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Batch size: 5.5 gallons (21 liters)
Brewhouse efficiency: 72%
5.8 lb (2.6 kg) extra-light dried malt extract (DME)
13 oz (369 g) biscuit
13 oz (369 g) crystal 60°L
1 oz (28 g) Magnum at 60 minutes [30 IBUs]
0.5 oz (14 g) Citra at first dry hop (American)
0.5 oz (14 g) Mosaic at second dry hop (American)
0.5 oz (14 g) East Kent Goldings at second dry hop (Belgian)
0.5 oz (14 g) East Kent Goldings at second dry hop (British)
Fermentis SafAle US-05 or similar (American), Wyeast 1388 Belgian Strong Ale (Belgian), and White Labs WLP007 Dry English Ale (British)
Mill the specialty grains and, in a mesh steeping bag, steep in 1 gallon (3.8 liters) of water at 152°F (67°C) for 45 minutes, then raise to 168°F (76°C). Rinse the steeping bag, add 5 more gallons (19 liters) of water, and bring just to a boil. Switch off the heat and add the extract in batches, being careful not to scorch. Bring back to a boil, and boil for 75 minutes, adding hops according to the schedule. After the boil, chill the wort to 66°F (19°C), split evenly into three fermentors, and pitch a different yeast into each portion. Aerate well. Ferment at 66–68°F (19–20°C) for 5 days, then add the first dry hop to the American pale ale. Ferment for 5 more days, or until fermentation is complete, then add the second dry hops. After a few more days or once gravity is stable, remove the hops or rack, crash, package, and carbonate to about 2.5 volumes (American), 3 volumes (Belgian), and 2 volumes (British).