Batch Size: 5 gallons (19 liters)

Brewhouse Efficiency: 75%

OG: 1.066
FG: 1.010
IBUs: 56-58
ABV: 6.7%
BOIL VOLUME: 6 gallons
BOIL LENGTH: 75 minutes

MALT/GRAIN BILL

• 5 gallons of Tucson City water, carbon filtered
• 12 lbs Two Row
• 3 lbs Vienna
• 2 lbs Light Munich

HOPS/KETTLE ADDITIONS

• 23 grams of Chinook T-90 pellets @ 11% AA @ 60 minutes before End of Boil
• 2 grams yeast nutrient @ 10 minutes before End of Boil
• 2 grams of kettle finings @ 10 minutes before End of Boil
• 21 grams of Centennial T-90 pellets @ 10% AA @ 5 minutes before End of Boil
• 100 grams of Amarillo T-90 pellets @ 9% AA @ End of boil

DRY HOPS

• 100 grams Centennial
• 100 grams Simcoe
• 25 grams Mosaic
• 25 grams Strata

DIRECTIONS
Mill the grains and mash in @ 156℉ (69℃).  Rest for 30 minutes then recirculate until the wort runs clear, then run off to the kettle and sparge until reaching the desired pre-boil volume.  Boil for 75 minutes, adding the Chinook pellets 60 minutes before the end of the boil.  Add yeast nutrient and kettle finings 10 minutes before the end of boil.  Add the Centennial pellets 5 minutes before the end of the boil. Turn off the boil and add the Amarillo pellets and stir them into solution.  Cool the wort on the way to the fermenter to 66℉ and ferment at 68℉.  Rack off of yeast and dry hop on day 5 or 6 of fermentation.  At terminal gravity (12-14 days), rack the beer off of the yeast to kegs or serving containers and prime or carbonate.