A West Coast IPA - Makes 5 gallons

1           tsp. (5 grams) Gypsum (Calcium Sulfate) - Not Included in Online Orders
3.3        lbs. Pilsen Light (LME)
3.0        lbs. Light DME
1.0        lbs. Superior Pils (Great Western) 1.5L
1.0        lbs. Torrified Wheat
0.5        lbs. Brumalt 20L
0.5        lbs. Munich Malt 10L
.75        oz. Columbus Hops First Wort Hop* (add to pot while bringing wort to a boil)
1           tablet Whirlfloc  (boil 15 minutes)
1           oz. Chinook Hops   (boil 5 minutes) 
1           oz. Citra Hops   (boil 5 minutes) 
1           oz. Mosaic Hops   (boil 5 minutes)
1           oz. Chinook Hops   (dry hop for 4 days) 
1           oz. Citra Hops   (dry hop for 4 days) 
1           oz. Mosaic Hops   (dry hop for 4 days)

3/4 Cup Dextrose for bottling

Imperial A07 Flagship, Omega Yeast Labs OYL-004 West Coast Ale
If you can't maintain temp at or below 70°F, ask for a Kveik strain!

Steep crushed grain in 3-4 gallons of 155° water, with Gypsum added, for 30 minutes.  Strain out grain, add 0.75 oz of Columbus hops, then bring wort to a boil.  When boiling starts, remove pot from burner and slowly add 1 cup of the liquid malt extract, stirring to dissolve. Boil for 60 minutes.   With 15 minutes remaining add 1 tablet Whirlfloc. With 5 minutes remaining add 1 oz. each of Chinook, Citra, and Mosaic hops.

At the end of the boil turn off the heat, add the remainder of the liquid malt syrup and dry malt extract.  Cool hot wort, strain out the hops, and add into a fermenter filled with 2 gallons of cold water. Top off to the 5.5 gallon mark.  Add yeast when the temperature of your beer is less than 80°, and begin fermenting at yeast’s recommended temperature. After 7 days add 1 oz each of Chinook, Citra, and Mosaic into the fermenter. Allow hops to sit for 4 days before bottling or kegging.