Mr. Big

This is a clone of East End Brewing's Big Hop IPA, made with 007 yeast so the name Mr. Big is fitting.

Jake's first partial mash... won't be long til all grain. It's a sickness.

Brewer:	Chris Ungvarsky		Email:	chris.ungvarsky@gmail.com
Beer:	Mr. Big		Style:	American Pale Ale
Type:	Partial mash		Size:	5.5 gallons
Color:	12 HCU (~8 SRM)		Bitterness:	72 IBU
OG:	1.056		FG:	1.012
Alcohol:	5.7% v/v (4.4% w/w)
Water:	1 tsp gypsum added to mash.
Grain:	2 lb. Breiss 2-row Malt 4 oz. Muntons Torrified Wheat Malt 8 oz. Weyermann Light Munich 1 lb. Weyermann Cara Red (Crystal 20L) 2 oz. Weyermann Cara Foam (dextrine) 2 oz. Gambrinus Honey Malt
Mash:	60% efficiency
	Countertop mini-mash 4 lbs grain with 1 tsp gypsum added in 6 quarts water. Procedure: Add 167°F water to room temperature grain to hit a target mash temperature of 153°F. Hold at 153°F for 1 hour. Sparge grain with 175°F water until 3 gallons is collected in brewpot.
Boil:	60 minutes	SG 1.102	3 gallons
	6 lb. Briess Golden Light malt extract
Hops:	2 oz. Cascade (6% AA, 60 min.) 1 oz. Centennial (10.5% AA, 60 min.) 1 oz. Centennial (10.5% AA, 30 min.) 1 oz. Cascade (6% AA, 15 min.) 1 oz. Cascade (aroma) 1 oz. Centennial (aroma)
Yeast:	White Labs Dry English Ale Yeast (WLP007) in a 1 quart starter.
Log:	Ferment at 65°F for 1 week. Rack to secondary and add 1 oz each Centennial and Cascade dry hops (the hops listed as "Aroma" on the spreadsheet. Allow 1 week in secondary. Syphon to keg through a filter to catch any hops particles.
Carbonation:	Keg and force carbonate.

Recipe posted 06/10/10.