Description:

Turned out a bit malty. Definately a full body brew. Could have been a lack of attenuation. Hops flavors were spot on even after a dry hop for 2 weeks. Next time I will attack the maltiness on the grain side by decreasing the base malt and adding more specialties (flaked rye). On the other hand, decreasing mash temp could result in a lighter body and higher anttenuation.

Ingredients:

• 26 lbs - Pale Malt (2 Row) Bel (3.0 SRM) (Grain)
• 1 lbs 12.4 oz - Caramel/Crystal Malt - 57L (57.0 SRM) (Grain)
• 1 lbs 6.5 oz - Victory Malt (25.0 SRM) (Grain)
• 1.6 oz - Black (Patent) Malt (500.0 SRM) (Grain)
• 1.0 oz - Magnum [14.0%] - First Wort (Hops)
• 1.00 oz - Irish Moss (Boil 15 min) (Misc)
• 3.3 oz - Magnum [14.0%] - Boil 10 min (Hops)
• 2.2 oz - Cascade [5.5%] - Boil 5 min (Hops)
• 2.2 oz - Magnum [14.0%] - Boil 5 min (Hops)
• 2 pkgs - California Ale (White Labs #WLP001) (Yeast)
• 1.0 oz - Centennial [10.0%] - Dry Hop 5 days (Hops)
• 1.0 oz - Citra [11.1%] - Dry Hop 5 days (Hops)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.073 (17.7° P)
Final Gravity: 1.015 SG (3.8° P)
Alcohol by Vol: 7.7%
Color SRM: 12.8  Color Sample 
Bitterness IBU: 58.6
Recipe Type: all-grain
Yield: 10.50 US Gallons

Source: StevieWhispers