Full Sail Wassail clone

5 gallons/19 L, all-grain; OG = 1.070  FG = 1.014; IBU = 55  SRM = 29  ABV = 7.3%

Ingredients:

• 13.75 lbs. (6.2 kg) 2-row pale malt
• 9 oz. (0.27 kg) crystal malt (60 °L)
• 2 oz. (56 g) crystal malt (120 °L)
• 2 oz. (56 g) chocolate malt
• 1 oz. (28 g) roasted barley
• 1 oz. (28 g) black patent malt
• 1 tsp. Irish moss (15 mins)
• 2.5 AAU Northern Brewer hops (75 min) (0.36 oz./10 g of 7% alpha acids)
• 2.5 AAU Styrian Goldings hops (75 min) (0.5 oz./14 g of 5% alpha acids)
• 3.75 AAU Hallertau Hersbrücker hops (15 min) (1.1 oz./30 g of 3.5% alpha acids)
• 3.75 AAU Styrian Goldings hops (15 min) (0.75 oz./21 g of 5% alpha acids)
• 7.5 AAU Hallertau Hersbrücker hops (0 min) (2.1 oz./61 g of 3.5% alpha acids)
• 7.5 AAU Styrian Goldings hops (0 min) (1.5 oz./43 g of 5% alpha acids)
• Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
• 0.75 cups corn sugar (for priming)

Step by Step:

Mash at 150 °F (66 °C) for 30 minutes in soft water with CaSO4 and CaCl2 added. Boil wort for 90 minutes, adding hops and Irish moss as directed in recipe. Let wort sit for 15 minutes before cooling. Ferment at 68 °F (20 °C).

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Full Sail Wassail clone

5 gallons/19 L, extract with grains; OG = 1.070; FG = 1.014; IBU = 55; SRM = 29; ABV = 7.3%

Ingredients:

• 3.25 lbs. (1.5 kg) Muntons Light dried malt extract
• 5.0 lbs. (2.3 kg) Coopers Light liquid malt extract
• 0.75 lbs. (0.34 kg) 2-row pale malt
• 9.0 oz. (0.27 kg) crystal malt (60 °L)
• 2.0 oz. (57 g) crystal malt (120 °L)
• 2.0 oz. (57 g) chocolate malt
• 1.0 oz. (28 g) roasted barley
• 1.0 oz. (28 g) black patent malt
• 1 tsp. Irish moss (15 mins)
• 2.75 AAU Northern Brewer hops (60 min) (0.39 oz./11 g of 7% alpha acids)
• 2.75 AAU Styrian Goldings hops (60 min) (0.55 oz./16 g of 5% alpha acids)
• 3.75 AAU Hallertau Hersbrücker hops (15 min) (1.1 oz./30 g of 3.5% alpha acids)
• 3.75 AAU Styrian Goldings hops (15 min) (0.75 oz./21 g of 5% alpha acids)
• 7.5 AAU Hallertau Hersbrücker hops (0 min) (2.1 oz./61 g of 3.5% alpha acids)
• 7.5 AAU Styrian Goldings hops (0 min) (1.5 oz./43 g of 5% alpha acids)
• Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
• 0.75 cups corn sugar (for priming)

Step by Step:

Begin by heating 2.33 gallons (8.8 L) of water in your brewpot. In a separate pot, heat 0.66 gallons (2.5 L) of water to 161 °F (72 °C). Place the crushed grains in a steeping bag and submerge in this water. Steep for 30–45 minutes at 150 °F (66 °C). After steeping, remove the grain bag and let drip dry. Add “grain tea” and dried malt extract to brewpot and heat to a boil. Boil for 60 minutes, adding hops at times indicated.

With 15 minutes left in the boil, stir in Irish moss and liquid malt extract. (Be sure to stir until extract is completely dissolved, or else extract may scorch.) After boil, let wort sit for 15 minutes before cooling. Then, cool wort and siphon to fermenter. Top up to 5 gallons (19 L), aerate and pitch yeast. Ferment at 68 °F (20 °C)Thanks to James Emmerson for information on the 2002 formulation of Full Sail Wassail.