Lawson’s Finest Liquids Super Session #2 clone

Lawson’s Finest Liquids Super Session #2 clone

(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.017
IBU = 47 SRM = 5 ABV = 4.3%

Sean Lawson designed Super Session to be a hoppy, flavorful beer with low alcohol for those times when you are having more than one.

INGREDIENTS
8.6 lb. (3.9 kg) 2-row pale ale malt
1 lb. (0.45 kg) Carapils malt
6 oz. (170 g) crystal malt (10°L)
6 oz. (170 g) Munich malt (10°L)
2.5 AAU Amarillo pellet hops (60 mins.) (0.25 oz./7 g at 10% alpha acids)
5 oz. (142 g) Amarillo pellet hops (0 mins.)
3 oz. (85 g) Amarillo pellet hops (dry hop)
½ teaspoon Irish moss (30 mins.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), Lallemand BRY-97, Fermentis Safale US-05, or Mangrove Jack’s M44 (US West Coast) yeast
2/3 cup (130 g) dextrose (if priming)

STEP BY STEP
Mash the grains at 158°F (70°C) for 60 minutes. Raise the mash temperature to 165°F (74°C) and sparge with enough 175°F (79°C) water to collect approximately 6 gallons (23 L) of wort. Boil the wort for 60 minutes. Add the first Amarillo hop addition at the beginning of the boil, primarily as a foam inhibitor. Add the Irish moss for the last 30 minutes. Turn off the burner at the end of the boil and remove the pot from the heat source (if you’re brewing on an electric burner). Add 5 ounces (142 g) of Amarillo hops and stir. After about 3 to 4 minutes, begin using your wort chiller to drop the temperature of the wort to pitching temperature. This addition is a bit tricky, but the goal is to have the large amount of hops in your wort for about 5 minutes after the wort has finished boiling but hasn’t yet cooled to below approximately 150°F (66°C). This extracts a small amount of hop bitterness and a large amount of hop flavor. When you have cooled the wort to about 80°F (27°C), you can strain the wort into a fermenter. Aerate the wort and pitch the yeast. Ferment at 68 to 70°F (20 to 21°C) to help hold the aromatics in the beer. When fermentation is complete, rack the beer off the trub and add the remaining Amarillo dry hop addition. Allow the beer to absorb the dry hop flavors for about 4 days. Bottle or keg as usual.

EXTRACT WITH GRAINS OPTION:
Substitute the 2-row pale ale malt with 3.3 pounds (1.5 kg) Briess light unhopped liquid malt extract and 2.1 pounds (0.95 kg) Briess light dried malt extract. Steep the crushed malts in 2.5 gallons (9.5 L) of water at 155°F (68°C) for 30 minutes. Remove the grains from the wort. Add the malt extracts, stir well to incorporate, and boil for 60 minutes (see the all-grain recipe for notes on hop additions). Chill the wort, transfer to your fermenter, and top up with filtered water to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.