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Old 10-25-2014, 02:40 PM   #1
carvetop
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Default Lawson's Finest Sip of Sunshine Clone

Recipe Type: All Grain
Yeast: Conan
Yeast Starter: Yes - See Notes
Batch Size (Gallons): 6
Original Gravity: 1.080
Final Gravity: 1.016
IBU: 84
Boiling Time (Minutes): 60
Color: 5.5 SRM
Primary Fermentation (# of Days & Temp): 10 Days - 64F up to 68F
Secondary Fermentation (# of Days & Temp): 10 Days @ 68F
Tasting Notes: After a month in the keg, this is very tasty and very close to the original.

Recipe Type: All Grain
Yeast: Conan
Yeast Starter: Yes - See Notes
Batch Size (Gallons): 6
Original Gravity: 1.080
Final Gravity: 1.016
IBU: 84
Boiling Time (Minutes): 60
Color: 5.5 SRM
Primary Fermentation (# of Days & Temp): 10 Days - 64F up to 68F
Secondary Fermentation (# of Days & Temp): 10 Days @ 68F
Tasting Notes: After a month in the keg, this is very tasty and very close to the original.


11 Lbs Belgian Pale Ale Malt
3 Lbs Vienna Malt
1 Lbs Oat Flakes
12 oz. Carapils
4 oz. Carared
4 oz. Caramunich (Type I)
1 Lbs Corn Sugar (added at 10mins)

Mash @ 152F for 60 mins

1.5 oz Columbus @ 60
1.0 oz Citra @ 20
3.0 oz Citra @ 5
3.0 oz Citra @ Whirlpool/Hopstand @ 180F for 30 mins

3.0 oz Citra @ Dry Hop (in two installments)

- Yeast starter from 1 vial of Conan containing ~30B cells. 250ml -> 1000ml -> decant -> 1000ml

- Cooled wort to 63F after boil and pitched decanted starter. Increase temp 1F per day up to 68F.
- After 10 days, lower temp to 60F for 24 hrs.
- Purge secondary vessel with CO2, rack onto half of dry hops, allow temp to rise to 68F.
- At day 14, add the rest of the dry hops.
- At day 18, rack to keg.
- Attempt to wait patiently for 2 weeks until sampling.

Water profile:
Ca - 142ppm
Mg - 26ppm
Na- 15ppm
SO4 - 305ppm
Cl - 80ppm

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Old 11-09-2014, 01:28 PM   #2
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How did this turn out? Any tweaks you would do for a future batch? I really like SoS and have a buddy who is insane for it. Would love to brew this if it is close.

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Old 11-09-2014, 01:33 PM   #3
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Also a couple questions. What was your batch size and efficiency? Is your dry hop addition 1.5 oz each addition for a total of 3 oz? Or is each addition 3oz, for a total of 6oz?

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Old 11-09-2014, 02:44 PM   #4
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Quote:
Originally Posted by Headley_Lamarr View Post
Also a couple questions. What was your batch size and efficiency? Is your dry hop addition 1.5 oz each addition for a total of 3 oz? Or is each addition 3oz, for a total of 6oz?
Batch size was 6G at about 75-80% efficiency. Dry hop was 3oz total split in half. This is very close to the original. Because Lawson is continuing to tweak the recipe for SoS, the batches vary and the last glass I had locally was not quite as good as the clone. Try it out and let me know what you think!
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Old 11-09-2014, 03:10 PM   #5
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Thanks much. I'll give it a whirl soon and post back here with results. Jealous of those in VT who will eventually get those in cans....as well as easy access to HF.

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Old 11-20-2014, 12:32 AM   #6
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Can you please list some of the stats: OG, FG, IBUs?

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Old 11-20-2014, 03:16 AM   #7
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I've just realized that the basic stats being asked about by you and headley are not showing up on the mobile site. I will edit the post for redundancy ASAP. In the meantime, the desktop site has the recipe in standard format.

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Old 01-03-2015, 01:31 PM   #8
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I just brewed this again with a minor modification that I found to be a nice change: instead of dry hopping, use all of the hops allocated for the DH and add them to the whirlpool. Yes, it's a HUGE whirlpool but I think the flavor is enhanced and the aroma is not compromised. While I'm sure Lawson dry hops this brew, this is a cool tweak to try with this recipe without deviating too much from the original.

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Old 01-04-2015, 12:47 AM   #9
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As far as Conan yeast goes, is this possible to purchase somewhere? How did you guys who made this get this type of yeast? Culture? Thanks.

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Old 01-04-2015, 01:11 AM   #10
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Farmhouse - Gigayeast - Vermont Ale.

I think there may be another version too.... can't remember company.

You can also culture out of cans if you can get your hands on some.

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