Recipe Type: All Grain
Yeast: Wyeast 1056 American Ale
Yeast Starter: Yes
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.058
Final Gravity: 1.014
IBU: 50.5
Boiling Time (Minutes): 60
Color: 13 SRM
Primary Fermentation (# of Days & Temp): 28 Days @ 67
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: Pleasant bitterness with a huge hop flavor, along with a slight roasted flavor.

This beer took inspiration from Boulder brewing's Hazed and Infused pale ale. I nailed a H&I clone a few months back and built this recipe shortly after. This beer has a little more bite from the bitterness versus H&I, along with a extra percentage of alcohol. The flaked barley provides a incredible head retention, and the late addition combination of cascade and willamette along with the centennial and crystal dry hop provides a incredible hop flavor. Heres my recipe, keep in mind that this is not a H&I clone, thats just where this ale got its inspiration.

Eff. 80%
6.5 Gallon preboil volume
5.0 Gallon batch size
OG 1.058
FG 1.014
IBU 50.5
SRM 13
ABV 5.75

Grain Bill

8.50lb 2Row Pale Malt 83.91%
1.00lb Crystal 60L 9.87%
0.50lb Flaked Barley 4.94%
0.13lb Roasted Barley 1.28%

Hops

0.92oz Nugget 12.10AA, 60 min, 39.4IBU
1.00oz Cascade 5.9AA, 15 min, 10.4IBU
1.00oz Willamette 4.8AA, 1 min, 0.7IBU

1.00oz Crystal 4.3AA Dryhopped 14 days
1.00oz Centennial 8.8AA Dryhopped 14 days

Yeast

Wyeast 1056 American Ale

Mash at 152F for 60 minutes w/1.25 quarts of water per pound of grain

Water Profile

Ca-139/Mg-16/Na-39/Cl-61/SO4-182/Mash Alkalinity-154/Mash RA-46
Chloride/Sulfate Ratio-0.33

Thanks for looking.