Oskar Blues Brewery’s Old Chub clone

(5 gallons/19 L, all-grain)
OG = 1.078 FG = 1.018
IBU = 35 SRM = 32 ABV = 9%

Oskar Blues wows malt lovers with this mega-malty Scottish strong ale brewed with a variety of specialty malts (including a touch of smoked malt). It features flavors of cocoa and coffee with just a bit of smoke.

INGREDIENTS

13 lb. 10 oz. (6.2 kg) North American 2-row pale malt
18 oz. (0.52 kg) English dark crystal malt
12 oz. (0.34 kg) Munich malt (10°L)
3.5 oz. (99 g) English chocolate malt
6 oz. (0.17 kg) Special B malt
4.5 oz. (0.13 kg) Weyermann smoked malt
9.6 AAU Nugget hops (60 mins.) (0.8 oz./23 g of 12% alpha acids)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Fermentis Safale US-05 yeast
(3.5 qt./3.5 L yeast starter)
3/4 cup corn sugar (dextrose)

STEP BY STEP

If possible, make a smaller beer 2 to 4 weeks prior to brewing this beer and use the yeast from the small beer to pitch into this beer. Otherwise, make a 3.5 quart (3.5 L) yeast starter several days prior to brew day. Mash the grains at 155°F (68°C).

Boil for 90 minutes, adding the hops with 60 minutes left in the boil. Pitch the yeast and ferment at 69°F (21°C) until final gravity is reached.

Bottle or keg, then cold condition the beer for at least 3 weeks at or below 50°F (10°C) before serving.

PARTIAL MASH OPTION:
Scale down the North American 2-row pale malt to 8 ounces (0.23 kg) and add 3 pounds (1.4 kg) Muntons light dried malt extract and 5.5 pounds (2.5 kg) Muntons light liquid malt extract to the ingredients list. Steep the grains at 155°F (68°C) in 5 quarts (4.7 L) of water. Rinse the grains and add water to the “grain tea” to make at least 3.5 gallons (13 L). Add the dried malt extract and bring to a boil. Boil for 60 minutes, adding the hops at the beginning of the boil. Stir in the liquid malt extract near the end of the boil. Cool the wort and transfer to your fermenter. Top up to 5 gallons (19 L) with filtered water. Follow the remaining portion of the all-grain recipe.