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%
• 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)