Otter Creek Mud Bock Spring Ale clone

Otter Creek Mud Bock Spring Ale clone

(5 gallons/19 L, extract with grains)
OG = 1.058  FG = 1.019
IBU = 28  SRM= 19.2  ABV = 5.5%

Ingredients
3.3 lbs. (1.5 kg) Muntons Light malt extract syrup
1.5 lbs. (.7 kg) Muntons Light dried malt extract
2.25 Lbs. (1 kg) Munich Malt (10 ºL)
12 oz. (340 g) crystal malt (40 ºL)
10 oz. (280 g) crystal malt (20 ºL)
10 oz. (280 g) dextrin malt
6 oz. (170 g) chocolate malt
6 oz. (113 g) wheat malt
9.0 AAU Cascade hops (bittering hop, 60 min.) (2.0 oz./57 g of 4.5% alpha acid)
White Labs WLP029 (German Ale) or Wyeast 1007 (German Ale) yeast
0.75 cup of corn sugar (for priming)

Step by step:

Steep the six crushed malts in 3 gallons (13.5 L) of water at 150º (66 ºC) for 30 minutes. Remove grains from wort, add the malt syrup and dry malt extract and bring to a boil. Add the Cascade hops and boil for 60 minutes. There are no finishing hops in this recipe.

Now add wort to 2 gallons (9 L) of cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons (25 L). Cool the wort to 75 ºF (24 ºC), aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68 ºF (20 ºC), and hold at this temperature until the beer has finished fermenting. Otter Creek suggests that you cold age the beer at near freezing temperature for about five days, then bottle and enjoy!

All-grain option:

This is a single step infusion mash.  Substitute 6 lbs. (2.7 kg) 2-row malt for the malt extracts. Mash the 7 crushed grains together at 150 ºF (66 ºC) for 60 minutes. Collect approximately 7 gallons wort (32 L) to boil for 90 minutes and have a 5.5-gallon yield (25 L). Lower the amount of the Cascade hops in the boil to 1.5 ounces (42 grams) to account for higher extraction ratio of a full boil.

Add wort to 2 gallons (9 L) of cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons (25 L). Cool the wort to 75 ºF (24 ºC), aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68 ºF (20 ºC), and hold at this temperature until the beer has finished fermenting. This brew should also be cold aged at near freezing temperature for about five days before bottling. Enjoy!