Trout Anglers Clone Recipes
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 Company: Cutthroat Porter
(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.017
IBU = 43 SRM = 36 ABV = 4.5%
This London-style porter was named after Colorado’s state fish – the Cutthroat Trout – and features a warm, rich color and roasty malt flavors.
Ingredients
9 lbs. (4.1 kg) 2-row pale ale malt
8 oz. (227 g) caramalt
6 oz. (170 g) crystal malt (40 °L)
4 oz. (113 g) amber or brown malt
4 oz. (113 g) Munich malt
8 oz. (227 g) chocolate malt
2 oz. (57 g) roasted barley
0.07 oz. (2 g) gypsum
0.04 oz. (1 g) calcium carbonate
11.25 AAU Fuggle hops (60 min.) (2.5 oz./71 g at 4.5% alpha acids)
0.5 oz. (14 g) Kent Golding hops (1 min.)
0.25 oz. (7 g) Kent Golding hops (1 min.)
0.25 oz. (7 g) Northern Brewer hops (0 min.)
1 pkg. of your favorite ale yeast (not an estery strain)
7/8 cup (175 g) dextrose (if priming)
Step by Step
Mill all the grains and mash with the gypsum and calcium carbonate to achieve a 155 °F (68 °C) 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 °F (77 ºC) water. Bring wort to a boil, starting at a level of 5.8 gallons (22 L). Boil 60 minutes, adding hops as directed. Chill the wort, aerate, pitch yeast, and ferment at the appropriate temperature for your favorite ale yeast. Once fermentation is complete, chill the beer to as close to 36 °F (2 °C) as you can and age for 10–14 days. Bottle or keg and enjoy.
Extract with grains option:
Substitute the 2-row pale malt in the all-grain recipe with 2 lbs. 6 oz. (1.1 kg) Muntons light dried malt extract and 3.3 lbs. (1.5 kg) Muntons light liquid malt extract. Place crushed grains in a nylon steeping bag and steep at 155 °F (68 °C) in 3 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 at times indicated in the ingredient list. Stir in liquid malt extract with 15 minutes remaining in boil. After the boil, top off to 5 gallons (19-L) and follow the remaining portion of the all-grain recipe.
Dark Horse Brewing’s Thirsty Trout Porter clone
(5 gallons/19 L, all-grain)
OG = 1.069 FG = 1.016
IBU = 24 SRM = 33 ABV = 7%
Ingredients
10 lbs. (4.54 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 lb. (0.32 kg) chocolate malt
0.07 lb. (30 g) black malt
3.9 AAU Columbus hop (90 min.) (0.25 oz./7 g of 15.6% alpha acids)
3 AAU Cascade hop (30 min.) (0.5 oz./14 g of 6% alpha acids)
0.83 oz. (24 g) Cascade hops (0 min.)
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!
Dark Horse Brewing’s Thirsty Trout Porter Clone
(5 gallons/19 L, extract with grains)
OG = 1.069 FG = 1.016
IBU = 24 SRM = 33 ABV = 7%
Ingredients
6.6 lbs. (2.11 kg) Briess Light liquid malt extract (half as 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 min.) (0.25 oz./7 g of 15.6% alpha acids)
3 AAU Cascade hop (30 min.) (0.5 oz./14 g of 6% alpha acids)
0.83 oz. (24 g) Cascade hops (0 min.)
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 half the 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 3 gallons (11 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’s Fish Tale Trout Stout clone
(5 gallon/19 L, all-grain)
OG = 1.059 FG = 1.016
IBU = 40 SRM = 35 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 Brewing’s Fish Tale Trout Stout clone
(5 gallon/19 L, partial mash)
OG = 1.059 FG = 1.016
IBU = 40 SRM = 35 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’s Wee Heavy Scotch Ale clone
(5 gallon/19 L, all-grain)
OG = 1.105 FG = 1.030
IBU = 25 SRM = 18 ABV = 9.9%
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 Brewing’s Wee Heavy Scotch Ale
(5 gallon/19 L, extract with grains)
OG = 1.105 FG = 1.030
IBU = 25 SRM = 18 ABV = 9.9%
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 Rainbow Red Ale clone
(5 gallon/19 L, all-grain)
OG = 1.047 FG = 1.012
IBU = 28 SRM = 16 ABV = 4.5%
Ingredients
8.25 lbs. (3.74 kg) 2-row pale malt
1 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 min.) (1 oz./28 g of 8% alpha acids)
5 AAU Cascade hops (45 min.) (1 oz./28 g of 5% alpha acids)
5 AAU Cascade for hops (15 min.) (1 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
