Celebration Beer

(5 gallons/19 L, extract with grains)
OG = 1.078   FG = 1.019 IBU = 40  SRM = 10  ABV = 7.7%

Ingredients

1 lb. (0.45 kg) British medium crystal malt
8 oz. (227 g) torrified wheat
1 oz. (28 g) British black patent malt
7.5 lbs. (3.4 kg) Muntons extra-light dried malt extract
8 oz.  (227 g) maltodextrin powder
9.2 AAUs Fuggles (60 min.) (2 oz./57 g at 4.6% alpha acids) 5 AAUs East Kent Goldings (15 min.) (1 oz./28 g of 5% alpha acida) 2.5 AAUs East Kent Goldings (1 min.) (0.5 oz./14 g of 5% alpha acids) 2.5 AAUs Styrian Goldings (1 min.) (0.5 oz./14 g of 5% alpha acid) Wyeast 1968 (London ESB Ale) or White Labs WLP002 (English Ale) or Lallemand London ESB Ale yeast 1-1/4 cup Muntons extra-light dried malt extract (DME) for priming

Step by Step

Bring 1 gallon (3.8 L) of water to 160 °F (71 °C), add crushed grain and hold for 30 minutes at 150 °F (66 °C). Strain the grain into the brewpot and sparge with one gallon (3.8 L) of 168 °F (76 °C) water. Add the dried malt extract, maltodextrin and bittering hops. Bring the total volume in the brewpot to 4 gallons (15 L). Boil for 45 minutes, then add the second round of hops and Irish moss. Boil for 14 minutes, then add the final round of hops. Boil for 1 minute, then remove the pot from the stove. Cool wort for 15 minutes in an ice bath or chill with wort chiller. Strain into the primary fermenter and add water to obtain 5.25 gallons (20 L). Add yeast when wort has cooled to below 70 °F (21 °C). Ferment at 68 to 72 °F (20 to 22 °C) for 7 days then rack into secondary. Ferment until target gravity has been reached and beer has cleared (3 weeks). Prime and bottle or keg and condition for 3 to 4 weeks. Store at cellar temperature.

All-grain option: Acidify the mash water to below 7 pH. Mash 13.5 lbs. (6.1 kg) British two-row pale malt and the specialty grains in 5 gallons (19 L) of water at 154 °F (68 °C) for 90 minutes. Sparge with 5 gallons (19 L) of water at 5.7 pH and 168 °F (. The total boil time is approximately 90 to 120 minutes with the goal of ending the boil with 5.5 gallons (21 L) in the brewpot. Add hops as indicated by the extract recipe above.

Helpful Hints: If your water is soft (below 50 ppm hardness), add 1/4 tsp. non-iodized table salt, 1-1/2 tsp. calcium carbonate (chalk) and 1/4 tsp. Epsom salts. If your water is moderate (between 50 to 200 ppm hardness), add 1/4 tsp. non-iodized table salt and 1/2 tsp. calcium carbonate. If your water is hard (greater than 300 ppm hardness), add 1/4 tsp. non-iodized table salt. This ale is ready to drink 2 months after it is carbonated. It will peak between 2 and 6 months and will last for up to 9 months at cellar temperatures.