Ingredients:

• 10.00 g - Gypsum (Calcium Sulfate) (Mash 60 min) (Misc)
• 7 lbs 11.5 oz - Pale Malt, Maris Otter (3.0 SRM) (Grain)
• 1 lbs 1.6 oz - Caramel/Crystal Malt - 60L (60.0 SRM) (Grain)
• 1 lbs 1.6 oz - Munich (Dingemans) (10.2 SRM) (Grain)
• 1 lbs 1.6 oz - Pilsen (Dingemans) (1.6 SRM) (Grain)
• 1 lbs 1.6 oz - Wheat Malt, Bel (2.0 SRM) (Grain)
• 3.5 oz - Extra Light Dry Extract (3.0 SRM) (Grain)
• 1.8 oz - Aurora (Super Styrian Aurora) [9.3%] - Boil 60 min (Hops)
• 1.00 tsp - Irish Moss (Boil 10 min) (Misc)
• 1.1 oz - Wai-iti [3.0%] - Boil 5 min (Hops)
• 1.11 tsp - Yeast Nutrient (Boil 3 days) (Misc)
• 1.8 oz - Wai-iti [3.0%] - Boil 1 min (Hops)
• 1 pkgs - American Ale (Wyeast Labs #1056) (Yeast)
• 0.4 oz - Wai-iti [3.0%] - Dry Hop 5 days (Hops)
• 0.30 oz - Beer Brite (Secondary 1 days) (Misc)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.058 (14.2° P)
Final Gravity: 1.016 SG (4.2° P)
Alcohol by Vol: 5.5%
Color SRM: 10.5  Color Sample 
Bitterness IBU: 48.6
Recipe Type: all-grain
Yield: 5.94 US Gallons

Source: Wayne Lawson