Ingredients:

• 8.98 gal - Distilled Water (Water)
• 8.00 g - Gypsum (Calcium Sulfate) (Mash 60 min) (Misc)
• 5.02 g - Calcium Chloride (Mash 60 min) (Misc)
• 6 lbs 9.8 oz - Pale Malt, Maris Otter (3.0 SRM) (Grain)
• 7.1 oz - Cara-Pils/Dextrine (2.0 SRM) (Grain)
• 7.1 oz - Caramunich Malt (56.0 SRM) (Grain)
• 3.5 oz - Wheat Malt, Ger (2.0 SRM) (Grain)
• 0.2 oz - Apollo [17.0%] - Boil 60 min (Hops)
• 1.00 tsp - Irish Moss (Boil 10 min) (Misc)
• 1.8 oz - Apollo [17.0%] - Boil 5 min (Hops)
• 1 pkgs - Nottingham (Danstar #-) (Yeast)
• 1.1 oz - Centennial [10.0%] - Dry Hop 7 days (Hops)
• 0.7 oz - Apollo [17.0%] - Dry Hop 7 days (Hops)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.040 (9.9° P)
Final Gravity: 1.010 SG (2.5° P)
Alcohol by Vol: 3.9%
Color SRM: 6.1  Color Sample 
Bitterness IBU: 39.0
Recipe Type: all-grain
Yield: 5.02 US Gallons

Source: Steve Crawshaw