Ingredients:

• 10.50 gal - Indianapolis, IN (Water)
• 1 lbs - Rice Hulls (0.0 SRM) (Grain)
• 6 lbs - Munich Malt (9.0 SRM) (Grain)
• 5 lbs - Wheat Malt, Bel (2.0 SRM) (Grain)
• 1 lbs - Caramel/Crystal Malt - 40L (40.0 SRM) (Grain)
• 1 lbs - Oats, Flaked (1.0 SRM) (Grain)
• 1 lbs - Rye Malt (4.7 SRM) (Grain)
• 8.0 oz - Caramel/Crystal Malt - 80L (80.0 SRM) (Grain)
• 1 lbs - Sugar, Table (Sucrose) (1.0 SRM) (Grain)
• 0.5 oz - Challenger [6.7%] - Boil 60 min (Hops)
• 0.5 oz - Challenger [6.7%] - Boil 30 min (Hops)
• 0.5 oz - Challenger [6.7%] - Boil 15 min (Hops)
• 0.5 oz - Challenger [6.7%] - Boil 5 min (Hops)
• 2.00 - Anise, Star (Whole) (Boil 5 min) (Misc)
• 2.00 - Tangerine (Zest) (Boil 5 min) (Misc)
• 1.00 oz - Coriander Seed (Boil 5 min) (Misc)
• 1 pkgs - Forbidden Fruit (Wyeast Labs #3463) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.085 (20.2° P)
Final Gravity: 1.015 SG (3.9° P)
Alcohol by Vol: 9.2%
Color SRM: 14.9  Color Sample 
Bitterness IBU: 25.4
Recipe Type: all-grain
Yield: 5.00 US Gallons

Source: Kyle Alder