Dibbs IPA BRU-1 Experimental Hop

Brewer: Chris Dibble
Batch Size: 5.50 gal	Style: American IPA (14B)
Boil Size: 7.64 gal	Style Guide: BJCP 2008
Color: 6.6 SRM	Equipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun
Bitterness: 63.7 IBUs	Boil Time: 60 min
Est OG: 1.067 (16.3° P)	Mash Profile: Single Infusion, Medium Body
Est FG: 1.013 SG (3.2° P)	Fermentation: Ale, Two Stage
ABV: 7.2%	Taste Rating: 36.0

Ingredients
Amount	Name	Type	#
9.50 gal	Clay County Water z	Water	1
9.50 gal	Zyperhills IPA Water	Water	2
13.13 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
2.21 g	Salt (Mash 60 min)	Misc	4
7.96 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	5
0.22 g	Calcium Chloride (Mash 60 min)	Misc	6
12 lbs	Maris Otter (Crisp) (4.0 SRM)	Grain	7
8.00 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	8
8.00 oz	Munich I (Weyermann) (7.1 SRM)	Grain	9
0.75 oz	Chinook [13.0%] - First Wort	Hops	10
8.00 oz	Corn Sugar (Dextrose) [Boil] (0.0 SRM)	Sugar	11
1.00 oz	BRU-1 Experimental [14.0%] - Steep 15 min	Hops	12
1.00 oz	Citra [14.2%] - Steep 15 min	Hops	13
1.00 oz	Simcoe [13.0%] - Steep 15 min	Hops	14
1.5 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	15
1.00 oz	BRU-1 Experimental [14.0%] - Dry Hop 4 days	Hops	16
1.00 oz	Citra [14.2%] - Dry Hop 4 days	Hops	17
1.00 oz	Simcoe [13.0%] - Dry Hop 4 days	Hops	18

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