You Are Not Alone

This is a scaled version of the recipe we brewed in April 2020 to help support bar and restaurant hospitality workers who have lost their jobs in the coronavirus pandemic. Please consider donating to big-table.com if you enjoy this recipe, to help support a great organization. You can read this blog post for more information about this beer and this project!

ALL GRAIN RECIPE

Batch size: 5 gallons

Brewhouse efficiency: 75%

OG: 1.079

FG: 1.015

IBUs: 50 ish

ABV: 8.5%

MALT/GRAIN BILL

7 lb (47.1%) 2-Row

4 lb (26.9%) German Pilsner Malt

2.0 oz (0.8%) Honey Malt

1 lb (6.7%) White Wheat Malt

0.5 lb (3.4%) Spelt Malt

1.0 lb (6.7%) Oat Flakes

0.75 lb (5.0%) Wheat Flakes

0.5 lb (3.4%) Corn Sugar – added during boil (see below)

HOPS AND ADDITIONS SCHEDULE

3.0 oz Mosaic™ (12.5% AA) – added as soon as whirlpool starts, steep 10 minutes (adjust for AA differences)

Dry hop schedule:

2.0 oz Mosaic™ (12.5% AA) – added dry to primary fermenter

4.0 oz Grungeist (5.5% AA) – added dry to primary fermenter

4.0 oz Chinook (13.0% AA) – added dry to primary fermenter

YEAST

London 3

DIRECTIONS

Mash the grains at 150°F for 60 minutes. Adjust your water profile to ensure a mash pH of 5.3, and a chloride to sulfate ratio of 2:1. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons of wort—or more, depending on your evaporation rate. Boil for 60 minutes, add the corn sugar with 10 minutes of the boil remaining, and add the whirpool hops at flameout.

After the boil, chill the wort to about 67 °F. Aerate the wort and pitch the yeast.

Ferment at 69°F. After primary fermentation is complete, add the dry hops for 3 days. Ensure full a diacetyl rest in case of refermentation, and when VDK levels are low crash and keg.