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6 lbs. Light Dry Malt Extract
1 lb. Dry Rice Extract
12 oz. Flaked Barley
3 oz. 6-Row Barley
8 oz. Caramel (80L) Malt
4 oz. Extra Dark Caramel (120L) Malt
12 oz. Midnight Wheat (550L) Malt
If using Reverse Osmosis (RO) Water (6 - 7 gallons)
ADD: 1 tsp. Powdered Chalk
1/4 tsp. Calcium Chloride
2 Whirlfloc tablets or 2 T. Irish Moss Flakes
1/2 oz. Cascade Hops 7.5% AA (60 min.) 15 IBU
1 oz. Columbus (CTZ) Hops 12.2% AA (5 min.) 8.54 IBU
1 oz. Columbus (CTZ) Hops (Flameout) 8.54 IBU
1 oz. Chinook Hops 11.4% AA (Flameout) 7.98 IBU
1 oz. Chinook Hops 11.4% AA (dryhopped) 7.98 IBU
1 Pack of #1056, #1272, or #1968 Yeast
SG 1.068-1.074 FG 1.015
IBU 48.04 SRM 25+
INSTRUCTIONS
Mash grains at 155-158 degrees F for 45 minutes. Boil wort with dry malt and liquid from mash for 15 minutes before beginning hop additions. Cool wort to temperature indicated per yeast selection (below), aerate well and pitch yeast. If using #1056 yeast, ferment 58-62 degrees F. If using #1272 yeast, ferment 60-65 degrees F. If using #1968 yeast, ferment 64-68 degrees F.
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