Sanctification clone
(Russian River Brewing Company, California)

(5 gallons/19 L, all-grain)
OG = 1.056 FG = 1.007
IBU = 31 SRM = 6 ABV = 6.3%

Ingredients

9 lbs. 14 oz. (4.5 kg) 2-row pale malt (or Pilsner malt)
13.3 oz. (0.38 kg) Vienna malt
1 lb. 3 oz. (0.54 kg) Weyermann acidulated malt
6.7 AAU Sterling hops (FWH) (1.3 oz./36 g of 5.3% alpha acids)
1.5 AAU Sterling hops (90 mins) (0.28 oz./8.0 g of 5.3% alpha acids)
2.8 AAU Sterling hops (0 mins)
1 capsule Servomyces (yeast nutrient)
Brettanomyces bruxellensis culture, Wyeast 3112 (B. bruxellensis) or White Labs WLP650 (B. bruxellensis) yeast (3 qt./~3 L starter)
Brettanomyces lambicus culture, Wyeast 3526 (B. lambicus) or White Labs WLP653 (B. lambicus) yeast (1 qt./~1 L) starter)
Lactobacillus delbrueckii culture or Wyeast 4335 (L. delbrueckii) bacteria (3 oz./100 mL starter)
0.66 cups corn sugar (for priming)
Ale yeast (for bottle conditioning)

Step by Step

Mash for 60 minutes at 152 °F (67 °C) in 3.75 gallons (14 L) of water. Collect about 6 gallons (23 L) of wort, add 0.5 gallons (~2 L) of water and boil down to 4.5 gallons (17 L), which should take about 2 hours. Pitch “bottom half” of yeast starters. Ferment starting at 72 °F (22 °C), but let temperature rise as high as 80 °F (27 °C) during fermentation, which takes 3–4 weeks at Russian River. Bottle with a strain of ale yeast for bottle conditioning.

Extract with grains option:
Replace grains with 1 lb. 3.0 oz. (0.54 kg) 2-row pale malt and 13.3 oz. (0.38 kg) Vienna malt. Steep the crushed grains at 150 °F (66 °C) in 3 qts. (~3 L) of water. Add 2 gallons (7.6 L) of water to “grain tea” and boil with 2 lbs. 2 oz. (0.96 kg) of light dried malt extract. Add 4.25 lbs. (1.9 kg) of light liquid malt extract and yeast nutrients with 15 minutes left in boil. Cool wort and top up 4.5 gallons (17 L) with water. For the the remaining steps, follow the all-grain instructions.