Abita Brewing Company Turbodog

(5 gallons/19 L, all-grain)
OG = 1.054 FG = 1.014
IBU = 32 SRM = 30 ABV = 5.5%

Ingredients

9.75 lbs. (4.4 kg) 2-row pale malt
1.25 lbs. (0.57 kg) Muntons crystal malt (150 °L)
0.5 lb. (0.23 kg) Muntons chocolate malt
7 AAUs Chinook hops (90 mins.) (0.6 oz./17 g of 12% alpha acid)
5 AAUs Willamette hops (5 mins.) (1.25 oz./35 g of 4% alpha acid)
6 AAUs Willamette hops (0 mins.) (1.5 oz./43 g at 4% alpha acid)
White Labs WLP036 (Dusseldorf Alt) or Wyeast 1007 (German Ale) yeast
¾ cup corn sugar (for priming)

Step by Step

Heat 3.6 gallons (14 L) to 160 °F (71 °C) in a brew pot and slowly mix in milled malt. Hold at 152 °F (67 °C) for 45 minutes, then heat the thick mash to 172 °F (78 °C) and hold for five minutes.

Transfer to lauter unit and run-off first wort (should hit 1.070). Sparge with 3.75 gallons (14.25 L) at 172 °F (78 °C). Bring wort to boil and add the hops at the times indicated in the ingredients list. Chill the wort rapidly to 65–68 °F (18–20 °C), aerate well, and pitch the yeast.

Ferment at 65–68 °F (18–20 °C). When primary fermentation is complete, cool to around 45 °F (7 °C) and condition for one week before bottling or kegging as usual.

Extract with Grains Option: Omit the 2-row pale malt and add 2.5 lbs. (1.1 kg) light dried malt extract and 3.3 lbs. (1.5 kg) light liquid malt extract (late addition). Place the crushed malts in a nylon steeping bag and steep in 3 qts. (2.8 L) of water at 152 °F (67 °C) for 30 minutes. Rinse grains with 1.5 qts. (~1.5 L) of water at 170 °F (77 °C). Add water to the brew pot make 3 gallons (11 L), stir in dried malt extract and bring to a boil. Add the hops at the times indicated in the ingredients list. After the boil, cool the wort to and top fermenter up to 5 gallons (19) with cool water. Add yeast, aerate and ferment at 55–58 °F (13–14 °C. Follow the remaining portion of the all-grain recipe.