Charlottesville Area Masters of Real Ale

Hoppy Gentleman, IPA with English Class
Tom Wallace
Malt bill from Jamil's Brewing Classic Styles, pg 183.  Hops from what I had sitting around in the freezer.

Ingredients:
- 12 lbs Marris Otter Malt
- 0.5 lbs Wheat Malt
- 0.75 lbs Biscuit Malt
- 0.5 lbs Crystal 40 L
- 6 oz Crystal 120 L
- 1 tab Whirlfloc
- 0.7 oz Millenium pellets (13.5% AA) - 60 min
- 0.5 oz Millenium pellets (13.5% AA) - 10 min
- 1.3 oz EKG pellets (5.0% AA) - 0 min
- 1 oz EKG pellets (5.0% AA) - dry hop, 7 days
- 11.5 grams Danstar Nottingham - rehydrated

Stats:
- O.G. - 1.066
- F.G. - 1.014
- IBU - 51
- Color - 11 SRM
- Alcohol - 6.6% ABV

Instructions:
- I used what herbal/floral hops I had on hand, targeting about 50 IBUs
- Mash at 152 F for an hour or until conversion is complete
- Target a pre-boil gravity of 1.053 SG, with 7.5 gallons
- Boil for 60 min
- Ferment at 68 F until mostly complete
- Rack to secondary on top of dry hops and leave there for 5 to 7 days
- Bottle or keg, targeting 2.5 volumes of CO2