Malts:
1.00 lbs 30L Crystal Malt
0.50 lbs 40L Crystal Malt
9.0 lbs Pale High Color Barley Malt
0.50 lbs CaraPils/Dextrine Malt

Hops:
0.50 oz Perle hops (boil 60 min
0.50 oz Perle hops (boil 30 min)
1 Tablet Carrageenan (Kick, Whirlfloc, or 1 tsp Irish Moss)
3.00 oz Cascade hop (boil 5 min)

Yeast:

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

 

Step by step:
     Steep crushed malted grain at 154° for 45-60 minutes. Raise temperature of mash to 165°, (called mash-out temperature) then batch or fly sparge to colect 6.5 gallons of wort to begin your 60 minute boil. When wort comes to a boil and add 0.5 oz Perle hops, boil for 60 minutes. With 15 minutes remaining in the boil add 0.5 oz Perle hops & 1 Carrageenan Tablet. With 5 minutes left in the boil add 3.00 oz Cascade hops. At the end of the boil turn off the heat, and cool your wort to pitching temperature. Pitch yeast and ferment until target final gravity is achieved. When gravity is reached bottle or keg as desired.
 

 

OG: 1.050

FG: 1.011

ABV: 5.0%
IBUs: 44
SRM: 8