#153 Heady Topper

Batch Size: 20.00 gal	Style: Imperial IPA (14C)
Boil Size: 24.00 gal	Style Guide: BJCP 2008
Color: 6.2 SRM	Equipment: My Setup / 90 min
Bitterness: 154.1 IBUs	Boil Time: 70 min
Est OG: 1.074 (18.0° P)	Mash Profile: Single Infusion, Medium Body
Est FG: 1.015 SG (3.9° P)	Fermentation: Ale, Two Stage
ABV: 7.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
45 lbs	Pale Malt, 2-row (Can) (2.0 SRM)	Grain	1
3 lbs	Caramel/Crystal Malt - 20L (20.0 SRM)	Grain	2
3 lbs	Wheat Malt, White (US) (2.4 SRM)	Grain	3
2 lbs	Demerara Sugar (2.0 SRM)	Sugar	4
1.50 oz	HopShot [80.0%] - Boil 90 min	Hops	5
4.00 oz	Chinook [12.1%] - Boil 5 min	Hops	6
2.00 oz	Bravo [17.3%] - Boil 5 min	Hops	7
4.00 oz	Amarillo [8.8%] - Steep 20 min	Hops	8
4.00 oz	Chinook [12.1%] - Boil 0 min	Hops	9
4.00 oz	Columbus [17.8%] - Steep 20 min	Hops	10
4.00 oz	Columbus [17.8%] - Boil 0 min	Hops	11
2.00 oz	Centennial [9.4%] - Steep 20 min	Hops	12
2.00 oz	Chinook [15.6%] - Boil 0 min	Hops	13
1.50 oz	Chinook [11.8%] - Boil 0 min	Hops	14
2.0 pkgs	Green Mountain Ale (White Labs #YG001)	Yeast	15
2.0 pkgs	Safale American (Fermentis #S-05)	Yeast	16
1.0 pkgs	Dry English Ale (White Labs #WLP007)	Yeast	17
6.00 oz	Columbus [17.8%] - Dry Hop 8 days	Hops	18
4.00 oz	Amarillo [8.8%] - Dry Hop 8 days	Hops	19
2.00 oz	Centennial [10.4%] - Dry Hop 8 days	Hops	20

http://goo.gl/aHJqN1 Boil sugar in a bit of water until syrupy. Add orange peel.

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