The Dark Side of Partial Mashing
Most homebrewers identify themselves as either extract brewers or all-grain brewers. There is, however, a middle ground between these two approaches — partial mashing. Partial mashing gives you much of the flexibility of all-grain brewing while retaining some of the convenience of extract brewing. However, there is a dark side to partial mashing.
The Problem
One problem I’ve discovered with brewing dark beers using a partial mash is that the pH of the mash can easily drop too low. Imagine for a minute a dry stout. If you brewed an all-grain version of the stout, your grain bill would contain roughly 90% pale malts (or pale malts and flaked barley) and about 10% darkly-roasted grains. When you mashed this all-grain stout, you would likely add a little carbonate to your water to keep the mash from getting too acidic, unless your water was already rich in carbonates. This is because dark grains are acidic and will drive your mash pH down. Carbonates, on the other hand, absorb acidity. Without the carbonates, the mash pH would drop below the recommended range and your extract efficiency would suffer.
Now imagine a stout made with a partial mash. You’ll still have the same amount of dark grains in your grist, but the amount of pale malt will be decreased. With a partial mash method that mashes 4.0 lbs. (1.8 kg) of grain — like my countertop partial mashing protocol — the amount of dark grains can get up to around 50% of the mash.
In order to counteract all the acid from the dark grains, you’d need to add a fair bit of carbonate to your mash water. And, you’d need the amount to be within a certain window. Too little carbonate and the mash pH would be too low; too much and the pH would be too high. With a pH meter, you could do this fairly easily, but it seems a bit complicated for a stovetop brew. Fortun-ately, there’s an easier way.
The Solution
Recall that some grains need to be mashed, while others can be steeped — and almost all darkly-roasted grains fall in the latter category. Given that, one way to approach making a dark beer with a partial mash would be to make a mash predominantly from pale malts and separately steep the dark grains. This way, with most brewing waters, your mash would settle into a reasonable pH. In the steep, hitting a certain pH range is not critical. You aren’t counting on enzymes to do anything in the steep, so a low pH would not matter much.
The Other Problem
The mash, however, isn’t the only time in the brewing process when pH matters. Thus, even though separating the steepable dark grains and the base malts solves your mash pH problem, you still need to think of your boil pH, fermentation pH and final beer pH. The solution here is to add some carbonates somewhere along the line, to counteract the acidity of the dark grains. In the recipes presented with the article, I have calculated the total amount of carbonates required. I add half of this amount to the steeping water and the rest to the boil.
So, the basic idea is to make a pale or amber wort from a small mash, combine this with the dark “grain tea” from your steeped grains and add enough carbonate ions to keep the boil pH in line. This entails a bit more work than your average extract brew, but once you try it, I think you’ll see the results are worth the trouble. For the recipes in this article, I use the countertop partial mashing method. However, there are many ways to do a partial mash and you can adapt these recipes and techniques presented here to your favorite partial mash technique.
Protocol for Dark Beers
I begin by heating 5.5 qts. (5.2 L) of water to strike temperature, the temperature of the water added to the grains in a mash, in a big kitchen pot. This is the water that will be used for mashing and my strike temperature is usually about 13 °F (~6 °C) over mash temperature (but this will vary for different brewers). At the same time, I begin heating some water in my brewpot up to 170 °F (77 °C). How much water depends on how much liquid will come from the steep. I will collect around 2.5 gallons (9.5 L) from the partial mash and try to work it so that this volume plus the “grain tea” from the steep plus the water in the brewpot gives me approximately 3.0 gallons (11 L) of pre-boil wort.
I put the crushed steepable grains in a steeping bag. In a soup pot, I steep the grains in 2.5 qts. of water per pound of grain (~5 L/kg) at approximately the same temperature as the mash. Because the dark grains are acidic, I add some sodium bicarbonate (baking soda) to the steep water. I calculate the total amount I would add if I were brewing an all-grain batch, then add half of that to the steep.
When the steep is done, I lift the bag out and place it in a colander over my brewpot (now with water at 170 °F/77 °C). With a measuring cup, I scoop 2–3 cups of water out of the brewpot and rinse the grains. Then, I pour the “grain tea” from the steep through the grains (to filter out any solid bits of grain). Once the liquid from the steep is combined with the water in the brewpot, I begin heating it to a boil and move on to collecting the wort from the partial mash.
I begin the partial mash immediately after the start of the steep. In the recipes, the grains in the partial mash are mostly pale malts, but I usually add a little bit of the crystal from the recipe to yield a dark golden to light amber wort. For most waters with low to medium amounts of minerals dissolved in them, you shouldn’t need to adjust your water chemistry to make an amber wort.
I put the grains in a large steeping bag, add the strike water to my mash tun (a 2-gallon/7.6-L beverage cooler) and dunk the bag in the water. I stir the grains with a large brewing spoon, then put the lid on the cooler.
When the mash is over, and after I’ve added the “grain tea” from the steep to my brewpot, I recirculate a few cups of wort from the mash, then run the wort off to the kettle. In most of the recipes, I end up with about 3.0 gallons (11 L) of pre-boil wort. At this point, I add the remainder of the carbonates to the wort and begin the boil. From this point, I proceed as I would for any extract beer.
Water Chemistry
So let’s backtrack and look at the water used in these dark, partial mash brews. Getting the right level of carbonates is one of the keys to brewing a great dark beer —whether extract, partial mash or all-grain. But, water chemistry can be a daunting subject for some. Below I give a simple water treatment plan that will work for the partial mash recipes and any partial mash procedure that is similar. When performing a separate mash and steep, you may need to adjust both the steeping water and the boiling wort. Keep in mind that you do not need the level of carbonates to fall into a narrow range; anywhere in the right ballpark will yield good results.
The mashes in the recipes produce amber colored wort. In all likelihood, your tap water will be fine to use for the mash. If you want to fine-tune it, you have two options. For the first option, you will need a copy of your local water report. Look at the level of carbonates in your water and dilute it, if necessary, with distilled water until they are under 100 ppm. Then, calculate the level of calcium ions left after dilution. Add calcium, if needed, to the water until it has 150–200 ppm calcium ion. Half a teaspoon of gypsum or calcium chloride in one gallon (3.8 L) of water adds almost 125 ppm of calcium.
A second option, if you have high-carbonate water, would be to shift some of the darkest grains to be steeped over to the mash so that the mash contained 5–10% dark grains.
To counteract the acidity from the dark grains, you will need some carbonate ions. I add half the carbonates to the steep water and the rest to the boil. To estimate how much sodium bicarbonate (baking soda) to add, first look at the level of carbonates in your water and the calculated SRM for your beer. Refer to the above chart and line up the color of your beer and the level of carbonates and pick a value where the appropriate row and column intersect. Next, look at the level of calcium in your water. If it is below 100 ppm, add calcium to bring it up to this value. If it is over 100 ppm, add 0.25 tsp. of baking soda for every additional 50 ppm. That is the amount of baking soda you need to add to 5.0 gallons (19 L) of beer.
This chart assumes you use the Morey method of calculating beer color. The formula for this is SRM = 1.49 x (MCU0.69), where “MCU” are malt color units, calculated as the weight of the malt (in pounds) times the color of the malt (in °Lovibond) divided by the volume of the beer (in gallons). This calculation is fairly accurate for light-colored beers, but calculated values drift high the darker the beer gets.
Conclusion
So say goodbye to thin, acidic dark beers and hello to brews with a rich, roasty flavor, full body and wonderful dark-grain aroma. The partial mash method outlined is a little more convoluted than a typical partial mash, but the results will more than justify the extra effort.
Dark Partial Mash Recipes
Dawkin’s Dark (Dark Mild Ale)
(5 gallons/19 L, countertop partial mash)
OG = 1.036 FG = 1.010
IBU = 17 SRM = 32 ABV = 3.4%
This is a low-gravity, English-style session beer with a rich, smooth flavor and a surprising amount of body. Great for drinking while in long discussions — or arguments — with friends. It will ferment and condition quickly, and can be ready to drink in as little as a week (if you force carbonate). 64% of the extract weight comes from the mashed and steeped grains.
The Step by Step section in this recipe gives an extended explanation of the partial mash procedure for dark brews. You can refer to it for help on brewing any of these recipes.
Ingredients
3 lb. 7 oz. (1.6 kg) British pale ale malt (PM)
9.0 oz. (0.56 kg) crystal malt (60 °L) (PM)
7.0 oz. (0.20 kg) crystal malt (90 °L) (steep)
7.0 oz. (0.20 kg) chocolate malt (steep)
2.0 lbs. (0.91 kg) Muntons Light liquid malt extract (late addition)
4.5 AAU Kent Goldings or First Gold hops (60 mins) (0.64 oz./18 g of 7% alpha acids)
0.5 oz. (14 g) Fuggles or Glacier hops (0 mins)
Wyeast 1099 (Whitbread Ale), White Labs WLP005 (British Ale) or Safale S-04 yeast (no yeast starter required if pitching from Wyeast Activator pack, White Labs tube or dried yeast)
4.0 oz. (110 g) corn sugar (for priming)
Step by Step
Start by heating water in three pots — 2.0 qts. (~2.0 L) in a soup pot (for steeping), 5.5 qts. (5.2 L) in a large kitchen pot (mash liquor) and 1.25 qts. (~1.25 L) in your brewpot. Add 0.5 tsp. of sodium bicarbonate (baking soda) to the steep water. Heat steeping water to 165 °F (74 °C), place crushed crystal malt (90 °L) and chocolate malt in a steeping bag and place in pot. (Temperature should fall to around
154 °F/68 °C.) Heat mash liquor to 167 °F (75 °C) and pour in 2-gallon (7.6-L) beverage cooler. Put crushed pale malt and crystal malt (90 °L) in large steeping bag and submerge in cooler, stir and seal cooler. Let mash for 45 minutes at 154 °F (68 °C). Heat water in brewpot to 170 °F (77 °C) and begin heating a second 5.0 qts. (4.7 L) of water in your large kitchen pot. Heat this water to 180 °F (82 °C).
When mash is almost done, take the steeping bag out of the soup pot and place it in a large strainer or a colander over the brewpot. Scoop out about a quart (or liter) of water from the brewpot and pour this through the grain bag. Then, pour the “grain tea” from the soup pot through the grain bag (to filter out any solid pieces of grain in the “tea”). Begin heating brewpot while you collect wort from mash. (In higher-gravity recipes, some dried malt extract might be added here.)
When mash is done, recirculate about 3 qts (~3 L) of wort to clear it up a bit. Then, start collecting wort. Collect 2 cups from the cooler and pour it into the brewpot. Take 2 cups of 180 °F (82 °C) water from the large kitchen pot and pour it on top of the grain bed. Repeat until you are out of 180 °F (82 °C) water, then collect the remaining wort from the cooler and add to brewpot. Bring the wort to a boil, add bittering hops and 0.5 tsp. baking soda and begin the 60-minute boil. Add liquid malt extract with 15 minutes left in boil and aroma hops at the end of the boil. Cool wort in brewpot, then transfer to your fermenter. Top up to 5 gallons (19 L) with cold water and aerate. Pitch the yeast and ferment at 68 °F (20 °C). Let the beer ferment to completion, which should take 3–4 days, then let the beer sit for another day before kegging or bottling. If kegging, carbonate to 2.0 volumes of CO2. This session beer should be slightly less carbonated than the average homebrew.
Deth Stout (Dry Stout)
(5 gallons/19 L, countertop partial mash)
OG = 1.038 FG = 1.008
IBU = 26 SRM = 41 ABV = 4.0%
This is a dry stout in the style of Murphy’s. Its color is “blacker than the blackest black times infinity” (or actually dark brown with ruby highlights if you hold it up to a light). If you have a stout tap, you can push this with nitrogen, but I think it’s actually better on CO2. 61% of the extract weight comes from grains.
Ingredients
3 lb. 14 oz. (1.8 kg) 2-row pale ale malt (PM)
2.0 oz. (57 g) crystal malt (90 °L) (PM)
10 oz. (0.28 kg) roasted barley (500 °L) (steep)
3.0 oz. (85 g ) chocolate malt (steep)
1.25 lbs. (0.57 kg) Muntons Light liquid malt extract (late addition)
12 oz. (0.34 kg) cane sugar (15 mins)
6 AAU Columbus or Tomahawk hops (60 mins) (0.5 oz./14 g of 12% alpha acids)
0.5 oz. (14 g) Kent Goldings or First Gold hops (10 mins)
White Labs WLP007 (Dry English Ale) yeast (no yeast starter required)
5.0 oz. (140 g) corn sugar (for priming)
Step by Step
Steep chocolate malt and roasted barley at 152 °F (67 °C) in 2.0 qts. (~2 L) of water. Mash pale ale malt and crystal malt (90 °L) at 152 °F (67 °C). Add 0.75 tsp of sodium bicarbonate to steep water. Heat 1.25 qts. (~1.25 L) of water to 170 °F (77 °C) in brewpot while grains steep and mash. Add 0.75 tsp. of sodium bicarbonate to brewpot and boil for 60 minutes, adding hops at times indicated in ingredient list. Add sugar and liquid malt extract with 15 minutes left in boil. Ferment at 70 °F (21 °C).
Newkbrownomicon (Brown Ale)
(5 gallons/19 L, countertop partial mash)
OG = 1.048 FG = 1.012
IBU = 22 SRM = 33 ABV = 4.6%
Legend has it that the Necronomicon (the Book of the Dead) contains the necessary incantations to raise an army of the dead to wage war on the living. The Necronomicon’s lesser-known companion volume, the Newkbrown-omicon, is a collection of 5-gallon (19-L) extract brown ale recipes. This recipe won’t help you raise the dead, but it does taste very chocolatey. 44% of the extract weight comes from the steeped and mashed grains.
Ingredients
3 lb. 4 oz. (1.5 kg) 2-row pale malt (PM)
9.0 oz. (0.26 kg) crystal malt (30 °L) (PM)
3.0 oz. (85 g) Briess Victory® malt (PM)
6.0 oz. (0.17 kg) chocolate malt (steep)
2.0 oz. (57 g) debittered black malt (500 °L) (steep)
0.5 lbs. (0.23 kg) Briess Light dried malt extract
3.3 lbs. (1.5 kg) Briess Light liquid malt extract (late addition)
6 AAU Northern Brewer hops (60 mins) (0.75 oz./21 g of 8% alpha acids)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast (1.5 qt./1.5 L yeast starter)
6.0 oz. (170 g) corn sugar (for priming)
Step by Step
Steep chocolate malt and black malt at 154 °F (68 °C) in 1.25 qts. (~1.2 L) of water. Add 0.5 tsp of sodium bicarbonate to steep water. Mash pale malt and crystal malt (30 °L) at 154 °F (68 °C) for 45 minutes. Heat 2.0 qts. (~2 L) of water to 170 °F (77 °C) in brewpot while grains steep and mash. Once wort is collected, add dried malt extract and boil for 60 minutes, adding hops at beginning of boil. Add 0.5 tsp of sodium bicarbonate at beginning of boil. Add liquid malt extract with 15 minutes left in boil. Ferment at 70 °F (21 °C).
Dunkel Schön (Munich Dunkel)
(5 gallons/19 L, countertop partial mash)
OG = 1.052 FG = 1.013
IBU = 20 SRM = 21 ABV = 5.0%
When I first saw the movie, Ferris Bueller’s Day Off, I thought that the song Matthew Broderick lip-synched on the float — “Danke shoen” — was sung by a woman. In fact, it was sung by a young Wayne Newton. With this dunkel, there are no surprises — it’s a malty, bready dark lager. 37% of the extract weight is from the grains.
Ingredients
3 lb. 5 oz. (1.5 kg) Munich malt (10 °L) (PM)
8.0 oz (0.23 kg) dark Munich malt (20 °L) (PM)
3.0 oz (85 g) melanoidin malt (PM)
3.0 oz. (85 g) Carafa® Special II malt (steep)
0.75 lbs. (0.34 kg) light dried malt extract
4.0 lbs. (1.8 kg) Munich liquid malt extract (late addition)
5.5 AAU Tettnang or Santiam hops (60 mins)(0.85 oz./24 g of 6.5% alpha acids)
Wyeast 2206 (Bavarian Lager) or White Labs WLP820 (Octoberfest/Märzen) yeast
(3 qt./3 L yeast starter)
5.0 oz. (140 g) corn sugar (for priming)
Step by Step
Steep Carafa® Special II malt at 153 °F (67 °C) in 0.5 qts. (~0.5 L) of water. Add 0.25 tsp of sodium bicarbonate to steep water. Mash Munich and melanoidin malts at 153 °F (67 °C) for 45 minutes. Heat 2.75 qts. (~2.75 L) of water to 170 °F (77 °C) in brewpot while grains steep and mash. Once wort is collected, add dried malt extract and boil for 60 minutes, adding hops at beginning of boil. Add 0.25 tsp of sodium bicarbonate at beginning of boil. Add Munich liquid malt extract with 15 minutes left in boil. Ferment at 52 °F (11 °C), letting temperature climb to 60 °F (16 °C) after fermentation is two-thirds finished. Hold at 60 °F
(16 °C) for two days, then rack to secondary and lager at 40 °F (4.4 °C) for 4–5 weeks.
Twoflower’s Luggage (Robust Porter)
(5 gallons/19 L, countertop partial mash)
OG = 1.060 FG = 1.015
IBU = 49 SRM = 63 ABV = 5.8%
Don’t skip making a yeast starter with this yeast strain. 43% of the extract weight is from the grains.
Ingredients
3 lb. 10 oz. (1.6 kg) 2-row pale ale malt (Maris Otter) (PM)
6.0 oz. (0.17 kg) crystal malt (60 °L) (PM)
12 oz. (0.34 kg) crystal malt (40 °L) (steep)
8.0 oz. (0.23 kg) chocolate malt (steep)
7.0 oz. (0.20 kg) black malt (500 °L) (steep)
3.0 oz. (85 g) roasted barley (500 °L) (steep)
1.0 lb. (0.45 kg) Briess Light dried malt extract
3.75 lbs. (1.7 kg) Coopers Light liquid malt extract (late addition)
11 AAU Newport hops (60 mins) (0.73 oz./21 g of 15% alpha acids)
0.5 oz. at 5% Tettnang or Santiam hops (15 mins)
0.5 oz at 5% Tettnang or Santiam hops (10 mins)
0.5 oz at 5% Fuggles or Glacier hops (5 mins)
0.5 oz at 5% Fuggels or Glacier hops (0 mins)
Wyeast 1968 (London ESB Ale) or White Labs WLP002 (English Ale) yeast (2 qt./2 L yeast starter)
5.0 oz. (140 g) corn sugar (for priming)
Step by Step
Steep crystal malt (40 °L), chocolate malt, roasted barley and black malt at 152 °F (67 °C) in 4.5 qts. (~4.2 L) of water. Add 1.0 tsp of sodium bicarbonate to steep water. Mash pale malt and crystal malt (60 °L) at 152 °F (67 °C) for 45 minutes. Heat 0.5 qt. (~0.5 L) of water to 170 °F (77 °C) in brewpot while grains steep and mash. Once wort is collected, add dried malt extract and 1.0 tsp of sodium bicarbonate and boil wort for 60 minutes, adding hops at times indicated in ingredient list. Add liquid malt extract with 15 minutes left in boil. Ferment at 68 °F (20 °C).
No Pants Scotch Ale (Wee Heavy)
(5 gallons/19 L, countertop partial mash)
OG = 1.081 FG = 1.020
IBU = 20 SRM = 27 ABV = 7.8%
Scottish ales are fermented at low temperatures and take a while to ferment and condition. 26% of the extract weight comes from the grains.
Ingredients
3 lb. 12 oz. (1.7 kg) 2-row pale ale malt (Golden Promise) (PM)
4.0 oz. (0.11 kg) crystal malt (60 °L) (PM)
3.0 oz. (85 g) crystal malt (90 °L) (steep)
2.0 oz. (57 g) chocolate malt (steep)
2.0 oz. (57 g) roasted barley (300 °L) (steep)
1.75 lb. (0.79 kg) Muntons Light dried malt extract
6.6 lb. (3.0 kg) Muntons Light liquid malt extract (late addition)
6 AAU Kent Goldings or First Gold hops (60 mins) (0.85 oz./24 g of 7% alpha acids)
Wyeast 1728 (Scottish Ale) or White Labs WLP028 (Edinburgh Scottish Ale) yeast (3.5 qt./3.5 L yeast starter)
5.0 oz. (140 g) corn sugar (for priming)
Step by Step
Steep crystal malt (90 °L), chocolate malt and roasted barley at 154 °F (68 °C) in 1.0 qts. (~1 L) of water. Add a little less than 0.5 tsp of sodium bicarbonate to steep water. Mash pale ale malt and crystal malt (60 °L) at 154 °F (68 °C) for 45 minutes. Heat 2.25 qts. (~2.2 L) of water to 170 °F (77 °C) in brewpot while grains steep and mash. Once wort is collected, add dried malt extract and boil for 60 minutes, adding hops at beginning of boil. Add a little less than 0.5 tsp of sodium bicarbonate at beginning of boil. Add liquid malt extract with 15 minutes left in boil. Ferment at 60 °F (16 °C).
Octarine Ale(Cinnamon Rum Raisin Holiday Ale)
(5 gallons/19 L, countertop partial mash)
OG = 1.082 FG = 1.020
IBU = 27 SRM = 37 ABV = 8.4%
During the holidays, we spend a lot of time with our family. ABV takes into account the rum and slight sugar contribution of the raisins. 29% of the extract weight comes from the grains.
Ingredients
3 lb. 8 oz. (1.6 kg) 2-row pale ale malt (PM)
8.0 oz. (0.23 kg) crystal malt (60 °L) (PM)
8.0 oz. (0.23 kg) crystal malt (40 °L) (steep)
3.0 oz. (85 g) crystal malt (90 °L) (steep)
8.0 oz. (0.23 kg) chocolate malt (steep)
2.0 lbs. (0.91 kg) Briess Light dried malt extract
8.0 oz. (0.23 kg) brown sugar (15 mins)
5 lb. 4 oz. (2.4 kg) Alexander’s Pale liquid malt extract (late addition)
1⁄2 tsp. cinnamon (2 mins)
4 oz. (0.11 kg) raisins
6.0 fl. oz. (180 mL) dark rum
8 AAU Summit hops (0.44 oz./13 g of 18% alpha acids)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast (2.5 qt./2.5 L yeast starter)
5.0 oz. (140 g) corn sugar (for priming)
Step by Step
Steep the crystal malt (40 °L), crystal malt (90 °L) and chocolate malt at 152 °F (67 °C) in 3.0 qts. (~3 L) of water. Add a little less than 0.75 tsp of sodium bicarbonate to steep water. Mash pale ale malt and crystal malt (60 °L) at 152 °F (67 °C) for 45 minutes. Heat 0.5 qts. (~0.5 L) of water to 170 °F (77 °C) in brewpot while grains steep and mash. Once wort is collected, add dried malt extract and boil for 60 minutes, adding hops at beginning of boil. Add a little less than 0.75 tsp of sodium bicarbonate at beginning of boil. Add brown sugar and liquid malt extract with 15 minutes left in boil. Add cinnamon for the final 2 minutes of the boil, then begin cooling wort. Ferment at 66 °F (19 °C).
A few days after brewday, add the raisins to a clean glass and pour the dark rum over them. Cover the glass with cling wrap and refrigerate. Wait for the beer to quit fermenting and give it two or three days to clear up a bit. Take a sanitized bucket fermenter and place the rum-soaked raisins (and any remaining rum in glass) at the bottom. Rack beer onto rum raisins and let condition — optimally at around 60 °F (16 °C) — for two months. Rack to keg or bottling bucket.
BYO’s 10th Anniversary Ale (Imperial American Stout)
(5 gallons/19 L, countertop partial mash)
OG = 1.100 FG = 1.021
IBU = 60 SRM = 68 ABV = 10%
23% from grains
Ingredients
13 oz. (0.36 kg) 2-row pale ale malt (PM)
2 lb. 12 oz. (1.25 kg) Munich malt (10 °L) (PM)
2.0 oz. (57 g) biscuit malt (PM)
5.0 oz. (142 g) crystal malt (40 °L) (PM)
3.0 oz. (85 g) crystal malt (60 °L) (steep)
2.0 oz. (57 g) crystal malt (90 °L) (steep)
4.0 oz. (113 g) chocolate malt (steep)
12.0 oz. (340 g) roasted barley (500 °L) (steep)
2.0 oz. (57 g) black patent malt (steep)
1.0 lb. (0.45 kg) light dried malt extract
7 lb. 2 oz. light liquid malt extract(late addition)
2.25 lbs. (1.0 kg) cane sugar (15 mins)
25 AAU Centennial hops (10 additions) (2.5 oz./71 g of 10% alpha acids)
1/4 tsp yeast nutrients
1 tsp Irish moss
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast (4 qt./4 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step
Make yeast starter the evening before brewday by boiling 7.0 oz. (200 g) of light dried malt extract in 1.0 gallon (3.8 L) of water for 15 minutes. Cool, aerate well and pitch yeast. On brewday, steep the crystal malt (60 °L), crystal malt (90 °L), chocolate malt, roasted barley and black malt at 152 °F (67 °C) in 3.5 qts. (~3.5 L) of water. Add 1.25 tsp of sodium bicarbonate to steep water. Mash pale ale malt, Munich malt, crystal malt (40 °L) and biscuit malt at 152 °F (67 °C) for 45 minutes. Heat 0.5 qts. (~0.5 L) of water to 170 °F (77 °C) in brewpot while grains steep and mash. Once wort is collected, add dried malt extract and boil for 90 minutes. Add 0.25 oz. (7.1 g) hops at beginning of boil and in 0.25 oz. (7.1 g) increments every 10 minutes. Add 1.25 tsp of sodium bicarbonate at beginning of boil. Add sugar and liquid malt extract with 15 minutes left in boil. Cool wort and rack to fermenter. Add cool water to top up to 4 gallons (15 L). Add 1.25 tsp of sodium bicarbonate to topping up water. Aerate and add entire yeast starter (which will bring the volume to 5 gallons/19 L). Ferment at 68 °F (XX °C). Expect a vigorous fermentation. Monitor it closely and keep the fermentation temperature as steady as you can manage.
