Some weird things are going on here at TheBruSho....But at least I have a Black Double IPA on deck to keep the spirits at bay. It's full of citrus and pine notes with roasted background to make sure you have a ghoulish halloween.

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Recipe for 5 gals (18.9L):
-6 gals (22.7L) Water
-1.5 gal (~6.8L) Sparging water
(adjust salt additions based on your water)
-Gypsum, Calcium Chloride, Epsom Salt, Baking Soda
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-77% Maris Otter [~11 lbs]
-10% Munich [~1 lb 5 oz]
-4% Carafa III (Dehusked) [~ 10 oz]
-2% Roasted Barley [~ 5 oz]
-7% Dextrose[~1 lb]
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- 2oz (~57g) Magnum @45 min
-1 CO2 Cascade Hop Extract @15 min
-0.5oz (~14g) Cascade @ 10 min
Dextrose at Flameout
-0.5oz (~14g) Cyro Citra @ 170ºF whirlpool for 10 mins
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-White Labs WLP090 San Diego Super Yeast
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Mash @ 148ºF (~64ºC) for about 45 mins
Boil for about 45 mins
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Ferment around 67ºF (~19C) for 7 Days
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Dry hop at Day 4:
-0.5oz (~14g) Cascade
-0.5oz (~14g) Cyro Citra
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Original Gravity: 1.074
Final Gravity: 1.009
ABV: 8.5%
IBUs: ~85

Get your supplies to brew this recipe:
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0:00 Black Double IPA Project
0:35 Recipe Idea
1:54 Brew Day
5:33 Fermentation
6:36 Something Weird...

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