VIPA - Recipe - BeerSmith Cloud

VIPA (1 ratings)

Brewer: Michael Laugesen
Batch Size: 6.60 gal	Style: English IPA (14A)
Boil Size: 7.45 gal	Style Guide: BJCP 2008
Color: 20.2 SRM	Equipment: Lund gryde
Bitterness: 47.8 IBUs	Boil Time: 60 min
Est OG: 1.075 (18.2° P)	Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.016 SG (4.0° P)	Fermentation: Ale, Two Stage
ABV: 7.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6 lbs 9.82 oz	Pale Malt (6 Row) US (2.0 SRM)	Grain	1
5 lbs 7.48 oz	Munich Malt (9.0 SRM)	Grain	2
4 lbs 9.37 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	3
9.03 oz	Biscuit Malt (23.0 SRM)	Grain	4
8.96 oz	Melanoiden Malt (20.0 SRM)	Grain	5
7.20 oz	Chocolate Malt (450.0 SRM)	Grain	6
3.88 oz	Tettnang [4.5%] - Boil 60 min	Hops	7
1.76 oz	Hallertauer Hersbrucker [2.8%] - Boil 15 min	Hops	8
1.76 oz	Centennial [11.0%] - Steep 7 min	Hops	9
1.0 pkgs	Burton Ale (White Labs #WLP023)	Yeast	10
2.47 oz	Tettnang [4.5%] - Dry Hop 14 days	Hops	11