BoSox IPA - more bitter than '86

Based on Dave Brockington's recipe. All hops are whole hops.

Brewer:	Dave Kerr		Email:	dkerr@semc.org
Beer:	BoSox IPA - more bitter than '86		Style:	IPA
Type:	All grain		Size:	5 gallons
Color:	16 HCU (~10 SRM)		Bitterness:	115 IBU
OG:	1.061		FG:	1.012
Alcohol:	6.3% v/v (4.9% w/w)
Water:	3 tsp Gypsum added to local tap water (pre-boiled).
Grain:	10.0 lb. British pale 0.50 lb. Wheat malt 1.00 lb. British crystal 50-60L
Mash:	70% efficiency
	12 qts 155F water with 3 tsp gypsum -> 140F for 15 min add ~3 qts boiling water -> 152F for 60 minutes direct heat (propane on 1/2 barrel keg w/ EZMasher) -> 168F 15 minutes
Boil:	60 minutes	SG 1.040	7.5 gallons
	2 oz of the Chinook were first wort hopped (hops added to the kettle while sparging pre-boil) 1/2 tsp Irish Moss rehydrated in 4 oz hot water, added 15 minutes before end of boil.
Hops:	3 oz. Chinook (12% AA, 60 min.) 1 oz. Chinook (12% AA, 45 min.) .5 oz. Cascade (6% AA, 30 min.) .5 oz. Cascade (6% AA, 15 min.) 1 oz. Cascade (aroma) 1 oz. Willamette (aroma)
Yeast:	2 packets DanStar Nottingham dry yeast - rehydrated in 4 oz. 105F water
Log:	Brewed 2/15 pitched yeast @66F, ambient temp 64F, "Fermometer" topped out at 70F on day 2 of primary ferment Racked to secondary on 2/21, dry hopped with 1 oz Willamette Bottled 3/2/98
Carbonation:	Primed with 2/3 cup corn sugar
Tasting:	Tasted great going into the bottle. Big citrus nose, flavor. Big bodied enough to support all of those hops.

Recipe posted 03/04/98.