Malts:
1.00 lbs Golden Naked Oats
1.00 lbs Torrified Wheat
3.3 lbs Golden Light Liquid Malt Extract (LME)
2.0 lbs Light Dried Malt Extract (DME)

Hops:
0.50 oz Magnum hops (boil 60 minutes)
1 Tablet Carrageenan (Kick, Whirlfloc, or 1 tsp Irish Moss)
1.0 oz Citra hops (boil 1 minute)
0.5 oz Azacca hops (boil 1 minute)
0.5 oz Galaxy (boil 1 minute)
1.0 oz Citra CRYO hops (Dry Hop)
0.5 oz Azacca hops (Dry Hop)
0.5 oz Galaxy hops (Dry Hop)


Yeast:

Imperial I22 Capri

 

Step by step:
     Steep crushed malted grains in 3-4 gallons of 150° water for 30 minutes. Strain out grain, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 1 lb of the dried malt extract, stirring to dissolve. Return to a boil, then add 0.5 oz of Magnum hops and boil for 60 minutes. With 15 minutes remaining add 1 Carrageenan Tablet, and 1 lb DME. With 1 minute remaining add 1.0 oz Citra hops, 0.5 oz Azacca hops, and 0.5 oz Galaxy hops.

     At the end of the boil turn off the heat, and thoroughly mix in the can (3.3 lbs) of liquid malt extract. Add 2 gallons of cold water into a sanitized fermenter. Strain the hot wort into the fermenter, then top up to the 5.5 gallon mark with water. Add yeast when the temperature of your wort is less than 70°, and begin fermenting. Around the 5 day mark or when fermentation slows add all three dry hops listed above, directly to the fermenter. Wait and additional 3-5 days, then check the specific gravity of your beer. When final gravity is reached, bottle or keg as desired.
 

 

OG: 1.049

FG: 1.011

ABV: 4.9%
IBUs: 22
SRM: 5