(5 gallons/19 L, all-grain) OG = 1.041  FG = 1.012 IBU = 20  SRM = 13  ABV = 3.8%

Ingredients

4 lbs. (1.8 kg) Mecca Grade Estate Malts Lamonta malt (3 °L)
4 lbs. (1.8 kg) Mecca Grade Estate Malts Metolius malt (14 °L)
1 lb. (454 g) Briess organic crystal malt (60 °L)
3 AAU American Noble Citra® pellet hops (first wort hop) (1 oz./28 g at 3% alpha acids)
2.2 AAU American Noble Simcoe® pellet hops (60 min.) (1 oz./28 g at 2.2% alpha acids)
1.85 AAU American Noble Mosaic® pellet hops (60 min.) (0.5 oz./14 g at 2.7% alpha acids)
0.88 AAU American Noble Simcoe® pellet hops (1 min.) (0.4 oz./11 g at 2.2% alpha acids)
3 AAU American Noble Citra® pellet hops (1 min.) (1 oz./28 g at 3% alpha acids)
Wyeast 1450 (Denny’s Favorite) or White Labs WLP051 (California V Ale) or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
1/2 cup corn sugar (for priming)

Step by Step

Due to the low gravity of this wort, no yeast starter is needed.

On brew day, mash in the crushed malt at 158 °F (70 °C) in 7.5 gallons (28.4 L) of water in a mash tun brew-in-a-bag setup. Hold at this temperature for 60 minutes. Raise mash temperature to 170 °F (77 °C), hold for 5 minutes then recirculate or remove the grain bag. Do not sparge, run-off wort into the kettle if using a separate mash tun. Bring wort to a boil and boil for 60 minutes, adding hops at times indicated.

Chill the wort down to yeast-pitching temperature, aerate, and pitch the yeast. Ferment around 66 °F (19 °C). Condition for one week then package as normal.