(5 gallons/19 L, all-grain)
OG = 1.072 (17.5 °P)
FG = 1.017 (4.4 °P)
IBU = 73 SRM = 48 ABV = 7.2%
|13.47||lb. (6.11 kg) Great Western domestic pale malt 2 °L (or similar)|
|14.46||oz. (410 g) Briess black barley 500 °L (or similar)|
|10.93||oz. (310 g) Great Western crystal malt 40 °L (or similar)|
|10.93||oz. (310 g) Briess dark chocolate malt 420 °L (or similar)|
|15||MU Horizon pellet hops (1.16 oz./33 g of 13% alpha acids) (60 min.)|
|7.6||MU Centennial pellet hops (0.84 oz./24 g of 9% alpha acids) (5 min.)|
|White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast|
Mill the grains and dough-in targeting a mash thickness that will allow your system to achieve the necessary pre-boil volume and gravity. Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring, or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.056 (13.7 °P).
The total boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add the remaining hop addition at 5 minutes. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 2.5 packages of liquid yeast or 1 package of liquid yeast in a 3.1-liter starter. Ferment at 67 °F (19 °C) until the yeast drops clear. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes.