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Wild 5's Ale

5 gallons, partial mash;

Ingredients:

• 2 lbs. pale malt
• 1/2 lb. crystal malt (20° L)
• 1 lb. wheat malt
• 1/2 lb. malted rye
• 1/2 lb. flaked oats
• 1/2 lb. flaked rice
• 2 lbs. Munton’s unhopped light dried malt extract (DME)
• 3 AAU Cluster hop pellets (1/2 oz. of 6.0% alpha acid)
• 3.5 AAU Fuggles hops plugs (1 oz. at 3.5% alpha acid)
• 2.1 AAU Target hop plugs (1/4 oz. at 8.4% alpha acid)
• 2 AAU Challenger hop plugs (1/4 oz. at 8% alpha acid)
• 5 AAU Kent Goldings whole hops (1 oz. at 5% alpha acid)
• 1 pt. White Labs British Ale yeast slurry (WLP-005)
• 1/3 cup brewers corn sugar
• 1/3 cup brown sugar

 Step by step:

Heat 7 quarts water to 165° F.  Crush the pale, crystal, wheat and rye malts. Add to heated water with the rice and oats. Cover and hold at 153°F for 90 minutes. Begin runoff and sparge with 10 quarts at 168°F.  Collect 14 quarts of wort. Add dry malt extract, bring to a boil.  Add Cluster (loose), Fuggles and Target hops (in mesh bag), boil 45 minutes. Add Challenger hops (in mesh), boil 15 minutes and turn off the heat. Remove mesh bags of hops and add to fermenter along with enough chilled pre-boiled water to make up 5.25 gallons. When cooled to 70° F, pitch yeast. Ferment at 68° F for ten days.  Rack to secondary, add Goldings hops (loose) to fermenter, condition at 53° F for two weeks. Rack to bottling bucket (avoid loose hops!), add corn sugar and brown sugar for priming, bottle and seal.  Age in a dark, cool corner (50° F) for two weeks.