Recipe Type: All Grain
Yeast: Second pitch of clean ale yeast (usually 1056 or 1728)
Yeast Starter: Slurry
Batch Size (Gallons): 6
Original Gravity: 1064
Final Gravity: 1010
IBU: 82 est.
Boiling Time (Minutes): 90
Color: darker; usually 12 SRM
Primary Fermentation (# of Days & Temp): 21
Tasting Notes: Hoppy slight caramel slight sweet still working on adjusting crystal malt addition

Grist:
11 lb mix of 2-row pale malts (US & UK; sometimes some Vienna)
0.75 lb Biscuit
0.5 lb US Crystal 80L
0.08 lb Simpsons UK Chocolate
0.63 lb Cane Sugar

Mash 60 min 151F

Check pre boil gravity and add sugar to attain end of boil OG of 1060-1065; most recent effort achieved 79% efficiency

Hop Bill (all pellets):
3.9 AAU Amarillo, 60 min
7.8 AAU Amarillo, 45 min
4.9 AAU Amarillo, 20 min
11.1 AAU Simcoe, 20 min
13.4 AAU Amarillo, 2 min
20.3 AAU Simcoe, 2 min
2 oz Amarillo, dry hop 7 days
1 oz Simcoe, dry hop 7 days

Bottle with corn sugar to 2.25 vol CO2

This is my fourth version of this IPA with minor adjustments to crystal malt and chocolate to achieve 12 SRM, plus adjustments to hops but always Amarillo and Simcoe. This has taken a second for ipa in a local competition and been well received in a local festival. Highest judge score so far is 38.