This recipe from Eric Bean, owner and brewmaster at Ohio’s Columbus Brewing Company, is not one that they brew, but it is inspired by many of the beers that they brew throughout the year. The simple malt bill is designed to allow the hops to shine.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
OG: 1.077
FG: 1.010
IBUs: 85
ABV: 8.5%
MALT/GRAIN BILL
12 lb (5.4 kg) base malt
1 lb 13 oz (467 g) Vienna malt
12 oz (340 g) Dextrin malt
8 oz (227 g) Dextrose (corn sugar)
HOPS SCHEDULE
1 oz (28 g) CTZ [15.5% AA] at 90 minutes
1 oz (28 g) Chinook [12.7% AA] at 30 minutes
1 oz (28 g) Cenntenial [9% AA] at 15 minutes
1 oz (28 g) Simcoe [11.2% AA] at 15 minutes
1 oz (28 g) Citra [12.8% AA] at 0 minutes
1 oz (28 g) Centennial [9% AA] at 0 minutes
3 oz (85 g) Citra at dry hop
3 oz (85 g) Centennial at dry hop
YEAST
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale)
DIRECTIONS
Mash at 150°F (66°C) for 60 minutes. Boil for 90 minutes, following the hops schedule. Pitch the yeast at 64°F (18°C). Let the temperature rise to 68°F (20°C) and hold during fermentation.
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