Hoppy American Brown Ale

We had open containers of cascade and willamette, in addition to several crystal and dark grains on hand. Obviously we decided to make a brown IPA! Recipe is loosely inspired by Dogfish Head Indian Brown Ale.

Recipe specifics:

Size (Gal): 6
Total Grain (lbs): 13.125
Projected OG: 1.054
Projected SRM: 21.7
Projected IBU: 42.81
Wort Boil Time (min): 90

Fermentables:

83.81% -- 11.0 lbs 2 Row
07.62% -- 1.0 lbs Carapils
04.76% -- 10.0 oz Chocolate Wheat
01.90% -- 0.25 lbs Crystal 10L
01.90% -- 0.25 lbs Crystal 60L

Hops:
1.00 ounces Warrior at 60 min
0.22 ounces Warrior at 0 min
0.75 ounces Cascade at 0 min
2.00 ounces Willamette at 0 min
3.30 ounces Willamette dry hopped for 6 days
1.70 ounces of Cascade dry hopped for 6 days

Extras:

5 grams - Gypsum (split between mash and sparge)
1 Whirlfloc tablet

Yeast:
Mixture of two yeasts: WLP001 California Ale Yeast (half a vial) & a packet of Safale US-05.

Mash:

Sacch rest: 60 min at 154F

Notes:

• 6/15/2014: Brewed 
• Pitched yeast at 65F
• Fermented near front door (left AC on)

Tasting Notes:

Chocolate and hop aroma, with a bit of roast. Apricot flavor with a rich roast at start. Apricot flavor fades away and leads to a bitter finish. Leaves a bit of a dry bitter finish in your mouth. Overall, I would not call this an ipa at all. The hop and chocolate malt flavor are balanced and play well with each other. Full body but with a dry finish. Very enjoyable.