Griffin Spit IPA

[Ron Price]

This week's recipe was an official Big Brew Day recipe from 2007. It
was written by Tony McCrimmon and has lots of IBU's to help you get
your bitter fix!

All Grain, 5 gallons (19 L)

Ingredients

9 lb (4 kg) Pale Malt (2-row)
3 lb (1.4 kg) Munich Malt
1 lb (.45 kg) Crystal 40L
.5 lb (.22 kg) Cara-Pils Dextrine Malt
2 oz (56 g) Summit Pellet Hops, 19% alpha acid (20 min)
2 oz (56 g) Summit Pellet Hops, 19% alpha acid (10 min)
2 oz (56 g) Summit Pellet Hops, 19% alpha acid (5 min)
1 oz (28 g) Summit Pellet Hops, 19% alpha acid (Dry Hop)
1 tsp Irish Moss (15 min)
2 Packets/2 Tubes Wyeast 1968 London ESB Yeast/White Labs WLP002
English Ale Yeast (or a half gallon starter)

Statistics

Anticipated OG: 1.073
Anticipated SRM: 10
Anticipated IBU: 190.3
Brewhouse Efficiency: 75%
Boil Time: 90 minutes

Directions

Mash grains at 154º F (68º C) for one hour. Bring to 170º F (77º C)
and sparge with 170º F (77º C) water. Collect enough wort (a little
over 6 gallons or 22.7 L) to end up with 5 gallons (19 L) after a 90-
minute boil. Add hops and Irish moss according to the recipe (note
that all bittering in this beer comes from late addition hops). After
a 90-minute boil, chill to 66º F (19º C), rack to fermenter, pitch
yeast and aerate well. Pitch two packages of yeast or a 1/2 gallon
starter. Ferment at 66º F to 68º F (19º C to 20º C) for two weeks,
then rack to secondary and dry hop 1oz of Summit Pellet Hops. Let sit
with dry hops added for three weeks before bottling or kegging.

I usually try to brew 11 gallons of an IPA in the fall to have on tap
during the holidays. This one looks tasty!

Cheers,

Ron Price