Black Diamond Brewing Company: Winter Ale

(5 gallons/19 L, all-grain)
OG = 1.067 FG = 1.011
IBU = 21 SRM = 23 ABV = 7.2 %

Ingredients

10 lbs. (4.5 kg) Belgian 2-row pale malt
1.25 lb. (0.56 kg) dark Belgian candy sugar
14 oz. (0.39 kg) special B malt (120 °L)
8 oz. (0.22 kg) aromatic malt (25 °L)
8 oz. (0.22 kg) caravienna malt (20 °L)
4 oz. (0.11 kg) chocolate malt (350 °L)
5.7 AAU Magnum pellet hops (75 min.) (0.3 oz./9 g at 14% alpha acids)
1 AAU Hallertauer pellet hops (10 min.) (0.25 oz./7 g at 4% alpha acids)
1.1 AAU Tettnanger pellet hops (10 min.) (0.25 oz./7 g at 4.5% alpha acids)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP500 (Monastery Ale) or Wyeast 3787 (Trappist Style High Gravity) yeast
3/4 cup (150 g) dextrose (if priming)

Step by Step

Mix the crushed grains with 3.75 gallons (14 L) of 168 °F (76 °C) water to stabilize at 150 °F (66 °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. Add hops and yeast nutrient as indicated. Cool the wort to 75 °F (24 °C), pitch the yeast, and aerate heavily.

Allow the beer to cool to 68 °F (20 °C) and hold until fermentation is complete. Allow to condition for one week and then bottle or keg as usual.

Extract with grains option:
Substitute the 2-row pale malt in the all-grain recipe with 6.6 lbs. (3 kg) Briess light liquid malt extract. Steep the crushed grain in 5 gallons (19 L) of water at 150 °F (66 °C) for 30 minutes. Remove grains and rinse with 2 quarts (1.8 L) of hot water. Add the malt extract and boil for 75 minutes. Follow the remaining portion of the all-grain recipe.