Snake River Brewing Ol’ Stinky’s Strong Ale clone

Snake River Brewing Ol’ Stinky’s Strong Ale clone

(5 gallons/19 L, all-grain)
OG = 1.076 FG = 1.014
IBU = 68 SRM = 23 ABV = 8.1%

Ingredients
14.25 lbs. (6.5 kg) pale malt
18 oz. (0.50 kg) Munich malt (7 °L)
8.0 oz. (0.23 kg) Caramunich® (35 °L)
6.4 oz. (0.18 kg) Caraaroma® (150 °L)
1.6 oz. (45 g) roasted barley
8.25 AAU Chinook hops (90 min.) (0.75 oz./21 g of 11% alpha acids)
1.0 oz. (28 g) Chinook hops (0 min.)
0.50 oz. (14 g) Centennial hops (0 mins)
0.75 oz. (21 g) East Kent Goldings hops (dry hop)
0.25 oz. (7 g) Columbus hops (dry hop)
Wyeast 1056 (American Ale) yeast (3 qt./3 L yeast starter)
3/4 cup corn sugar (for priming)

Step by Step
Two or three days before brewing, make a yeast starter. (OG 1.015 to 1.020, aerated thoroughly before pitching the yeast. Ferment yeast starter in the mid 70s °F/~24 °C.)

On brew day, mash in at 149 °F (65 °C) in 20 qts. (19 L) of water and hold for 25 minutes. Vorlauf for 20 minutes, then begin collecting your wort. Sparge with water hot enough to make the grain bed temperature rise to 170 °F (77 °C) by the end of wort collection. (Or, mash out to 170 °F/77 °C and sparge with water hot enough to keep the grain bed at that temperature.) Collect at least 8.0 gallons (30 L) of wort (or monitor runnings and stop collecting wort when the specific gravity drops below 1.010). Boil wort for 2 hours (or until volume is reduced to 5 gallons/19 L). Add hops at times indicated in the ingredient list. After the boil, stir wort and wait 15 minutes before beginning to chill wort. (Alternately, add the 0 minute hop additions with 15 minutes left in the boil and skip the whirlpool.) Primary fermentation may take about 3 weeks at 70 °F (21 °C). Dry hop after fermentation is complete.

Snake River Brewing Ol’ Stinky’s Strong Ale clone

(5 gallons/19 L, partial mash)
OG = 1.076 FG = 1.014
IBU = 68 SRM = 23 ABV = 8.1%

Ingredients
3.75 lbs. (1.7 kg) Coopers Light dried malt extract
5.0 lbs. (2.3 kg) Alexander’s Pale liquid malt extract (late addition)
18 oz. (0.50 kg) Munich malt (7 °L)
8.0 oz. (0.23 kg) Caramunich® (35 °L)
6.4 oz. (0.18 kg) Caraaroma® (150 °L)
1.6 oz. (45 g) roasted barley
8.25 AAU Chinook hops (90 min.) (0.75 oz./21 g of 11% alpha acids)
1.0 oz. (28 g) Chinook hops (0 min.)
0.50 oz. (14 g) Centennial hops (0 min.)
0.75 oz. (21 g) East Kent Goldings hops (dry hop)
0.25 oz. (7 g) Columbus hops (dry hop)
Wyeast 1056 (American Ale) yeast (3 qt./3 L yeast starter)
1 cup corn sugar (for priming)

Step by Step
Place crushed grains in a steeping bag. Steep grains at 149 °F (65 °C) in 3.2 qts. (3.0 L) of water for 45 minutes. While grains are steeping, heat 2 gallons (7.6 L) of water to a boil in a separate pot. Lift bag and place in colander over brewpot. Pour “grain tea” through bag in colander (to strain out any solids in the wort), then rinse grain bag with 1.5 qts. (1.4 L) of water at 170 °F (77 °C). Add water heated separately to make at least 3.0 gallons (11 L) to wort. Add dried malt extract and boil wort for 90 minutes, adding hops at times indicated. Add liquid malt extract in final 15 minutes of the boil. At the end of boil, stir wort to get it spinning and let sit for 15 minutes before chilling. Chill wort and transfer to fermenter. Top up to 5.0 gallons (19 L), aerate and pitch yeast. Ferment at 70 °F (21 °C). Dry hop beer for 7 days after primary fermentation is complete.