Recipe Type: All Grain
Yeast: US-05
Yeast Starter: Nope
Additional Yeast or Yeast Starter: 2-packs of US-05
Batch Size (Gallons): 6
Original Gravity: 1.070
Final Gravity: 1.009
IBU: 100.9
Boiling Time (Minutes): 60
Color: 14.8 SRM
Primary Fermentation (# of Days & Temp): 18-Days @ 66F
Secondary Fermentation (# of Days & Temp): 4-Days @ 72F
Tasting Notes: Clean pine and citrus, nice malt complexity, smooth bitterness & dry finish.

10-lbs 2-Row
6-lbs Vienna
1-lb Crystal 40
0.75-lbs Melanoiden
0.2-lbs Special B
0.15-lbs Roasted Barley
Mash at 150F for 60-minutes

0.5 oz Centennial FWH (10.5% AA)
1.5-oz Warrior @ 60 (13% AA)
0.5-oz Columbus @ 15 (17% AA)
0.5-oz Chinook @ 15 (11.8% AA)
0.5-oz Simcoe @ 15 (13% AA)
1-oz Amarillo @ Flameout (9.3% AA)
1-oz Citra @ Flameout (13.9% AA)

1st Dry Hop (4-days in primary fermenter beginning on day 15):
1.5-oz Simcoe (13% AA)
1.5-oz Chinook (11.8% AA)
1-oz Columbus (17% AA)

2nd Dry Hop (4-days in secondary fermentor):
1-oz Citra (13.9% AA)
1-oz Amarillo (9.3% AA)

I cold-crashed this in my garage fridge for 2-days after the second 4-day dry hop. The beer cleared up very nicely after just 3-days in the keg. This turned out to be a really great beer, but it can sneak up on you at such a dry 8%! I was going for something with a complex malt profile, as well as a complex hop profile, but without one overpowering the other, and without any flavor conflicts. I think it worked very nicely. As for the name, Nightmare Rex, I promised my 9-year-old son he could name my next beer I'd love to hear back from anyone who gives this one a try!