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ALL-GRAIN
Batch size (final volume): 5.5 gallons (20.8 liters)
OG: 1.082
FG: 1.021
IBUs: 15
ABV: 8%
MALT/GRAIN BILL
8.5 lb (3.9 kg) Rahr Pilsner
1.5 lb (680 g) Rahr White Wheat
3.5 lb (1.9 kg) flaked oats
12 oz (340 g) Golden Naked Oats
12 oz (340 g) Carapils
8 oz (227 g) rice hulls
HOPS SCHEDULE
0.25 oz (7 g) Citra at 30 minutes
0.75 oz (21 g) Citra at 5 minutes
7.5 oz (213 g) Citra at hop stand (see below)
3.75 oz (106 g) Citra dry hop (day 3 of fermentation)
7.5 oz (213 g) Citra dry hop at the tail end of fermentation
YEAST
Omega Yeast British Ale V or Wyeast 1318 London Ale III
DIRECTIONS
Mash the grains at 154°F (68°C) for 40 minutes, using the rice hulls to avoid a stuck mash. Vorlauf for 20 minutes, then run off into the kettle. Sparge. Boil for 60 minutes, following the hops schedule. Cool the wort to 160°F (70°C), add the hop-stand hops, and let stand for 60 minutes.
After the hop stand, chill the wort to slightly below fermentation temperature, about 66°F (19°C), aerate the wort, and pitch the yeast. Ferment at 69°F (21°C).