80 lbs Pale Malt (2 Row) UK (3.0 SRM) 80.8 %
10 lbs Victory Malt (25.0 SRM) 10.1 %
6 lbs Special B Malt (180.0 SRM) 6.1 %
3 lbs KilnCoffee Malt (170.0 SRM) 3.0 %
Single infusion mash about 70 minutes, @ ± 150°F
Mashout 168°F
8.00 oz Warrior [16% aa] - Boil 60.0 min Hop 5 54.9 IBUs
2.00 oz Citra [13.4% aa] - Boil 60.0 min Hop 6 11.5 IBUs
1.00 oz Cascade [7.3% aa] - Boil 15.0 min Hop 7 1.6 IBUs
1.00 oz Citra [13.4% aa] - Boil 15.0 min Hop 8 2.9 IBUs
1.00 oz Warrior [16% aa] - Boil 15.0 min Hop 9 3.4 IBUs
5.00 oz Cascade [7.3% aa] - Boil 0.0 min Hop 10 0.0 IBUs
5.00 oz Centennial [8.7% aa] - Boil 0.0 min Hop 11 0.0 IBUs
Brew crew is instructed to dry hop as they see fit.
Wyeast1056 slurry from a fermenter
I would prefer to mash in the lower range than what we ended up doing to aid attenuation. It makes a difference in a big beer like this. The fermentation is active as of this writing, but the wort tasted divine before fermentation.