Recipe Type: All Grain
Yeast: Danstar Nottingham
Yeast Starter: Used washed yeast from CVCA. No starter.
Batch Size (Gallons): 5
Original Gravity: 1.051
Final Gravity: 1.013
IBU: 34
Boiling Time (Minutes): 90
Color: 11
Primary Fermentation (# of Days & Temp): 14 @ 68F
Secondary Fermentation (# of Days & Temp): 14 @ 68F

Mash:
7 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM)
1 lbs Cara-Pils/Dextrine (2.0 SRM)
1 lbs Honey Malt (Gambrinus) (25.0 SRM)
1 lbs Wheat Malt (Briess) (2.3 SRM)
2.0 oz Chocolate Malt (350.0 SRM)
1.00 tbsp PH 5.2 Stabilizer (Mash 75.0 min)

Mash in with 5 gal water at 159ºF. Hold for 75 minutes at target temp of 149ºF.
Batch sparge with 3.5 gal water at 168ºF.
Boil 7.0 gal wort for 90 minutes.

Add to boil:
0.50 oz Galena [13.00 %] (60 min) 23.9 IBU
1.00 oz Cascade [5.50 %] (15 min) 10.0 IBU
1.00 tsp Irish Moss (Boil 15.0 min)

Cool and collect wort over dryhop addition in primary fermenter.
1.00 oz Saaz [4.00 %] (Dry Hop 14 days)

Take gravity reading and pitch yeast. After fermentation, aim for 2.7 vols CO2. I used 1 cup corn sugar in 1 pint boiling water, kegged, and let naturally condition/carb.