Recipe from BYO Magazine - November 2007OG = 1.065
FG = 1.019
IBU = 60
SRM = 40
Grain:
9.0 lbs. (4.1 kg) American pale malt
3.0 lbs. (1.4 kg) Munich malt (10 °L)
1.0 lb. (0.45 kg) American Black Patent malt (500 °L)
0.67 lbs. (0.30 kg) American crystal malt (60 °L)
Hops:
14 AAU Magnum hops (60 mins) (1.0 oz./28 g of 14% alpha acids)
5.8 AAU Cascade hops (10 mins) (1.0 oz./28 g of 5.75% alpha acids)
2.0 oz. (57 g) Willamette hops (0 min)
Yeast:
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast
Based on my inventory, I made the following substitutions from the recipe above:
Crystal 60 >> CaraMunich II
Black Patent 450g >> Blend of Black Patent (150g), Roasted Barley (200g), and Crystal 120 (100g)
Willamette hops >> Fuggles