Shipyard Brewing Company: Export Ale

(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.013
IBU = 31 SRM = 7 ABV = 5.2%

Ingredients

9.75 lbs. (4.4 kg) English pale 2-row malt
0.5 lb. (0.23 kg) crystal malt (60 °L)
0.5 lb. (0.23 kg) wheat malt
5.8 AAU Cascade hops (60 min.) (1 oz./35 g at 5.75% alpha acids)
3.75 AAU Willamette hops (15 min.) (0.75 oz./21 g at 5% alpha acids)
4.5 AAU Tettnanger hops (3 min.) (1 oz./28 g at 4.5% alpha acids)
1 tsp. Irish moss (15 min.)
White Labs WLP007 (Dry English Ale) or Wyeast 1275 (Thames Valley Ale) yeast
3/4 cup (150 g) dextrose (if priming)

Step by Step

Mash your grains at 148 °F (64 °C) for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5.5 gallons (21 L) after a 90-minute boil.

Boil 90 minutes, adding hops at times indicated. Cool the wort to 80 °F (27 °C), aerate the beer and pitch yeast.

Allow the beer to cool over the next few hours to 68–70 °F (20–21 °C), and hold at these cooler temperatures until the yeast has fermented completely. Bottle or keg as usual.

Partial mash option: Substitute the 2-row pale malt in the all-grain recipe with 6.6 lbs. (3 kg) light liquid malt extract. Steep the two crushed grains in 1 gallon (4 L) of water at 148 °F (65 °C) for 30 minutes. Remove grains from wort, add malt extract, top up to 6 gallons (23 L) and bring to a boil for 60 minutes. Follow the remaining portion of the all-grain recipe.