Redhook Winterhook Dark Ale clone

(5 gallons/19 L, extract with grains)
OG = 1.056  FG = 1.018 IBU = 28  SRM = 16  ABV = 4.9%

Ingredients

1.5 lbs. (0.68 kg) Briess Light dried malt extract
4.0 lbs. (1.8 kg) Briess Light liquid malt extract
1.0 lb. (0.45 kg) 2-row pale malt
1.5 lbs. (0.68 kg) Carastan malt (34 °L)
0.75 lbs. (0.34 kg) CaraVienne malt (21 °L)
0.25 lbs. (0.11 kg) CaraPils malt (6 °L)
1 tsp. Irish moss (15 mins)
7 AAU Willamette hops (60 min.) (1.4 oz./40 g of 5% alpha acids)
2.5 AAU Willamette hops (10 min.) (0.5 oz./14 g of 5% alpha acids)
1 oz. Tettnanger hops (2 min.) Wyeast 1335 (British Ale II) or White Labs WLP023 (Burton Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step

Begin by heating in 1.3 gallons (5 L) of water to 169 °F (76 °C) in your brewpot. Place your crushed grains in a large steeping bag and and steep at 158 °F (67 °C) for 30–45 minutes. Add water and dried malt extract to make 3.0 gallons (11 L) of wort. Boil for 60 minutes, adding hops when indicated. Add liquid malt extract with 15 minutes left in boil. Cool wort and siphon to fermenter. Add water to make 5 gallons (19 L), aerate and pitch yeast. Ferment at 68 °F (20 °C).