4 great 5-gallon all-grain single infusion mash ales ===== British toasted oat mild ale (OG 1.046, FG 1.013, 4.3%abv) 0.75lb flaked oats toasted at 350°F ~60min, stirred 3 times, cooled and aired out 24hr 3lb UK Optic Pale malt 2lb UK Mild malt 0.5lb European Aromatic malt 0.5lb UK Extra-dark Crystal malt 0.25lb UK Pale Chocolate malt 1.25oz UK Fuggles hops (pellets) (60min) Wyeast 1099 - 2l dry malt extract starter @ 1.025 OG mash @ 156°F 7.5gal water 10g CaCl_2·6H_2O mash in with 2.5gal @ 170°F for 156°F; rest to HLT @ 200°F; begin lauter after ~135min (I2) add 1.25oz Fuggles, boil 1hr; render ~5.5gal @ OG 1.046; chill, aerate, pitch yeast starter ferment @ 66°F to FG 1.013; no secondary (15 days off yeast may be beneficial); low carbonation brown-amber color, great toasted-oat flavor, well balanced and a little yeasty must not be drunk after hoppy ales - loses flavor ===== American IPA (OG 1.052, FG 1.014, 4.9%abv) 4lb UK Optic Pale malt 2.5lb German Light Munich malt 0.25lb German Dark Munich malt 0.5lb European Melanoidin malt 0.5lb European Caramel Wheat malt 0.25lb American Special Roast malt 1.5oz American Centennial hops (pellets) (60min) 1oz American Centennial hops (pellets) (5min) 1oz American Centennial hops (pellets) (0min) Wyeast 1099 - mild ale yeast cake or 2l dry malt extract starter @ 1.030 OG mash @ 156°F 7.75gal water 9g CaSO_4·2H_2O mash in with 2.5gal @ 170°F for 156°F; rest to HLT @ 200°F; begin lauter after ~90min (I2) add 1.5oz Centennial, boil 55min; add 1oz Centennial, boil 5min; add 1oz Centennial render ~5.5gal @ OG 1.052; chill, aerate, pitch yeast starter (if applicable) ferment @ 66°F to FG 1.014; no secondary; medium carbonation orange-amber color, strong grapefruit hop flavor with perfect biscuit-malt backbone ===== American orange double IPA (OG 1.075 (30% honey), FG 1.012, 8.1%abv) 4.75lb UK Optic Pale malt 1.75lb German Light Munich malt 0.25lb German Dark Munich malt 0.5lb European Melanoidin malt 0.5lb European Caramel Wheat malt 0.25lb American Special Roast malt 3lb orange blossom honey (~1/4gal) water to dilute honey to ~2/3gal (~10c) hop mix is 50% American Summit, 25% American Amarillo, 25% American Centennial (all pellets) 1oz hop mix (mash tun) 1oz hop mix (hot liquor tank) 2oz hop mix (first wort) 2oz American Summit hops (60min) 1oz hop mix (15min) 1oz hop mix (10min) 1oz hop mix (5min) 1oz hop mix (0min) 1oz American Summit hops (0min) 1oz American Summit hops (water for honey) Wyeast 1099 - mild ale/AIPA yeast cake or 2l dry malt extract starter @ 1.040 OG mash @ 156°F 8gal water 11g CaSO_4·2H_2O mash in with 2.5gal @ 172°F for 156°F with 1oz hop mix; rest to HLT @ 200°F with 1oz hop mix; begin lauter after ~90min (I2) with 2oz hop mix in kettle; add 2oz Summit, boil 45min add 1oz hop mix, boil 5 min; add 1oz hop mix, boil 5 min; add 1oz hop mix, boil 5 min; add 1oz hop mix + 1oz Summit; render ~4gal @ OG 1.062; chill, aerate, drain onto yeast cake ferment @ 65°F a few days; heat water with 1oz Summit to 150°F, warm honey to 85°F remove hops, blend to form mix @ 140°F, grav 1.160; add to fermenter - total OG 1.075 ferment @ 65°F ~30days to FG 1.012; no secondary (bottle/keg age a month); medium-high carbonation beautiful orange color; flavor is more tangerine-peach, wonderfully bitter, well supported by malt ===== Single malt strong Belgian ale (uncategorizable; OG 1.084 (25% cane sugar), FG 1.008, 9.8%abv) 12lb UK Optic Pale malt 1.5lb cane sugar ~1gal water for sugar 4oz Czech Saaz hops (whole flower) (first wort) 3oz American Centennial hops (pellets) (60min) Wyeast 1318 - yeast cake from previous brew (IPA variant, short primary; 5gal starter is necessary) mash @ 148°F 8.5gal water 9g CaSO_4·2H_2O mash in with 2.5gal @ 166°F for 148°F; rest to HLT @ 200°F after ~90min (I2), before mash out or vorlauf, begin draining first runnings into small kettle continue collecting while beginning sparge until 1.25gal collected, grav ~1.087 boil strongly in small kettle ~2hr until carmelized, syrupy (will burn on bottom) continue lauter normally into main brew kettle with 4oz Czech Saaz hops in kettle boil main kettle 40min; add 3oz Centennial hops, boil 60min; add syrup from small kettle render ~4.25gal @ OG 1.085; chill, aerate, drain onto yeast cake, prepare for blowoff ferment @ 69°F ~2days; mix sugar and water to ~1.080, cool and add to fermenter - total OG 1.084 ferment @ 63°F ~3days to FG 1.008; rack off yeast to secondary 6-8months @ room temp; high carbonation intense bananna flavor dissipates with aging; golden-amber, hoppy, complex, delicious; thick head ===== Optic Pale malt is also known as Fawcett Spring Pale Ale malt Mild malt e.g. Briess Ashburne Mild Malt (American equivalent; UK preferred) Aromatic malt e.g. Dingemans Belgian Aromatic Malt Extra-dark Crystal malt e.g. Bairds British Crystal 135L or 165L Malt Pale Chocolate malt e.g. Fawcett English Pale Chocolate Malt Light Munich malt e.g. Weyermann German Munich Malt Dark Munich malt e.g. Weyermann Dark Munich Malt Melanoidin malt e.g. Weyermann Melanoidin Malt Caramel Wheat malt e.g. Viking Caramel Wheat Malt Special Roast malt e.g. Briess Special Roast Malt