Black IPA (Cascadian Dark Ale) - Extract

Makes 5 gallons

Malts & Extracts:
0.75 lbs. Midnight Wheat Malt
0.625 lbs. Special Roast Malt
0.50 lbs. Crystal 15L Malt
0.25 lbs. White wheat Malt
6.6 lbs. Pilsen Light Liquid Malt Extract (LME)
1.0 lbs. Light Dried Malt Extract (DME)

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:
     Steep crushed malted grain 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 can (3.3lbs) of the liquid malt extract, stirring to dissolve. Return to a boil, then add 1.0 oz. of Warrior hops and boil for 60 minutes. With 15 minutes remaining add 1 Carrageenan Tablet and 1 lb DME. With 5 minutes remaining add 0.50 oz. Cascade hops. With 1 minute remaining add 1.0 oz. Amarillo hops.
     At the end of the boil turn off the heat, and thoroughly mix in the remaining liquid malt syrup. 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 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 final gravity is reached, bottle or keg as desired.