Mirror Twin Brewing Co.’s Eukanot Tell Me What To Do clone
Mirror Twin Brewing Co.’s Eukanot Tell Me What To Do clone
(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.010
IBU = 50 SRM = 5 ABV = 5.5%
“When we made this beer it was summertime so we wanted something citrus and sessionable. The Ekuanot® hops are very citrus-forward with lemon and lime. We were using a pale ale base recipe for the sessionability. I chose the Ekuanot® hops because I tasted them at another local brewery in a S.M.A.S.H. (single malt and single hop) with Golden Promise. I liked that beer and wanted to experiment with the hop myself.”— Michael Brown Assistant Brewer, Mirror Twin Brewing Co.
Ingredients
11 lbs. (5 kg) 2-row pale malt
12 oz. (340 g) caramel malt (20 °L)
5 AAU Ekuanot™ hops (45 min.) (0.33 oz./9 g at 15% alpha acids)
10 AAU Ekuanot™ hops (15 min.) (0.66 oz./19 g at 15% alpha acids)
22.5 AAU Ekuanot™ hops (0 min.) (1.5 oz./43 g at 15% alpha acids)
8 oz. (230 g) Ekuanot™ hops (dry hop)
White Labs WLP008 (East Coast Ale) or Wyeast 1028 (London Ale) or LalBrew New England yeast
3⁄4 cup corn sugar (if priming)
Step by Step
This recipe is designed for homebrewers to achieve 5.5 gallons (21 L) of wort in their fermenter on brew day. This will help offset the loss of volume to the heavy hopping rate of this beer.
Crush the malt and add to 4 gallons (15 L) of strike water to achieve a stable mash temperature at 150 °F (65.5 °C). After 60 minutes, begin to lauter.
Boil for 60 minutes, adding the first hop addition 15 minutes after the wort comes to a boil and a second hop addition with 15 minutes left in the boil. After the boil is complete, turn off the heat and add the final hop addition. stir the wort to create a whirlpool, then let settle for 20 minutes before cooling to yeast-pitching temperature. Aerate wort and pitch yeast.
Ferment at 68 °F (20 °C). As the kräusen begins to fall, typically day 4 or 5, add the dry hops. Let the beer sit on the hops for 3–4 days, then transfer to a serving keg or bottling bucket. You may want to cold-crash the beer prior to the transfer by dropping temperature of the beer to 35 °F (2 °C) for 24 hours. Bottle with priming sugar or force carbonate the serving keg to 2.4 volumes CO2.
Mirror Twin Brewing Co.’s Eukanot Tell Me What To Do clone
(5 gallons/19 L, extract with grains)
OG = 1.052 FG = 1.010
IBU = 50 SRM = 6 ABV = 5.5%
Ingredients
6 lbs. (2.7 kg) extra light dried malt extract
12 oz. (340 g) caramel malt (20 °L)
5 AAU Ekuanot™ hops (45 min.) (0.33 oz./9 g at 15% alpha acids)
10 AAU Ekuanot™ hops (15 min.) (0.66 oz./19 g at 15% alpha acids)
22.5 AAU Ekuanot™ hops (0 min.) (1.5 oz./43 g at 15% alpha acids)
8 oz. (230 g) Ekuanot™ hops (dry hop)
White Labs WLP008 (East Coast Ale) or Wyeast 1028 (London Ale) or LalBrew New England yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Place the crushed malt in a muslin bag. Steep the grains in 6 gallons (23 L) of water at 160 °F (71 °C) for 20 minutes. Remove the grain bag and wash with 2 qts. (2 L) hot water.
Remove the wort from heat and then stir in the dried malt extract. Stir until all the extract is dissolved and then return the wort to a boil. Boil for 45 minutes, adding the first hop addition when the wort comes to a boil and a second hop addition with 15 minutes left in the boil. After the boil is complete, turn off the heat and add the final hop addition. Stir the wort to create a whirlpool, then let settle for 20 minutes before cooling to yeast-pitching temperature. Transfer wort to a fermenter and top off the fermenter to 5.5 gallons (21 L). Then aerate the wort and pitch yeast.
Ferment at 68 °F (20 °C). As the kräusen begins to fall, typically day 4 or 5, add the dry hops. Let the beer sit on the hops for 3–4 days, then transfer to a serving keg or bottling bucket. You may want to cold-crash the beer prior to the transfer by dropping temperature of the beer to 35 °F (2 °C) for 24 hours. Bottle with priming sugar or force carbonate the serving keg to 2.4 volumes CO2.
Tips for success:
Michael Brown said that Mirror Twin used second generation White Labs WLP008 (East Coast Ale) yeast because it contributes citrus qualities, however he suggests that homebrewers can substitute in their favorite yeast strain that attenuates well and provides a citrus kick without overwhelming the hops. Further, Brown said, “Our recipe was very simple . . . (which) allowed the hops to shine. We also wanted to accentuate the citrus qualities and make this a thirst-quenching beer for summer, so we zested 35 lemons and put the zest in after fermentation was complete.”
