Batch size: 5 gallons (19 liters) OG: 1.081 FG: 1.012 IBUs: N/A ABV: 8.3%
MALT/ GRAIN BILL
14 lb (6.35 kg) Weyermann Pilsner Malt
8 oz (227 g) Crisp 45° L Crystal
14.4 oz (408 g) (weight) Belgian candy syrudimensiap (clear)
0.38 oz (11 g) Chinook [12.3% AAU] at FWH
1 oz (28 g) Chinook [12.3% AAU] at 30 minutes
3 oz (85 g) Citra [14.1% AAU] at whirlpool
3 oz (85 g) Simcoe [11% AAU] at whirlpool
3 oz (85 g) Citra [14.1% AAU] at dry hop (see below)
3 oz (85 g) Simcoe [11% AAU] at dry hop
London Ale III Wyeast 1318, BSI A-18
Single infusion mash: Achieve a mash temperature of 149°F (65°C). Hold for 1 hour, vorlauf 15 minutes, then lauter, sparging at 166–168°F (74–75°C). Collect enough wort to boil 6.5 gallons (24.6 liters) of wort. Boil for 90 minutes following the hops schedule. After the boil is complete whirlpool for 25 minutes before chilling.
Chill the wort rapidly to 66°F (19°C). Ferment at 66°F (19°C) until fully attenuated. Diacetyl rest at 66–68°F (19–20°C) two days or until negative for VDKs. Pull yeast and dry hop for two days at 66°F (19°C). Pull dry hops and crash to 32°F (0°C) for one week.