Recipe Type: Partial Mash
Yeast: California Ale
Yeast Starter: nope
Additional Yeast or Yeast Starter: nope
Batch Size (Gallons): 5
Original Gravity: 1.050
Final Gravity: 1.012
IBU: 48
Boiling Time (Minutes): 60
Color: 10 (HCU)
Primary Fermentation (# of Days & Temp): 7 @ 70 F
Additional Fermentation: 14 days in bottle
Secondary Fermentation (# of Days & Temp): non
Tasting Notes: Very hoppy

Indgredients
6 lb. Northwestern Gold Syrup
1 lb Northwestern DME
.75 Vienna Crushed Grain
.25 Belgian Biscuit
2 Oz Warrior Pellet Hops (15-17 AAU)
1 Oz Amarillo Pellet hops (8-10 AAU)
1 White Labs California Ale Yeast

Hop Additions
10 minutes 1 Oz Warrior Pellet Hops (15-17 AAU)
25 minutes added 1 Oz Warrior Pellet Hops (15-17 AAU)
Aroma-Amarillo (8-10 AAU)

Filtered 2 gallons of water with Brita Water Filter
Steeped at 155 F for 55 minutes
Added excess mash at middle of boil (strained into bowl)
Pitched yeast at 70 F
Fermented for 7 days with temps between 68 F and 72 F
Primed with 3/4 cup of priming sugar, boiled in 1 pint of water, added to bottom, then racked on top of bottling bucket.