Recipe Type: All Grain
Yeast: Wyeast 1056
Yeast Starter: Yes - 2L or Yeast Cake
Batch Size (Gallons): 6.0
Original Gravity: 1.088
Final Gravity: 1.018
IBU: 105.4
Boiling Time (Minutes): 60
Color: 11.9 SRM
Primary Fermentation (# of Days & Temp): 28 days @ 68F
Secondary Fermentation (# of Days & Temp): 14 days @ 68F
Tasting Notes: For a dryer finish, mash for 90 minutes

Recipe: Imperial IPA
Date Brewed: 10/24/2008
Batch Size: 6.00 gal
Boil Size: 7.58 gal
Boil Time: 60 min
Brewhouse Efficiency: 62%

Beer Profile
Est Original Gravity: 1.088 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 9.2%
Bitterness: 105.4 IBU
Calories: 376 cal/pint
Est Color: 11.9 SRM

Grains and Sugars
12.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 57.83 %
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 24.10 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 4.82 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.41 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.20 %
2.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 9.64 %

Hops
2.00 oz Magnum [14.00 %] (60 min) (First Wort Hop) Hops 64.5 IBU
2.00 oz Centennial [10.00 %] (30 min) Hops 35.8 IBU
2.00 oz Cascade [5.50 %] (5 min) Hops 5.1 IBU

--Dry Hop--
1.00 oz Centennial [10.00 %] (Dry Hop 14 days)
2.00 oz Cascade [5.50 %] (Dry Hop 14 days)
1.00 oz Centennial [10.00 %] (Dry Hop 14 days)

Yeast
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Use 2L starter or pitch onto existing yeast cake


Mash and Sparge
1. Mash in with 5.86 gallons of 161F water for a target of 150F
2. Hold mash for 75 minutes at 150F
3. No Mash out
4. Add FWH to boil kettle
5. Vorlauf and drain first runnings (start burner at this point)
6. Batch sparge with 5 gallons of 175F water...sparge with more water as necessary to collect 7.5-8.0 gallons of wort.