Dry Mopped Hazy Pale Ale, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.065  FG = 1.012
IBU = 39  SRM = 7  ABV = 7%

Ingredients

10 lbs. (4.5 kg) Castle Malting Château Pale Ale® malt
1.8 lbs. (0.8 kg) flaked oats 
1 lb. (0.45 kg) Castle Malting Château Cara Clair® 
1 lb. (0.45 kg) Castle Malting Château Wheat Munich® 
8.5 AAU Southern Passion hops (60 min.) (1 oz./28 g at 8.5% alpha acids)
13 AAU Southern Star hops (5 min.) (1 oz./28 g at 13% alpha acids)
1.5 oz. (43 g) Southern Passion hops (dry hop)
1.2 oz. (34 g) African Queen hops (dry hop)
LalBrew Verdant IPA yeast
¾ cup corn sugar (if priming)

Step by step

Mash grains at 151 °F (66 °C) for 60 minutes. Perform a 10-minute mash out at 169 °F (76 °C) and then sparge with enough water at 176 °F (80 °C) to collect 6.5 gallons (24.5 L) in the kettle. Boil for 60 minutes, adding hops as indicated.

When the boil is complete, cool to 68 °F (20 °C) and ferment at this temperature for two weeks. Add the dry hops for the last three days. Transfer to a keg and force carbonate or bottle with priming sugar.