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)

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https://www.allgrain.beer/recipes/5124/