Dixie Blackened Voodoo Lager clone

 Dixie Blackened Voodoo Lager clone

(5 gallons/19 L, extract with grains)
OG = 1.056 FG = 1.013
IBU = 25  SRM = 27  ABV = 5.4%

Ingredients
0.5 lbs. (0.23 kg) U.S. 80 ºL crystal malt
1 oz. (28 g) U.S. black malt
2 oz. (56 g) U.S. chocolate malt
4 lbs. (1.8 kg) Alexander’s pale malt extract syrup
2.75 lbs. (1.25 kg) Munton’s light DME
0.33 lbs. (0.15 kg) rice solids
6.45 AAU Mt. Hood hops (60 min.) (1.5 oz/43 g at 4.3% alpha acids)
0.25 oz. (7 grams) Cascade (15 min.)
0.25 oz. (7 grams) Mt. Hood (15 min.)
0.25 oz. (7 grams) Cascade (5 min.)
0.25 oz. (7 grams) Mt. Hood (5 min.)
1 tsp. (5 mL) Irish moss
Wyeast 2035 (American lager) or Wyeast 2007 (Pilsen lager) yeast
0.75 cup (180 mL) corn sugar

Step by Step
Crush and steep crystal, black and chocolate malt in 1/2 gallon (1.9 L) 150 ºL (65.5 ºC) water for 20 minutes. Strain the grain water into your brew pot. Sparge the grains with 1/2 gallon (1.9 L) water at 150 ºF (65.5 ºC). Add water to the brew pot for 1.5 gallons (5.7 L) total volume. Bring the water to a boil, remove the pot from the stove, and add Alexander’s pale malt syrup, Muntons light DME, rice solids, and of Mt. Hood hops for bittering.

Add water until total volume in the brew pot is 2.5 gallons (9 L). Boil for 45 minutes and add flavor hops, and Irish moss. Boil for 10 minutes then add aroma hops. Boil for five minutes, remove pot from the stove and cool for 15 minutes.

Strain the cooled wort into the primary fermenter and add cold water to obtain five gallons (18.9 L). When the wort temperature is under 80 ºF (26.6 ºC), pitch your yeast. Ferment in the primary fermenter five to seven days or until fermentation slows, then siphon into the secondary fermenter. Bottle when fermentation is complete with corn sugar.

Partial mash:
Mash 2.5 lbs. (1.1 kg) U.S. 2-row pale malt and the specialty grains at 122 ºF (50 ºC) for 30 minutes and 150 ºF (65.5 ºC) for 60 minutes. Then follow the extract with grains recipe, omitting the 2 lbs. (0.9 kg) DME at the beginning of the boil.

All-grain method:
Grind 1/2 lb. (0.23 kg) rice, then boil for 20 minutes until soft. Mash 7.25 lbs. (3.3 kg) British 2-row lager malt and 2.5 lbs. (1.13 kg) U.S. 6-row ale malt with the specialty grains at 122 ºF (50 ºC) for 30 minutes and 151 ºF (66 ºC) for 60 minutes. Add 4.7% HBU (31% less than the extract with grains recipe) of bittering hops for 90 minutes of the boil. Add the flavor hops and Irish moss for the last 15 minutes of the boil and the aroma hops for the last five minutes.