All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.068  FG = 1.017
IBU = 30  SRM = 36  ABV = 6.8%

Ingredients

11 lbs. (5 kg) pale malt
1.5 lbs. (0.69 kg) flaked oats
1 lb. (0.45 kg) chocolate malt (300 °L)
0.5 lb. (0.23 kg) caramel malt (40 °L)
0.5 lb. (0.23 kg) roasted barley (350 °L)
10 AAUs Centennial hops (60 min.) (1 oz./28 g at 10% alpha acids)
SafAle US-05, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

With the goal of creating a moderately dextrinous wort, mash in with 2.75 gallons (10.4 L) of 165 °F (74 °C) strike water to achieve a rest temperature of 152 °F (67 °C). Hold at this temperature for 60 minutes.

Sparge with water at 170 °F (77 °C) and collect about 6.5 gallons (25 L) of wort. Bring wort up to a boil. At start of boil, add one ounce (28 g) of Centennial hops, then boil for 60 minutes. A kettle fining agent can be added, if desired.

Chill wort to slightly below fermentation temperature, around 66 °F (19 °C). Pitch yeast. Ferment at about 68 °F (20 °C) for one week, then allow a week for settling. Keg and force carbonate to 2.4 v/v or bottle and prime.

Extract With Grains Recipe

(5 gallons/19 L, extract with grains)
OG = 1.068  FG = 1.017
IBU = 30  SRM = 36  ABV = 6.8%

Ingredients

7 lbs. (3.18 kg) golden light dried malt extract
1 lb. (0.45 kg) chocolate malt (300 °L)
0.5 lb. (0.23 kg) caramel malt (40 °L)
0.5 lb. (0.23 kg) roasted barley (350 °L)
10 AAUs Centennial hops (60 min.) (1 oz./28 g at 10% alpha acids)
SafAle US-05, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Steep the specialty malts in a muslin bag in 2 gallons (8 L) of water at 152 °F (68 °C) for 30 minutes. Afterwards, place the grain bag in a colander over the kettle and wash with 1 gallon (4 L) of warm or hot water. Then add water to reach a total volume of 6.25 gallons (24 L). Bring liquid to a boil, then turn off heat. Stir in the dried malt extract and continue stirring until fully dissolved. Return to a boil, add the hops and boil for 60 minutes. 

Chill wort to slightly below fermentation temperature, around 66 °F (19 °C). Pitch yeast. Ferment at about 68 °F (20 °C) for one week, then allow a week for settling. Keg and force carbonate to 2.4 v/v or bottle and prime.