Recipe Type: All Grain
Yeast: Wyeast 1056
Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.069
Final Gravity: 1.016
IBU: 11.1
Boiling Time (Minutes): 60
Color: Copper
Primary Fermentation (# of Days & Temp): 14 days @ 62F

This recipe is going to be my first all grain IPA, and I'm shooting for a brew with plenty of malt and lots of hop character. I've been debating whether to mash at 154 or 152, but I think for my first run I'll do 152. If it doesn't result in very much body, I'll change this to 154 next time. Please feel free to commend and advise on this recipe!


Ingredients
12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.00 %
2.00 lb Munich Malt (9.0 SRM) Grain 13.33 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.67 %

1.00 oz Centennial [10.00 %] (60 min) Hops 28.8 IBU
1.00 oz Centennial [10.00 %] (30 min) Hops 22.1 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 3.2 IBU
1.00 oz Centennial [10.00 %] (5 min) Hops 5.7 IBU
1.00 oz Cascade [5.50 %] (0 min) Hops - Dry Hop
Edit - added misc hops0.50 oz Willamette Hops - Dry Hop

1 pkgs Nottingham Dry Yeast - no starter

Beer Profile
Est Original Gravity: 1.069 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.89 %
Bitterness: 59.8 IBU
Calories: 312 cal/pint
Est Color: 11.1 SRM

EDIT - Actual Measurements
Actual OG: 1.065 SG
Actual FG: 1.008 SG
Actual ABV: 7.44%

Single Infusion Batch Sparge
1. Mash in with 4.36 gallons @ 152F - 1.25 qts/gallon (Hold for 60 minutes)
2. Vorlauf and drain
3. Batch sparge with 4.36 gallons @ 168F (Hold for 10 minutes)
4. Stir, Vorlauf, and drain

Fermentation
14 days @ 62F should be sufficient to clear this beer, but I may transfer to secondary if I don't notice much clearing. The dry hop will be done in the primary either way, and will be whole leaf Cascades.

EDIT
Actually, I ended up transferring to the secondary to dry hop this. I had a HUGE amount of trub at the bottom and just wanted to get the beer away so I wouldn't disturb it while bottling. It was a good call; my beer is already starting to clear nicely (at 4 days in the bottle).