Indeed Brewing Company: Shenanigans Summer Ale clone

Indeed Brewing Company: Shenanigans Summer Ale clone

(5 gallons/19 L, all-grain)
OG = 1.047   FG = 1.009
IBU = 14   SRM = 4 ABV = 5%

Indeed Brewing has been churning tasty brews out of their production facility in Northeast Minneapolis since 2012. With its bold citrus notes, low ABV, and quaffable body, Shenanigans Summer Ale is a fitting ode to the warmest season of all.

Ingredients
3.8 lbs. (1.7 kg) 2-row pale malt
3.5 lbs. (1.6 kg) white wheat malt
14 oz. (392 g) torrified wheat
1 lb. (0.45 kg) raw clover honey (0 min.)
2 mL 85% phosphoric acid 85%
½ tsp. yeast nutrient (15 min.)
Whirfloc (15 min.)
1.6 AAU Lemondrop™ pellet hops (first wort hop) (0.32 oz./9 g at 5.1% alpha acids)
5.2 AAU Lemondrop™ pellet hops (0 min.) (1.5 oz./43 g at 5.1% alpha acids)
Imperial Yeast A15 (Independence) or Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) yeast
7/8 cup (175 g) dextrose (if priming)

Step by Step
Mill the grains and mix with 3.1 gallons (11.6 L) of 167 ⁰F (75 ⁰C) strike water to reach an infusion mash temperature of 154 °F (68 °C). Hold at this temperature for 60 minutes. Vorlauf until your runnings are clear. Add the phosphoric acid to your sparge water and then sparge the grains with 4 gallons (15 L) of 170 °F (72 °C) water until 7 gallons (26.5 L) of 1.033 SG wort is collected in your boil kettle. Boil for 90 minutes adding hops, yeast nutrient, and kettle finings according to the ingredients list. After the boil, turn off the heat and add the final hop addition and honey. Whirlpool the kettle by gently stirring with a mash paddle for 2 minutes and then let rest for an addition 13 minutes to achieve a 15-minute flameout steep. Chill the wort to 67 °F (19 °C), aerate, and pitch yeast. Ferment at 70 °F (21 °C) until you reach terminal gravity. Crash cool to 33 °F (1 °C) for the better part of a week and then package. Carbonate to 2.7 volumes of CO2.

Extract option:
Substitute the grains in the all-grain recipe with 3.3 lbs. (1.5 kg) pale liquid malt extract and 2.5 lbs. (1.13 kg) Muntons wheat dried malt extract. Bring 7 gallons (26.5 L) of water up to a boil, adding the phosphoric acid and malt extracts during the heating process. The target preboil gravity is 1.033. Boil 90 minutes. Follow the remaining portion of the all-grain recipe.