Hill Farmstead Brewery’s Everett clone, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.088 FG = 1.030
IBU = 38 SRM = 55 ABV = 7.5%

Ingredients

13.5 lbs. (6.1 kg) 2-row pale malt
1.25 lbs. (0.57 kg) caramalt (37°L)
1 lb. (0.45 kg) dextrine malt
0.5 lb. (0.23 kg) crystal malt (90°L)
1 lb. (0.45 kg) chocolate malt (300°L)
1.25 lb. (0.57 kg) roasted barley (500°L)
11 AAU Columbus hops (60 mins.) (0.8 oz./23 g at 14% alpha acids)
Wyeast 1028 (London Ale), White Labs WLP013 (London Ale), or Lallemand Nottingham yeast (~2.5 L starter)
3/4 cup (150 g) dextrose (for priming)

Step by Step

When crushing the grains, keep the dark roasted grains (crystal 90°L, chocolate malt, and roasted barley) separate from the other grains. Mash the 2-row pale malt, dextrine malt, and caramalt at 159°F (71°C) in 20 quarts (19 L) of water for 20 minutes, then mix in the darker grains. Hold for 5 minutes, then mash out, vorlauf, and sparge at 170°F (77°C).

Boil for 60 minutes, adding the Columbus hops at the beginning of the boil. Pitch the yeast and ferment at 68°F (20°C) until the final gravity is reached, about 1 week. Allow the beer to condition for an additional week at 52°F (11°C) before packaging. Bottle or keg as usual.

Extract with Grains Option: Replace the 2-row pale malt with 9.9 pounds (4.5 kg) light liquid malt extract. Crush the caramalt, crystal malt, chocolate malt, and roasted barley and place them in a muslin brewing bag. Steep the crushed specialty grains in 2 gallons (7.8 L) water at 155°F (68°C) for 20 minutes. Rinse the grains with 3 quarts (2.8 L) hot water and allow it to drip into the kettle for about 15 minutes. To prevent extracting harsh tannins from the grain husks, be sure not to squeeze the bag. Add the malt extract to the brewpot with the heat turned off and stir well to avoid scorching or boil-overs. Top off the kettle to 6 gallons (23 L). Follow the remaining portion of the all-grain recipe.