I Don’t Want to Change the World
All-Grain Recipe
(5 gallons/19 L, all-grain)
OG = 1.057 FG = 1.011
IBU = 16 SRM = 5 ABV = 6%
Ingredients
9.8 lbs. (4.5 kg) Maris Otter pale ale malt
1 lb. (450 g) rolled oats
1 lb. (450 g) pale wheat malt
4.5 AAU Boadicea hops (60 min.) (0.5 oz./14 g at 8.9% alpha acids)
1.1 oz. (31 g) Jester® hops (hopstand)
1.1 oz. (31 g) Olicana® hops (hopstand)
1.1 oz. (31 g) Harlequin® hops (hopstand)
0.9 oz. (26 g) Jester® hops (dry hop, day 3)
0.9 oz. (26 g) Olicana® hops (dry hop, day 3)
0.9 oz. (26 g) Harlequin® hops (dry hop, day 3)
1.2 oz. (35 g) Jester® hops (dry hop, day 7)
1.2 oz. (35 g) Olicana® hops (dry hop, day 7)
1.2 oz. (35 g) Harlequin® hops (dry hop, day 7)
LalBrew Verdant IPA, Wyeast 1318 (London Ale III), or Imperial Yeast A38 (Juice) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Mash all the grains at 152 °F (67 °C) for one hour. Collect around 6.5 gallons (25 L) of wort in the kettle and boil for one hour, adding the Boadicea hops as soon as it begins to boil. At the end of the boil, cool the wort to 158–176 °F (70–80 °C) and add the hopstand hops. Hold the wort within this temperature range for 20 minutes, then cool to 68 °F (20 °C) and pitch the yeast.
Ferment at 68 °F (20 °C). After three days add the first dry hops. Add the second round of dry hops after 7 days and then begin cooling to 39 °F (4 °C). Hold at this temperature for two days before packaging, ideally by closed transfer to a keg to avoid oxidation. Force carbonate to 2.5 volumes or prime and bottle condition.
Partial Mash Recipe
(5 gallons/19 L, partial mash)
OG = 1.057 FG = 1.011
IBU = 16 SRM = 5 ABV = 6%
Ingredients
6.6 lbs. (3 kg) of Maris Otter liquid malt extract
1 lb. (450 g) rolled oats
1 lb. (450 g) pale wheat malt
4.5 AAU Boadicea hops (60 min.) (0.5 oz./14 g at 8.9% alpha acids)
1.1 oz. (31 g) Jester® hops (hopstand)
1.1 oz. (31 g) Olicana® hops (hopstand)
1.1 oz. (31 g) Harlequin® hops (hopstand)
0.9 oz. (26 g) Jester® hops (dry hop, day 3)
0.9 oz. (26 g) Olicana® hops (dry hop, day 3)
0.9 oz. (26 g) Harlequin® hops (dry hop, day 3)
1.2 oz. (35 g) Jester® hops (dry hop, day 7)
1.2 oz. (35 g) Olicana® hops (dry hop, day 7)
1.2 oz. (35 g) Harlequin® hops (dry hop, day 7)
LalBrew Verdant IPA, Wyeast 1318 (London Ale III), or Imperial Yeast A38 (Juice) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Place the crushed wheat malt and rolled oats in a muslin bag. Submerge in 1 gallon (3.8 L) of 162 °F (72 °C) water to stabilize temperature at 152 °F (67 °C). Wrap in a towel or find other means to hold this temperature for 60 minutes. Remove the grains, place in a colander, and wash with 1 gallon (3.8 L) of hot water. Top up kettle to 4 gallons (15 L) then add the malt extract, stirring until dissolved. Bring the wort up to a boil and add the first hop addition.
Boil 60 minutes, then cool the wort to 158–176 °F (70–80 °C) by adding cold water. Add the hopstand hops. Hold the wort within this temperature range for 20 minutes, then cool to 68 °F (20 °C), top up fermenter to 5.5 gallons (21 L), and pitch the yeast. Follow the remainder of the all-grain recipe.
