Newburgh Brewing Co.’s BrutBoss clone

Newburgh Brewing Co.’s BrutBoss clone

(5 gallons/19 L, all-grain)
OG* = 1.046  FG = 1.000
ABV = 5.5%  IBU = ~30  SRM* = 3

Both the original gravity and SRM are numbers provided pre-grape addition. If you want to check the actual starting gravity, take 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
1 gallon (4 L) Niagara grape must
1 oz. (28 g) Cascade hops (0 min.)
2 oz. (57 g) Lemondrop^TM hops (whirlpool)
4 oz. (113 g) Galaxy^TM hops (dry hop)
2 oz. (57 g) Lemondrop^TM hops (dry hop)
Amylo enzyme (dosage rate per manufacturer’s instructions)
Lalvin EC-1118 or Red Star Premier Cuvée or Wyeast 4021 (Dry White/Sparking) yeast
7⁄8 cup corn sugar (if priming)

Step by Step
Mash at 145 °F (63 °C) for 60 minutes, adding the Amylo enzyme at the start of the mash. After 60 minutes perform a starch conversion test. You may want to raise the mash temperature up to 158 °F (70 °C) for 15 minutes to make sure the enzymes finish their job. Sparge with enough water to collect roughly 5.5 gallons (21 L) of wort in the kettle. Boil for 60 minutes. 

Add 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 onto the grape must. 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 must, transferring to a secondary vessel for the final two weeks of aging may be helpful for achieving clarity.

Newburgh Brewing Co.’s BrutBoss clone

(5 gallons/19 L, extract only)
OG = 1.046  FG = 1.000
ABV = 5.5%  IBU = ~30  SRM = 3

Ingredients
6 lbs. (2.7 kg) extra light dried malt extract
8 oz. (0.23 kg) table sugar
1 gallon (4 L) Niagara grape must
1 oz. (28 g) Cascade hops (0 min.)
2 oz. (57 g) Lemondrop^TM hops (whirlpool)
4 oz. (113 g) Galaxy^TM hops (dry hop)
2 oz. (57 g) Lemondrop^TM hops (dry hop)
Amylo enzyme (dosage rate per manufacturer’s instructions)
Lalvin EC-1118 or Red Star Premier Cuvée or Wyeast 4021 (Dry White/Sparking) yeast
7⁄8 cup corn sugar (if priming)

Step by Step
Begin with 4 gallons (11 L) of water in the kettle. Heat to 180 °F (82 °C) then turn off heat and stir in the dried malt extract, sugar, and Amylo enzyme. Bring wort to a boil and boil for 15 minutes. 

Add 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. 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 must, transferring to a secondary vessel for the final two weeks of aging may be helpful for achieving clarity.

Tips for success:
You have the option of adding the Amylo in the mash, boil, or in the fermenter. Newburgh Head Brewer Basso says, “If you want it very dry I suggest use in the mash. If you want it completely dry with zero residual sugars then I think using in the fermenter would be best. We actually use it in the mash for a very dry result, but we think it’s a better beer than if it went to 0 °Plato.”