For 10.5 Gallons (39.75 L)
24.0 lb (10.89 kg) Crisp Maris Otter malt
10.0 lb (4.54 kg) Briess pale malt
1.0 lb (0.45 kg) 60 L crystal malt
1.0 lb (0.45 kg) 120 L crystal malt
1.0 lb (0.45 kg) rapadura sugar
1.25 oz (35 g) Columbus whole hops, 15% a.a. (60 min)
1.25 oz (35 g) Chinook whole hops, 13% a.a. (60 min)
1.0 oz (28 g) Chinook whole hops, 13% a.a. (45 min)
0.5 oz (14 g) Simcoe whole hops, 13% a.a. (30 min)
0.5 oz (14 g) Centennial whole hops, 10.5% a.a. (30 min)
0.5 oz (14 g) Amarillo whole hops, 10% a.a. (15 min)
0.5 oz (14 g) Centennial whole hops, 10.5% a.a. (15 min)
0.5 oz (14 g) Amarillo whole hops, 10% a.a. (1 min)
0.5 oz (14 g) Centennial whole hops, 10.5% a.a. (1 min)
0.5 oz (14 g) Simcoe whole hops, 13% a.a. (1 min)
1.0 oz (28 g) Amarillo whole hops, 10% a.a. (dry)
1.0 oz (28 g) Centennial whole hops, 10.5% a.a. (dry)
1.0 oz (28 g) Simcoe whole hops, 13% a.a. (dry)
Wyeast No. 1056 American ale yeast, repitched
5/8 cup (149 mL) corn sugar to prime
Original Gravity: 1.101
Final Gravity: 1.024
ABV: 10.11%
Mash grains at 151° F (66° C) for 60 minutes. Mash out at 168° F (76° C) for 15 minutes.
Primary fermentation for 7 days at 68° F (20° C) in steel.
Secondary fermentation for 14 days at 65° F (18° C) in glass.