Dead Sky Black IPA

Brewer: Victorian Ghost
Batch Size: 6.60 gal	Style: Specialty IPA (21B)
Boil Size: 8.46 gal	Style Guide: BJCP 2015
Color: 30.8 SRM	Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 64.4 IBUs	Boil Time: 70 min
Est OG: 1.064 (15.7° P)	Mash Profile: Single Infusion, Medium Body
Est FG: 1.010 SG (2.5° P)	Fermentation: Ale, Two Stage
ABV: 7.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
11 lbs 0.37 oz	Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM)	Grain	1
15.87 oz	Caramalt (Thomas Fawcett) (15.0 SRM)	Grain	2
12.35 oz	Oats, Malted (Thomas Fawcett) (2.0 SRM)	Grain	3
9.88 oz	Carafa III (Weyermann) (525.0 SRM)	Grain	4
8.82 oz	Aromatic Malt (Dingemans) (19.0 SRM)	Grain	5
6.35 oz	Chocolate Malt (Thomas Fawcett) (508.0 SRM)	Grain	6
5.29 oz	Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM)	Grain	7
10.58 oz	Sugar, Table (Sucrose) (1.0 SRM)	Sugar	8
0.85 oz	Magnum [12.0%] - Boil 90 min	Hops	9
0.88 oz	Citra [13.5%] - Boil 60 min	Hops	10
1.00 tsp	Irish Moss (Boil 10 min)	Misc	11
1.06 oz	Amarillo [9.2%] - Boil 10 min	Hops	12
1.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	13
3.53 oz	Citra [12.0%] - Steep -15 min	Hops	14
1.0 pkgs	Vermont Ale (Yeast Bay #-)	Yeast	15

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