Griffin Spit IPA - All-Grain

Big Brew 2007

By Tony McCrimmon

Batch size: 5 gallons (19 L)
Anticipated OG: 1.073
Anticipated SRM: 10
Color Formula Used: Morey
Anticipated IBU: 190.3
Hop IBU Formula Used: Daniels
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

For 5 gallons using a 6.5-gallon or greater boil.

9.0 lb (4 kg) Pale Malt (2-row)
3.0 lb (1.4 kg) Munich Malt
1.0 lb (0.45 kg) Crystal 40L
0.5 lb (0.22 kg) Cara-Pils Dextrine Malt
2.0 oz    (57 g) Summit Pellet Hops, 19.0% alpha acid (20 min.)
2.0 oz    (57 g) Summit Pellet Hops, 19.0% alpha acid (10 min.)
2.0 oz    (57 g) Summit Pellet Hops, 19.0% alpha acid (5 min.)
1.0 oz    (28 g) Summit Pellet Hops, 19.0% alpha acid (Dry Hop)
1 tsp. Irish Moss (15 min.)
Yeast: White Labs WLP002 English Ale Yeast or Wyeast 1968 London ESB Yeast

Mash grains at 154F (68C) for one hour.  Bring to 170F (77C) and sparge with 170F (77C) 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 66F (19C), rack to fermenter, pitch yeast and aerate well.  Pitch two packages of yeast or a ½ gallon starter.  Ferment at 66-68F (19-20C) for two weeks, then rack to secondary with dry hops added.  Leave on hops for three weeks before bottling or kegging.