All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.014
IBU = 50+ SRM = 8 ABV = 6.2%

Ingredients

11 lbs. (5 kg) pale ale malt
10 oz. (284 g) Munich malt (10 °L)
7 oz. (198 g) biscuit malt (35 °L)
4 oz. (113 g) CaraMunich® Type 3 malt (60 °L)
7.8 AAU Horizon hops (60 min.) (0.6 oz./17 g at 13% alpha acids)
7.8 AAU Chinook hops (15 min.) (0.6 oz./17 g at 13% alpha acids)
1.1 AAU Citra® hops (15 min.) (0.1 oz./3 g at 11% alpha acids)
1.1 AAU Cascade hops (8 min.) (0.2 oz./6 g at 5.4% alpha acids)
5.9 AAU Chinook hops at (8 min.) (0.45 oz./13 g at 13% alpha acids)
1.7 AAU Citra® hops (8 min.) (0.15 oz./4 g at 11% alpha acids)
0.66 AAU Horizon hops (8 min.) (0.05 oz./1.4 g at 13% alpha acids)
2.4 AAU Cascade hops (1 min.) (0.45 oz./13 g at 5.4% alpha acids)
5.9 AAU Chinook hops (1 min.) (0.45 oz./13 g at 13% alpha acids)
2.2 AAU Citra® hops (1 min.) (0.2 oz./6 g at 11% alpha acids)
0.66 AAU Horizon hops (1 min.) (0.05 oz./1.4 g at 13% alpha acids)
8.6 AAU Cascade hops (0 min.) (1.6 oz./45 g at 5.4% alpha acids)
5.2 AAU Chinook hops (0 min.) (0.4 oz./11 g at 13% alpha acids)
2.8 AAU Citra® hops (0 min.) (0.25 oz./7 g at 11% alpha acids)
3.3 AAU Horizon hops (0 min.) (0.25 oz./7 g at 13% alpha acids)
0.9 oz. (26 g) Cascade hops (dry hops)
0.2 oz. (6 g) Chinook hops (dry hops)
0.65 oz. (18 g) Citra® hops (dry hops)
0.45 oz. (13 g) Horizon hops (dry hops)
SafAle US-05, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
¾ cup corn sugar (if priming)

Step by Step

Mash in with 15.4 qts. (14.5 L) of water to achieve a mash temperature of 150 °F (66 °C). Add phosphoric acid to adjust pH to 5.2–5.3. Hold for at least 30 minutes or until fully converted. Raise temperature to 168 °F (76 °C) for mash out. Vorlauf until runnings are clear. Collect wort; sparge until reaching 6 gallons (23 L) in the kettle.

Boil for 60 minutes with the above hop additions. Add hot water (while wort is still at or near-boiling temperatures) to adjust gravity to 1.060, then whirlpool for 20 minutes. Rapidly cool the wort to 65 °F (18 °C). Thoroughly oxygenate wort if using a liquid yeast strain, then pitch yeast. Ferment at 65–66 °F (18–19 °C). Once primary fermentation has slowed significantly, add dry hops. Four days after dry hopping, crash temperature to 35 °F (2 °C), but only when confident fermentation is complete. Carbonate to 2.6 volumes.

Partial Mash Recipe

(5 gallons/19 L, partial mash)
OG = 1.060 FG = 1.014
IBU = 50+ SRM = 8 ABV = 6.2%

Ingredients

5.88 lbs. (2.67 kg) Briess CBW® Pale Ale dried malt extract
10 oz. (284 g) Munich malt (10 °L)
7 oz. (198 g) biscuit malt (35 °L)
4 oz. (113 g) CaraMunich® Type 3 malt (60 °L)
Follow hop schedule & yeast options from all-grain recipe

Step by Step

Mash in with 2 gallons (7.6 L) of water to achieve a mash temperature of 150 °F (65.6 °C). Place the crushed malts in a muslin bag and mash for at least 45 minutes or until fully starch is fully converted.
Once mashing is complete, remove grain bag and let the liquid drip out without squeezing the grains.

Raise the temperature to near boiling. Remove pot from heat source and add half of the total malt extract slowly, stirring constantly. Bring to a boil. Boil for 60 minutes with the indicated hop additions. Taking the pot temporarily off the heat source, stir in the remaining malt extract very slowly with 5–10 minutes left in the boil, then return to heat source. Meanwhile, pre-boil 3.5 gallons (13.3 L) of water, and chill it as close to 65 °F (18 °C), to later top up your wort.

When boil is complete, whirlpool for 20 minutes. Rapidly cool the wort to 65 °F (18 °C). Top up the wort by adding the pre-boiled water. Thoroughly oxygenate wort if using a liquid strain, then pitch yeast. Ferment at 65–66 °F (18–19 °C). Once primary fermentation has nearly ceased, add dry hops (on or shortly after day 7). Four days after dry hopping, crash temperature to 35 °F (2 °C), but only when confident fermentation is complete. Carbonate to 2.6 volumes.

Tips For Success
Don’t get stressed out if your brewing program comes up with wildly different IBU calculations. When there are this many hop additions, variance is bound to happen. Following Titletown Brewing Company’s recipe will produce a very aromatic and flavorful hop character in your beer, with only a moderate level of bitterness. Of course, if the alpha acid numbers on your hops are much different than those listed, adjust your quantities accordingly. The key to a successful brew is ensuring your hops are as fresh as possible and from a trusted source.