Recipe Type: Extract
Yeast: White Labs Cali. Ale, WLP 001
Batch Size (Gallons): 5
Original Gravity: 1.072
Final Gravity: 1.018
IBU: 76
Boiling Time (Minutes): 60
Color: 9
Primary Fermentation (# of Days & Temp): 7-10 @ 72*
Secondary Fermentation (# of Days & Temp): 14 @ 72*

Fermentables:
5 lbs. Briess dry amber malt extract
2.5 lbs. LD Carlton dry light malt extract
1 lb. crushed CaraPils

Hops:
1 oz. US Chinook pellets, 12 AA% (bittering)
1 oz. UK Phoenix pellets, 10 AA% (bittering/flavor)
1 oz. US Cascade pellets, 6.9 AA% (aroma)
1 oz. US Amarillo whole leaf, 9.8 AA% (for dry hopping)

-Fill kettle with 2.5 gals. of water
-Steep CaraPils in a muslin bag for 45 minutes at 155*F
-Bring to boil, remove from heat, add 2 lbs. of amber malt, return to boil
-Add Chinook, begin 60 min. boil
-At 50 minutes, add .25 oz. of the Phoenix
-At 30 minutes, add .25 oz. of the Pheonix
-At 20 minutes, add rest of fermentables (3 lbs of amber and 2.5 lbs of light)
-At 10 minutes, add rest of the Phoenix
-At 5 minutes, add Cascade

-Add to fermenter and top off with spring water to 5 gals, OG=1.072
-If you're clumsy, like me, drop your strainer into your primary, so all the trub is all happy down in there, yay
-Pitch yeast

-Ferment at 72*
-Rack to secondary when SG reaches 1.018 (10ish days)
-Add the leaf Amarillo to secondary in a muslin bag
-Bottle after 14 days