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m1ke · 09-01-2012, 04:15 AM

Recipe Type: All Grain
Yeast: Wyeast 3787
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.057
Final Gravity: 1.012
IBU: 55.8
Boiling Time (Minutes): 60
Color: 3.4
Primary Fermentation (# of Days & Temp): 28
Tasting Notes: Nice cracked wheat flavor with citrus notes

I found this recipe in Zymurgy Volume 35 posted by Brian Faivre of Deschutes Brewery.

I am a fan of Chainbreaker, and this clone turned out awesome.

Ingredients:
------------
6 lbs 8.0 oz, Pilsner (2 Row) Bel (2.0 SRM)
2 lbs 4.0 oz, Wheat Malt, Bel (2.0 SRM)
1 lbs 8.0 oz, Wheat, Flaked (1.6 SRM)

5.00 ml, Lactic Acid (Mash 60.0 mins)
4.9 oz, Corn Sugar (Dextrose) [Boil for30 min]
0.12 oz, Coriander Seed (Boil 5.0 mins)
0.34 oz, Orange Peel, Bitter (Boil 5.0 mins)

1.00 oz, Bravo (Pellets) [15.50 %] - Boil 60.0 min
1.00 oz, Citra (Pellets) [12.00 %] - knockout
1.00 oz, Centennial (Pellets) [10.00 %] - knockout
0.50 oz, Cascade (Pellets) [5.50 %] - knockout
0.9 pkg, Wyeast Labs #3787 Yeast, Trappist High Gravity

Mash Schedule: Temperature Mash, 2 Step, Light Body
Total Grain Weight: 10 lbs 8.9 oz
----------------------------
Step 1) 125.0 F, 15 min
Step 2) 145.0 F, 15 min
Step 3) 163.0 F, 20 min
Mash Out 172.0 F, 10 min

Ferment at 66 F for two days, then allow temperature to rise to 74 F until fermentation is complete. I let mine sit at 70 for one week, and then back to 66 F for the remainder of fermentation.

I dropped mine to 42 F for two days before kegging.

Coff · 09-02-2012, 02:43 PM

I made a beer pretty similar to this, based it off of the recipe on Deschutes website. I'll check my notes when I get home and post my recipe. I know I used different yeast and no Lactic acid but the grain bill and hopping schedule look identical. The beer turned out fantastic, I will certainly brew it again.

Newgene · 09-07-2012, 03:30 PM

Quote:

Originally Posted by Coff

I made a beer pretty similar to this, based it off of the recipe on Deschutes website. I'll check my notes when I get home and post my recipe. I know I used different yeast and no Lactic acid but the grain bill and hopping schedule look identical. The beer turned out fantastic, I will certainly brew it again.

Please do share. I don't mind picking up the lactic acid, but I don't have it now. Also, I definitely would need to find the yeast, as well.

Firebat138 · 09-07-2012, 03:43 PM

what does lactic acid do to the mash?

Coff · 09-13-2012, 01:20 PM

Quote:

Originally Posted by Newgene

Please do share. I don't mind picking up the lactic acid, but I don't have it now. Also, I definitely would need to find the yeast, as well.

Here was my recipe, turned out fantastic.

Ingredients:
------------
Amt Name Type # %/IBU
17 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 71.4 %
5 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 2 20.4 %
2 lbs Wheat, Flaked (1.6 SRM) Grain 3 8.2 %
0.75 oz Falconers Flight [10.50 %] - First Wort Hop 4 15.3 IBUs
1.00 oz Bravo [15.50 %] - Boil 60.0 min Hop 5 27.3 IBUs
0.50 oz Cascade [5.50 %] - Boil 15.0 min Hop 6 2.4 IBUs
0.50 oz Centennial [10.00 %] - Boil 15.0 min Hop 7 4.4 IBUs
0.50 oz Citra [12.00 %] - Boil 15.0 min Hop 8 5.2 IBUs
0.50 oz Cascade [5.50 %] - Boil 5.0 min Hop 9 1.0 IBUs
0.50 oz Centennial [10.00 %] - Boil 5.0 min Hop 10 1.8 IBUs
0.50 oz Citra [12.00 %] - Boil 5.0 min Hop 11 2.1 IBUs
1.50 oz Coriander Seed (Boil 5.0 mins) Spice 12 -
1.50 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 13 -
1.0 pkg Belgian Wit Ale (White Labs #WLP400) [35 Yeast 14 -
1.00 oz Cascade [5.50 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
1.00 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs

eviljay · 09-18-2012, 11:49 AM

Not trying to hijack the thread, but Coff, can you PM me your complete recipe/og/fg/mash temp/etc?

Coff · 09-18-2012, 04:09 PM

Not a hijack really, the point is to clone this beer right? I'll just keep it in the thread.

My notes on this beer kind of suck but I have some info in beersmith. I mashed at 152f for 60 mins 168f sparge to full boil volume, boiled for 90mins. My target OG was 1.057 but I over shot it by a bit and finished at 1.061, efficiency was higher than normal Im usually dead on 70% efficiency. Beer finishhed a tad drier than I had expected to, finished at 1.010 I was shooting for 1.012. The beer didnt suffer however and turned out very very good, one of the better beers I brewed this summer albeit a full 1% stronger than expected. Fermented at 68f for 2 weeks, ramped to 74f for 2 days to finish it off, that may have helped attenuate it further than I wanted.

eviljay · 09-19-2012, 11:34 AM

Thanks Coff, I'm going to attempt to combine these two recipes. I've had chainbreaker and really liked it. I think some grains of paradise are in order, I remember it having a faint pepper taste.

Coff · 09-19-2012, 01:12 PM

fwiw, I felt the coriander along with the WLP400 lent a very nice spice to the beer. It wasnt in your face but you would pick it up in the middle of the palate.

I will say that the color on mine was off from that of Chainbreaker, mine was more golden in color. I ran a few side by side tastings of mine and Chainbreaker (although these might not have been fair bc I think some of the hop character had fallen out of the commercial version and mine was pretty fresh) but in the tasting 3 of my friends who's opinions I value chose the homebrewed version.

Let us know how it turns out, I plan to brew this again with some minor teaks for color.

homebrewbeliever · 09-23-2012, 04:34 PM

I also examined the Deschutes brewerey website and figured out my own clone. The grain bill and hop schedule is similar, but I used a different yeast and no lactic acid. The beer turned out to be friggin' fantastic. My friends even liked my homebrew better than Chainbreaker when we did a side-by-side tasting: http://www.homebrewtalk.com/f12/chainbreaker-white-ipa-clone-sort-354037/

We should combine all of these recipes and make the ultimate White IPA. Just sayin'...