Raoul Duke's Brutal Odyssey Bitter

Recipe Supplied by: 
Samuel Fisk
About this Recipe: 

English IPA  (3rd Place IBU Open Des Moines, IA 2012)

5 gallons
9.5lbs Maris Otter
0.5lbs Carastan Malt
0.5lbs Muntons Crystal 55L
0.06lbs Roasted Barley
0.25lbs Torrified Wheat
1lbs Invert Sugar

Mash 150 degrees x40 minutes and 154 degrees x 20 minutes
Sparge H2O treated with 1/4 tsp Phosphoric acid

0.5 oz. Organic Pilgrim Hop pellets 50 min
1oz Phoenix pellets 30min
1oz Phoenix pellets 20min
1oz EKG at 7min

Dry hopped with 2.5oz. Citra Whole leaf x7days
Yeast - 1.5 liter starter  WLP006 White Labs Bedford Ale yeast
OG - 1076
primary fermented at 65 degrees x 2weeks
Cold conditioned x 2 weeks @ 33 degrees
FG = 1016