Raven Hair Beauty clone
BruRm @ BAR, Connecticut

(5 gallons/19L, all-grain)
OG = 1.043 FG = 1.016
IBU = 19  SRM = 20  ABV = 3.6%

Ingredients

2.5 lb. (1.1 kg) mild ale malt
2.5 lb. (1.1 kg) US 2-row pale malt
1 lb. 11 oz. (0.77 kg) Briess Munich malt
14 oz. (0.40 kg) crystal malt (60 °L)
4.5 oz. (0.13 kg) Belgian Special B malt
7.0 oz. (0.20 kg) Briess Extra Special malt
14 oz. (0.40 kg) Briess Vienna malt
1.1 oz. (32 g) Briess black malt flour
3.33 AAU Mount Hood hops (90 min.) ( 0.47 oz./13 g at 7.1% alpha acids)
1.25 AAU Willamette hops (30 min.) (0.25 oz./7 g at 5% alpha acids)
2.5 AAU Liberty hops (5 min.) (0.5 oz./14 g at 5% alpha acids)
Wyeast 1098 (Whitbread) yeast
1/2 cup dried malt extract (for priming)

Step by Step

Use a single-step infusion mash at 154 °F (67.8 °C) for 1.5 hours, keeping the black malt flour to one side. Sparge one hour, with water no hotter than 175 °F (80 °C), until run-off reaches SG 1.010–1.012.

Boil 90 minutes, with bittering hops added at the start. Add the flavor hops 30 minutes, and the aroma hops 5 minutes before the end of the boil. Add the black malt flour*, stir gently, and allow to sit for 1/2 hour. Strain, or siphon off from the hops, adjust wort volume with cold water, and cool to about 70 °F (21 °C).

Pitch with yeast starter, and allow to ferment. By 5–7 days, final gravity should have been reached; rack into a glass fermenter. One week later, rack again, prime with 1/2 cup DME, and rack into keg or bottles (after filtration if desired). To ensure good fermentation, it is best to make a half-gallon starter of the original yeast culture.

* If you do not have this flour, but only whole grain black malt, then add it the mash along with the rest of the grist.