Elysian Brewing Company: The Wise ESB clone

(5 gallons/19 L, all-grain)
OG= 1.061 FG = 1.015 IBU = 32  SRM = 14  ABV =  5.9%

Ingredients

10.5 lbs. (4.7 kg) Great Western Premium 2-row pale malt 1.0 lb. (0.45 kg) Crisp crystal malt (77 °L) 1.0 lb. (0.45 kg) Weyermann Munich malt 4.0 oz. (0.11 kg) Weyermann Carahell® malt 2.0 oz. (57 g) Special B malt 8.4 AAU Chinook hops (60 min.) (0.70 oz./20 g of 12% alpha acids) 1⁄2 oz. (14 g) Cascade hops (2 min.) 1⁄2 oz. (14 g) Centennial hops (2 min.) 1⁄2 oz. (14 g) Cascade hops (whirlpool/end of boil) 1⁄2 oz. (14 g) Centennial hops (whirlpool/end of boil) Wyeast 1056 (American Ale) yeast

Step by Step:

Mash the grains at 154 °F (68 °C) for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil 90 minutes, adding hops at times indicated. Cool, aerate, and pitch attenuative American ale yeast, such as Wyeast 1056 (Elysian uses Siebel BR96, a relative) and ferment at ale temperatures. After fermentation is complete, bottle or keg as usual.

Extract with grains option: Substitute the 2-row pale malt in the all-grain recipe with 2.75 lbs. (1.3 kg) light dried malt extract and 4 lbs. (1.8 kg) light liquid malt extract. Steep crushed grains in 2.9 qt. (2.8 L) of water at 154 °F (68 °C) for 45 minutes. Rinse with 1.5 qt. (1.4 L) of water at 170 °F (77 °C). Add water to “grain tea” to make 3.5 gallons (13 L), stir in dried malt extract and bring to a boil. Boil for 90 minutes, adding hops according to schedule. Stir in liquid malt extract during final 15 minutes of the boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.