Sounds like the start to a wonderful beer. Care to share the recipe?
10 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 1 64.5 %
2 lbs Borlander Munich Malt (Briess) (10.0 SRM) Grain 2 12.9 %
2 lbs Rye Malt (Weyermann) (3.0 SRM) Grain 3 12.9 %
8.0 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 4 3.2 %
2.00 oz Apollo [17.00 %] - Boil 60.0 min Hop 5 102.6 IBUs
1.00 oz Amarillo [8.20 %] - Boil 20.0 min Hop 6 15.0 IBUs
1.00 oz Centennial [9.00 %] - Boil 20.0 min Hop 7 16.5 IBUs
1.00 oz Cascade [6.80 %] - Boil 15.0 min Hop 8 10.2 IBUs
0.50 oz Amarillo [8.20 %] - Boil 15.0 min Hop 9 6.1 IBUs
1.50 oz Centennial [9.00 %] - Boil 10.0 min Hop 10 14.8 IBUs
1.00 oz Cascade [6.80 %] - Boil 5.0 min Hop 11 4.1 IBUs
1.00 oz Cascade [6.80 %] - Boil 5.0 min Hop 12 4.1 IBUs
2.00 oz Cascade [6.80 %] - Boil 0.0 min Hop 13 0.0 IBUs
1.50 oz Amarillo [8.20 %] - Boil 0.0 min Hop 14 0.0 IBUs
1.50 oz Centennial [9.00 %] - Boil 0.0 min Hop 15 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 16 -
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 17 6.5 %
3.00 oz Amarillo [8.20 %] - Dry Hop 10.0 Days Hop 18 0.0 IBUs
3.00 oz Cascade [6.80 %] - Dry Hop 10.0 Days Hop 19 0.0 IBUs
3.00 oz Centennial [9.00 %] - Dry Hop 10.0 Days Hop 20 0.0 IBUs
Est Original Gravity: 20.5 Plato (~1.085)
Est Final Gravity: 2.5 Plato (~1.010)
Estimated Alcohol by Vol: 10.1 %
Bitterness: 173.4 IBUs
Est Color: 9.0 SRM
"Batch size" aka post boil is target 5.5 gallons, probably going to lose at least half a gallon (or more) to hops. And the corn sugar is getting added just after high kräusen. Dry hop is staged, 1.5 oz of each for first stage (5 days) and then the second 1.5 oz of each for another 5 days.
Going to be targeting mash temp of 147, mash pH of 5.3 and ~150ppm sulfate/50ppm chloride in the water. I'm pitching at about 1 mil cells per ml per °P (assuming growth somewhere in between Zainasheff and Troester's curves), and then fermenting at 64.
Cheers.