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Elysian The Wise

5 gallons/19 L, all-grain; OG= 1.061 FG = 1.015; IBU = 32  SRM = 18  ABV =  5.9%

Ingredients:

10.5 lbs. (4.7 kg) Great Western Premium 2-row pale malt
1.0 lb. (0.45 kg) Crisp crystal malt (77 °L)
1.0 lb. (0.45 kg) Weyermann Munich malt
4.0 oz. (0.11 kg) Weyermann Cara-Hell® malt
2.0 oz. (57 g) Special B malt
8.4 AAU Chinook hops (60 mins) (0.70 oz./20 g of 12% alpha acids)
1⁄2 oz. (14 g) Cascade hops (2 mins)
1⁄2 oz. (14 g) Centennial hops (2 mins)
1⁄2 oz. (14 g) Cascade hops (whirlpool/end of boil)
1⁄2 oz. (14 g) Centennial hops (whirlpool/end of boil)
Wyeast 1056 (American Ale) yeast

Step by Step:

Mash at 154 °F (68 °C) for 60 minutes; run off for 90 minutes; boil 90 minutes; pitch attenuative American ale yeast, such as Wyeast 1056. (Elysian uses Siebel BR96, a relative.)

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Elysian The Wise

(5 gallons/19 L, extract with grains); OG= 1.061 FG = 1.015; IBU = 32  SRM = 18  ABV =  5.9%

Ingredients:

2.75 lbs. (1.3 kg) light dried malt extract
4.0 lbs. (1.8 kg) light liquid malt extract
1.0 lb. (0.45 kg) Crisp crystal malt (77 °L)
1.0 lb. (0.45 kg) Weyermann Munich malt
4.0 oz. (0.11 kg) Weyermann Cara-Hell® malt
2.0 oz. (57 g) Special B malt
8.4 AAU Chinook hops (60 mins) (0.70 oz./20 g of 12% alpha acids)
1⁄2 oz. (14 g) Cascade hops (2 mins)
1⁄2 oz. (14 g) Centennial hops (2 mins)
1⁄2 oz. (14 g) Cascade hops (whirlpool/end of boil)
1⁄2 oz. (14 g) Centennial hops (whirlpool/end of boil)
Wyeast 1056 (American Ale) yeast

Step by Step:

Steep crushed grains in 2.9 qt. (2.8 L) of water at 154 °F (68 °C) for 45 minutes. 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 dried malt extract and bring to a boil. Boil for 90 minutes, adding hops according to schedule. Stir in liquid malt extract during final 15 minutes of the boil. Cool wort and transfer to fermenter. Top up to 5.0 gallons (19 L) and aerate. Pitch yeast and ferment at ale temperatures. If bottle conditioning, use 5.0 oz. (140 g) of corn sugar.