All-Grain Recipe

(5-gallons/19-L all-grain)
OG = 1.058  FG = 1.012
IBU = 65  SRM = 4  ABV = 6%

Ingredients

12 lbs. (5.4 kg) North American 2-row pale malt
12 AAU Simcoe® hops (60 min.) (1 oz./28 g at 12% alpha acids)
12 AAU Simcoe® hops (15 min.) (1 oz./28 g at 12% alpha acids)
1 oz. (28 g) Simcoe® hops (hopstand)
2 oz. (56 g) Simcoe® hops (dry hop)
Imperial Yeast A07 (Flagship), LalBrew BRY-97, or SafAle US-05 yeast
¾ cup corn sugar (if priming)

Step by Step

With the goal of creating a moderately dextrinous wort, mash in with 3.75 gallons (12.5 L) of 166 °F (74 °C) strike water to achieve a single-infusion rest temperature of 155 °F (68 °C). Hold at this temperature for 45 minutes.

With sparge water at 170 °F (77 °C), collect about 6.5 gallons (24.6 L) of wort. Boil for 60 minutes adding hops at the times indicated. At end of boil, chill wort to 170 °F (77 °C) then add hopstand addition hops. Create a whirlpool then let settle for 15 minutes.

Chill wort to slightly below fermentation temperature, around 66 °F (19 °C), then transfer to fermenter. Pitch yeast and ferment at 68 °F (20 °C). Allow fermentation to finish. Add dry-hop addition after reaching terminal gravity. Wait 3–4 days before packaging.

Transfer beer to keg and force carbonate to 2.5 v/v or add priming sugar and bottle.

Extract-Only Recipe

Replace the pale malt with 6.75 lbs. (3.1 kg) extra light dried malt extract. Heat 5 gallons (19 L) water to about 180 °F (82 °C), turn off heat and stir in the extract, making sure it is fully dissolved. Bring to boil and boil for 60 minutes following hopping schedule of the all-grain recipe. After the hopstand is complete, chill wort to 66 °F (19 °C) then transfer to fermenter and top up to 5.25 gallons (20 L) with water. Pitch yeast and ferment at 68 °F (20 °C). Follow the remainder of the instructions in the all-grain recipe.