5 gallons, extract with grains
OG=1.074 FG=1.018 Bitterness=75IBUs
8.5# Amber dry malt extract
1.5# crystal (90 lovibond)
12.5 AAUs Chinook (12.5% AA)
6.25 AAUs Chinook (.5 oz of 12.5% AA)
6.25 AAUs Chinook (again)
1 tsp. Irish moss
White Labs English Ale Yeast
3/4 cup corn sugar for priming
Step by step
Steep crystal malt in 3 gallons of water at 150 degrees for 45 minutes. Remove grains, add
8.5# amber DME. Bring to a boil and add 1 oz. of Chinook.
Boil for 1 hour and add .5 oz. of Chinook hops and Irish moss. Boil
for 30 additional minutes and remove from heat. Add the last .5 oz. of hops.
Cool to around 70 degrees and transfer to fermenting vessel with yeast.
Ferment at 68 degrees until complete (7-10 days). Transfer to secondary or rack into bottles or keg with corn sugar.
Aging will mellow the Bastard. Drink it young if you want to test
All-grain option. Omit extract and mash 11.5# pale malt with crystal
malt in 19 quarts of water to get a single-infusion mash temperature of 152 degrees fo' 45 minutes.
Sparge with hot water (170 degrees or more, depending on your system) to
get 5.5 gallons of wort. Next, bring to a boil and use the hopping and fermentation schedule seen above.