Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
10 lb (4.5 kg) Maris Otter malt
1 lb (454 g) each Fawcett Crystal 45L and 65L
1 lb (454 g) Chocolate malt
8 oz (227 g) Roasted barley
1 oz (28 g) Magnum [16% AA] at 60 minutes
0.75 oz (21 g) Chinook at whirlpool
0.75 oz (21 g) Northern Brewer at whirlpool
0.75 oz (21 g) Chinook at dry hop
Wyeast 1007 (German Ale) Yeast
Mill the grains and mix with 4.2 gallons (16 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 3 gallons (11.5 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.
After the boil, remove from the heat and wait 4–5 minutes, then stir to begin the whirlpool. Add the whirlpool hops, then wait 15 minutes, allowing time for the wort to slow and settle. Chill the wort to 62°F (17°C). Aerate the wort and pitch the yeast. Ferment at 63°F (17°C) for the first 3 days, then allow the temperature to rise by a degree or two per day to 68°F (20°C). Hold at that temperature for at least a week, or until 2–3 days after fermentation has finished. Cold crash, add dry hops and wait five days, then bottle or keg the beer and carbonate to 2.5 volumes of CO2.
TIPS FOR SUCCESS
The hopping regime is up to you, but I recommend pine-centric and earthy hops rather than the overly juicy citrus and tropical hops. The important thing is to give yourself a solid IBU base of about 60, then add your whirlpool hops after the wort temperature has come down a bit to help preserve the aroma- and flavor-producing oils! Dry hopping is not necessary, strictly speaking, but should increase the volume on the hops aroma in particular.