Right Brain Brewery: Black “Eye” PA clone

(5 gallons/19 L, all-grain)
OG = 1.058   FG = 1.013
IBU = 55   SRM = 31   ABV = 6.2%

Ingredients

10.75 lbs. (5.4 kg) 2-row pale malt
13.7 oz. (388 g) Briess Midnight Wheat malt
11.4 oz. (323 g) crystal malt (45 °L)
4.6 oz. (130 g) flaked oats
14 AAU Summit™ hops (60 min.) (0.78 oz./22 g at 14.2% alpha acids)
8.5 AAU Simcoe® hops (30 min.) (0.68 oz./19 g at 12.3% alpha acids)
14 AAU Summit™ hops (15 min.) (0.25 oz./7 g at 14.2% alpha acids)
0.78 oz. (22 g) Simcoe® hops (0 min.)
1.28 oz. (36 g) Simcoe® hops (dry hop)
White Labs WLP001 (California Ale) or 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 4 gallons (15.1 L) of water at 162 °F (72 °C), stabilizing at 151 °F (66 °C) for 60 minutes. Raise the temperature of the mash to 168 °F (76 °C) and begin to lauter. Collect 6.5 gallons (24.6 L) of wort to begin your 60-minute boil, adding hops at times indicated.

After the boil is complete, rapidly chill your wort to 68 °F (20 °C) for fermenting, aerate the wort well, then pitch the yeast. Dry hop after primary fermentation is complete. Wait 3–5 days then transfer the beer to a bottling bucket for priming and bottling, or transfer to a keg. Carbonate to approximately 2 volumes.

Extract with grains option:
Substitute the 2-row pale malt and flaked oats in the all-grain recipe with 5.75 lbs. (2.6 kg) extra light dried malt extract. Steep crushed grains in 3 gallons (11.3 L) of 150–160 °F (66–71 °C) water for 20 minutes, stirring the grain just prior to removing. Remove the grain from the hot water with a strainer, then wash the grains with 1 gallon (4 L) hot water. Bring wort to a boil and add dried malt extract. Follow the remaining portion of the all-grain recipe.