Dark Planet
Dark Planet
(5 gallons/19 L, all-grain)
OG = 1.067 FG = 1.016 IBU = 31 SRM = 26 ABV = 7%
Ingredients
6.5 lbs. (2.95 kg) 2-row pale malt
3 lbs. (1.4 kg) Munich malt (8 °L)
1 lb. (0.45 kg) Vienna malt
1 lb. (0.45 kg) Briess Victory® malt (28 °L)
0.5 lb. (0.23 kg) caramel malt (60 °L)
0.25 lb. (0.11 kg) Briess Blackprinz® malt (500 °L)
0.5 lb. (0.23 kg) Briess Carabrown® malt (55 °L)
1.1 lb. (0.5 kg) muscovado sugar (0 min.)
8.1 AAU East Kent Goldings hops (90 min.) (1.1 oz./32 g at 7.2% alpha acids)
Wyeast 1968 (London ESB), White Labs WLP002 (English Ale) or Lallemand Windsor yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Mash the grains at 152–154 °F (67–68 °C) with 14 qts. (13 L) water and let rest one hour. Run off and sparge with hot water at 160–170 °F (71–77 °C) to collect around 6 gallons (23 L) of wort. Boil for 90 minutes, with hops added at start. When done, turn off heat and add sugar, stirring well to make sure it is properly dissolved (be careful when stirring wort this hot). Rack from trub, cool to 65–70 °F (18–21 °C) and pitch yeast; ferment at same temperature for 5–7 days before racking to secondary. Leave it in the secondary for 1–3 weeks before bottling or kegging.
Dark Asteroid
(5 gallons/19 L, extract with grains)
OG = 1.067 FG = 1.016 IBU = 31 SRM = 26 ABV = 7%
Ingredients
6 lbs. (2.7 kg) Munich liquid malt extract
0.8 lb. (0.36 kg.) dried malt extract
1 lb. (0.45 kg.) Briess Victory® malt (28 °L)
0.5 lb. (0.23 kg) caramel malt (60 °L)
0.25 lb. (0.11 kg) Briess Blackprinz® malt (500 °L)
1.1 lb. (0.5 kg) muscovado sugar (0 min.)
8 AAU East Kent Goldings hops (90 mins) (1.1 oz./32 g at 7.2% alpha acids)
Wyeast 1968 (London ESB), White Labs WLP002 (English Ale) or Lallemand Windsor yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Place all the milled grains in a muslin bag, add to 2 gallons (7.6 L) of water at 165 °F (74 °C), and keep at 150–155 °F (66–68 °C) for 30 minutes to 1 hour. Remove the bag, rinse with hot water, and combine this water with that from the partial mash. Stir in the malt extract and bring to a boil. Add hops and boil 90 minutes. The remainder of this recipe procedure is the same as the all-grain version.
