Recipe Type: All Grain
Yeast: Wyeast #1028
Yeast Starter: 1/2 gallon
Batch Size (Gallons): 5
Original Gravity: 1.053
Final Gravity: 1.013
IBU: 26
Boiling Time (Minutes): 90
Color: 20
Primary Fermentation (# of Days & Temp): 4 days @68 degrees
Secondary Fermentation (# of Days & Temp): 7 days @68 degrees

9 lbs. Maris Otter Malt
0.5 lb. Crystal 80L US (crushed)
0.5 lb. chocolate malt US(crushed)
0.5 lb. Cara-Pils Dextrin Malt
.75 oz. Cluster hop pellets (8% alpha acid) for 60 min. Bittering
0.25 oz. Target hop pellets (10% alpha acid) for 30 min. Flavor
0.5 oz. Hallertauer hop pellets (3 % alpha acid), for 2 min. Aroma
1/2 tsp. Irish moss @15 mins
¾ cup corn sugar for priming

Step by Step:
Mash In-3.28 gals @ 171 degrees for Mash Temp of 158 for 60 mins

Draw off 1st runnings to brew kettle. Don’t forget to recirc.

Sparge-5.69 gals @ 168 degrees.

Draw off 2nd runnings to brew kettle. Don’t forget to recirc.

Gravity sample

Start 90 min boil.
@ 30 mins. Add Cluster hops
@ 60 mins Add Target Hops
@ 75 mins Add Irish Moss and chiller
@ 88 mins Add Hallertauer Hops
@ 90 mins Flame out

Start chiller and whirlpool. NO SPLASHING!!!!!!!

Cool to 90 degrees. Drain to fermenter (you should have 5.5 gallons). SPLASH all you want.

Gravity sample

Pitch yeast at 75 degrees


Ferment with an airlock in the primary fermenter, and move to a secondary fermenter when the foam subsides. Bottle when the beer is flat, still, and clearing. Prime and bottle as normal. The beer will be good in three weeks and at its best in three months.