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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.075
FG: 1.016
IBUs: 61
ABV: 8%
[PAYWALL]
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MALT/GRAIN BILL
11.5 lb (5.2 kg) Rahr two-row pale
1 lb (454 g) flaked oats
1 lb (454 g) Simpsons Golden Naked Oats
8 oz (227 g) Carapils
8 oz (227 g) Weyermann Vienna
HOPS SCHEDULE
0.1 oz (3 g) Ella [14.8% AA] at FWH
0.15 oz (4 g) Columbus/CTZ [15.5% AA] at 60 minutes
0.15 oz (4 g) each Ella [14.8% AA], Pacific Jade [13% AA], and Vic Secret [15.5% AA] at 15 minutes
0.25 oz (7 g) each Ella [14.8% AA], Pacific Jade [13% AA], and Vic Secret [15.5% AA] at 5 minutes
0.75 oz (21 g) each Ella [14.8% AA], Pacific Jade [13% AA], and Vic Secret [15.5% AA] at whirlpool
1.5 oz (42 g) each Ella and Vic Secret at dry hop (at SG 1.024) for 4 days
YEAST
Wyeast 1318 London Ale III
DIRECTIONS
Mill the grains and mash at 154–155°F (68°C) for 60 minutes or until fully converted. Lauter and sparge as necessary to obtain 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil 60 minutes, adding hops according to the schedule. Whirlpool for 25 minutes, adding whirlpool hops with 15 minutes remaining. Chill the wort to 66°F (19°C), aerate well, and pitch the yeast. Ferment at 68°F (20°C) until gravity reaches 1.024, then dry hop. Allow the temperature to free-rise to 72°F (22°C) and the wort to attenuate fully. Chill, transfer off the hops and yeast, and carbonate to 2.6 volumes.
BREWER’S NOTES
The water in Portland is extremely soft, giving us a blank slate on which to build our profile. Target is calcium 125 ppm, chloride 150 ppm, and sulfate 50 ppm. We use a ratio of about 4:1 calcium chloride (CaCl) to calcium sulfate (CaSO4).