Sarar the Elder

A tweaked version of a IIPA I did last year -- it was the best beer I've ever made. Let's see how this year's turns out.

Brewer:	Matthew R.		Email:	mathstew@gmail.com
Beer:	Sarar the Elder		Style:	India Pale Ale
Type:	All grain		Size:	10.5 gallons
Color:	8 HCU (~6 SRM)		Bitterness:	238 IBU
OG:	1.075		FG:	1.011
Alcohol:	8.2% v/v (6.5% w/w)
Water:	R.O. water with gypsum added.
Grain:	20.8 lb. American 2-row 1.13 lb. American crystal 40L 1.13 lb. Dextrine malt (Cara-Pils)
Mash:	89% efficiency
	Single infusion mash, 1.33 quarts per pound, 75 minute rest at 150*F. Step up to 168*F for 10 minute mashout.
Boil:	90 minutes	SG 1.058	13.5 gallons
	0.74 lb. Cane sugar
	2 wirfloc tabs added at 10 minutes, 1 tsp. Wyeast yeast nutrient. Add table sugar at flameout.
Hops:	6 oz. Tomahawk (14.7% AA, 90 min.) 1 oz. Tomahawk (14.7% AA, 45 min.) 1 oz. Centennial (9.2% AA, 30 min.) 2 oz. Warrior (17.2% AA, 30 min.) 5 oz. Centennial (9.2% AA, 0 min.) 2 oz. Warrior (17.2% AA, 0 min.) 2.5 oz. Centennial (aroma) 2.5 oz. Warrior (aroma) 2.5 oz. Tomahawk (aroma)
Yeast:	One packet of US05, one packet of Nottinghm, 3 quart starter on stirplate.
Log:	"Aroma hops" are dry hops split between the two carboys along the following schedule: 2 oz Tomahawk (12 to 14 Days Total) 2 oz Centennial (12 to 14 Days Total) 2 oz Warrior (12 to 14 Days Total) .50 oz Tomahawk (5 days to go in dry hop) .50 oz Centennial (5 days to go in dry hop) .50 oz Warrior (5 days to go in dry hop)
Carbonation:	Keg and force carb.

Recipe posted 02/26/11.