DWBhoppy

Brew #6
The color (SRM) is no where near as dark as it shows, it's dark but not black.

Brewer:	Gary Frankhouse		Email:	frankhouse@aol.com
Beer:	DWBhoppy		Style:	Imperial India Pale Ale
Type:	All grain		Size:	9.75 gallons
Color:	33 HCU (~16 SRM)		Bitterness:	169 IBU
OG:	1.080		FG:	1.015
Alcohol:	8.4% v/v (6.6% w/w)
Water:	Tap water through a water filter.
Grain:	20.0 lb. Rahr Standard 2-row 2.0 lb. Gambrinus Honey Malt 1.0 lb. Briess crystal 20L 1.0 lb. Dextrine malt (Cara-Pils) 3.0 lb. Belgian CaraVienne 1.0 lb. Dingemans Special B
Mash:	76% efficiency
	Step mash using infusion/direct heat combination. Protein rest - 122°F for 30 Minutes. Saccrification rest #1 - 148°F for 60 minutes. Saccrification rest #2 - 155°F for 60 Minutes. I was expecting a much higher efficiency because I was going to add some amylase enzyme but I forgot. Last time I used it my efficiency was 84%. I was looking for a starting gravity of between 1.085 and 1.095.
Boil:	120 minutes	SG 1.063	12.5 gallons
	Irish moss last 20 minutes. Whitelabs and Wyeast yeast nutrient last 20 minutes.
Hops:	2.0 oz. Columbus (16.10% AA, 60 min.) 2.0 oz. Chinook (13% AA, 60 min.) 2.0 oz. Cascade (5.75% AA, 20 min.) .75 oz. Chinook (13% AA, 20 min.) 2.25 oz. Centennial (10.5% AA, 20 min.) 1.0 oz. Cascade (5.75% AA, 10 min.) 1.0 oz. Centennial (10.5% AA, 10 min.) 1.5 oz. Cascade (aroma) 1.5 oz. Centennial (aroma)
Yeast:	Wyeast 1728 Scottish Ale Yeast starter DCL Yeast US-56 American Ale starter Lag time 5 hrs.
Log:	Brewed on Friday 10/28/05. Pitching temperature was 78°F, a little higher than I wanted.
Carbonation:	I will be kegging and conditioning @ 12psi at 35°F for 10 days.
Tasting:	I will post later.

Recipe posted 11/18/05.