Dibbs El Dorado IPA

Brewer: Chris Dibble
Batch Size: 6.00 gal	Style: American IPA (14B)
Boil Size: 7.86 gal	Style Guide: BJCP 2008
Color: 5.3 SRM	Equipment: DIbbs SS Brewing Tech 15 Gal Brew Pot 10 Gal Mash Tun
Bitterness: 67.4 IBUs	Boil Time: 60 min
Est OG: 1.059 (14.6° P)	Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.012 SG (3.1° P)	Fermentation: Ale, Single Stage
ABV: 6.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.72 gal	Clay County Water z	Water	1
7.50 ml	Lactic Acid (Mash 60 min)	Misc	2
3.81 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
0.93 g	Calcium Chloride (Mash 60 min)	Misc	4
0.72 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	5
0.43 g	Salt (Mash 60 min)	Misc	6
9 lbs	Brewers Malt 2-Row (Briess) (1.8 SRM)	Grain	7
2 lbs	Vienna Malt (Weyermann) (3.0 SRM)	Grain	8
1 lbs 12.00 oz	Maris Otter (Crisp) (4.0 SRM)	Grain	9
1 lbs	Flaked Quinoa Unmalted (1.0 SRM)	Grain	10
8.00 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	11
8.00 oz	Caramel Vienne 20L (Briess) (20.0 SRM)	Grain	12
3.87 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	13
0.94 g	Calcium Chloride (Sparge 60 min)	Misc	14
0.73 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	15
0.44 g	Salt (Sparge 60 min)	Misc	16
0.25 oz	El Dorado 2017 [15.0%] - Boil 60 min	Hops	17
0.25 oz	El Dorado 2017 [15.0%] - Boil 45 min	Hops	18
0.25 oz	El Dorado 2017 [15.0%] - Boil 30 min	Hops	19
1.00 oz	El Dorado 2017 [15.0%] - Boil 15 min	Hops	20
1.00	Whirlfloc Tablet (Boil 10 min)	Misc	21
2.00 oz	El Dorado 2017 [15.0%] - Steep 10 min	Hops	22
1.0 pkgs	Burlington Ale Yeast (White Labs #WLP095)	Yeast	23
1.0 pkgs	Dry English Ale (White Labs #WLP007)	Yeast	24
1.50 oz	El Dorado 2017 [15.0%] - Dry Hop 5 days	Hops	25
1.50 oz	El Dorado 2017 [15.0%] - Dry Hop 3 days	Hops	26

Insprired by Bell's Two Hearted IPA recipe from AHA website with some tweaks. Using it to test new hop varieties.

BeerSmith™ Recipe Cloud