2nd degree burn IIPA - ABV: 8.66% - IBU: 141.9 - SRM: 10.3 - OG: 1.078, FG: 1.016 - Batch Size: 5 gal - Brewhouse Efficiency: 70% - Wort Boil Time: 85 min Grain - 12.75 lbs Pale Malt (2 Row) US (36 ppg, 2 srm) - 0.75 lbs Caramel/Crystal Malt - 40L (34 ppg, 40 srm) - 0.75 lbs Cara-Pils/Dextrine (33 ppg, 2 srm) - 0.75 lbs Sugar, Table (Sucrose) (46 ppg, 0 srm) Hops - 1 oz. Mosaic (12.5%) at 0 min - 1 oz. Warrior (16%) at 85 min - 0.25 oz. Magnum (13.5%) at 60 min - 1 oz. Simcoe (13%) at 15 min - 1 oz. Amarillo (9.5%) at 20 min - 1 oz. Mosaic (12.5%) at 20 min - 1 oz. Simcoe (13%) at 20 min - 2 oz. Simcoe (13%) at 0 min - 2 oz. Mosaic (12.5%) at 0 min - 1 oz. Amarillo (9.5%) at 0 min Yeast - San Diego Super Yeast (79.5% attenuation) Water - Profile for Burton-on-Trent: Ca 352 (ppm), Mg 24 (ppm), HCO3 320 (ppm), Cl 820 (ppm), Na 44 (ppm), SO4 16 (ppm) --------------------------------------- https://www.allgrain.beer/recipes/5124/