Imperial Bitter

Brewer: Bucked off South
Batch Size: 10.50 gal	Style: Strong Bitter (11C)
Boil Size: 13.44 gal	Style Guide: BJCP 2015
Color: 16.1 SRM	Equipment: Mash and Boil
Bitterness: 39.2 IBUs	Boil Time: 60 min
Est OG: 1.090 (21.5° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.023 SG (5.8° P)	Fermentation: Ale, Two Stage
ABV: 9.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
32.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
27.00 g	Calcium Chloride (Mash 60 min)	Misc	2
1.80 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
32 lbs	Maris Otter Pale Malt (Muntons) (2.6 SRM)	Grain	4
2 lbs	Special Roast (Briess) (50.0 SRM)	Grain	5
2 lbs	White Wheat Malt (2.4 SRM)	Grain	6
1 lbs	Crystal 120, 2-Row, (Great Western) (120.0 SRM)	Grain	7
8.00 oz	Crystal, Dark (Simpsons) (135.8 SRM)	Grain	8
8.00 oz	Dextrose (Briess) [Boil] (1.0 SRM)	Sugar	9
2.00 oz	Centennial [10.0%] - Boil 60 min	Hops	10
1.50 oz	Centennial [10.0%] - Boil 30 min	Hops	11
0.50 oz	Cascade [5.5%] - Steep 0 min	Hops	12
1.0 pkgs	Pub (Imperial Yeast #A09)	Yeast	13
0.50 oz	Cascade [5.5%] - Dry Hop 5 days	Hops	14

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