Hops	13
2.0 pkgs	California Ale (White Labs #WLP001)	Yeast	14
2.00 oz	Centennial [8.7%] - Dry Hop 0 days	Hops	15

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