Chinook IPA

I found this recipe somewhere on-line and thought I'd share.

Brewer:	Mike		Email:	-
Beer:	Chinook IPA		Style:	India Pale Ale
Type:	All grain		Size:	5.5 gallons
Color:	10 HCU (~7 SRM)		Bitterness:	93 IBU
OG:	1.067		FG:	1.012
Alcohol:	7.1% v/v (5.6% w/w)
Water:	2 tsp Gypsum added to Seattle tap water.
Grain:	9.25 lb. American 2-row 2 lb. American Munich 1 lb. American crystal 20L .5 lb. Dextrine malt (Cara-Pils)
Mash:	80% efficiency
	Single Infusion Mash Schedule Grain added to 12-3/4 Q water at 175°F. Held at 155°F (nom) for about 90 minutes (could have been reduced, but SWMBO needed an errand run). Sparge with water heated to 170° - 180°, collected 6-1/2 to 7 gallons using the Fly-sparge technique. The first hop addition was added when the run-off started (first wort hops).
Boil:	75 minutes	SG 1.053	7 gallons
	1 T Irish Moss added with the 15 min hops.
Hops:	1 oz. Chinook (11.9% AA, 75 min.) 1 oz. Chinook (11.9% AA, 60 min.) 1 oz. Chinook (11.9% AA, 15 min.) 1 oz. Chinook (11.9% AA, 0 min.) 1 oz. Cascade (5.7% AA, 0 min.) 1 oz. Chinook (aroma) 1 oz. Amarillo (aroma)
Yeast:	Starter prepared the previous day from package of SafAle-US5.
Log:	Used counter-flow chiller to cool wort from brew pot and aerated by splash-filling carboy. Pitched yeast starter immediately and fermented at room temperature (about 68°F) for one week. Transferred to secondary with dry-hop additions. In secondary for two weeks, then bottled.
Carbonation:	Naturally carbonated in 22 oz. bottles using 1-1/4 C DME for two weeks.
Tasting:	Pours dark amber with thick, foamy head with pine and citrus aroma. Pine / malt flavor at the front balanced by a bitter finish. I made a second batch from this recipe using hops from a different LHBS that had slightly higher alpha-acids. The calculated IBUs jumped from the low 90's to almost 110. It was still good, I like bitter beer, but it wasn't as well balanced as the first batch.

Recipe posted 04/15/12.