Recipe Type: All Grain
Yeast: White Labs #WLP001
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.090
Final Gravity: 1.021
IBU: 136.6
Boiling Time (Minutes): 60
Color: 6.6
Primary Fermentation (# of Days & Temp): 15 days @ 68F
Secondary Fermentation (# of Days & Temp): 7 dasy @ 68F
Tasting Notes: Huge superhoppy beer. Goes beyond bitter into very crisp birght citrus and floral.

Grains
14.75 lbs 2 Row (US)
1.00 lbs Munich
.25 lbs Crystal 20L

Adjuncts
1.00 lbs Corn Sugar added at boil start
Whirlfloc tablet added @ 15 min

Hops
2 oz Centennial (10% Alpha) @ 60 min
2 oz Chinook (13% Alpha) @ 60 min
1 oz Centennial (10% Alpha) @ 15 min
1 oz Galena (13% Alpha) @ 5 min
* 2 oz Galena (13% Alpha) Dry hopped for 7 days
All my hops were in pellet form

Yeast
1000mL starter of #WLP001 California Ale

I used 1 tbs of 5.2 Mash Stabilizer in my strike water

Mash in with 5 gallons of water at 167.1F and hold mash @ 155F for 90 minutes
Drain Mash Tun and sparge with 3.67 gallons of water @ 168F
Boil volume should be 6.50 gallons
Flame on and boil for 60 min to get a final volume of 5 gallons into primary.


I had a bunch of BMC drinkers, and "I don't like hoppy beer" drinkers destroy a keg of this in no time at a BBQ in my backyard. It destroyed them in return, with an ABV of about 9%