All Access Subscribers can download the Beersmith and BeerXML version of this recipe. Subscribe today.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 67%
6.2 lb (2.8 kg) Munich 10L
4.2 lb (1.9 kg) pale
2 lb (907 g) Vienna
1.4 lb (624 g) Briess Carabrown
1.4 lb (624 g) caramel/crystal 60L
1.4 lb (624 g) flaked oats
1 lb (454 g) rye malt
11 oz (312 g) flaked barley
11 oz (312 g) rice hulls
HOPS & ADDITIONS SCHEDULE
2.75 lb (1.25 kg) Briess Golden Light DME at 90 minutes
1 lb (454 g) lactose at 90 minutes
1 oz (28 g) CTZ [16% AA] at 90 minutes
0.75 oz (21 g) U.S. Goldings [4.5% AA] at 10 minutes
8 oz (14 g) mashed sweet potato at whirlpool
1.6 g cinnamon after fermentation
0.5 g nutmeg after fermentation
0.5 g allspice after fermentation
Fermentis Safale S-04 English Ale
Do a single-infusion mash at 149°F (65°C) for 75 minutes. Raise the temperature to 168°F (76°C) for mash-out; lauter and sparge to get about 6.8 gallons (25.7 l) of wort. Boil for 90 minutes and whirlpool, following the hops & additions schedule. Chill to about 68°F (20°C), aerate the wort, and pitch the yeast. Ferment at 68°F (20°C). When fermentation is complete, add the spices to a small amount of 195°F (91°C) water to sanitize and add to the beer before packaging or wood-aging.
Try aging the beer with oak cubes that have soaked in whiskey combined with honey or maple syrup to approximate Odd Side’s barrel-aged version of the beer.