Short’s Brewing Company: Magician Ale

(5 gallons/19 L, all-grain)
OG = 1.058 FG = 1.012
IBUs = 22   SRM = 17 ABV = 5.8 %

Ingredients

8.5 lbs. (3.85 kg) 2-row pale malt
6 oz. (170 g) carapils® malt
12 oz. (0.34 kg) Munich malt
4 oz. (113 g) crystal malt (60 °L)
12 oz. (0.34 kg) crystal malt (80 °L)
2 oz. (57 g) roasted barley (450 °L)
3.4 AAU Cascade hop pellets (60 min.) (0.65 oz./18 g at 5.25% alpha acids)
2.6 AAU Cascade hop pellets (30 min.) (0.5 oz./14 g at 5.25% alpha acids)
1.3 AAU Cascade hop pellets (5 min.) (0.25 oz./7 g at 5.25% alpha acids)
1⁄2 tsp. yeast nutrient (15 min.)
1⁄2 tsp. Irish moss (30 min.)
White Labs WLP 013 (London Ale) or Wyeast 1028 (London Ale) yeast
3/4 cup (150 g) dextrose (if bottling)

Step by Step

This is a single step infusion mash. Mix the crushed grains with 3.75 gallons (14 L) of 168 °F (76 °C) water to stabilize at 150 °F (66 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6 gallons (27.3 L) of wort runoff to boil for 60 minutes. Cool the wort to 75 °F (24 °C). Pitch the yeast and aerate heavily.

Ferment at 68 °F (20 °C). Transfer to a carboy, avoiding any splashing. Condition for one week and then bottle or keg.

Extract with grains option:
Substitute the 2-row pale malt in the all-grain recipe with 6.6 lbs. (3 kg) Briess light liquid malt extract. Steep the crushed grain in 2 gallons (7.6 L) of water at 150 °F (66 °C) for 30 minutes. Remove grains and rinse with 2 quarts (1.8 L) of hot water. Add the malt extract and boil for 60 minutes. Add the hops, Irish moss, and yeast nutrient as per the recipe. Add the wort to 2 gallons (7.6 L) of cold water and top off with cold water up to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.