All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.057  FG = 1.016
IBU = 20  SRM = 27  ABV = 5.4%

Ingredients

7.6 lbs. (3.5 kg) Maris Otter pale malt
10 oz. (285 g) Simpsons Golden Naked Oats®
1.3 lbs. (0.6 kg) Gambrinus Honey Malted Oats
10 oz. (285 g) Weyermann chocolate wheat malt
1.3 lbs. (0.6 kg) Weyermann Munich malt
4 oz. (113 g) Simpsons chocolate malt
3 AAU Magnum hops (90 min.) (0.2 oz./6 g at 14.4% alpha acids)
2.5 AAU Fuggle hops (30 min.) (0.5 oz./14 g at 5% alpha acids)
4 AAU Crystal hops (5 min.) (0.75 oz./21 g at 5% alpha acids)
Wyeast 1058 (American Ale), White Labs WLP001 (California Ale), or SafAle US-05 yeast
¾ cup corn sugar (if priming)

Step by Step

Mash the grains at 154 °F (68 °C) for 60 minutes. Raise mash to mash-out temperature of 168 °F (76 °C) and lauter as normal. Collect enough wort pre-boil to allow for 5.25 gallons (20 L) in your fermenter.

Boil for 90 minutes, adding hops as per the schedule. At the end of the boil, cool wort to slightly below fermentation temperature, 65 °F (18 °C), and pitch yeast (aerate if using liquid yeast). Ferment at 67 °F (19 °C) until complete. 

Rack to a keg and force carbonate or add priming sugar and bottle condition.