Recipe

Kent Falls Brewing Co.’s When Life Gives You Grape Must clone

Kent Falls Brewing Co.’s When Life Gives You Grape Must clone

(5 gallons/19 L, all-grain)
OG* = 1.048  FG = 1.000
IBU = 10  SRM* = 3  ABV = 6%

*Both the original gravity and SRM are numbers provided pre-grape addition. If you want to recheck the actual starting gravity, Kent Falls recommends taking a gravity reading from the fermenter after the grapes and wort have had time to incorporate, but prior to the onset of primary fermentation.

Ingredients
9 lbs. (4.1 kg) Pilsner malt
10 oz. (0.28 kg) white wheat malt
2 lbs. (0.9 kg) Cabernet Sauvignon grape pomace
1 lb. (0.45 kg) Cabernet Sauvignon grape must
2 AAU Brewer’s Gold hops (60 min.) (0.25 oz./7 g at 8% alpha acids)
6 AAU Brewer’s Gold hops (0 min.) (0.75 oz./21 g at 8% alpha acids)
Wyeast 3711 (French Saison) or White Labs WLP590 (French Saison Ale), or LalBrew Belle Saison yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Brewing protocol should follow your standard protocol for any light style beer. Mash at 152 °F (67 °C) for 60 minutes. Collect enough wort in the kettle for a 60-minute boil. 

Add grape pomace (grape solids left after pressing) and grape must (crushed grapes) to fermenter before transferring wort. Add the last hop addition at the end of the boil and whirlpool for 15 minutes prior to cooling to fermentation temperature. Chill wort then transfer wort onto the grape must and pomace. Pitch yeast and aerate well. Ferment at 74–78 °F (23–26 °C) until gravity is stable. Upon hitting terminal gravity, age for an additional two weeks before packaging. Due to the large amount of particulate found in pomace and must, transferring to a secondary vessel for the final two weeks of aging may be helpful for achieving clarity.

Kent Falls Brewing Co.’s When Life Gives You Grape Must clone

(5 gallons/19 L, extract only)
OG = 1.048  FG = 1.000
ABV = 6%  IBU = 10  SRM = ~6

Ingredients
5.5 lbs. (2.5 kg) extra light dried malt extract
8 oz. (0.23 kg) wheat dried malt extract
8 oz. (0.23 kg) table sugar
2 lbs. (0.9 kg) Cabernet Sauvignon grape pomace
1 lb. (0.45 kg) Cabernet Sauvignon grape must
2 AAU Brewer’s Gold hops (60 min.) (0.25 oz./7 g at 8% alpha acids
6 AAU Brewer’s Gold hops (0 min.) (0.75 oz./21 g at 8% alpha acids)
Wyeast 3711 (French Saison) or White Labs WLP590 (French Saison Ale), or LalBrew Belle Saison yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Heat 4 gallons (15 L) of water in your kettle up to 180 °F (82 °C) and turn off heat. Stir in the malt extracts and table sugar and continue stirring until everything is fully dissolved. Turn heat back on and bring to a boil. Boil for 60 minutes, adding hops according to the hop schedule. 

Add grape pomace (grape solids left after pressing) and grape must (crushed grapes) to fermenter before transferring wort. Add the last hop addition at the end of the boil and whirlpool for 15 minutes prior to cooling to fermentation temperature. Chill wort then top off kettle with water to 5 gallons (19 L). Transfer chilled wort onto the grape must and pomace. Pitch yeast and aerate well. Ferment at 74–78 °F (23–26 °C) until gravity is stable. Upon hitting terminal gravity, age for an additional two weeks before packaging. Due to the large amount of particulate found in pomace and must, transferring to a secondary vessel for the final two weeks of aging may be helpful for achieving clarity.