Lindgren Craft Brewery’s Clarks Ferry Swankey clone

(5 gallons/19 L, all-grain)
OG = 1.030  FG = 1.004 
IBU = 15  SRM = 10–15  ABV = 3.5%

Ingredients
1.8 lbs. (0.82 kg) 6-row malted barley
1.8 lbs. (0.82 kg) wheat bran
1.7 lbs. (0.77 kg) light molasses (10 min.)
3.6 AAU Cluster whole-leaf hops (first wort hop) (0.66 oz./19 g at 5.5% alpha acids)
1 star anise, crushed (5 min.)
Lallemand Nottingham, or SafAle S-04, or Wyeast 1098 (British Ale), or White Labs WLP007 (English Dry Ale) yeast
6.85 oz. (195 g) brown sugar (if priming)

Step by Step
Boil roughly 1.25 gallons (5 L) of water and dough in the mash tun with the wheat bran. Rest 15–20 minutes then measure the temperature. Add roughly 1.25 gallons (5 L) of room temperature water a little at a time to bring the temperature to around 156 °F (69 °C). This extra water will allow you to break up the bran easier while mixing to thin out the mash and ensure that there are no dough balls.

 Add 6-row malted barley to reach a target mash temperature of about 150 °F (66 °C), then rest for 60 minutes. Sparge with 172 °F (78 °C) water (mash tun will rise to 168 °F/76 °C), and lauter to 6.5 gallons (25 L) in the kettle along with the hops.

Total boil time is 90 minutes, adding molasses at 10 minutes until flameout. Stir well to mix the molasses into solution. At 5 minutes until flameout add the crushed star anise. At flameout, whirlpool for 15 minutes, then knock to
65 °F (18 °C). Transfer to the fermenter, pitch yeast, and ferment at that temperature. No aeration is needed or a yeast starter if using a liquid yeast strain.

Once fermentation is complete, transfer the beer over to a bottling bucket or keg for packaging.

Bottle or keg condition to 2.8 volumes of CO₂ using brown sugar. You must accurately measure the volume of beer needing to be primed to hit your target. Dose the brown sugar at a rate of 1.37 oz. per gallon (10.26 g/L) and let rest at room or ambient temperature for about three days to condition.