MikePGS
Member
Hello. I'd like to make a Brooklyn Local 1 Clone for my dad for his birthday (May 7). Their website has a few details, which are as follows:
"
The grist bill is 100% pilsner malt, but we also add demerara and dextrose to boost the Original Gravity to about 18 degrees Plato. The bittering and flavoring hops are German Perle and the aromatic hop addition is a mix of Styrian Golding and Aurora. We use our house Belgian yeast strain to ferment the beer, we bottle condition with champagne yeast, and have a resulting final ABV of 9.0%.
Local 1 is a Belgian Strong Golden Ale, so doing a little research into the beer style (and other similar styles) should help you develop your recipe. Of principal importance will be a long, low saccharification rest; this will give a very fermentable wort. Local 1 is strong, but also very dry – it finishes in the bottle at about 1.7 ° Plato. With all of these things in mind you should be able to get pretty close to a Local 1 clone. If not, then we have plenty available here for you to drink! Let us know how you do!"
Now that's obviously a decent amount of detail into the grain bill, but the recipes i've googled are nothing like this. Any insight into what I would need to do to make a clone as close to the original as possible would be greatly appreciated. Thanks in advance!
"
The grist bill is 100% pilsner malt, but we also add demerara and dextrose to boost the Original Gravity to about 18 degrees Plato. The bittering and flavoring hops are German Perle and the aromatic hop addition is a mix of Styrian Golding and Aurora. We use our house Belgian yeast strain to ferment the beer, we bottle condition with champagne yeast, and have a resulting final ABV of 9.0%.
Local 1 is a Belgian Strong Golden Ale, so doing a little research into the beer style (and other similar styles) should help you develop your recipe. Of principal importance will be a long, low saccharification rest; this will give a very fermentable wort. Local 1 is strong, but also very dry – it finishes in the bottle at about 1.7 ° Plato. With all of these things in mind you should be able to get pretty close to a Local 1 clone. If not, then we have plenty available here for you to drink! Let us know how you do!"
Now that's obviously a decent amount of detail into the grain bill, but the recipes i've googled are nothing like this. Any insight into what I would need to do to make a clone as close to the original as possible would be greatly appreciated. Thanks in advance!
