Long Trail Brewing Co.’s Double Bag Alt clone

Long Trail Brewing Co.’s Double Bag Alt clone

(5 gallons/ 19 L, extract with grains)
OG = 1.071  FG = 1.016
IBU = 25  SRM = 16  ABV = 7.2 %

Ingredients
6.6 lbs. (3 kg) Briess light, unhopped, liquid malt extract
1.5 lbs. (0.68 kg) light dried malt extract
1 lb. (0.45 kg) crystal malt (20 °L)
0.5 lb. (0.23 kg) crystal malt (60 °L)
0.25 lb. (0.11 kg) chocolate malt (350 °L)
0.5 lb. (0.23 kg) wheat malt
5.4 AAU Northern Brewer pellet hops (60 min.) (0.6 oz./ 17 g at 9% alpha acids)
3.6 AAU Northern Brewer pellet hops (30 min.) (0.4 oz./ 11 g at 9% alpha acids)
1.6 AAU Mt. Hood pellet hops (0 min.) (0.25 oz./ 7 g of 6.5% alpha acid)
1⁄2 tsp. yeast nutrient (15 min.)
1⁄2 tsp. Irish moss (15 min.)
White Labs WLP036 (Dusseldorf Alt Ale) or Wyeast 1007 (German Ale) yeast
0.75 cup (150 g) corn sugar (for priming)

Step by Step
Steep the crushed grain in 2 gallons (7.6 L) of water at 154 ºF (68 °C) for 30 minutes. Remove grains from the wort and rinse with 2.0 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and bring to a boil. While boiling, add the hops and Irish moss as per the schedule. During the boil, use this time to thoroughly sanitize a fermenter. Now add the wort to 2.0 gallons (7.6 L) of cold water in the sanitized fermenter and top off to 5.0 gallons (19 L).

Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 70 °F (21 °C). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Allow the beer to condition for 1 week and then bottle or keg. Allow to carbonate and age for two weeks and enjoy your Double Bag Ale.

All-grain option: This is a single step infusion mash. Replace the malt syrup and dried malt extract with 13 lbs. (5.9 kg) 2-row pale malt. Mix the crushed grains with 4.75 gallons (18 L) of 170 °F (77 °C) water to stabilize at 154 °F (67.8 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60-minute hop addition to 0.5 oz. (14 g) and the 30-minute addition to 0.25 oz. (7 g) to allow for the higher utilization factor of a full wort boil. The remainder of this recipe and procedures are the same as the extract with grain recipe.