Ingredients:

• 11 lbs 3.9 oz - Pale Malt (Weyermann) (3.3 SRM) (Grain)
• 7.1 oz - Caramel/Crystal Malt - 20L (20.0 SRM) (Grain)
• 7.1 oz - Caramel/Crystal Malt - 60L (60.0 SRM) (Grain)
• 0.5 oz - Chinook [13.0%] - Boil 60 min (Hops)
• 0.5 oz - Mosaic (HBC 369) [12.2%] - Boil 60 min (Hops)
• 0.5 oz - Mosaic (HBC 369) [12.2%] - Boil 15 min (Hops)
• 0.7 oz - Mosaic (HBC 369) [12.2%] - Boil 10 min (Hops)
• 0.9 oz - Mosaic (HBC 369) [12.2%] - Boil 5 min (Hops)
• 0.9 oz - Mosaic (HBC 369) [12.2%] - Boil 0 min (Hops)
• 1 pkgs - American Ale (Wyeast Labs #1056) (Yeast)
• 0.9 oz - Mosaic (HBC 369) [12.2%] - Dry Hop 7 days (Hops)

Additional Instructions

Boil: 65 Minutes

Beer Profile

Original Gravity: 1.062 (15.1° P)
Final Gravity: 1.016 SG (4.0° P)
Alcohol by Vol: 6.1%
Color SRM: 8.6  Color Sample 
Bitterness IBU: 66.1
Recipe Type: all-grain
Yield: 5.28 US Gallons

Source: Fredrik Fors