1. Follow the Single-Infusion Brew Process.
All of the sugars are added slowly over the course of a few weeks. Whenever the fermentation appears to be slowing, boil the sugar in just enough water to dissolve for 15 minutes and add to the carboy. Swirl to mix. Eventually the yeast will cry uncle; hit with rehydrated wine yeast and sit back. This will take around a year to approach drinkable.
13.50 pounds Pale Liquid Malt Extract
4.50 pounds Domestic Two-Row Pale Malt
0.75 pound Cara-Pils Dextrine Malt
0.50 pound Flaked Barley
2.00 pounds Corn Sugar (see instructions for use)
2.00 pounds Brown Sugar (see instructions for use)
2.00 pounds Honey (see instructions for use)
1.50 pounds Turbinado Sugar (see instructions for use)
1.00 pound Cane Sugar (see instructions for use)
13.50 ounces Bullion (9.0 percent AA) Pellet for 90 minutes
1.50 ounces Fuggle (5.1 percent AA) Pellet for 15 minutes
1.50 ounces Cascade (5.4 percent AA) Pellet for 2 minutes
1 tablet Whirlfloc
1 tablespoon Yeast Nutrient
Wyeast 1056 Chico Ale/WLP001 California Ale/US-05 — 1 gallon+ Starter or Yeast Cake
Red Star Premier Cuvee (to finish)
Saccharification Rest 152°F 60 minutes
There is a practical limit to the IBUs you can cram into beer, and the higher you go, in gravity and bitterness, the less you can stuff in solution. The calculations don't compensate for this, so when you see an IBU listing above 80, be a little suspicious.