(5 gallons/19 L, extract with grains)
OG = 1.064 FG = 1.015
IBUs = 34 SRM = 29 ABV = 6.8 %

Ingredients
6.6 lbs. (3 kg) Muntons light, unhopped, liquid malt extract
2 lbs. (0.9 kg) Munich malt
1 lb. (0.45 kg) 2-row pale malt
6 oz. (0.17 kg) crystal malt (40 °L)
6 oz. (0.17 kg) chocolate malt (350 °L)
6 oz. (0.17 kg) black malt (530 °L)
7 AAU Warrior hop pellets (60 min.) (0.5 oz./14.2 g at 16% alpha acids)
3.8AAU Palisade hop pellets (15 min.) (0.5 oz./14.2 g at 7.5% alpha acids)
3.8 AAU Palisade hop pellets (0 min.) (0.5 oz./14.2 g at 7.5% alpha acids)
½ tsp. Irish moss (30 min.)
½ tsp. yeast nutrient (15 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Lallemand BRY-97 or Safale US-05 (American Ale) yeast
Priming sugar (if bottling)

Step by Step
Steep the crushed grain in 2.5 gallons (9.5 L) of water at 154 °F (68 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid malt extract and boil for 60 minutes. While boiling, add the hops, Irish moss and yeast nutrient as per the schedule. When done boiling, add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L).

Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily. Ferment at 68 ºF (20 ºC). When complete, allow the beer to condition for 1 week and then bottle or keg.

All-grain option:
This is a single step infusion mash using an additional 9.5 lbs. (4.3 kg) 2-row pale malt to replace the liquid malt extract. Mix all of the crushed grains with 4.5 gallons (17 L) of 172 °F (78 °C) water to stabilize at 154 ºF (68 ºC) for 60 minutes. Slowly sparge with 175 ºF (79 ºC) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60-minute Warrior hop addition to 0.4 oz./11 g (6.4 AAU) to allow for the higher utilization factor of a full wort boil. The remainder of this recipe and procedures are the same as the extract with grains recipe.