Recipe Type: All Grain
Yeast: White Labs WLP810- San Francisco Lager Yeast
Yeast Starter: over night
Additional Yeast or Yeast Starter: 1/4lb DME
Batch Size (Gallons): 5
Original Gravity: 1.053
Final Gravity: 1.009
IBU: 45
Boiling Time (Minutes): 75
Color: 11
Primary Fermentation (# of Days & Temp): 8days 58ºF
Secondary Fermentation (# of Days & Temp): 21days @ 64ºF

Fermentables:
8.5# Maris Otter
1.5# American Crystal 40#
1.5# Biscuit (Dingemans)

Hops schedule :
East Kent Goldings (pellets) 1oz boil 60min IBU: 27.5 Alpha 0.077
Cluster (pellets) 0.5oz 20min IBU:7.6 Alpha 0.070
Mt.Hood (pellet) 0.5oz 20min IBU:4.9 Alpha 0.045
Chinook (pellet) 0.5oz 5min IBU: 4.6 Alpha 0.130

Additions: Irish moss 0.25oz 15min

Mash Schedule:
Ambient temp 64ºFInfusion 1 (130ºF) add 3.3gallons at 144ºF hold for 15-30min
Infusion 2 (150ºF) add 1.3Gallons of Boiling water Hold for 15-30min

Fly sparge with 4.6gallons at 170ºF

Preboil volume 7.8gallon
75min boil reduce to final volume 6.5gallon

Cool to >70ºF and pitch yeast.
let stand over night then place in Temperature control area at 58ºF for 8days
transfer to secondary and hold at 64ºF for 21day.

bottle with 4.33oz priming sugar (corn dextrose). hold at 64ºF for one week and expect 2.5CO2 volume.

ENJOY!