Ska Brewing Co. Kingpin Double Red clone

5 gallons/19 L, all-grain; OG = 1.083  FG = 1.023; IBU = 58  SRM = 25  ABV = 8.4%

Ingredients:

• 1.5 lb. (0.68 kg) amber dried malt extract
• 11 lb. (5.0 kg) pale ale malt or 2-row malt
• 1 lb. 6 oz. (0.62 kg) Carapils® malt
• 1 lb. 4 oz. (0.57 kg) caramel malt (80 °L)
• 0.50 lbs. (0.23 kg) caramel malt (120 °L)
• 0.50 lbs. (0.23 kg) red wheat malt
• 10 AAU German Tradition hops (80 mins) (2.25 oz./62 g of 4.5% alpha acids)
• 7 AAU Crystal hops (30 mins) (2.0 oz./57 g of 3.5% alpha acids)
• 1.5 oz. (43 g) Willamette hops (5 mins)
• 1.0 oz. (28 g) Cascade hops (0 mins)
• White Labs WLP007 (Dry English Ale) yeast
  

Step by Step:

Mash, sparge and kettle fill as always.   We try to hold the mash at 154 °F (68 °C) for 45 minutes and recirculate for 15 minutes before kettle run-off, 1 hour in the mash tun. Add amber dry malt extract to achieve desired gravity. (This can be dropped completely, it is included in this recipe because our pilot system at Ska has a hard time achieving our desired pre-boil gravity with this much grain.) Boil 90 minutes and wait for hot break before first hop addition, hence the “80 minute.” Follow the hopping schedule and cool to fermenter.  Pitch White Labs 007 Dry English Ale Yeast and ferment at 69 °F (21 °C).
    
We force carbonate this beer to 2.45 volumes of CO2. We have a temperature controlled 12-gallon (45 L) conical fermenter in our pilot system, so after final gravity is met, we drop from fermentation temperature in stages down to 45 °F (7.2 °C), then drop yeast and cold condition the beer, and will finally age the beer at 35 °F (1.7 °C) for the last few days before it heads to the keg for force carbonation. We prefer to fine with Biofine S to insure the beer is vegan, but isinglass will do the trick.

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Ska Brewing Co. Kingpin Double Red clone

5 gallons/19 L, extract with grains; OG = 1.083  FG = 1.023; IBU = 58  SRM = 25  ABV = 8.4%

Ingredients:

• 1.5 lb. (0.68 kg) amber dried malt extract
• 3.0 lbs. (1.4 kg) light dried malt extract
• 4.0 lbs. (1.8 kg) light liquid malt extract
• 1 lb. 6 oz. (0.62 kg) Carapils® malt
• 1 lb. 4 oz. (0.57 kg) caramel malt (80 °L)
• 0.50 lbs. (0.23 kg) caramel malt (120 °L)
• 0.50 lbs. (0.23 kg) red wheat malt
• 10 AAU German Tradition hops (80 mins) (2.25 oz./62 g of 4.5% alpha acids)
• 7 AAU Crystal hops (30 mins) (2.0 oz./57 g of 3.5% alpha acids)
• 1.5 oz. (43 g) Willamette hops (5 mins)
• 1.0 oz. (28 g) Cascade hops (0 mins)
• White Labs WLP007 (Dry English Ale) yeast
  

Step by Step:

Place crushed grains in a steeping bag and steep in 3.0 qt. (2.9 L) of water at 154 °F (68 °C) for 45 minutes. Remove grain bag and rinse with 1.5 qt. (1.4 L) of water at 170 °F (77 °C). Add water to “grain tea” to make 3.5 gallons (13 L), stir in both dried malt extracts and bring to a boil. Boil for 90 minutes, adding hops as soon as the hot break appears. Keep a small pot of boiling water handy and do not let boil volume drop below 3.0 gallons (11 L). Stir in liquid malt extract during final 15 minutes of the boil, stirring constantly until extract has dissolved completely. Add flavor and aroma hops according to schedule.
   
Cool wort and transfer to fermenter. Top up to 5.0 gallons (19 L) and aerate. Pitch yeast and ferment at 69 °F (21 °C). If possible, cold condition the beer for a few days before packaging. If kegging, carbonate to 2.45 volumes of CO2. If bottle conditioning, use 5.5 oz. (160 g) of corn sugar.