Full Sail Brewing Company Wassail

(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.014 IBU = 56 SRM = 18 ABV = 7.2%
This deep mahogany winter warmer is a 13-time gold medal winner. It is available from October through December each year.

Ingredients

13.75 lbs. (6.2 kg) 2-row pale malt
9 oz. (0.27 kg) crystal malt (60 °L)
2 oz. (57 g) crystal malt (120 °L)
2 oz. (57 g) chocolate malt
1 oz. (28 g) roasted barley
1 oz. (28 g) black patent malt
2.5 AAU Northern Brewer hops (75 min.) (0.36 oz./10 g of 7% alpha acids)
2.5 AAU Styrian Goldings hops (75 min.) (0.5 oz./14 g of 5% alpha acids)
3.75 AAU Hallertau Hersbrücker hops (15 min.) (1.1 oz./30 g of 3.5% alpha acids)
3.75 AAU Styrian Goldings hops (15 min.) (0.75 oz./21 g of 5% alpha acids)
7.5 AAU Hallertau Hersbrücker hops (0 min.) (2.1 oz./61 g of 3.5% alpha acids)
7.5 AAU Styrian Goldings hops (0 min) (1.5 oz./43 g of 5% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) or Lallemand Windsor yeast
3/4 cups corn sugar (if priming)

Step by Step

Mash the grains at 150 °F (66 °C) for 30 minutes. Runoff until the wort clears, sparge and bring the wort to a boil. Boil for 90 minutes, adding hops as directed in recipe. At the end of the boil, turn off heat and give the wort a stir to create a whirlpool. Let the wort sit for 15 minutes before cooling. Ferment at 68 °F (20 °C).

Extract with Grains Option: Scale the 2-row pale malt down to 0.75 lbs. (0.34 kg), and add 3.25 lbs. (1.5 kg) light dried malt extract and 5 lbs. (2.3 kg) light liquid malt extract. Begin by heating 2.33 gallons (8.8 L) of water in your brew pot. In a separate pot, heat 0.66 gallons (2.5 L) of water to 161 °F (72 °C). Place the crushed grains in a steeping bag and submerge in this water. Steep for 30–45 minutes at 150 °F (66 °C). After steeping, remove the grain bag and let drip dry. Add “grain tea” and dried malt extract to brew pot and heat to a boil. Boil for 60 minutes, adding hops at times indicated. With 15 minutes left in the boil, stir in liquid malt extract. (Be sure to stir until extract is completely dissolved, or else extract may scorch.) After boil, let wort sit for 15 minutes before cooling. Then, cool wort and siphon to fermenter. Top up to 5 gallons (19 L), aerate and pitch yeast. Ferment at 68 °F (20 °C).