Oskar Blues Brewery’s Pinner clone

(5 gallons/19 L, all-grain) OG = 1.045 FG = 1.008 IBU = 40 SRM = 6 ABV = 4.9%

INGREDIENTS

2.5 lbs. (1.1 kg) North American 2-row pale malt (1.8 L)
3.4 lbs. (1.5 kg) pale ale malt (3.5 °L)
3 lb. (1.4 kg) dextrine malt (2-3 °L)
14.5 oz. (410 g) aromatic or dark Munich malt (20 °L)
0.8 AAU Centennial hops (80 min.) (0.07 oz./2 g at 11% alpha acids)
0.8 AAU Centennial hops (5 min.) (0.07 oz./2 g at 11% alpha acids)
0.5 AAU Cascade hops (5 min.) (0.07 oz./2 g at 6.5% alpha acids)
0.5 oz. (14 g) Cascade hops (0 min.)
0.5 oz. (14 g) Exp. 07270 hops (0 min.)
1 oz. (28 g) Mosaic® hops (dry hop)
1 oz. (28 g) Citra® hops (dry hop)
1 oz. (28 g) El Dorado® hops(dry hop)
1 oz. (28 g) Azacca® hops (dry hop)
1 oz. (28 g) Calypso hops (dry hop)
1 tsp. yeast nutrient (Servomyces recommended) (5 min.)
1⁄2 Whirlfloc tablet (5 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

STEP BY STEP

Mill the grains and dough-in targeting a mash of around 1.3 quarts of water to 1 pound of grain (2.7 L/kg) and a temperature of 156 °F (69 °C). Hold the mash at 156 °F (69 °C) until enzymatic conversion is complete. Sparge slowly with 168 °F (75.5 °C) water, collecting wort until the pre-boil kettle volume is 7 gallons (25.6 L).

Total boil time is 90 minutes, adding hops at the times indicated in the ingredient list. Add Whirlfloc and yeast nutrient with 5 minutes left in the boil.

After the boil, give the wort a long stir to create a whirlpool and let settle for 10 minutes.

Chill the wort to 65 °F (18 °C) and aerate thoroughly. Pitch rate is 1 million cells per mL per degree Plato. Regulate the fermentation temperature at 68 °F (20 °C). At the end of fermentation activity, ~3 days, rack the beer into a secondary vessel on top of the dry hops. Let rest for 9 more days at 68 °F (20 °C), longer if showing fermentation activity. Then lower temperature to 32 °F (0 °C).

Once beer is clarified, rack and carbonate to around 2.6 volumes of CO2. If bottle conditioning, you may consider pitching fresh yeast at bottling.