Dibbs West Coast IPA

Batch Size: 6.00 gal	Style: American IPA (14B)
Boil Size: 7.86 gal	Style Guide: BJCP 2008
Color: 7.0 SRM	Equipment: DIbbs SS Brew Tech 15 G Kettle 10 G Mash Tun RIMS
Bitterness: 80.1 IBUs	Boil Time: 60 min
Est OG: 1.061 (14.9° P)	Mash Profile: Scott's Setup
Est FG: 1.016 SG (4.1° P)	Fermentation: My Aging Profile
ABV: 5.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.46 gal	Zypher Hills Spring Water	Water	1
5.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
4.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
1.15 g	Salt (Mash 60 min)	Misc	4
0.12 g	Calcium Chloride (Mash 60 min)	Misc	5
8 lbs	Pale Malt (2 Row) US (1.8 SRM)	Grain	6
4 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	7
1 lbs	Caramel Vienne 20L (Briess) (20.0 SRM)	Grain	8
12.00 oz	Munich 20L (Briess) (20.0 SRM)	Grain	9
8.00 oz	Cara-Pils/Dextrine (1.3 SRM)	Grain	10
5.00 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	11
3.00 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	12
1.04 g	Salt (Sparge 60 min)	Misc	13
0.11 g	Calcium Chloride (Sparge 60 min)	Misc	14
0.50 oz	Columbus (Tomahawk) [14.0%] - Boil 60 min	Hops	15
0.50 oz	Simcoe [13.0%] - Boil 10 min	Hops	16
2.00 oz	Centennial [10.0%] - Steep 30 min	Hops	17
2.00 oz	Citra [12.0%] - Steep 30 min	Hops	18
1.0 pkgs	English Ale (White Labs #WLP002)	Yeast	19
2.00 oz	Simcoe [13.0%] - Dry Hop 5 days	Hops	20
2.00 oz	Simcoe [13.0%] - Dry Hop 3 days	Hops	21
1.50 oz	Citra [12.0%] - Dry Hop 3 days	Hops	22

Scott Janish West Coast IPA http://scottjanish.com/west-coast-ipa-recipe/

BeerSmith™ Recipe Cloud