Two Brothers Artisan Brewing: Domaine DuPage

(5 Gallons/ 19 L, all-grain)
OG = 1.059 FG = 1.014 IBUs = 24 SRM = 12  ABV = 5.9%
This French country ale won a gold medal at the 2016 Great American Beer Festival, as well as many medals in other competitions. It is amber in color, with a toasty, sweet caramel taste that is balanced by a slight hoppiness.

Ingredients

6.75 lbs. (3.1 kg) Vienna malt
5 lbs. (2.3 kg) Munich malt
10 oz. (0.28 kg) Carawheat® malt (50 °L)
5 oz. (0.14 kg) Caramunich® malt (40 °L)
5 oz. (0.14 kg) melanoidin malt
1.8 AAU Northern brewer hop pellets (60 min.) (0.2 oz./6 g at 9% alpha acids)
4.9 AAU Mt. Hood hop pellets (25 min.) (0.75 oz./21 g at 6.5% alpha acids)
6.5 AAU Mt. Hood hop pellets (10 min.) (1 oz./28 g at 6.5% alpha acid)
1⁄2 tsp. yeast nutrient (15 min.)
1⁄2 tsp. Irish moss (30 min.)
White Labs WLP072 (French Ale) or Wyeast 3711 (Belgian Saison) yeast
3/4 cup (150 g) dextrose (if priming)

Step by Step

Mix the crushed grains with 4.25 gallons (16 L) of 170 °F (77 °C) water to stabilize at 152 °F (67 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Add the hops, Irish moss, and yeast nutrient as per the schedule. Cool your wort to 68 °F (20 °C), aerate, and pitch your yeast. Hold at that temperature until fermentation is complete. After fermentation, allow the beer to condition for one week and then bottle or keg.

Extract with grains option: Reduce the Vienna malt in the all-grain recipe to 12 oz. (0.34 kg) and the Munich malt to 6 oz. (0.17 kg), and add 6.6 lbs. (3 kg ) Briess light malt extract and 4 oz. (113 g) light dried malt extract. Steep the crushed grains in 6 gallons (23 L) of water at 152 °F (67 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid malt and dried malt extracts and boil for 60 minutes. Follow the remaining portion of the all-grain recipe.