Legend Brewing Co.’s Utebier clone

Legend Brewing Co.’s Utebier clone

(5 gallons/19 L, all-grain)
OG = 1.056 FG = 1.014
IBU = 24 SRM = 8 ABV = 5.5%

Ingredients
7.5 lbs (3.40 kg) 2-row pale malt
2.5 lbs (1.13 kg) 2-row pale ale malt
1.5 lbs. (0.68 kg) honey malt
0.25 lb. (0.11 kg) flaked wheat
2 AAU Cascade hops (30 min.) (0.25 oz./7 g at 8% alpha acids)
10 AAU Cascade hops (15 min.) (1.25 oz./35 g at 8% alpha acids)
25 AAU Amarillo® hops (0 min.) (2.5 oz./70 g at 10% alpha acids)
6 AAU Cascade hops (0 min.) (0.75 oz./21 g at 8% alpha acids)
8 AAU Apollo hops (0 min.) (0.5 oz./14 g at 16% alpha acids)
Wyeast 1056 (American Ale) orWhite Labs WLP001 (California Ale) or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Mill the grains, then mix with 3.7 gallons (13.9 L) of 166 °F (74 °C) strike water to reach a mash temperature of 154 °F (68 °C). Hold this temperature for 60 minutes.
Vorlauf until your runnings are clear, then begin to sparge. Sparge the grains with 4.5 gallons (17 L) and top up as necessary to obtain 6.5 gallons (24.6 L) of wort. Boil for 60 minutes, adding hops at the times indicated in the ingredients list found above. Add a kettle fining such as Irish moss or Whirlfloc if you so desire.

After the boil and whirlpool, rapidly chill the wort to slightly below fermentation temperature, which is 70 °F (21 °C) for this beer. Pitch yeast. Maintain fermentation temperature of 70 °F (21 °C), for ten days or until the completion of primary fermentation, whichever is later. Then, reduce temperature to 32 °F (0 °C), and bottle or keg the beer and carbonate to approximately 2.5 volumes.

Legend Brewing Co.’s Utebier clone

(5 gallons/19 L, extract with grains)
OG = 1.057 FG = 1.014
IBU = 24 SRM = 8 ABV = 5.7 %

Ingredients
5.75 lbs (2.61 kg) pale dried malt extract
1 lb. (0.45 kg) honey malt
0.25 lb. (0.11 kg) flaked wheat
2 AAU Cascade hops (30 min.) (0.25 oz./7 g at 8% alpha acids)
10 AAU Cascade hops (15 min.) (1.25 oz./35 g at 8% alpha acids)
25 AAU Amarillo® hops (0 min.)(2.5 oz./70 g at 10% alpha acids)
6 AAU Cascade hops (0 min.) (0.75 oz./21 g at 8% alpha acids)
8 AAU Apollo hops (0 min.)(0.5 oz./14 g at 16% alpha acids)
Wyeast 1056 (American Ale) orWhite Labs WLP001 (California Ale) or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Bring 5 gallons (19 L) of water to approximately 166 °F (74 °C) and hold there, steeping the specialty malts in grain bags for 15 minutes. Remove the grain bags, and let drain fully. Add dried malt extract while stirring, and stir until completely dissolved. Turn heat back on and bring wort to a boil. Total boil time is 60 minutes, adding hops at the indicated times. Add a kettle fining such as Irish moss or Whirlfloc if you so desire.

After the boil and whirlpool, rapidly chill the wort to slightly below fermentation temperature, which is 70 °F (21 °C) for this beer. Pitch yeast. Maintain fermentation temperature of 70 °F (21 °C), for ten days or until the completion of primary fermentation, whichever is later. Then, reduce temperature to 32 °F (0 °C), and bottle or keg the beer and carbonate to approximately 2.5 volumes.

Tips for Success:
Fresh hops, a solid yeast pitch preferably from a starter, and sulfate-forward brewing water are keys to nailing this beer. Using fresh hops will net you bright, fresh hop flavors especially with the substantial late hop addition. The honey malt will add quite a bit of sweetness and without healthy yeast you might end up with an under-attenuated beer. Aim for a 2-L starter (OG at about 1.035) to provide enough healthy cells for a strong fermentation. Finally, with such a low calculated IBU beer for the style, a sulfate:chloride ratio of 1.5:1 would enhance the hop bitterness in the beer.