ALL-GRAIN
OG: about 1.089
FG: about 1.022
IBUs: 100+
ABV: 8.6%
MALT/GRAIN BILL
10 lb (4.53 kg) American 2-Row Pale malt
3 lb (1.36 kg) American Wheat
HOPS SCHEDULE (CONTINUOUS)
All hops are whole-cone hops and mixed together. Use a continuous hopping schedule, adding 1 ounce every 7.5 minutes throughout the boil.
4 oz (113 g) Simcoe
4 oz (113 g) Chinook
2 oz (57 g) Centennial
2 oz (57 g) Kent Goldings
DIRECTONS
Mash in at 154°F (68°C) for 1 hour, then sparge with 170°F (77°C) hot liquor for 6.5 gallons (24.6 liters) of wort.
Boil for 90 minutes. Add 1 ounce (28 grams) of Irish moss with the second-to-last hops addition. Add 3 pounds (1.36 kg) of honey at the end of the boil and heat only long enough to completely dissolve.
YEAST
Wyeast American Ale Yeast 1056
BREWER’S NOTES
I added 2 ounces (57 grams) of yeast nutrient to the primary fermentation carboy. I pitched the yeast at 65°F (18°C). Primary fermentation was 7 days, then I racked to a second carboy for 10 days. I primed with ½ cup corn sugar and bottled. I recommend allowing longer fermentation because of the honey. I also recommend filtering.
_Jeff Clough lives in Bend, Oregon. He started brewing in 1996. This beer was his first attempt at all-grain brewing, and is one of the best he has made in eighteen years of brewing. _
Recipes are built to yield a batch size of 5 gallons (19 liters) and assume 72% brewhouse efficiency.