##Ingredients:
- 6 lbs. Maris Otter 2 lbs. Dark Munich (Munich II)
- 0.5 lb. Crystal 60L
- 0.5 oz Warrior (15.7% AA) added as a first wort hop when draining into the brew kettle
- 0.5 oz Amarillo added at 15 minutes left in the boil
- 0.5 oz Columbus added at 10 minutes left in the boil
- 0.5 oz Amarillo added at 5 minutes left in the boil 1 oz each Amarillo and Chinook added at the end of the boil, during knockout
- 1 oz each Amarillo, Chinook and Columbus, added as dry hops after primary fermentation is complete, leaving in contact for 4-7 days
- 1 pack Wyeast 1056 American Ale, White Labs WLP001 California Ale, or Safale S-05 American Ale
##Additional Instructions
Boil: 60 Minutes Secondary Ferment: 2 Weeks
##Beer Profile
Original Gravity: 1.042 Final Gravity: 1.011 Alcohol by Vol: 4.1% Bitterness IBU: 50 Recipe Type: all-grain Yield: 5.50 Gallons
##Procedure:
Mash at 154F for 60 minutes, proceed with boil as normal. Chill to 66F and pitch yeast. Ferment between 66F and 68F for 2 weeks. Add dry hops after primary fermentation is complete, either in the primary or a secondary vessel. For best clarity, rack to secondary before dry hopping.