Back in Black (IPA)

So about ten days ago I brewed up another Black IPA. This one is bigger and badder than other ones I've brewed. I did an 11 gallon batch, and I will be pouring 5 gallons of it at the Expo Center for Sac Beer Week. Since Black IPA is a style so indelibly linked to the beer scene in Portland - in part due to the annoying Northwestern habit of naming everything after the northwest - I decided to name this one "Dream of the 90's Black IPA"

Here's what I got:

Recipe: Dream of the 90's Black IPA
Style: 23 Imperial Black IPA

Expected OG: 1.075 SG
Expected FG: 1.013 SG
Expected ABV: 8.3 %
Expected ABW: 6.5 %
Expected IBU (using Tinseth): 95.6
Expected Color: 31.3 SRM
Apparent Attenuation: 81.3 %
Mash Efficiency: 81.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 58 degF

Fermentables
Canadian Pale Ale Malt 26lb 0oz (80.1 %) In Mash/Steeped
German Munich Type II 2lb 0oz (6.1 %) In Mash/Steeped
UK Medium Crystal (120EBC) 1lb 8oz (4.6 %) In Mash/Steeped
German Melanoidin Malt 1lb 0oz (3.1 %) In Mash/Steeped
German Carafa Special II 2lb 0oz (6.2 %) added at Sparge

Hops
US Delta (5.0 % alpha) 42 g First Wort Hopped
US Magnum (17.0 % alpha) 28 g 60 Min From End
US Summit (15.5 % alpha) 57 g 15 Min From End
US Citra (14.2 % alpha) 57 g 15 Min From End
US Simcoe (12.7 % alpha) 57 g 15 Min From End
US Centennial (11.0 % alpha) 57 g 5 Min From End
US Citra (14.2 % alpha) 57 g 5 Min From End
US Simcoe (12.7 % alpha) 57 g 5 Min From End
US Simcoe (12.7 % alpha) 71 g At turn off
US Citra (14.2 % alpha) 28 g At turn off
US Centennial (11.0 % alpha) 28 g At turn off
US Simcoe (12.7 % alpha) 57 g Dry-Hopped
US Citra (14.2 % alpha) 28 g Dry-Hopped
US Centennial (11.0 % alpha) 28 g Dry-Hopped


Yeast: East Coast Yeast ECY 10-Old Newark Ale

Step: Rest at 149 degF for 60 mins

Recipe Notes
Add Carafa Special II at sparge and sparge cool (150F-160F) for 15 min. 
 
Ferment at 58F for 2 weeks, then raise to ambient temperature. After fermentation is complete, reduce the temperature to 30F for 2 days before adding gelatin. Then leave at 30F for 3-5 days before racking into keg or secondary. Dry hop in secondary or keg at ambient temperature for 10-14 days and drop to 30F for 2 days before bottling/carbonating.