Anchorage Brewing Co.’s A Deal with the Devil clone

Anchorage Brewing Co.’s A Deal with the Devil clone, All-Grain

(5 gallon/19 L, all-grain)
OG = 1.164  FG = 1.041
IBU= 40   SRM = 16   ABV = 17%

Ingredients

29 lbs. (13.2 kg) 2-row pale malt
1 lb. (0.45 kg) crystal malt (120 °L)
1 lb. (0.45 kg) table sugar
7.3 AAU Galaxy^TM hops (60 min.) (0.5 oz./14 g at 14.6% alpha acids)
18.25 AAU Galaxy^TM hops (15 min.) (1.25 oz./35 g at 14.6% alpha acids)
1 tsp. yeast nutrients (10 min.) W
hite Labs WLP099 (Super High Gravity Ale) yeast
2⁄3 cup corn sugar (if priming)
Lallemand CBC-1 or White Labs WLP099 (Super High Gravity Ale) (if priming)

Step by Step

There are several ways to approach brewing a beer this big. You can perform this as a parti-gyle brew and produce a smaller 3-gallon (11-L) sized barleywine and a second more sessionable table beer. You could also use more pale malt to have a higher volume of first runnings. Or you could also perform a sparge, which will yield more wort and require a much more extensive boil. Since the extensive boil is what Anchorage Brewing Co. does, we’ll outline that procedure here and supplement with some sugar to get up to Anchorage’s starting gravity.

This is a single infusion mash, targeting about 1 qt./lb. (2.1 L/kg) water-to-grain mash ratio, roughly 30 quarts (28.4 L). Mash in at 148 °F (64 °C) and hold there for 90 minutes. Next, recirculate until wort is clear and collect as much wort as you can. Bring this up to a boil as soon as possible. Fill the mash tun back up with 24 quarts (22.7 L) of water at 180 °F (82 °C) to mash out. Stir and then recirculate until wort is clear and collect as much as you can. Once you have collected all of the wort, take a specific gravity reading of room temperature wort. The mash should yield approximately 10 gallons (38 L) of 1.078 wort. Add the table sugar and bring wort to a boil and boil for a target volume 5.25 gallons (20 L) in your kettle at the end of boil. Anchorage boils A Deal with the Devil for 5 hours. Depending on your boil-off rate, it may take even longer to achieve this final volume. Add the majority of the hops at the last 15 minutes of the boil based on the current volume, targeting 40 IBUs.

Cool the wort and add the yeast from either a large starter or repitching yeast from a recently brewed batch of beer. Be sure you have fresh and active yeast, with at least two to three times the usual amount of yeast you’d use for a regular ale. Oxygenate thoroughly and manage your fermentation by keeping it in the mid-60s °F (~18 °C). You may want to hit the wort with a second round of oxygen 24 hours after pitching the yeast.

Keep in primary fermenter 2-4 weeks, then transfer into a Cognac barrel or a secondary fermenter with French oak chips that have soaked in Cognac for several weeks. This will help emulate the barrel-aging effect. Age to preferred taste — Anchorage ages for 11 months. If bottle conditioning, be sure to pitch a fresh, highly alcohol-tolerant strain of yeast.

Anchorage Brewing Co.’s A Deal with the Devil clone

(5 gallon/19 L extract with grains)
OG = 1.164   FG = 1.041
IBU= 40   SRM = 16   ABV = 17%

Ingredients

17.75 lbs. (8.1 kg) extra light dried malt extract
1 lb. (0.45 kg) crystal malt (120 °L)
1 lb. (0.45 kg) table sugar
7.3 AAU Galaxy^TM hops (60 min.) (0.5 oz./14 g at 14.6% alpha acids)
18.25 AAU Galaxy^TM hops (15 min.) (1.25 oz./35 g at 14.6% alpha acids)
1 tsp. yeast nutrients (10 min.) W
hite Labs WLP099 (Super High Gravity Ale) yeast
2⁄3 cup corn sugar (if priming)
Lallemand CBC-1 or White Labs WLP099 (Super High Gravity Ale) (if priming)

Step by Step

Steep the crystal malt in 1 gallon (4 L) of water at 168 °F (76 °C) for about ten minutes, then remove grain bag and drain well. Top off the kettle to 6 gallons (23 L) and raise to a boil. As soon as reaching a boil, remove kettle from heat and stir in the dried malt extract. Stir until fully dissolved, then boil for 60 minutes. Follow the remainder of the all-grain recipe.