INGREDIENTS
For 5.5 Gallons (20.82 L)
12.25 lb (5.56 kg) U.K. pale ale malt
1.0 lb (0.45 kg) Munich malt
1.0 lb (0.45 kg) 40° L crystal malt
8.0 oz (227 g) 120° L crystal malt
8.0 oz (227 g) victory malt
3.0 oz (85 g) pale chocolate malt
1.1 oz (31 g) Horizon pellet hops, 13% a.a. (60 min)
1.0 oz (28 g) Cascade pellet hops, 6% a.a. (10 min)
1.0 oz (28 g) Centennial pellet hops, 9% a.a. (10 min)
1.0 oz (28 g) Cascade pellet hops, 6% a.a. (0 min)
1.0 oz (28 g) Centennial pellet hops, 9% a.a. (0 min)
2 vials White Labs WLP001 California ale yeast (1 L starter)
Carbon filtered Round Rock city water
1 tablet WhirlFloc to clarify (10 min)
SPECIFICATIONS
Original Gravity: 1.067
Final Gravity: 1.015
ABV: 6.83%
IBU: 66
SRM: 16
DIRECTIONS
Mash at 152° F (67° C) for 60 minutes. Vorlauf for 10 minutes to clarify wort before running off into kettle. Boil for 60 minutes adding hops at the appropriate times. Chill rapidly down to 67° F (19° C). Oxygenate and pitch yeast starter. After fermentation, rack to keg and force carbonate to 2.5 volumes. Pre-boil gravity: 1.042. Recipe credited to Jamil Zainasheff from Brewing Classic Styles.
Primary fermentation for 10-14 days at 67° F (19° C).
Secondary fermentation for 4 weeks at 40° F (4° C).
Forced CO2 to carbonate (2.5 vol).