Denali Torpedo IPA v1.2

Brewer: Doug Lyford
Batch Size: 6.00 gal	Style: American IPA (21A)
Boil Size: 7.75 gal	Style Guide: BJCP 2015
Color: 9.9 SRM	Equipment: My Equipment Profile
Bitterness: 60.4 IBUs	Boil Time: 75 min
Est OG: 1.070 (17.1° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.017 SG (4.3° P)	Fermentation: Ale, Two Stage
ABV: 7.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.57 gal	Baltimore City 3/9/2017	Water	1
5.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
3.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
1.00 g	Calcium Chloride (Mash 60 min)	Misc	4
4.00 oz	Rice Hulls (0.0 SRM)	Adjunct	5
14 lbs	Maris Otter, Pale Malt (3.0 SRM)	Grain	6
1 lbs	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	7
8.00 oz	Cara-Pils/Dextrine (1.5 SRM)	Grain	8
2.88 oz	Acid Malt (3.0 SRM)	Grain	9
1.00 oz	Magnum [12.1%] - Boil 60 min	Hops	10
0.14 oz	Hallertau Magnum [12.7%] - Boil 60 min	Hops	11
1.00	Campden (Potassium Metabisulphite) (Boil 60 min)	Misc	12
1.00 tsp	Irish Moss (Boil 10 min)	Misc	13
0.99 oz	Crystal [3.8%] - Boil 10 min	Hops	14
0.75 oz	Denali [15.4%] - Boil 10 min	Hops	15
0.99 oz	Crystal [3.8%] - Boil 5 min	Hops	16
0.75 oz	Denali [15.4%] - Boil 5 min	Hops	17
1.0 pkgs	California Ale (White Labs #WLP001)	Yeast	18
1.73 oz	Denali [15.4%] - Dry Hop 7 days	Hops	19
1.00 oz	Citra [13.0%] - Dry Hop 7 days	Hops	20
1.00 oz	Crystal [4.8%] - Dry Hop 7 days	Hops	21

Change to water salts. Addition of Acid malt.

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