Carolina Beer Co.’s Cottonwood Frostbite clone

Carolina Beer Co.’s Cottonwood Frostbite clone

(5 gallons/19 L, all-grain)
OG = 1.050  FG = 1.014
IBU = 64; SRM = 27; ABV = 4.6%

Ingredients
6.6 lbs. (3.0 kg) 2-row pale malt
1.1 lbs. (0.50 kg) Munich malt (10 °L)
1.0 lbs. (0.45 kg) crystal malt (35 °L)
2.1 lbs. (0.95 kg) crystal malt (75 °L)
1 tsp. Irish moss (15 min.)
4.95 AAU Centennial hops (90 min.) (0.55 oz./16 g of 9% alpha acids)
12.65 AAU Centennial hops (45 min.) (1.4 oz./40 g of 9% alpha acids)
1.0 oz. Columbus hops (0 min.)
0.75 oz. Centennial hops (dry hop)
Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step
Mash at 156 °F (69 °C). Boil wort for 90 minutes adding hops as indicated in the ingredient list. Ferment at 70 °F (21 °C).

Carolina Beer Co.’s Cottonwood Frostbite clone

(5 gallons/19 L, extract with grains)
OG = 1.050  FG = 1.014
IBU = 64; SRM = 27; ABV = 4.6%

Ingredients
0.5 lbs. (0.23 kg) Briess Light dried malt extract
3.5 lbs. (1.6 kg) Alexander’s Pale liquid malt extract
0.75 lbs. (0.34 kg) 2-row pale malt
1.1 lbs. (0.50 kg) Munich malt (10 °L)
1.0 lbs. (0.45 kg) crystal malt (35 °L)
2.1 lbs. (0.95 kg) crystal malt (75 °L)|
1 tsp. Irish moss (15 min.)
6 AAU Centennial hops (60 min.) (0.66 oz./19 g of 9% alpha acids)
12.65 AAU Centennial hops (45 min.) (1.4 oz./40 g of 9% alpha acids)
1.0 oz. Columbus hops (0 min.)
0.75 oz. Centennial hops (dry hop)
Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step:

In your brewpot, heat 1.85 gallons (7.0 L) to 167 °F (75 °C). Place crushed grains in a large steeping bag and submerge in water. Steep at 156 °F (69 °C) for 30–45 minutes. After steep, remove grain bag and let drip dry.

Add dried malt extract and 1.15 gallons (4.4 L) of water to brewpot and bring to a boil. (You can be heating this mixture while the grains steep, if you have an extra pot.) Boil for 60 minutes, adding hops at 60 and 45 minutes left in the boil.

With 15 minutes left in the boil, stir in the Irish moss and liquid malt extract. (Stir well to dissolve extract completely and avoid scorching.) After boil, cool wort and siphon to fermenter.

Add water to make 5 gallons (19 L) of wort, aerate and pitch yeast. Ferment at 70 °F (21 °C).

Thanks to Nikki Koontz, head brewer at Carolina Beer and Beverage Co. for the information used to make this clone recipe.