ĦEpa! ĦEpa! ĦIPA!

Kitchen Sink Brew - used up several grains I had lying around.

Brewer:	Far Knuckle Bill		Email:	-
Beer:	ĦEpa! ĦEpa! ĦIPA!		Style:	India Pale Ale
Type:	All grain		Size:	14.75 gallons
Color:	17 HCU (~10 SRM)		Bitterness:	60 IBU
OG:	1.062		FG:	1.014
Alcohol:	6.2% v/v (4.9% w/w)
Water:	Mashed with 100% RO -1.33 quarts per lb of grain. Added brewing salts to get 57 ppm calcium, 22 ppm magnesium, 145 ppm bicarbonate, 67 ppm sodium, 88 ppm chloride, 137 ppm sulfate. Should moderately enhance bitterness. Sparged with filtered tap water.
Grain:	8 lb. 4 oz. Belgian pale 14 lb. 14 oz. British pale 3 lb. Wheat malt 9 oz. British Munich 1 lb. 14 oz. German Vienna 5 oz. American crystal 60L 1 lb. Dextrine malt (Cara-Pils) 8 oz. British chocolate
Mash:	81% efficiency
	Single infusion mash at 152f. Added 1 ml lactic acid to achieve 5.4 pH. 60 minute rest.
Boil:	70 minutes	SG 1.054	17 gallons
	Irish Moss added at 15 min left. Yeast nutrient added at 10 minutes left
Hops:	.75 oz. Centennial (9.9% AA, 60 min.) .5 oz. Citra (13.5% AA, 60 min.) .25 oz. Nelson Sauvin (11.2% AA, 60 min.) 1 oz. Cascade (6.5% AA, 20 min.) 1 oz. Centennial (9.9% AA, 20 min.) 1 oz. Citra (13.5% AA, 20 min.) 1 oz. Nelson Sauvin (11.2% AA, 20 min.) .5 oz. Cascade (6.5% AA, 10 min.) .5 oz. Centennial (9.9% AA, 10 min.) .5 oz. Citra (13.5% AA, 10 min.) .5 oz. Nelson Sauvin (11.2% AA, 10 min.) 1.5 oz. Cascade (aroma) 1.5 oz. Centennial (aroma) 1.5 oz. Citra (aroma) 1.5 oz. Nelson Sauvin (aroma)
Yeast:	5.25 gallons onto yeast cake of Wyeast Belgian Strong (Duvel). 7.75 gallons repitched with Wyeast Cal Lager (Anchor).
Log:	Brewed 10-4-13. Ferment Belgian at 72, let rise to 76 toward end of fermentation. Ferment Steam at 62, let rise to 64 toward end of fermentation. Will dry hop with same kettle hops. Probably about 2 oz per 5 gal. Will keg 3 gal steam directly from primary & dry hop remaining steam & belgian for 7-10 days
Carbonation:	Force carbonate 2.5 volumes

Recipe posted 10/04/13.