New Albion Brewing Co.’s New Albion Ale clone, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.055 FG = 1.011
IBU = 30 SRM = 4 ABV = 5.7%

Ingredients

11.5 lbs. (5.2 kg) Great Western premium 2-row malt
3.6 AAU Cascade hops (60 min.) (0.6 oz./17 g at 6% alpha acids)
3.6 AAU Cascade hops (30 min.) (0.6 oz./17 g at 6% alpha acids)
3.6 AAU Cascade hops (15 min.) (0.6 oz./17 g at 6% alpha acids)
1 tsp. Irish moss (15 min.)
Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale) yeast (1.4 qt./1.3 L yeast starter)
1 cup (200 g) dextrose (for priming)

Step by Step

Mash at 148 °F (64 °C) for 1 hour in 16 qts. (15 L) of brewing liquor. Sparge with 170 °F (77 °C) water over 90 minutes to collect 6 gallons (23 L) of wort (or however much pre-boil wort will yield 5 gallons (19 L) after a 1 hour boil). Boil wort for 60 minutes, adding hops at times indicated. Chill the wort rapidly to 68 °F (20 °C), aerate, and pitch the yeast. Ferment at 68 °F (20 °C). Bottle or keg as normal.

Extract with grains option: Reduce the amount of 2-row malt to 2 lbs. (0.91 kg) and add 5 lbs. (2.3 kg) of light dried malt extract. Steep grains at 148 °F (64 °C) for 45 minutes in 3 qts. (2.8 L). Add roughly one third of the malt extract and add water to make at least 3 gallons (11 L) and boil for 60 minutes, adding hops as indicated. Add remaining malt extract in final 15 minutes of the boil. Cool wort and top up to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe