Oakshire Brewing Company: O’Dark:30 clone

(5 gallons/19 L, all-grain)
OG = 1.060   FG = 1.012
IBU = 70   SRM = 25   ABV = 6.4 %

Ingredients

10.5 lb. (4.8 kg) 2-row pale malt
1.5 lb. (0.68 kg) wheat malt\
11 oz. (0.31 kg) Weyermann Carafa® II malt (425 °L)
16.4 AAU Nugget hop pellets (60 min.) (1.4 oz./40 g at 11.7% alpha acids)
2.9 AAU Cascade hop pellets (15 min.) (0.5 oz./14 g at 5.75% alpha acids)
2.9 AAU Cascade hop pellets (0 min.) (0.5 oz. /14 g at 5.75% alpha acids)
0.5 oz. (14 g) Centennial hop pellets (dry hop)
0.5 oz. (14 g) Cascade hop pellets (dry hop)
1⁄2 tsp. Irish moss (15 min.)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup (150 g) dextrose (if priming)

Step by Step

This is a single step infusion mash. Mix the crushed grains with 3.7 gallons (14 L) of 172 °F (78 °C) water to stabilize at 153 °F (67 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes adding hops at the times indicated. Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer and add the dry hops. Allow the beer to condition for one week and then bottle or keg.

Partial mash option:
Reduce the 2-row pale malt in the all-grain recipe to 1.5 lbs. (0.68 kg) and add 6.6 lbs. (3 kg) light liquid malt extract and 12 oz. (0.34 kg) light dried malt extract. Steep the crushed grain in 2 gallons (7.6 L) of water at 153 °F (67 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the malt extracts and boil for 60 minutes. Add the hops, Irish moss, and yeast nutrient as per the schedule. Now add the wort to 2 gallons (7.6 L) of cold water and top off with cold water up to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.