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Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 90%
ABV: about 7.2%
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
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
Wyeast 1318 London Ale III
Mash the grains at 164°F (73°C) for 45 minutes. Stabilize the temperature at 154°F (68°C). The pH should be 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.