Jubelale clone (5 gallons/19 L, all-grain) OG = 1.073 FG = 1.021 IBU = 60 SRM = 32 ABV = 7.1% Available from October through December, Jubelale features a deep red color and notes of cocoa, dried fruit, and toffee. Ingredients 12 lbs. (5.4 kg) US 2-row malt 1.75 lbs. (0.8 kg) US caramel malt (120 °L) 1.25 lbs. (0.57 kg) US caramel malt (80 °L) 5 oz. (142 g) Briess Extra Special malt (130 °L) 4 oz. (113 g) Carapils® malt 3 oz. (85 g) roasted barley (300 °L) 9.75 AAU Bravo hops (60 min.) (0.65 oz./18 g at 15% alpha acids) 3.25 AAU Delta hops (30 min.) (0.5 oz./14 g at 6.5% alpha acids) 1.1 AAU US Cascade hops (30 min.) (0.25 oz./7 g at 4.5% alpha acids) 0.5 oz. (14 g) East Kent Goldings hops (0 min.) 0.5 oz. (14 g) German Tettnang hops (0 min.) Whirlfloc or Irish moss (15 min.) Wyeast 1187 (Ringwood Ale) or White Labs WLP005 (British Ale) yeast 5 g CaSO4, gypsum (if using reverse osmosis water) 3⁄4 cup corn sugar (if priming) Step by Step Mill grains and mix with 4.9 gallons (18.5 L) of 162 °F (72 °C) strike water and optional minerals to reach a mash temperature of 151 °F (66 °C). Hold at this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge the grains with enough 168 °F (76 °C) water to collect 6.5 gallons (25 L) of 1.056 wort. Boil for 90 minutes, adding hops and finings according to the ingredients list. Turn off the heat and chill the wort to slightly below fermentation temperature, about 61 °F (16 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast. Ferment at 63 °F (17 °C). Once at terminal gravity (approximately seven days total) bottle or keg the beer and carbonate. Jubelale clone (5 gallons/19 L, extract with grains) OG = 1.073 FG = 1.021 IBU = 60 SRM = 32 ABV = 7.1% Ingredients 8 lbs. (3.6 kg) golden liquid malt extract 1.75 lbs. (0.8 kg) US caramel malt (120 °L) 1.25 lbs. (0.6 kg) US caramel malt (80 °L) 5 oz. (142 g) Briess Extra Special Malt 4 oz. (113 g) Carapils® malt 3 oz. (85 g) roasted barley 9.75 AAU Bravo hops (60 min.) (0.65 oz./18 g at 15% alpha acids) 3.25 AAU Delta hops (30 min.) (0.5 oz./14 g at 6.5% alpha acids) 1.1 AAU US Cascade hops (30 min.) (0.25 oz./7 g at 4.5% alpha acids) 0.5 oz. (14 g) East Kent Goldings hops (0 min.) 0.5 oz. (14 g) German Tettnang hops (0 min.) Whirlfloc or Irish moss (15 min.) Wyeast 1187 (Ringwood Ale) or White Labs WLP005 (British Ale) yeast 5 g CaSO4, gypsum (if using reverse osmosis water) 3⁄4 cup corn sugar (if priming) Step by Step Place the milled grains in a muslin bag and steep in 7.5 qts. (8.5 L) of 151 °F (66 °C) water for 15 minutes. Remove the grain and rinse with 1 gallon (3.8 L) of hot water. Add water to reach a volume of 4.5 gallons (17 L), add optional minerals, and heat to boiling. Turn off the heat, add the liquid malt extract, and stir until completely dissolved. Top up if necessary to obtain 6 gallons (23 L) of 1.062 wort. Boil for 60 minutes, adding hops and finings according to the ingredients list. Turn off the heat and chill the wort to slightly below fermentation temperature, about 61 °F (16 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast. Ferment at 63 °F (17 °C). Once at terminal gravity (approximately seven days total) bottle or keg the beer and carbonate.