Dibbs IIPA

Brewer: Chris Dibble
Batch Size: 5.50 gal	Style: Imperial IPA (14C)
Boil Size: 8.34 gal	Style Guide: BJCP 2008
Color: 5.8 SRM	Equipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun
Bitterness: 75.1 IBUs	Boil Time: 90 min
Est OG: 1.080 (19.3° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.014 SG (3.5° P)	Fermentation: Ale, Two Stage
ABV: 8.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10.00 gal	Clay County Water	Water	1
11.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
13 lbs 8.00 oz	Pilsner (Weyermann) (1.7 SRM)	Grain	3
1 lbs	Caramel/Crystal Malt - 20L (20.0 SRM)	Grain	4
8.00 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	5
1 lbs	Corn Sugar (Dextrose) [Boil] (0.0 SRM)	Sugar	6
1.00 oz	Chinook [13.0%] - Boil 60 min	Hops	7
5.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	8
1.00 oz	Chinook [13.0%] - Steep 15 min	Hops	9
1.00 oz	Citra [12.0%] - Steep 15 min	Hops	10
1.00 oz	Mosaic (HBC 369) [12.2%] - Steep 15 min	Hops	11
1.00 oz	Simcoe [13.0%] - Steep 15 min	Hops	12
1.0 pkgs	DIPA Ale (Omega #OYL-052)	Yeast	13
1.00 oz	Chinook [13.0%] - Dry Hop 5 days	Hops	14
1.00 oz	Citra [14.2%] - Dry Hop 5 days	Hops	15
1.00 oz	Mosaic (HBC 369) [12.2%] - Dry Hop 5 days	Hops	16
1.00 oz	Simcoe [13.0%] - Dry Hop 5 days	Hops	17

BeerSmith™ Recipes and Web Editor