Recipe Type: All Grain
Yeast: Nottingham
Yeast Starter: none
Batch Size (Gallons): 5.5
Original Gravity: 1.063
Final Gravity: 1.014
IBU: 65
Boiling Time (Minutes): 60
Color: 7.5
Primary Fermentation (# of Days & Temp): 5@ 67F
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): 7@ 67F
Tasting Notes: see below

Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 7.39 gal
Estimated OG: 1.063 SG
Estimated Color: 7.5 SRM
Estimated IBU: 65.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
9.25 lb Pale Malt (2 Row) US (2.0 SRM) Grain 72.55 %
2.00 lb Munich Malt (9.0 SRM) Grain 15.69 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 7.84 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.92 %
1.00 oz Chinook [12.60 %] (Dry Hop 5 days) Hops -
1.00 oz Chinook [12.60 %] (60 min) (Mash Hop) Hops 7.5 IBU
1.00 oz Chinook [13.00 %] (60 min) Hops 38.8 IBU
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 5 days) Hops -
1.00 oz Chinook [12.60 %] (15 min) Hops 18.7 IBU
1.00 oz Chinook [12.60 %] (0 min) Hops -
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12.75 lb
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Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 3.95 gal of water at 162.6 F 151.0 F

Nottingham was added dry.

Normally I would have given this beer a lot more time (I'd recommend 7-10 in primary, 1-2 weeks in secondary and a 7 day dryhop), but I was pushing it through for a party I had on 8/30. Much to my surprise, the BMC drinkers in attendance kept going back to this beer over the Blonde Ale that I also had on tap.

Don't be afraid of all the Chinook. Only 1 oz of it is used for bittering, and the rest of the additions actually contribute to what turned out to be an intense, but fantastic hop flavor. I added 1 oz of Amarillo with the Chinook when I dry hopped to get a bit of the floral/citrus in the nose, and it worked very well.

Mashing at 151 helps to dry out this beer and contribute to a clean, crisp finish that suits the style very well compared to to other IPA's that I've done between 152-155.

This is the best sub-100 IBU IPA that I've made yet.