Ingredients:

• 12.00 gal - East Bay, CA: EBMUD Orinda Plant (Oakland, Berkeley, San Leandro) (Water)
• 6.60 g - Gypsum (Calcium Sulfate) (Mash 60 min) (Misc)
• 28 lbs - Pale Malt (Rahr 2 Row) US (2.0 SRM) (Grain)
• 3 lbs 8.0 oz - Pilsner (2 Row) Bel (2.0 SRM) (Grain)
• 1 lbs 8.0 oz - Caramel/Crystal Malt - 15L (15.0 SRM) (Grain)
• 1 lbs - Carafoam (2.0 SRM) (Grain)
• 2.0 oz - Sterling [7.5%] - Mash Hop (Hops)
• 1.5 oz - Apollo [18.0%] - Boil 60 min (Hops)
• 1.00 - Whirlfloc Tablet (Boil 30 min) (Misc)
• 0.8 oz - Summit [18.0%] - Boil 30 min (Hops)
• 2.00 g - Servomyces (Boil 10 min) (Misc)
• 2.0 oz - Apollo [17.0%] - Boil 1 min (Hops)
• 2.0 oz - Citra [12.0%] - Boil 1 min (Hops)
• 2.0 oz - Summit [17.0%] - Boil 1 min (Hops)
• 1 pkgs - California Ale (White Labs #WLP001) (Yeast)
• 2.5 oz - Simcoe [13.0%] - Dry Hop 5 days (Hops)
• 2.5 oz - Summit [17.0%] - Dry Hop 5 days (Hops)
• 1.0 oz - Apollo [17.0%] - Dry Hop 5 days (Hops)

Additional Instructions

Boil: 75 Minutes

Beer Profile

Original Gravity: 1.068 (16.4° P)
Final Gravity: 1.011 SG (2.7° P)
Alcohol by Vol: 7.5%
Color SRM: 6.6  Color Sample 
Bitterness IBU: 81.9
Recipe Type: all-grain
Yield: 10.00 US Gallons

Source: Nathan Smith