Ingredients:

• 8 lbs 13.1 oz - Pale Malt, Maris Otter (3.0 SRM) (Grain)
• 2 lbs 3.3 oz - Munich Malt - 10L (10.0 SRM) (Grain)
• 8.8 oz - Chocolate Malt (450.0 SRM) (Grain)
• 8.8 oz - Midnight Wheat Malt (548.2 SRM) (Grain)
• 0.0 oz - Caramel/Crystal Malt - 60L (60.0 SRM) (Grain)
• 0.6 oz - Magnum [12.0%] - Boil 60 min (Hops)
• 0.2 oz - Cascade [5.5%] - Boil 15 min (Hops)
• 0.2 oz - Hallertauer [4.8%] - Boil 15 min (Hops)
• 0.2 oz - Cascade [5.5%] - Boil 10 min (Hops)
• 0.2 oz - Hallertauer [4.8%] - Boil 10 min (Hops)
• 0.2 oz - Cascade [5.5%] - Boil 5 min (Hops)
• 0.2 oz - Hallertauer [4.8%] - Boil 5 min (Hops)
• 0.2 oz - Cascade [5.5%] - Boil 0 min (Hops)
• 0.2 oz - Hallertauer [4.8%] - Boil 0 min (Hops)
• 1 pkgs - Essex Ale Yeast (White Labs #WLP022) (Yeast)
• 0.5 oz - Cascade [5.5%] - Dry Hop 3 days (Hops)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.053 (13.1° P)
Final Gravity: 1.016 SG (4.0° P)
Alcohol by Vol: 4.9%
Color SRM: 32.8  Color Sample 
Bitterness IBU: 29.5
Recipe Type: all-grain
Yield: 6.08 US Gallons

Source: Patty B