Lakefront Brewery: Eastside Dark clone

Lakefront Brewery: Eastside Dark

(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.015
IBU = 20 SRM = 17 ABV = 5.8%

Ingredients

11.25 lbs. (5.1 kg) 2-row pale malt
10 oz. (0.28 kg) Briess Munich malt
5 oz. (0.14 kg) Briess chocolate malt
0.75 oz. (21 g) Briess black patent malt
4.5 AAU Mt. Hood hops (60 min.)
(0.9 oz./25 g at 5% alpha acids)
1.75 AAU Mt. Hood hops (15 min.)
(0.35 oz./10 g at 5% alpha acids)
1 AAU Mt. Hood hops (2 min.)
(0.2 oz./6 g at 5% alpha acids)
1 tsp. Irish moss (15 min.)
White Labs WLP830 (German Lager) or
Wyeast 2206 (Bavarian Lager) yeast
(3 qt./~3 L yeast starter)
3/4 cups (150 g) dextrose (if priming)

Step by Step

Mash the grains at 155 °F (68 °C) for 60 minutes in 15.5 qts. (14.7 L) of mash water.

Collect 6.5 gallons (25 L) of wort and boil for 90 minutes, adding hops and Irish moss at times indicated. Cool, aerate, and pitch yeast.

Ferment at 50 °F (10 °C). When fermentation is just about complete, let the temperature rise to 60 °F (16 °C) for two days to perform a diacetyl rest, then cool the beer to 36 °F (2.2 °C) and lager for two weeks. Bottle or keg as normal.

Partial mash option:
Substitute the 2-row pale malt in the all-grain recipe with 0.5 lb. (0.23 kg) Briess light dried malt extract, 6.6 lbs. (3 kg) Briess light liquid malt extract and 1 lb. (0.45 kg) Pilsner malt. Steep crushed grains in 3 qts. (2.8 L) of water at 150 °F (66 °C) for 30 minutes. Rinse grains with 1.5 qts. (1.5 L) of water at 170 °F (77 °C). Add water to make 3 gallons (11 L). Add dried malt extract and bring to a boil. Add hops and Irish moss as indicated, and the liquid malt extract with 15 minutes remaining in the boil. Afer the boil, top off to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.