outnumbered
Active Member
Does anybody have a all grain clone for this beer?
Almost. Don't put the Extract into the grain bag, just the other malts. Steep them at 150F for 30-40min, then drain, THEN add the extract to the drained liquid and start your boil.
To make it a bit less sticky, only add about 1/2 of the extract at the start of the boil. Add the remaining 1/2 a few minutes before your boil is done. Less chance of scorching on the bottom of the pot that way.
RitsiGators said:I just had this at their tasting room and its an amazing beer. They also gave a sheet with the precentages of all their main beers if you want the recipies for any others...
I have a rough recipe for the 395 IPA, I emailed their brewmaster and he actually gave a lot of details about the recipe, here is the response:
Hi Stephanos,
We use local sage we pick off of great basin sage plants. This is different than culinary sage. Not to say you can't make a nice beer using culinary sage, but it is a different flavor. So, I'm not sure what you have available to use:
Whichever you use, I would add it to the fermenter when fermentation is ending along with the juniper berries and hops. We crush the Juniper berries, put them and the sage into a hop sack, and add to the fermenter that way. For the dryhopping, we use Centennial hop pellets and just drop them in.
For a 5 gal. batch the amounts would be
.25 oz. wild sage
.125 oz. juniper berries
2 oz. dry hops
The base of the 395 is:
80% Gambrinus esb malt
8% crystal 60
8% dark munich
4 % Weyermann Caramunich 1
70 IBUs Which we get by using Millenium pellets in the boil for 75 min.
End of boil hops are Centennial pellets and for 5 gal. it would be 1oz.
Ferment using a Kolsch yeast at 68F
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If you combine that with the sheet they gave, you should add hops at 70 min, 30 min (millennium) and then finish with an addition at 10 min and 0 min.
I made this recipe right around thanksgiving and really enjoyed the beer, but it was not as good as their version. I think my version could have benefited from a tiny amount of chocolate malt or cafara I to add some more depth to the beer, either that or I should have stuck to the hop bill more strictly!
Sorry, could you help me with how I should properly carb these beers? I've never done a non-GF beer and I'm not sure if it is done the same way (with bottling sugar)... Thanks!
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