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| Trout Anglers Clone Recipes |
Mar, 2006 |
| by Garrett Heaney |
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| In honor of the start of trout season across the country, BYO reeled in 5 trout-themed microbrew clone recipes to replicate these beers at home. A bad day fishing and brewing is better than a good day at work! We hear from Dark Horse Brewing Company, Fish Brewing Company, Odell Brewing Company, Steelhead Brewing Company and Trout River Brewing Company. |
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Two great things about spring, for many readers and writers of BYO are 1) beer and 2) fishing. When these two entities merge, the sun, moon and stars couldn’t line up any more perfectly. Wise breweries out there have coupled the love of beer with the tradition of trout fishing. We threw out a line to a number of such breweries and managed to reel in 5 BIG clones straight from the brewers! Trout River Brewing Company released their Rainbow Red Ale, Steelhead Brewing Comany parted with their Wee Heavy Scotch Ale, Dark Horse Brewing Company sent us their Thirst Trout Porter, Fish Brewing Company shared their Fish Tale Trout Stout and Odell Brewing Company cast us their Cutthroat Porter. Trout fishing seasons are opening across the country and BYO wants to help you celebrate. What better way than to brew a fresh beer to come home to . . . or better yet, to throw in the tackle box.
Odell Brewing Co.
Fort Collins, Colorado
Cutthroat Porter
(5 gallon/19 L, all-grain)
OG = 1.052 FG = 1.017
IBU = 43 SRM = 36 ABV = 4.5%
Ingredients
9.0 lbs. (4.1 kg) 2-row pale ale malt
8.0 oz. (224 g) caramalt
6.0 oz. (168 g) crystal malt (40 °L)
4.0 oz. (112 g) amber or brown malt
4.0 oz. (112 g) Munich malt
8.0 oz. (224 g) chocolate malt
2.0 oz. (56 g) roasted barley
0.07 oz. (2 g) gypsum
0.04 oz. (1 g) calcium carbonate
1 tsp. Irish moss
11.25 AAU Fuggles hops (60 mins)
(2.5 oz. /71 g at 4.5% alpha acids)
0.5 oz. (14 g) Kent Goldings hops (1 min)
0.25 oz. (7 g) Kent Goldings hops (1 min)
0.25 oz. (7 g) Northern Brewer hops (0 min)
1 pkg. of your favorite ale yeast
(not an estery strain)
6 oz. (168 g) corn sugar (for priming)
Step by Step
Mill all the grain and mash with the gypsum and calcium carbonate to achieve a 155 ºF (68 ºC) mash temperature. You will need 3.4 gallons (13 L) of strike water at around 166 °F (74 °C) to do this. Let the mash rest for 40 minutes. Recirculate until the drawn off wort is fairly clear. Sparge with 170 ºF (77 ºC) water. Bring wort to a boil, starting at a level of 5.8 gallons (22 L). Boil to reach 5.5 gallons (typically about 60 mins), making the following additions: Add the Fuggles at the beginning of the boil. Add the Irish moss with 20 minutes to go. Add 1/2 oz Kent Goldings with 1 minute to go. Add 1/4 oz. Kent Goldings and 1/4 oz. Northern Brewer just before chill down. Chill the wort down and ferment at the appropriate temperature for your favorite ale yeast. Once fermentation is complete, chill the beer to as close to 36 ºF (2 ºC) as you can and age for 10–14 days. Bottle or keg and enjoy!
Cutthroat Porter
(5 gallon/19 L, extract w/ grains)
OG = 1.052 FG = 1.017
IBUs = 43 SRM = 36 ABV = 4.5%
Ingredients
2 lb. 6 oz. (1.1 kg) Muntons Light dried malt extract
3.3 lbs. (1.5 kg) Muntons Light liquid malt extract (late addition)
8.0 oz. (224 g) caramalt
6.0 oz. (168 g) crystal malt (40 °L)
4.0 oz. (112 g) amber or brown malt
4.0 oz. (112 g) Munich malt
8.0 oz. (224 g) chocolate malt
2.0 oz. (56 g) roasted barley
0.07 oz. (2 g) gypsum
0.04 oz. (1 g) calcium carbonate
1 tsp. Irish moss (20 mins)
11.25 AAU Fuggles hops (60 mins)
(2.5 oz. /71 g at 4.5% alpha acids)
0.5 oz. (14 g) Kent Goldings hops (1 min)
0.25 oz. (7 g) Kent Goldings hops (1 min)
0.25 oz. (7 g) Northern Brewer hops (0 min)
1 pkg. of your favorite ale yeast
(not an estery strain)
6 oz. (168 g) corn sugar (for priming)
Step by Step
Place crushed grains in a nylon steeping bag and steep at 155 °F (68 °C) in 3.0 qts. (2.8 L) of water for 45 minutes. Rinse grains with 1.5 qts. (1.4 L) of water at 170 °F (77 °C). Add water (to save time, preferably boiling water) to “grain tea” to make 3 gallons (11 L), stir in dried malt extract and bring to a boil. Boil for 60 minutes, adding hops and Irish moss at times indicated in the ingredient list. Stir in liquid malt extract with 15 minutes remaining in boil. Keep a small pot of boiling water handy and do not let the wort volume dip below 2.5 gallons (9.5 L) during the boil. Cool wort, siphon to fermenter, top up to 5 gallons (19 L), aerate and pitch yeast. Ferment at 68–72 °F (20–22 °C).
—Doug Odell, Owner
Dark Horse Brewing Co.
Marshall, Michigan
Thirsty Trout Porter
(5 gallons/19 L, all-grain)
SG = 1.064 FG = 1.016
IBU = 27 SRM = 54 ABV = 6.2%
Ingredients
8.25 lbs. (3.74 kg) 2-row pale malt
2.3 lbs. (1.04 kg) Bonlander Munich malt
1.25 lbs. (0.56 kg) crystal malt (40 ºL)
1.25 lbs. (0.56 kg) crystal malt (80 °L)
0.70 lbs. (0.32 kg) chocolate malt
0.07 lbs. (0.03 kg) black malt
3.9 AAU Columbus hop (90 mins)
(0.25 oz./7 g of 15.6% alpha acids)
3 AAU Cascade hop (30 mins)
(0.5 oz./14 g of 6% alpha acids)
0.83 oz. (24 g) Cascade hops (0 mins)
1 pkg. Nottingham Ale Yeast
0.75 cups corn sugar (for priming)
Step by Step
Start by milling your grain, hydrate with 3.2 gallons (12.2 L) water at around 163 °F (73 °F) to hit a mash temperature of 152 ºF (67 ºC). Let the mash rest for 15 to 30 minutes. (Take an iodine test if the thought of a shorter mash causes you concern.) Recirculate wort over grain for about 5 minutes until the wort clears. Run wort into kettle and sparge with 168–172 ºF (76–78 ºC) water until you reach volume on kettle. Bring wort to boil and commence hop schedule: First hop addition at start of boil (90 min), second hop addition at 30 minutes left in boil and the third hop addition at end of boil. (Whirlpool, if possible, for 5 minutes). Rest for 5 minutes, then knock out into fermentation vessel. Cool to 68–70 ºF (~21 ºC) and pitch yeast. Ferment at approximately 68 ºF (20 ºC) until brew reaches 3.8–4.2 ºPlato (~ SG 1.015–1.017). Rack off yeast and condition for 5 days. Add priming sugar or wort. Rack into bottles and let age at 40 ºF (~4 ºC) or cooler for two weeks. Pop a top and enjoy!
Thirsty Trout Porter
(5 gallons/19 L, extract w/grains)
SG = 1.064 FG = 1.016
IBU = 27 SRM = 54 ABV = 6.2%
Ingredients
1.0 lb. (0.45 kg) Briess Light dried malt extract
4.66 lbs. (2.11 kg) Briess Light liquid malt extract (late addition)
2.3 lbs. (1.04 kg) Bonlander Munich malt
1.25 lbs. (0.56 kg) crystal malt (40 ºL)
1.25 lbs. (0.56 kg) crystal malt (80 °L)
0.70 lbs. (0.32 kg) chocolate malt
0.07 lbs. (0.03 kg) black malt
3.9 AAU Columbus hop (90 mins)
(0.25 oz./7 g of 15.6% alpha acids)
3 AAU Cascade hop (30 mins)
(0.5 oz./14 g of 6% alpha acids)
0.83 oz. (24 g) Cascade hops (0 mins)
1 pkg. Nottingham Ale Yeast
0.75 cups corn sugar (for priming)
Step by Step
Place crushed grains in a large nylon steeping bag. (There are 5.6 pounds/2.5 kg of grains to steep.) Steep at 152 ºF (67 ºC) in 2.1 gallons (8.0 L) of water for 60 minutes. (Poke and prod bag periodically with brewing spoon to ensure grains and liquid mix.) Lift bag out and place in a large colander over brewpot. Slowly rinse grains with 1.0 gallon (3.8 L) of water at 170 °F (77 °C). Add dried malt extract to “grain tea” and bring to a boil. Add Columbus hops and begin the 90-minute boil. Keep a small pot of boiling water handy and don’t let the boil volume dip below around 2.25 gallons (8.5 L). Add Cascade hops at times indicated in the ingredient list. Turn off heat and add liquid malt extract with 20 minutes left in boil. Resume heating until end of
boil period. Cool wort and siphon to fermenter. Top up to 5 gallons (19 L), aerate wort and pitch yeast. Ferment at 68 ºF (20 ºC).
— Aaron Morse, Head Brewer
Fish Brewing Company
Olympia, Washington
Fish Tale Trout Stout
(5 gallon/19 L, all-grain)
OG = 1.059 FG = 1.016
IBU = 40 SRM = 55 ABV = 5.5%
Ingredients
8.5 lbs. (3.8 kg) 2-row pale malt
1.0 lb. (0.45 kg) Carapils malt
1.0 lb. (0.45 kg) Munich malt
0.5 lb. (0.23 kg) crystal malt (15 ºL)
0.5 lb. (0.23 kg) crystal malt (40 ºL)
0.5 lb. (0.23 kg) black malt
1.0 lb. (0.45 kg) roasted malt (220 ºL)
0.1 oz. (2.8 g) gypsum in mash
1 tsp. Irish moss (15 mins)
8.4 AAU Chinook hops (60 mins)
(0.7 oz./19.6 g at 12 %AA)
1.1 AAU Cascade hops (60 mins)
(0.2 oz./5.6 g at 5.5 % AA)
1.1 AAU Cascade pellet hops (10 mins)
(0.2 oz./5.6 g at 5.5 % AA)
1.1 AAU Cascade pellet hops (0 mins)
(0.2 oz./5.6 g at 5.5% AA)
Wyeast 1332 (Northwest Ale) yeast
0.75 cups corn sugar (for priming)
Step by Step
Heat 4 gallons (15 L) of strike water to 166 °F (74 °C). Mash grains at 155 ºF (68 ºC). Let rest for 30 minutes, recirculate until clear, then sparge with 170 ºF (77 ºC) water. Start 90-minute boil. When wort starts to boil, commence hop schedule: 0.7 oz. (19.6 g) Chinook hops at 60 minutes, 0.2 oz. (5.6 g) Cascade at 60 minutes, 0.2 oz. (5.6 g) Cascade at 10 minutes, 0.2 oz. (5.6 g) Cascade at end of boil. Cool wort to 68 ºF (20 ºC), ferment until final gravity reached (1.016). Prime with 3/4 cup corn sugar and bottle.
Fish Tale Trout Stout
(5 gallon/19 L, extract w/ grains)
OG = 1.059 FG = 1.016
IBU = 40 SRM = 55 ABV = 5.6%
Ingredients
1.25 lb. (0.57 kg) Coopers dried malt extract
4.5 lbs. (2.0 kg) Coopers Light liquid malt extract (late addition)
1.0 lb. (0.45 kg) Carapils malt
1.0 lb. (0.45 kg) Munich malt
0.5 lb. (0.23 kg) crystal malt (15 ºL)
0.5 lb. (0.23 kg) crystal malt (40 ºL)
0.5 lb. (0.23 kg) black malt
1.0 lb. (0.45 kg) roasted malt (220 ºL)
0.1 oz. (2.8 g) gypsum in mash
1 tsp. Irish moss (15 mins)
8.4 AAU Chinook hops (60 mins)
(0.7 oz./19.6 g at 12 %AA)
1.1 AAU Cascade hops (60 mins)
(0.2 oz./5.6 g at 5.5 % AA)
1.1 AAU Cascade pellet hops (10 mins)
(0.2 oz./5.6 g at 5.5 % AA)
1.1 AAU Cascade pellet hops (0 mins)
(0.2 oz./5.6 g at 5.5% AA)
Wyeast 1332 (Northwest Ale) yeast
0.75 cups corn sugar (for priming)
Step by Step
Put crushed grains in a nylon steeping bag. Steep grains at 155 °F (68 °C) in 1.7 gallons (6.4 L) of water for 45 minutes. Rinse grains with 0.75 gallons
(2.8 L) of water at 170 °F (77 °C). Add ~0.8 gallons (~3 L) of boiling water to make 3 gallons (11 L), add dried malt extract and bring wort to a boil. Add Chinook hops and boil for 60 minutes. Add Cascade hops at times indicated in ingredient list. At 15 minutes remaining in the boil, stir in liquid malt extract and add Irish moss. Cool wort and siphon to fermenter. Top up to 5 gallons (19 L), aerate and pitch yeast. Ferment at 68 °F
(20 °C). Prime with corn sugar and bottle.
— Jenn Gridley, Head Brewer
Steelhead Brewing Company
Burlingame, California
Steelhead Wee Heavy Scotch Ale
(5 gallon/19 L, all-grain)
OG = 1.105 FG = 1.030
IBU = 25 SRM = 28 ABV = 9.6%
Ingredients
20.5 lbs. (9.3 kg) Great Western pale malt
10.9 oz. (0.31 kg) Belgian Special B malt
9.33 oz. (0.26 kg) Belgian biscuit malt
2.2 oz. (62 g) Briess chocolate malt
7 AAU Nugget hops (60 mins)
(0.53 oz./15 g of 13% alpha acids)
3 AAU Mt Hood hops (20 mins)
(0.5 oz./14 g of 6% alpha acids)
English or Scottish ale yeast
(4 qt./~4 L starter)
0.75 cups corn sugar (for priming)
Step by Step
Heat 6.8 gallons (26 L) of strike water to 164 °F (73 °C) and mash grains at 153 °F (67 °C) for 60 minutes. Collect about 11 gallons (42 L) of wort. (Specific gravity of pre-boil wort will be around 1.047.) Boil for 3 hours (or longer) to reduce volume to 5 gallons (19 L), adding hops at times indicated in ingredient list. Ferment at 60 °F (16 °C).
Steelhead Wee Heavy Scotch Ale
(5 gallon/19 L, extract w/ grains)
OG = 1.105 FG = 1.030
IBU = 25 SRM = 28 ABV = 9.6%
Ingredients
5.0 lbs. (2.27 kg) Muntons Light dried malt extract
8.13 lbs. (3.69 kg) Northwestern Gold liquid malt extract (late addition)
10.9 oz. (0.31 kg) Belgian Special B malt
9.33 oz. (0.26 kg) Belgian biscuit malt
2.2 oz. (62 g) Briess chocolate malt
7 AAU Nugget hops (60 mins)
(0.53 oz./15 g of 13% alpha acids)
3 AAU Mt Hood hops (20 mins)
(0.5 oz./14 g of 6% alpha acids)
English or Scottish ale yeast
(4 qt./~4 L starter)
0.75 cups corn sugar (for priming)
Step by Step
Place crushed grains in a nylon steeping bag. Steep at 153 °F (67 °C) for 45 minutes in 0.5 gallons (2 L) of water. Rinse grains with 0.25 gallons (0.95 L) of water at 170 °F (77 °C). Add water and dried malt extract to make 2.5 gallons (9.5 L) of wort. Bring wort to a boil, add Nugget hops and begin the 60-minute boil. Add Mt. Hood hops and liquid malt extract with 20 minutes left in boil. Cool wort to 60 °F (16 °C) and transfer to fermenter. Aerate thoroughly and pitch yeast. If fermentation doesn’t srtart within 12 hours, aerate every 6 hours until it does. Ferment at 60 °F (16 °C).
— Emil Caluori, Head Brewer
Trout River Brewing Company
Lyndonville, Vermont
Rainbow Red Ale
(5 gallon/19 L, all-grain)
OG = 1.047 FG = 1.012
IBU = 57 SRM = 23 ABV = 4.5%
Ingredients
8.25 lbs. (3.74 kg) 2-row pale malt
1.0 lb. (0.45 kg) medium crystal malt
0.5 lb. (0.23 kg) dark crystal malt
2 oz. (56 g) roasted barley
8 AAU Northern Brewer hops (60 mins)
(1.0 oz./28 g of 8% alpha acids)
1 oz. Cascade hops (45 mins)
(1.0 oz./28 g of 5% alpha acids)
1 oz. Cascade for hops (15 mins)
(1.0 oz./28 g of 5% alpha acids)
Wyeast 1084 (Irish Ale) yeast
0.75 cups corn sugar (for priming)
Step by Step
Heat 3.1 gallons (12 L) water to 160 ºF (71 ºC) and mash at 149 °F (65 °C) for 20 minutes. Add one gallon (3.8 L) of boiling water and begin heating the mash, stirring gently to prevent sticking. Heat 4 gallons (15 L) of water to 170 ºF (77 ºC). When mash temperature reaches 160–170 ºF (71–77 ºC), transfer mash to lauter-tun and sparge with 4 gallons (15 L) of 170 ºF (77 ºC) water.
Collect 5.0–5.5 gallons (19–21 L) of wort. Boil with the following hops additions: 1 oz. (28 g) Northern Brewer for 60 minutes, 1 oz. (28 g) Cascade for 45 minutes and 1 oz. (28 g) Cascade for 15 minutes. Cool wort, aerate and pitch Wyeast 1084 (Irish Ale Yeast). Ferment at 68 °F (20 °C).
Extract with grains option:
Replace pale malt with 2.0 lbs. (0.91 kg) of Coopers dried malt extract and 3.3 lbs. (1.5 kg) of Coopers Light liquid malt extract. Place crushed grains in a nylon steeping bag and steep in 3.25 qts. (3.1 L) of water at 149 °F (65 °C) for 20 minutes. Rinse bag with 1.5 qts. (1.4 L) of 170 °F (77 °C). Add water and dried malt extract to make 3 gallons (11 L) of wort and bring to a boil. Boil for 60 minutes. Add hops at times indicated in the ingredient list. Add liquid malt extract with 15 minutes remaining in boil. Cool wort, siphon to fermenter and top up to 5 gallons (19 L). Aerate wort and pitch yeast. Ferment at 68 °F (20 °C).
— Dan and Laura Gates, Owners |
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