All Access Subscribers can download the Beersmith and BeerXML version of this recipe. Subscribe today.
All Grain
Batch size: 5 gallons (19 liters)
OG: 1.085
FG: 1.016
IBUs: 30–35
ABV: 8%
MALT/GRAIN BILL
10 lb (4.5 kg) 2-row malt
4 lb (1.8 kg) malted wheat
1 lb (454 g) dextrose
HOPS SCHEDULE
4 oz (113 g) Columbus (or anything high alpha) at whirlpool
2 oz (57 g) each Simcoe and Mosaic at first dry hop (just before terminal gravity)
3oz (85 g) each Simcoe and Mosaic at second dry hop, post fermentation
YEAST
Your favorite expressive English ale strain or a blend of strains (e.g., Whitbread dry ale, Vermont DIPA ale, Manchester ale)
DIRECTIONS
Mash for 60 minutes; the target mash temperature should be 150°F (66°C) for lower-attenuating yeast strains and 154°F (68°C) for the more-attenuative strains. Boil for 60 minutes following the hops schedule. After the boil, chill the wort, aerate, and pitch the yeast. Ferment at 68°F (20°C). Add the first dry hops just before terminal gravity and leave for 3–4 days. For the second dry hop, first dump the hops and yeast, and then re-dry hop.
Kegging is highly recommended here for avoiding oxidation. Carbonate to 2.4–2.5 volumes of CO2.