Homegrown Dark IPA

My wife likes the new Cascadian Dark IPAs like Widmer's W'10 Pitch Black IPA. So I'm going to try to replicate a similar brew using a base recipe for IPA that she already likes using homegrown hops my brother-in-law grew. Thanks Jeff.

Brewer:	Buzzerj		Email:	-
Beer:	Homegrown Dark IPA		Style:	India Pale Ale
Type:	All grain		Size:	5.25 gallons
Color:	52 HCU (~22 SRM)		Bitterness:	83 IBU
OG:	1.065		FG:	1.016
Alcohol:	6.3% v/v (5.0% w/w)
Water:	To the sparge water add 1 tablespoon Gypsum and 1 teaspoon CaCL2 (calcium chloride).
Grain:	10 lb. American 2-row 1 lb. 10 oz. American crystal 60L 6 oz. Dextrine malt (Cara-Pils) 5 oz. American black patent 5 oz. Flaked barley
Mash:	75% efficiency
	I'm mashing this for 60 minutes at 152 degrees F and batch sparging to collect 6.5 gallons for the boil.
Boil:	60 minutes	SG 1.053	6.5 gallons
	Add 1 Teaspoon of Irish Moss after boiling 30 minutes.
Hops:	1 oz. Nugget (12% AA, 60 min.) 0.5 oz. Magnum (13% AA, 60 min.) 0.5 oz. Magnum (13% AA, 20 min.) 0.5 oz. Sterling (5% AA, 15 min.) 0.5 oz. Sterling (aroma) 1 oz. Crystal (aroma)
Yeast:	Going to use my standby Safale-05 dry yeast hydrated per the instructions on the package. An alternate yeast would be Safale-04 for a British twist. For those liquid yeast users WLP001 and Wyeast 1056 would be the way to go.
Log:	Ferment for one week at 68 degrees F, rack to a secondary for a week at 68 degrees F and bottle or keg.
Carbonation:	2.0 volumes	Keg: 6.8 psi @ 40°F
	I usually force carbonate the beer in a corny keg at 2.0 Volumes or about 10 psi.
Tasting:	My wife really likes the base beer to which I added Crystal 60 Malt instead of Crystal 10, debittered black malt and flaked barley.

Recipe posted 04/04/10.