East End Brewing Co.’s Gratitude clone

East End Brewing Co.’s Gratitude clone

(5 gallons/19 L, all-grain)
OG = 1.110   FG = 1.024
IBU= 74   SRM = 18   ABV = 11%

East End Brewing (Pittsburgh, Pennsylvania) brews this American-style barleywine as an anniversary beer each November, and then bottle conditions and hand packages them.

Ingredients
15 lbs. (6.8 kg) Canadian pale malt
2.25 lbs. (1 kg) light Munich malt (6 °L)
2.25 lbs. (1 kg) Franco-Belges aromatic malt (4 °L)
2.25 lbs. (1 kg) Franco-Belges caramel Pilsen malt  (10 °L)
17.1 AAU CTZ hops (120 min.) (1.2 oz./34 g at 14.25% alpha acids)
4.25 AAU Centennial hops (15 min.) (0.5 oz./14 g at 8.5% alpha acids)
4.8 AAU Chinook hops (15 min.) (0.5 oz./14 g at 9.6% alpha acids)
0.25 oz. (7 g) Cascade hops (0 min.)
0.25 oz. (7 g) Chinook (0 min.)
1⁄2 tsp. Irish moss (15 min.)
1⁄2 tsp. yeast nutrients (10 min.)
Fermentis S-04 or Wyeast 1098 (London Ale) or White Labs WLP013 (London Ale) yeast
2⁄3 cup corn sugar (if priming)

Step by step

Build up double or triple the amount of yeast you’d use for a normal ale in a yeast starter. Pitching an actively fermenting starter would be best so take the time to do this in advance of your brew day.

Mash in at 146–148 °F (63–64 °C), using 1.25 qts./lb. of grain (2.6 L/kg), about 27.2 qts. (25.7 L). After 60 minutes, recirculate your wort for about ten minutes, then sparge at 175 °F (79 °C) with an estimated 17 qts. (Collect approximately 8 gallons/30 L wort. A sample of wort should read 1.070 SG at room temperature. Supplement with sugar if this reading is low. East End boils for 3 hours so depending upon your evaporation rate, you may want to adjust your boil time depending upon your system. The long boil time gives caramelization character via melanoidins and if you don’t have a kettle large enough, you could boil in two kettles. Check your gravity as you boil so you can adjust to land at target of 5.25 gallons (20 L) or wort around 1.110 SG at the end of the boil. Add hops, Irish moss, and yeast nutrient as indicated. Check that pH is in the ballpark of 5.2 at the end of the boil.

After boil, chill to around 66–68 °F (19–20 °C) as rapidly as possible and ferment. If you have the ability to control fermentation temperature, raise set point 1–2 °F/1 °C daily. After 3–4 days, let the temperature free rise. Oxygenate 2–3 times more than you would for a normal gravity ale, and pitch the active yeast starter. You should see fermentation activity within 16 hours or so. If you don’t, check pH to see if it is below where it was when you checked OG. If it is not, consider re-pitching.      When primary fermentation appears to be complete, rack the beer to a secondary fermenter. Rack again after 2–3 weeks into bottle or keg using the low end of normal priming or carbonating prescriptions (You want 2.3 volumes of CO₂).

Tips for Success:

Low mash temperatures, as indicated in the Step by Step will help your attenuation, so do your best to mash on the low end. Remember, great yeast health is imperative so make that your primary focus as you plan your brew!

East End Brewing Co.’s Gratitude clone

(5 gallons/19 L, partial mash)
OG = 1.110   FG = 1.024
IBU= 74   SRM = 18   ABV = 11%

Ingredients
8.5 lbs. (3.9 kg) extra light dried malt extract
0.5 lb. (0.23 kg) Canadian pale malt2.25 lbs. (1 kg) light Munich malt (6 °L)
2.25 lbs. (1 kg) Franco-Belges aromatic malt (4 °L)
2.25 lbs. (1 kg) Franco-Belges caramel Pilsen malt  (10 °L)
17.1 AAU CTZ hops (120 min.) (1.2 oz./34 g at 14.25% alpha acids)
4.25 AAU Centennial hops (15 min.) (0.5 oz./14 g at 8.5% alpha acids)
4.8 AAU Chinook hops (15 min.) (0.5 oz./14 g at 9.6% alpha acids)
0.25 oz. (7 g) Cascade hops (0 min.)
0.25 oz. (7 g) Chinook (0 min.)
1⁄2 tsp. Irish moss (15 min.)
1⁄2 tsp. yeast nutrients (10 min.)
Fermentis S-04 or Wyeast 1098 (London Ale) or White Labs WLP013 (London Ale) yeast
2⁄3 cup corn sugar (if priming)

Step by step

Bring 9.1 qts. (8.6 L) of water in your brew pot up to 160 °F (67 °C) to establish a mash temperature of 148 °F (64 °C). With grains in a muslin bag, mash for 45 minutes. Rinse the grains with 2 gallons (7.6 L) of hot water, then fill your brewpot to 6 gallons (23 L). Raise to a boil. Remove pot from heat and add the dried malt extract. Stir to ensure the extract dissolves. Boil for 90 minutes. Follow the remainder of the all-grain recipe.