Black IPA (Cascadian Dark Ale) - All Grain

Makes 5 gallons

Malts:
11.75 lbs. 2-Row Malt
0.75 lbs. Midnight Wheat Malt
0.625 lbs. Special Roast Malt
0.50 lbs. Crystal 15L Malt
0.25 lbs. White wheat Malt

Hops:
1.0 oz. Warrior Bops (boil 60 minutes)
1 Tablet Carrageenan (Kick, Whirlfloc, or 1 tsp Irish Mos)
0.50 oz. Cascade hops (boil 5 minutes)
1.00 oz. Amarillo hops (boil 1 minute)
1.50 oz. Cascade hops (Dry Hop)
1.00 oz. Amarillo hops (Dry Hop)

Yeast:
Imperial A07 Flagship Yeast, Dry Yeast Alternative - LalBrew BRY-97 or US-05

OG: 1.062
FG: 1.015
ABV: 6.1%
IBUs: 58
SRM: 29

Step by Step:
     Mash this beer at 150° for 45-60 minutes. Raise temperature of mash to 165°, (called mash-out temperature) then run 6.5 gallons of wort to begin your 60 minute boil. When wort comes to a boil add 1.0 oz. Warrior hops and boil for 60 minutes. With 15 minutes remaining add 1 Carrageenan Tablet. With 5 minutes remaining add 0.50 Cascade hops. With 1 minute remaining add 1.0 oz. Amarillo hops. Cool your wort, transfer to your fermenter, and pitch your yeast when the temperature of the wort is between 75° and 80°.
     Around the 5 day mark or when fermentation slows add 1.5 oz. Cascade and 1.0 oz. Amarillo directly to the fermenter. Wait an additional 3-5 days, then check the specific gravity of your beer. When finaly gravity is reached, bottle or keg as desired.