EricCSU

Recipes 

This is based on the rebrew which was deemed "cloned."

All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).

If you brew this, please reply with your results for discussion.


31 IBU

90 minute boil

2.7kg Pilsner Malt
1.24kg Munich Malt
290g wheat malt
115g caramunich 60lov.
115g carapils
115g carafa special II

8.8g Hallertauer Tradition 5.7%AA at 60min
45.6g Hallertauer Tradition 5.7%AA at 20min

WLP036

Ferment at 62F

Mash at 67C
Mash out at 76C
Sparge at 77C

Ca 48ppm
Mg 8ppm
Na 8ppm
Sulfates 2ppm
Cl 44ppm

The recipe instructions listed for this episode are quite confusing. The above listed is my best attempt. If you are interested in brewing this, I would contact Mike McDole to verify the recipe.

__________________
Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

Can You Brew It Recipe Database
Convert an all grain recipe to extract
Hop Substitution Chart

DerBraumeister

Recipes 

Great! Thanks for posting!

alecoholic

Recipes 

IIRC, the finishing hops were Halltauer and Spalt at a 2:1 ratio.

pfeuffer

Recipes 

I was quite pleased with this brew. It turned out much better than my previous attempts at an alt using various LHBS kits. Sampled it at 4 weeks, and found it ready to drink.

FWIW, I used the hop schedule as I copied it from the podcast:
0.31 oz Hallertauer [5.70 %] (60 min) Hops 7.2 IBU
1.60 oz Spalter [5.50 %] (20 min) Hops 12.1 IBU
1.60 oz Hallertauer [5.70 %] (20 min) Hops 12.5 IBU

I haven't had the original from Fish Brewing, so I can't say that I've managed a clone, but am nevertheless quite pleased with the results. I'll be brewing this again, without changes.

mttfrog13

Recipes 

I just ordered the ingredients for a partial mash version scaled down to 5 gallons. I needed a good spring time beer while I wait for my Tripel to condition. I changed up the hop schedule a bit just to make it simpler and also I used carafa III instead of II. I remember in the podcast, they said that the clone they made was a little lighter than the original, and everything I read online said that this beer was 15 SRM, so I decided to make it slightly darker. Also, I upped the carapils to 8oz when the recipe converted to about 3oz because 3oz seemed pointless for something like carapils. I think I'll end up scaling that back to 4oz though.

Brew Method: Partial Mash
Style Name: North German Altbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 3 gallons
Est. Efficiency: 65% (brew house)

ESTIMATED STATS:
Original Gravity: 1.051
Final Gravity: 1.016
ABV (standard): 4.58%
IBU (rager): 26.92
SRM (morey): 14.91

FERMENTABLES:
5 lb - Liquid Malt Extract - Munich - (late addition)

MASH:
2 lb - American - Pilsner
8 oz - American - Carapils
8 oz - American - White Wheat
3 oz - Belgian - CaraMunich
3 oz - German - De-Husked Caraf III

HOPS:
0.75 oz - German Tradition for 60 min, Type: Pellet
0.25 oz - Spalt for 20 min, Type: Pellet
0.25 oz - German Tradition for 15 min, Type: Pellet
0.75 oz - Spalt for 5 min, Type: Pellet

MASH STEPS:
1) Temperature, Temp: 152 F, Time: 75 min, Amount: 4.75 qt
2) Sparge, Temp: 170 F, Amount: 4.75 qt

YEAST:
White Labs - Dusseldorf Alt Yeast WLP036

__________________
Planning: Weissbier
Primary: NZ/Aus Hopped Pale Ale
Bottled: Altbier, Tripel IPA

mttfrog13

Recipes 

Here is my revised recipe. My beer turned out darker and way more caramel/malty tasting than I remember leavenworth eightmile alt. I should've known better than to use 5lbs of liquid malt extract and expect this beer to turn out to be 15 SRM. I'm pretty sure they use at least a bit of "dark" munich in the austin homebrew munich malt that I bought.

The bitterness seemed appropriate but I'm increasing the late addition hops. I probably will not brew this beer again until the fall though. It seems to be a fall or spring transition type of beer.

Batch Size: 5 gallons (fermentor volume)
Boil Size: 3 gallons
Est. Efficiency: 68% (brew house)

ESTIMATED STATS:
Original Gravity: 1.052
Final Gravity: 1.016
ABV (standard): 4.64%
IBU (rager): 28.91
SRM (morey): 13.57

FERMENTABLES:
3 lb - Liquid Malt Extract - Munich - (late addition) (35.7%)
2 lb - Belgian - Pilsner (23.8%)
1.25 lb - Belgian - Munich (14.9%)
1 lb - Dry Malt Extract - Extra Light (11.9%)
8 oz - American - White Wheat (5.9%)
4 oz - American - Carapils (Dextrine Malt) (3%)
4 oz - Belgian - CaraMunich (3%)
2.5 oz - German - De-Husked Caraf III (1.9%)

HOPS:
0.75 oz - German Tradition for 60 min, Type: Pellet, Use: Boil (AA 7, IBU: 24.12)
1 oz - Spalt for 15 min, Type: Pellet, Use: Boil (AA 3.9, IBU: 4.78)
0.25 oz - German Tradition for 0 min, Type: Pellet, Use: Boil (AA 7)
1 oz - Spalt for 0 min, Type: Pellet, Use: Boil (AA 3.9)

MASH STEPS:
1) Temperature, Temp: 152 F, Time: 75 min, Amount: 6.25 qt
2) Sparge, Temp: 170 F, Amount: 6.25 qt

YEAST:
White Labs - Dusseldorf Alt Yeast WLP036

__________________
Planning: Weissbier
Primary: NZ/Aus Hopped Pale Ale
Bottled: Altbier, Tripel IPA