EricCSU
Well-Known Member
On a whim, I sent an email to the brewmaster of my favorite brewpub asking for clone recipe help. He was very kind in providing a nearly complete recipe. I have a few questions about the recipe. I would prefer to do some homework myself and not to bother him again with more questions. I am listing the recipe he provided below and then my best guess. Please feel free to comment and provide feedback. There are a couple of specific questions I have, listed below. Thanks for your help.
Recipe #1 is a malty, british-style pale ale which leans towards an IPA.
Here's the recipe I received:
92% high color pale malt
4% crystal 70 lov.
4% caramalt
Hops- Cluster and Centenial for bittering, Cascade and Glacier Aroma, Cascade dry hop
English ale yeast
1.062 O.G.
46 IBU
Here's my best translation for a 6 gallon all-grain batch:
13.7 lbs Marris Otter
0.60 lb Carafoam
0.60 lb Crystal 70
Mash at 152 for one hour, batch sparge.
Cluster 1oz 60min
Centennial 1oz 60min
Cascade 0.5oz flameout
Glacier 0.5oz flameout
Cascade 1oz dry hop for one week
Ferment at 66 degrees with WLP002 English Ale Yeast with starter
This gives me 1062 OG with 48 IBU.
Questions:
1. Do you think the mash temp is appropriate for this style and yeast?
2. Would I notice a difference if I just used Cascade exclusively for aroma and dry hop (1oz for each)?
3. Is 1oz total for aroma hops appropriate?
4. Crystal 70 sure is hard to find. Can I substitute Crystal 60?
Recipe #2 is an oatmeal stout.
67% high color pale malt
2% crytal 70
4% wheat malt
3% brown malt
4% chocolate malt
4% roast malt
8% unmalted flaked oats
8% unmalted flaked barley
hops- cluster for bittering, Willamette for aroma
English ale yeast
1.063 O.G.
31 IBU
Here's my translation for a six gallon all-grain batch:
10.3 lbs Marris Otter
1.23 lbs flaked barley
1.23 lbs flaked oats
0.62 lb chocolate malt
0.62 lb roasted barley
0.62 lb wheat malt
0.46 lb brown malt
0.31 lb crystal 70
Mash at 152 for 60 minutes, batch sparge
1.3 oz Cluster, 60 min boil
1 oz Williamete at flameout
Ferment at 66 degrees with WLP002 English Ale Yeast with starter
This gives me 1062 OG with 30 IBU.
Thanks for any help and input.
Eric
Recipe #1 is a malty, british-style pale ale which leans towards an IPA.
Here's the recipe I received:
92% high color pale malt
4% crystal 70 lov.
4% caramalt
Hops- Cluster and Centenial for bittering, Cascade and Glacier Aroma, Cascade dry hop
English ale yeast
1.062 O.G.
46 IBU
Here's my best translation for a 6 gallon all-grain batch:
13.7 lbs Marris Otter
0.60 lb Carafoam
0.60 lb Crystal 70
Mash at 152 for one hour, batch sparge.
Cluster 1oz 60min
Centennial 1oz 60min
Cascade 0.5oz flameout
Glacier 0.5oz flameout
Cascade 1oz dry hop for one week
Ferment at 66 degrees with WLP002 English Ale Yeast with starter
This gives me 1062 OG with 48 IBU.
Questions:
1. Do you think the mash temp is appropriate for this style and yeast?
2. Would I notice a difference if I just used Cascade exclusively for aroma and dry hop (1oz for each)?
3. Is 1oz total for aroma hops appropriate?
4. Crystal 70 sure is hard to find. Can I substitute Crystal 60?
Recipe #2 is an oatmeal stout.
67% high color pale malt
2% crytal 70
4% wheat malt
3% brown malt
4% chocolate malt
4% roast malt
8% unmalted flaked oats
8% unmalted flaked barley
hops- cluster for bittering, Willamette for aroma
English ale yeast
1.063 O.G.
31 IBU
Here's my translation for a six gallon all-grain batch:
10.3 lbs Marris Otter
1.23 lbs flaked barley
1.23 lbs flaked oats
0.62 lb chocolate malt
0.62 lb roasted barley
0.62 lb wheat malt
0.46 lb brown malt
0.31 lb crystal 70
Mash at 152 for 60 minutes, batch sparge
1.3 oz Cluster, 60 min boil
1 oz Williamete at flameout
Ferment at 66 degrees with WLP002 English Ale Yeast with starter
This gives me 1062 OG with 30 IBU.
Thanks for any help and input.
Eric