Description:

Rause twice per day during dry hopping.

Ingredients:

• 22 lbs 0.7 oz - Maris Otter (Crisp) (4.0 SRM) (Grain)
• 1.0 oz - Chinook [13.0%] - Boil 60 min (Hops)
• 2.0 oz - Ahtanum [6.0%] - Boil 15 min (Hops)
• 1.0 oz - Nelson Sauvin [12.0%] - Boil 15 min (Hops)
• 1.0 oz - Simcoe [13.0%] - Boil 10 min (Hops)
• 1.0 oz - Chinook [13.0%] - Steep 10 min (Hops)
• 1.0 oz - Nelson Sauvin [12.0%] - Steep 10 min (Hops)
• 1.0 oz - Simcoe [13.0%] - Steep 10 min (Hops)
• 1 pkgs - British Ale Yeast (Wyeast Labs #1098) (Yeast)
• 1.0 oz - Chinook [13.0%] - Dry Hop 5 days (Hops)
• 1.0 oz - Nelson Sauvin [12.0%] - Dry Hop 5 days (Hops)
• 1.0 oz - Simcoe [13.0%] - Dry Hop 5 days (Hops)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.055 (13.6° P)
Final Gravity: 1.013 SG (3.4° P)
Alcohol by Vol: 5.6%
Color SRM: 6.2  Color Sample 
Bitterness IBU: 60.9
Recipe Type: all-grain
Yield: 10.57 US Gallons

Source: Viper Head Brew Co.