Skilled Archer

Skilled Archer

(5 gallons/19 L, all-grain)
OG = 1.042  FG = 1.006
IBU = 23  SRM = 5  ABV = 4.7%

Ingredients
8.1 lbs. (3.7 kg) 2-row pale malt
8 oz. (230 g) amber malt
4.25 AAU Archer® hops (60 min.) (1.25 oz./35 g at 3.4% alpha acids) 
1.6 oz. (45 g) Archer® hops (5 min.)
1.6 oz. (45 g) Archer® hops (0 min.)
0.5 tsp. Irish moss (15 min.)
Bootleg Biology Oslo, Omega OYL071 (Lutra), or LalBrew Voss yeast
1⁄2 cup corn sugar (if priming)

Step by Step
Mash all the grain at 151 °F (66 °C) for one hour. Collect around 6 gallons (23 L) of wort in the kettle and boil for one hour, adding the first dose of hops as soon as it begins to boil. After 45 minutes of boiling add the Irish moss, then add the second dose of hops 10 minutes later. Boil for a further 5 minutes, then turn off the heat, add the final dose of hops, and leave them to steep for 20 minutes. Cool the wort to 95 °F (35 °C), transfer to your fermenter and then leave at 90 °F (32 °C) until fermentation is complete (a few days). Cold crash to around 39 °F (4 °C) for two days before packaging. Keg and force carbonate to 1.8 v/v or prime and bottle condition.

Skilled Archer

(5 gallons/19 L, partial mash)
OG = 1.042  FG = 1.006
IBU = 23  SRM = 5  ABV = 4.7%

Ingredients
4 lbs. (1.8 kg) extra light dried malt extract
0.75 lb. (340 g) 2-row pale malt
8 oz. (230 g) amber malt
4.25 AAU Archer® hops (60 min.) (1.25 oz./35 g at 3.4% alpha acids) 
1.6 oz. (45 g) Archer® hops (5 min.)
1.6 oz. (45 g) Archer® hops (0 min.)
0.5 tsp. Irish moss (15 min.)
Bootleg Biology Oslo, Omega OYL071 (Lutra), or LalBrew Voss yeast
1⁄2 cup corn sugar (if priming)

Step by Step
Place the crushed pale and amber malts in a muslin bag. Submerge in 2.5 qts. (1.4 L) of 162 °F (72 °C) water to stabilize temperature at 151 °F (67 °C). Wrap in a towel or find other means to hold this temperature for 60 minutes. Remove the grains, place in a colander, and wash with 3 qts.
(3 L) of hot water. Top up kettle to 4 gallons (15 L) then add the malt extract, stirring until all the extract is dissolved. 

Bring the wort up to a boil then add the first hop addition. Boil 60 minutes. After 45 minutes of boiling add the Irish moss, then add the second dose of hops 10 minutes later. Boil for a further 5 minutes, then switch off the heat, add the final dose of hops, and leave them to steep for 20 minutes. Cool the wort to 95 °F (35 °C), transfer to your fermenter and then leave at 90 °F (32 °C) until fermentation is complete (a few days). Cold crash to around 39 °F (4 °C) for two days before packaging. Keg and force carbonate to 1.8 v/v or prime and bottle condition.