Description:

Four days after chilling in the keg on CO2 I took a sample. There was very little trub after drawing the first three ounces off. The beer is really cloudy. The flavor is very good and the hop bitt

Ingredients:

• 9 lbs 8.0 oz - Pilsner (2 Row) UK (1.0 SRM) (Grain)
• 1 lbs 8.0 oz - Rye Malt (4.7 SRM) (Grain)
• 1 lbs - Caramel/Crystal Malt - 10L (10.0 SRM) (Grain)
• 8.0 oz - Aromatic Malt (26.0 SRM) (Grain)
• 8.0 oz - Munich Malt - 20L (20.0 SRM) (Grain)
• 8.0 oz - Rye, crystal (5.0 SRM) (Grain)
• 3.2 oz - Black (Patent) Malt (500.0 SRM) (Grain)
• 1 lbs - Thai palm sugar (50.0 SRM) (Grain)
• 0.5 oz - Columbus (Tomahawk) [14.0%] - Boil 60 min (Hops)
• 0.5 oz - Summit [17.0%] - Boil 60 min (Hops)
• 0.5 oz - Summit [17.0%] - Boil 30 min (Hops)
• 0.5 oz - Summit [17.0%] - Boil 25 min (Hops)
• 0.5 oz - Simcoe [13.0%] - Boil 20 min (Hops)
• 1 pkgs - British Ale (White Labs #WLP005) (Yeast)
• 1 pkgs - Northwest Ale (Wyeast Labs #1332) (Yeast)
• 2.0 oz - Simcoe [13.0%] - Dry Hop 16 days (Hops)

Additional Instructions

Boil: 75 Minutes

Beer Profile

Original Gravity: 1.071 (17.2° P)
Final Gravity: 1.016 SG (4.0° P)
Alcohol by Vol: 7.3%
Color SRM: 16.6  Color Sample 
Bitterness IBU: 100.9
Recipe Type: all-grain
Yield: 5.00 US Gallons

Source: Tim McTaggart