Ingredients:

• 6.60 gal - Distilled Water (Water)
• 6.00 g - Gypsum (Calcium Sulfate) (Mash 60 min) (Misc)
• 5.02 g - Calcium Chloride (Mash 60 min) (Misc)
• 1.00 ml - Phosphoric Acid (Mash 0 min) (Misc)
• 8 lbs 13.1 oz - Pale Malt, Maris Otter (3.0 SRM) (Grain)
• 14.1 oz - Caragold (5.1 SRM) (Grain)
• 10.6 oz - Wheat Malt, Ger (2.0 SRM) (Grain)
• 0.7 oz - Cascade [5.5%] - First Wort (Hops)
• 1.00 tsp - Irish Moss (Boil 10 min) (Misc)
• 0.7 oz - Centennial [10.0%] - Boil 5 min (Hops)
• 1.1 oz - Citra [12.0%] - Steep 30 min (Hops)
• 1 pkgs - Cry Havoc (White Labs #WLP862) (Yeast)
• 8.00 l - Oxygen (Primary 1 min) (Misc)
• 1.4 oz - Citra [12.0%] - Dry Hop 6 days (Hops)
• 1.1 oz - Centennial [10.0%] - Dry Hop 6 days (Hops)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.054 (13.4° P)
Final Gravity: 1.016 SG (4.2° P)
Alcohol by Vol: 5.0%
Color SRM: 4.8  Color Sample 
Bitterness IBU: 38.4
Recipe Type: all-grain
Yield: 5.02 US Gallons

Source: Steve Crawshaw