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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 90%
OG: 1.0689
FG: 1.0149–1.0177
IBUs: 50
ABV: about 7.2%
MALT/GRAIN BILL
6.8 lb (3.1 kg) Pilsner
1.7 lb (771 g) rolled oats
2.2 lb (998 g) white wheat
11 oz (312 g) honey malt
HOPS AND ADDITIONS SCHEDULE
0.26 oz (7 g) Simcoe [13% AA] at FWH
1 lb (454 g) lactose at 10 minutes
0.81 oz (23 g) Citra [14% AA] at whirlpool
0.81 oz (23 g) Ekuanot [15% AA] at whirlpool
0.31 oz (9 g) Mosaic [13% AA] at whirlpool
Dry-Hop Schedule
1 oz (28 g) each Citra [14% AA] and Mosaic [13% AA] 1–2 days into fermentation
1 oz (28 g) each Citra and Mosaic 3 days into fermentation
2 oz (57 g) each Citra and Mosaic after the yeast drops
YEAST
Wyeast 1318 London Ale III
DIRECTIONS
Mill grains and mash at 154°F (68°C) for 45 minutes, aiming for a mash pH of 5.25. Vorlauf until your runnings are clear, then run off into the kettle. Don’t forget to add the first wort hops as you fill your kettle. Sparge the grains and top up as necessary to obtain 6 gallons (23 l) of wort—or more, depending on your evaporation rate. Boil for 75 minutes following the hops and additions schedule.
After the boil, chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort and pitch the yeast.
Ferment at 66°F (19°C), following the dry-hop schedule.
Editor's note: Corrected to clarify mash temperature.