Knock Offin' (inspired by Hop Ottin')

Brewer:	Neilvis		Email:	neilvis@hotmail.com
Beer:	Knock Offin' (inspired by Hop Ottin')		Style:	India Pale Ale
Type:	All grain		Size:	5.25 gallons
Color:	22 HCU (~13 SRM)		Bitterness:	93 IBU
OG:	1.077		FG:	1.018
Alcohol:	7.6% v/v (5.9% w/w)
Water:	Seattle city water, drawn 3 days before brewing to allow chlorine to dissipate.
Grain:	14 lb. British pale .25 lb. Wheat malt .5 lb. American Munich 1 lb. Belgian aromatic .25 lb. British crystal 50-60L .5 lb. British crystal 70-80L
Mash:	70% efficiency
	Mashed into 3.75 gal 175° F water. 1/2 tsp gypsum added to mash. Mash temp stabilized at 156°F, held for 120 min. Sparged to collect 7.5 gal.
Boil:	75 minutes	SG 1.054	7.5 gallons
	Brought wort to boil, boiled 15 min before 1st hop addition.
Hops:	1 oz. Magnum (14.7% AA, 60 min.) 1 oz. Cascade (6.5% AA, 30 min.) 1 oz. Magnum (14.7% AA, 30 min.) 1 oz. Cascade (6.5% AA, 5 min.) .5 oz. Northern Brewer (7.4% AA, !!!mash min.)
Yeast:	Wyeast 1056; wort pitched onto yeast from previous batch's primary ferment.
Log:	Fermentation at 66°-68°F. 6 days in primary (SG 1.023); 2 weeks in secondary, the final three days of which were at 40°F in the fridge. Racked into keg & force carbonated.
Carbonation:	Chilled beer racked into keg; attached CO2 at 30PSI & rocked keg on its side until gas stopped audibly entering. Detached gas & returned keg to fridge at 40° for 2 weeks.
Tasting:	My best IPA to date. Very bitter, but not out of balance; good strong malt character. Could use more hop aroma, not quite as full as the Anderson Valley IPA (Hop Ottin') that inspired me. More caramel/crystal malt next time for some additional sweetness.

Recipe posted 06/25/00.