Does anyone have a good Elliot Ness Clone Recipe?

[cblack85]

Does anyone have a good Elliot Ness clone recipe?

From the website:

Ingredients:
Malt
Harrington 2-Row Base Malt
Munich:large part of beer's grain bill
Cara 45
Caramel 30

Hops
Hallertau

I'm hoping someone has some guidance on amounts, mash temp., etc... this is going to be my first lager

 

[joebme]

I haven't seen a clone recipe yet. If I had to take a stab at it, my first attempt would be something like this.

Batch size: 5.5 gal
Yeast: Wyeast 2206
Calculated O.G. 1.060
Calculated F.G. 1.013
ABV% 6.2
Color: ~8 SRM
Bitterness: 25 IBU (tinseth scale)
Assumed Mash Efficiency: 70%

Fermentables
(77%) 10lb 0oz Two row malt
(15%) 2lb 0oz Munich malt
(4%) 0lb 8oz crystal 30L
(4%) 0lb 8oz caramunich II, 45L

Hops, Hallertau assumed @ 3.1% AA
60min, 2.0oz Hallertau
20min, 0.5oz Hallertau
5min, 0.5oz Hallertau

You'd probably want to mash on the lower side (150-152F) to keep your FG on the lower side.

 

[cblack85]

I would think that the % of munich malt would be a little higher than that, maybe closer to 50%

 

[joebme]

Beats me ^_^. You could try emailing Great Lakes about it. I'm sure they could give you a ballpark estimate.

 

[aultl]

There is a recipe in the Clone Brews Book


Yield: 5 Gal
OG: 1.063 - 1.065
FG: 1.013 - 1.016
IBU: 35
SRM: 10-11

10.25 lb British 2-row Lager malt
1.5 lb Munich
8 oz 40L Crystal malt

Mash @ 122 for 30 minutes, then 150 for 60 minutes.

Boil for 90 minutes
1 oz Tettnanger (4.5% alpha) at 60 minute
1 oz Hallertau (3% alpha) at 60 minute
.5oz Hallertau (3% alpha) at 15 minutes
.25oz tettnanger (4.5%) at 15 minutes

yeast: Wyeast 2206 Bavarian lager yeast

 

[cblack85]

There is a recipe in the Clone Brews Book


Yield: 5 Gal
OG: 1.063 - 1.065
FG: 1.013 - 1.016
IBU: 35
SRM: 10-11

10.25 lb British 2-row Lager malt
1.5 lb Munich
8 oz 40L Crystal malt

Mash @ 122 for 30 minutes, then 150 for 60 minutes.

Boil for 90 minutes
1 oz Tettnanger (4.5% alpha) at 60 minute
1 oz Hallertau (3% alpha) at 60 minute
.5oz Hallertau (3% alpha) at 15 minutes
.25oz tettnanger (4.5%) at 15 minutes

yeast: Wyeast 2206 Bavarian lager yeast

Have you tried this recipe? is it close? I have heard that it is not that close to the original

 

[aultl]

No, but it is on my list.

 

[cblack85]

From an email I got from Great Lakes:

"The Eliot Ness is brewed with 44% 2-row pale, 36% Munich malt, and 10% each of Caramel 30 and Caramel 45 (aka Caramunich). The hops are added early for balance; calculate to 25-30 IBU’s. We convert the mash at 150 degrees F. Then ramp out to 170."