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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 76%
OG: 1.079
FG: 1.022
IBUs: 11
ABV:7.5%
[PAYWALL]
MALT/GRAIN BILL
9.2 lb (4.2 kg) Briess 2-Row Brewer’s Malt
2.1 lb (953 g) malted oats
1.4 lb (635 g) flaked oats
11.3 oz (320 g) Weyermann Acidulated Malt
11.3 oz (320 g) Troubadour Antero White Wheat
HOPS SCHEDULE
0.25 oz (7 g) Warrior [15% AA] at 60 minutes
1.4 oz (40 g) Simcoe [13% AA] at flame-out
7.7 oz (218 g) Simcoe at dry hop
2.6 oz (74 g) Simcoe Cryo at dry hop
YEAST
Wyeast 1318 London Ale III
DIRECTIONS
Mash the grains at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear of grain but still hazy, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, adding the hops according to the schedule. After the boil, chill the wort to fermentation temperature, about 68°F (20°C). Aerate the wort and pitch the yeast. Ferment at 68°F (20°C) for 2–3 days, then raise to 72°F (22°C). When the gravity has dropped to about 1.030, add dry hops until beer reaches final gravity, about 3 days.
