“You Are Not Alone” is an IPA project being made by many breweries around the northwest. All proceeds are being donated to Big Table Seattle, a non-profit organization helping support the food-service and hospitality industry in Seattle, something that is needed now more than ever.
When Adam from Reuben’s Brews reached out to our club with a homebrew scales recipe of “You Are Not Alone” we had to join in!
With the kind donations from Hop Head Farms, Reubens Brews, Yakima Valley Hops, and Sound Homebrew, we assembled all the ingredients for over 20-30 of our members to get brewing.
Along with making the beer, North Seattle Homebrewers members are donating to Big Table Seattle and spreading the word about their terrific organization.
Check out the recipe from Reubens Brews below:
This is a scaled version of the recipe we brewed in April 2020 to help support bar and restaurant hospitality workers who have lost their jobs in the coronavirus pandemic. Please consider donating to big-table.com if you enjoy this recipe, to help support a great organization. You can read this blog post for more information about this beer and this project!
ALL GRAIN RECIPE
Batch size: 5 gallons
Brewhouse efficiency: 75%
OG: 1.079
FG: 1.015
IBUs: 50 ish
ABV: 8.5%
MALT/GRAIN BILL
7 lb (47.1%) 2-Row
4 lb (26.9%) German Pilsner Malt
2.0 oz (0.8%) Honey Malt
1 lb (6.7%) White Wheat Malt
0.5 lb (3.4%) Spelt Malt
1.0 lb (6.7%) Oat Flakes
0.75 lb (5.0%) Wheat Flakes
0.5 lb (3.4%) Corn Sugar – added during boil (see below)
HOPS AND ADDITIONS SCHEDULE
3.0 oz Mosaic™ (12.5% AA) – added as soon as whirlpool starts, steep 10 minutes (adjust for AA differences)
Dry hop schedule:
2.0 oz Mosaic™ (12.5% AA) – added dry to primary fermenter
4.0 oz Grungeist (5.5% AA) – added dry to primary fermenter
4.0 oz Chinook (13.0% AA) – added dry to primary fermenter
YEAST
London 3
DIRECTIONS
Mash the grains at 150°F for 60 minutes. Adjust your water profile to ensure a mash pH of 5.3, and a chloride to sulfate ratio of 2:1. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons of wort—or more, depending on your evaporation rate. Boil for 60 minutes, add the corn sugar with 10 minutes of the boil remaining, and add the whirpool hops at flameout.
After the boil, chill the wort to about 67°F. Aerate the wort and pitch the yeast.
Ferment at 69°F. After primary fermentation is complete, add the dry hops for 3 days. Ensure full a diacetyl rest in case of refermentation, and when VDK levels are low crash and keg.
