Clean Out the Fridge IPA

As the name implies, this IPA recipe was formulated using only the grains, hops, and yeast I had on hand. The brewing bug grabbed me at around 11a.m., and there was no time to make a run to my LHBS for ingredients. Hence she's not exactly a traditonal IPA hop-wise. The hop schedule was inspired quite loosely by recipes for Surly Furious clones I've seen around the web.

Brewer:	Gary		Email:	-
URL:	http://schlemazlbrews.blogspot.com/
Beer:	Clean Out the Fridge IPA		Style:	India Pale Ale
Type:	All grain		Size:	5.5 gallons
Color:	18 HCU (~11 SRM)		Bitterness:	62 IBU
OG:	1.057		FG:	1.012
Alcohol:	5.9% v/v (4.6% w/w)
Water:	1/4 Campden tab in strike water 1/4 Campden tab in sparge water 1 Tbsp. 5.2pH mash stabilizer mixed into grains before dough-in
Grain:	11 lb. American 2-row 1 lb. 5 oz. American crystal 60L
Mash:	70% efficiency
	4 gallons mash water yields 2 gallons 1st runnings target 152°F (I hit 150) 4.5 gallons batch sparge water yields 4 gallons 2nd runnings target 169°F (I never come close to hitting this temperature. I'm just happy if the second runnings clear up at some point during vorlauf.)
Boil:	60 minutes	SG 1.049	6.5 gallons
	15 min Irish Moss addition The final .5 oz. Columbus hop addition is a 5 minute addition (not technically an aroma addition), but there was no room for it in the recipator's hop schedule. Effect on bitterness will obviosly be minimal. 1 oz. of Mt. Hood at flameout for aroma
Hops:	1 oz. Yakima Magnum (13.5% AA, 60 min.) .5 oz. Cascade (5% AA, 20 min.) .5 oz. Columbus (14.4% AA, 15 min.) .5 oz. Cascade (5% AA, 10 min.) .5 oz. Columbus (aroma) 1 oz. Mt. Hood (aroma)
Yeast:	Danstare Nottingham 11g dry pack
Log:	Brew date: February 20, 2012 Ferm temp: 63-64°F
Carbonation:	Force carb under 20 psi for 48 hours.

Recipe posted 02/22/12.