Ingredients:

• 7.93 gal - Distilled Water (Water)
• 6.00 g - Gypsum (Calcium Sulfate) (Mash 60 min) (Misc)
• 6 lbs 9.8 oz - Pale Malt, Maris Otter (1.5 SRM) (Grain)
• 1 lbs 1.6 oz - Belgian Diastatic Amber (25.4 SRM) (Grain)
• 1 lbs 1.6 oz - Wheat Malt, Ger (2.0 SRM) (Grain)
• 8.6 oz - Special B Malt (180.0 SRM) (Grain)
• 3.5 oz - Caramunich II (Weyermann) (63.0 SRM) (Grain)
• 2.1 oz - Caramel/Crystal Malt - 60L (50.8 SRM) (Grain)
• 0.4 oz - Perle [8.0%] - Boil 60 min (Hops)
• 1.00 tsp - Irish Moss (Boil 10 min) (Misc)
• 0.7 oz - Perle [8.0%] - Boil 5 min (Hops)
• 0.7 oz - Perle [8.0%] - Steep 30 min (Hops)
• 1 pkgs - Brettanomyces Bruxellensis Trois (White Labs #WLP644) (Yeast)
• 8.00 l - Oxygen (Primary 1 min) (Misc)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.051 (12.5° P)
Final Gravity: 1.004 SG (1.0° P)
Alcohol by Vol: 6.1%
Color SRM: 14.3  Color Sample 
Bitterness IBU: 17.0
Recipe Type: all-grain
Yield: 5.02 US Gallons

Source: Steve Crawshaw