Sorry it took so long to answer.... Here is a quick cut and paste of the recipe. I rounded up the amounts of hops. I also substituted Northern Brewer hops for the Horizons due to availability at LHBS. This batch is still in the primary after nearly 3 days of very active fermentation. Kruesen is falling now and looking pretty normal. Actual OG was a little low (1.069), but probably an efficiency issue. I may adjust for that next time around.
Amount Item
10 lbs 1.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 70.23 %
1 lbs 12.5 oz White Wheat Malt (2.4 SRM) Grain 12.43 %
1 lbs 4.8 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9.05 %
9.5 oz Chocolate Malt (350.0 SRM) Grain 4.14 %
0.67 oz Horizon [12.00 %] (60 min) Hops 23.2 IBU
0.14 oz Williamette [5.50 %] (30 min) Hops 1.7 IBU
0.36 oz Cascade [5.50 %] (30 min) Hops 4.4 IBU
0.98 oz Cascade [5.50 %] (0 min) (Aroma Hop-Steep) Hops -
0.98 oz Williamette [5.50 %] (0 min) (Aroma Hop-Steep) Hops -
9.5 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 4.14 % (boil)
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
0.08 oz Cascade [5.50 %] (Dry Hop 3 days) Hops
0.07 oz Williamette [5.50 %] (Dry Hop 3 days) Hops
Beer Profile
Est Original Gravity: 1.079 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 7.93 %
Bitterness: 29.3 IBU Calories: 309 cal/pint
Est Color: 25.9 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 13.73 lb
60 min Mash using 4.40 gal of water at 171.0 F to reach 155.0 F
Sparge Water: 4.87 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F