Recipe

The Alchemist: Moose Knuckle clone

The Alchemist: Moose Knuckle clone

(5 gallons/19 L, all-grain)
OG = 1.054   FG = 1.013
IBU = 60   SRM = 5   ABV = 5.5%

This is an American pale ale recipe pulled from the old files of The Alchemist Pub & Brewery, prior to the devastating 2011 flood from Hurricane Irene that badly damaged the original brewpub property in Waterbury, Vermont and forced the closure of that location.

Ingredients
11 lbs. (4.3 kg) Thomas Fawcett Maris Otter malt
3.5 AAU Warrior® hops (60 min.) (0.25 oz./7 g at 14% alpha acids)
4.75 AAU Centennial hops (5 min.) (0.5 oz./14 g at 9.5% alpha acids)
3.5 AAU Cascade hops (5 min.) (0.5 oz./14 g at 7% alpha acids)
1 oz. (28 g) Centennial hops (0 min.)
1 oz. (28 g) Cascade hops (0 min.)
1.5 oz. (43 g) Centennial hops (dry hop)
1.5 oz. (43 g) Cascade hops (dry hop)
The Yeast Bay (Vermont Ale) or GigaYeast GY054 (Vermont IPA) or East Coast Yeast ECY29 (North East Ale) or Omega Yeast Labs (DIPA Ale) yeast
3⁄4 cups (150 g) dextrose (if priming)

Step by Step
Crush the malt and add it to 4 gallons (15 L) of strike water to achieve a stable mash temperature at 160 °F (71 °C). Raise the temperature to mash out and begin to lauter. Boil for 60 minutes, adding hops as indicated. After you turn off the heat, stir the wort to create a whirlpool, and let it settle for 30 minutes with the lid on. After 30 minutes, chill the wort rapidly to 68 °F (20 °C) and pitch the yeast. Ferment at 68 °F (20 °C). After fermentation is complete, add the dry hops and let the beer sit on the hops for 3-4 days. Bottle with priming sugar or keg and force carbonate to 2.4 volumes CO2.

Extract with grains option:
Substitute the Maris Otter malt in the all-grain recipe with 7.5 lbs. (3.4 kg) Maris Otter liquid malt extract. Heat 5 gallons (19 L) of soft water up to boil. As soon as the water begins to boil, remove the brewpot from the heat and stir in the liquid malt extract. Stir until all of the extract is dissolved then return the wort to a boil. Boil for 60 minutes. Follow the remaining portion of the all-grain recipe.

Tips for Success:
Floor malted Maris Otter grains will help lay a solid malt back bone. But don’t be afraid to mash on the hotter end of the spectrum to maximize the alpha amylase enzymes, which can help build the body of the beer. The Cascade and Centennial hops add nice grapefruit and orange qualities that pair nicely with the slight fruitiness that the Alchemist’s yeast strain adds. As always with hop-forward beers, pay special attention to oxygen uptake post fermentation as the hop aroma can quickly degrade if you are not careful.

The Alchemist’s beers are brewed with very soft water. If you get a water report and find that your water has a solid mineral base you might consider diluting your mash or boil water with a distilled water (or at least use something bottled that’s softer than yours!). You may also want to add 1–2 tsp. sulfates if using reverse osmosis or soft water low in permanent hardness. Also, John Kimmich is a very technique-oriented brewer with all of his beers, so don’t be afraid to experiment with your dry hopping to try and find the best flavor profile. Bagging your hops in a muslin brewing bag commonly used for steeping grains can make them easier to retrieve when you are ready to remove them from the beer. If you bag your dry hops, however, keep in mind that it can reduce the hops exposure to the beer and possibly disturb the blanket of CO2. Remedy this by making sure you don’t pack the bag of hops too tightly.

 

 

This is an American pale ale recipe pulled from the old files of The Alchemist Pub & Brewery, prior to the devastating 2011 flood from Hurricane Irene that badly damaged the original brewpub property in Waterbury, Vermont and forced the closure of that location.