Pyramid Breweries Inc.: Snow Cap Ale

(5 gallons/19 L, all-grain)
OG = 1.071 FG = 1.017 IBU = 30 SRM = 20 ABV = 7.4%
This full-bodied winter warmer is brewed in the spirit of British winter ales. Crafted with a flurry of roasted chocolate and caramel malts, and generously hopped, it delivers a smooth finish that makes this beer the perfect cold weather companion.

Ingredients

13.5 lb. (6.1 kg) 2-row pale malt
1 lb. (0.45 kg) crystal malt (80 °L)
0.33 lb. (0.15 kg) chocolate malt
1 tsp. Irish moss (15 min.)
5 AAU Willamette hops (60 min.) (1 oz./28 g at 5% alpha acids)
5 AAU Willamette hops (30 min.) (1 oz./28 g at 5% alpha acids)
1 oz. (28 g) East Kent Golding hops (2 min.)
Wyeast 1728 (Scottish Ale) or White Labs WLP028 (Edinburgh Scottish Ale) yeast
2/3 cup corn sugar (if priming)

Step by Step

Mash the grains at 155 °F (68 °C) for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil 90 minutes, adding hops at times indicated. Cool, aerate, and pitch yeast. Ferment at 68 °F (20 °C). After fermentation is complete, bottle or keg as usual.

Partial mash option: Substitute the 2-row pale malt in the all-grain recipe with 2 lbs. (0.91 kg) Briess extra light dried malt extract and 6.6 lbs. (3 kg) Coopers light liquid malt extract. Steep grains in 0.66 gallons (2.5 L) of water at 155 °F (68 °C) for 30 minutes. Add water and dried malt extract to make 3 gallons (11 L) of wort. Boil for 60 minutes, adding hops when indicated. Add liquid malt extract with 15 minutes left in boil. Cool and top off to 5 gallons. Follow the remaining portion of the all-grain recipe.