Odell Brewing Co.
Fort Collins, Colorado

(5 gallon/19 L, all-grain)

OG = 1.052 FG = 1.017
IBU = 43 SRM = 36 ABV = 4.5%

Ingredients

• 9.0 lbs. (4.1 kg) 2-row pale ale malt
• 8.0 oz. (224 g) caramalt
• 6.0 oz. (168 g) crystal malt (40 °L)
• 4.0 oz. (112 g) amber or brown malt
• 4.0 oz. (112 g) Munich malt
• 8.0 oz. (224 g) chocolate malt
• 2.0 oz. (56 g) roasted barley
• 0.07 oz. (2 g) gypsum
• 0.04 oz. (1 g) calcium carbonate
• 1 tsp. Irish moss
• 11.25 AAU Fuggles hops (60 mins)
• (2.5 oz. /71 g at 4.5% alpha acids)
• 0.5 oz. (14 g) Kent Goldings hops (1 min)
• 0.25 oz. (7 g) Kent Goldings hops (1 min)
• 0.25 oz. (7 g) Northern Brewer hops (0 min)
• 1 pkg. of your favorite ale yeast (not an estery strain)
• 6 oz. (168 g) corn sugar (for priming)

Step by Step

Mill all the grain and mash with the gypsum and calcium carbonate to achieve a 155 ºF (68 ºC) mash temperature. You will need 3.4 gallons (13 L) of strike water at around 166 °F (74 °C) to do this. Let the mash rest for 40 minutes. Recirculate until the drawn off wort is fairly clear. Sparge with 170 ºF (77 ºC) water. Bring wort to a boil, starting at a level of 5.8 gallons (22 L). Boil to reach 5.5 gallons (typically about 60 mins), making the following additions: Add the Fuggles at the beginning of the boil. Add the Irish moss with 20 minutes to go. Add 1/2 oz Kent Goldings with 1 minute to go. Add 1/4 oz. Kent Goldings and 1/4 oz. Northern Brewer just before chill down. Chill the wort down and ferment at the appropriate temperature for your favorite ale yeast. Once fermentation is complete, chill the beer to as close to 36 ºF (2 ºC) as you can and age for 10–14 days. Bottle or keg and enjoy!

Cutthroat Porter
(5 gallon/19 L, extract w/ grains)

OG = 1.052 FG = 1.017
IBUs = 43 SRM = 36 ABV = 4.5%

Ingredients

• 2 lb. 6 oz. (1.1 kg) Muntons Light dried malt extract
• 3.3 lbs. (1.5 kg) Muntons Light liquid malt extract (late addition)
• 8.0 oz. (224 g) caramalt
• 6.0 oz. (168 g) crystal malt (40 °L)
• 4.0 oz. (112 g) amber or brown malt
• 4.0 oz. (112 g) Munich malt
• 8.0 oz. (224 g) chocolate malt
• 2.0 oz. (56 g) roasted barley
• 0.07 oz. (2 g) gypsum
• 0.04 oz. (1 g) calcium carbonate
• 1 tsp. Irish moss (20 mins)
• 11.25 AAU Fuggles hops (60 mins)
• (2.5 oz. /71 g at 4.5% alpha acids)
• 0.5 oz. (14 g) Kent Goldings hops (1 min)
• 0.25 oz. (7 g) Kent Goldings hops (1 min)
• 0.25 oz. (7 g) Northern Brewer hops (0 min)
• 1 pkg. of your favorite ale yeast (not an estery strain)
• 6 oz. (168 g) corn sugar (for priming)

Step by Step

Place crushed grains in a nylon steeping bag and steep at 155 °F (68 °C) in 3.0 qts. (2.8 L) of water for 45 minutes. Rinse grains with 1.5 qts. (1.4 L) of water at 170 °F (77 °C). Add water (to save time, preferably boiling water) to “grain tea” to make 3 gallons (11 L), stir in dried malt extract and bring to a boil. Boil for 60 minutes, adding hops and Irish moss at times indicated in the ingredient list. Stir in liquid malt extract with 15 minutes remaining in boil. Keep a small pot of boiling water handy and do not let the wort volume dip below 2.5 gallons (9.5 L) during the boil. Cool wort, siphon to fermenter, top up to 5 gallons (19 L), aerate and pitch yeast. Ferment at 68–72 °F (20–22 °C).

—Doug Odell, Owner