I P A Lot IPA (All Grain) Supposed to be 10, turned out to be 9

I P A Lot IPA
(All Grain) Supposed to be 10, turned out to be 9

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This Homebrew Recipe was added by Barney/Scott Turner on October 03, 1999 at 22:29:53:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: 1056 or whatever
Yeast Starter: As much as you can
Batch Size: Supposed to be 10, turned out to be 9
Original Gravity: 1.061
Final Gravity: 1.016
Alcohol Content: enough %
Total Grains: 22 lbs
Color: pretty
Extract Efficiency: Good enough %
Hop IBU's: ?
Boiling Time: 90 min total
Primary Fermentation: 6 days@68
Secondary Fermentation: a few weeks @65 while dryhopping
Additional Fermentation:

Grain Bill:

13 lbs. Marris Otter
3 lbs. Munich
1 lb. Wheat
2 lbs. 40 Crystal
1 lb. Dextrine
2 lbs. Flaked Barley
2 lbs. Light Brown Sugar

Hop Bill:

2.5 oz EKG Plugs, 7.8% for 60 min. Could use 3 oz. Could use a higher AAU hop,but EKG`s seem to be a lot smoother in bittering.
1 oz. EKG plugs, 30 min.
1.5 oz. EKG plugs 15 min.
1 oz, at least for dryhopping

Mash Schedule:

Infusion mash at 155-157 with 6 gallons of water. Sparge with 11 gallons. I treat my mash and sparge water with 1 tsp gypsum, each.
It works for Lake Erie water, so far. Actually made about 9 gallons

Brewers Notes:

Sparged as fast as I could. Racked into kegs from the primary, along with 1 oz.each EKG, was still fermenting a little bit. Left it at 65 degrees for at least 3 weeks and shook the keg every so often to get more out of the flowers. I always leave the beer warm while dryhopping, seem to get more aroma. Then I crash chilled it and carbonated it. CPBF bottles. Age at least 3 months. Anyone who tried the bottles of it I brought to ratfest, had probably the best beer I`ve ever made. Two of the judges who judged it BOS told me it was the best IPA they`ve ever had. Brewrats rule.