Hop in the Dark

Batch Size: 5.50 gal	Style: American IPA (14B)
Boil Size: 6.52 gal	Style Guide: BJCP 2008
Color: 40.0 SRM	Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain - 90 minute
Bitterness: 70.5 IBUs	Boil Time: 90 min
Est OG: 1.059 (14.6° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.016 SG (4.0° P)	Fermentation: Ale, Two Stage
ABV: 5.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8 lbs 6.80 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
15.55 oz	Munich Malt (9.0 SRM)	Grain	2
15.55 oz	Oats, Flaked (1.0 SRM)	Grain	3
10.37 oz	Caramel/Crystal Malt - 90L (90.0 SRM)	Grain	4
10.37 oz	Chocolate Malt (350.0 SRM)	Grain	5
5.18 oz	Black Barley (Stout) (500.0 SRM)	Grain	6
5.18 oz	Chocolate Wheat (Weyermann) (415.0 SRM)	Grain	7
5.18 oz	Oats, Toasted (10.0 SRM)	Grain	8
5.18 oz	Candi Sugar, Dark (275.0 SRM)	Sugar	9
0.50 oz	Northern Brewer [8.5%] - Boil 90 min	Hops	10
0.65 oz	Nugget [13.0%] - Boil 60 min	Hops	11
0.65 oz	Centennial [10.0%] - Boil 30 min	Hops	12
1.00 oz	Amarillo Gold [8.5%] - Boil 15 min	Hops	13
1.00 oz	Cascade [5.5%] - Boil 0 min	Hops	14
1.0 pkgs	English Ale (White Labs #WLP002)	Yeast	15
2.00 oz	Citra [12.0%] - Dry Hop 7 days	Hops	16

Mash 1.5 x - 2 x dark grains separately in cold water. Mash pale malts as per usual. Combine prior to sparging.

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