Firestone Walker Brewing Company: Wookey Jack clone

(5 gallons/19 L, all-grain)
OG = 1.076 FG = 1.016
IBU = 75 SRM = 33 ABV = 8.3%

Ingredients

13 lbs. 3 oz. (6 kg) Rahr Standard 2-row malt
1 lb. 6 oz. (0.63 kg) rye malt
9 oz. (255 g) Weyermann Cararye® malt (70 °L)
6 oz. (170 g) caramel malt (80 °L)
6 oz. (170 g) Briess Midnight Wheat malt
6 oz. (170 g) Weyermann Carafa® Special III malt
9.1 AAU German Magnum hops (60 min.) (0.8 oz./22 g at 11% alpha acids)
6.3 AAU Citra® hops (30 min.) (0.4 oz./11 g at 15% alpha acids)
3.6 AAU Amarillo® hops (30 min.) (0.4 oz./11 g at 9% alpha acids)
6.3 AAU Citra® hops (10 min.) (0.4 oz./11 g at 15% alpha acids)
3.6 AAU Amarillo® hops (10 min.) (0.4 oz./11 g at 9% alpha acids)
0.4 oz. (11 g) Citra® hops (firstdry hop)
0.4 oz. (11 g) Amarillo® hops (first dry hop)
0.4 oz.(11 g) Citra® hops (second dry hop)
0.4 oz. (11 g) Amarillo® hops (second dry hop)
3.5 g calcium chloride (if using reverse osmosis water)
3.5 g gypsum (if using reverse osmosis water)
White Labs WLP002 (English Ale) or Wyeast 1968 (London ESB Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Mill grains and mix with 6 gallons (23 L) of 156 °F (69 °C) strike water and optional brewing salts to reach a mash temperature of 145 °F (63 °C). Hold this temperature for 15 minutes. Raise the temperature to 155 °F (68 °C) and hold for 30 minutes. Raise the temperature to a mash out of 168 °F (75 °C). Vorlauf until your runnings are clear. Sparge the grains with enough 168 °F (75 °C) water to collect 6 gallons (23 L) of 1.063 SG wort. Boil for 60 minutes, adding hops according to the ingredients list. Turn off the heat and chill the wort to slightly below fermentation temperature, about 66 °F (19 °C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 68 °F (20 °C). After 4 days of fermentation add the first dry hop addition. After 7 days fermentation add the second dry hop addition. Once at terminal gravity (approximately 10 days) bottle or keg the beer and carbonate.

Partial mash option:
Substitute the 2-row malt in the all-grain recipe with 7 lbs. (3.2 kg) extra light dried malt extract. Place the milled rye malt in a muslin bag and steep in 4 quarts (3.8 L) of 149 °F (65 °C) water for 45 minutes. Remove the grain and rinse with 1 gallon (3.8 L) of hot water. Add the roasted and caramel malts in a second bag and steep for 15 minutes. Remove that grain bag, then add water to reach a volume of 5.4 gallons (20.4 L) and heat to boiling. Turn off the heat, add the liquid malt extract and optional brewing salts, and stir until completely dissolved. Top up if necessary to obtain 6 gallons (23 L) of 1.063 wort. Boil 60 minutes, and follow the remainder of the all-grain recipe.