Recipe Type: All Grain
Yeast: London ESB - Wyeast 1968
Yeast Starter: Per Mr. Malty
Batch Size (Gallons): 6.0
Original Gravity: 1.061
Final Gravity: 1.014
IBU: 54.1
Boiling Time (Minutes): 60
Color: 9.3 SRM
Primary Fermentation (# of Days & Temp): 10 @ 65
Secondary Fermentation (# of Days & Temp): Dry Hop 7 @ 70
Tasting Notes: Great nose of all 3 hops, awesome simcoe/amarillo flavor and nice bitterness

Grain Bill:

11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 78.57 %
1.50 lb Munich Malt - 10L (10.0 SRM) Grain 10.71 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 7.14 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.57 %

Hop Schedule:

.5 oz Centennial [10.00 %] (60 min) Hops 18.5 IBU
.25 oz Simcoe [13.00 %] (60 min) Hops 12.0 IBU

.25 oz Amarillo Gold [8.50 %] (30 min) Hops 4.0 IBU
.5 oz Simcoe [13.00 %] (30 min) Hops 12.3 IBU

.25 oz Amarillo Gold [8.50 %] (1 min) Hops 1.3 IBU
.75 oz Simcoe [13.00 %] (1 min) Hops 6.0 IBU

.5 oz Amarillo Gold [8.50 %] (Dry Hop 7 days) Hops -
.5 oz Centennial [10.00 %] (Dry Hop 7 days) Hops -
.5 oz Simcoe [13.00 %] (Dry Hop 7 days) Hops -

Single infusion mash @ 153 for 60 min.

After dry-hopping, i crash cooled in my fridge for 2 days before kegging.

I didn't quite boil off enough, so mine ended up at 1.056, not too far off and I got a nice, full 5 gallon keg out of it. This beer is delicious, it is based off the clone recipe for Lagunitas IPA.

here she be:


this pic shows the true color a little better:


delicious!