Odell Brewing Company: Isolation Ale clone

Odell Brewing Company: Isolation Ale clone

(5 gallons/19 L, all-grain)
OG = 1.061   FG = 1.015
IBU = 29   SRM = 16   ABV = 6.1%

4.25 lbs. (1.9 kg) Maris Otter pale malt
3 lbs. (1.4 kg) Vienna malt
2.75 lbs. (1.25 kg) Briess Ashburne® mild malt
1 lb. (0.45 kg) Munich malt (10 °L)
0.75 lb. (0.34 kg) crystal malt (90 °L)
0.5 lb. (0.23 kg) crystal malt (10 °L)
4 oz. (113 g) crystal malt (45 °L)
4 oz. (113 g) crystal malt (120 °L)
3.25 AAU Nugget hops (60 min.) (0.25 oz./7 g at 13% alpha acids)
5.5 AAU Cascade hops (30 min.) (1 oz./28 g at 5.5% alpha acids)
Wyeast 1098 (British Ale) or White Labs WLP007 (Dry English Ale) yeast
2/3 cup (133 g) dextrose (if priming)

Step by Step
Mill the grains and mix with 4 gallons (15 L) of 165 °F (74 °C) strike water to reach a mash temperature of 152 °F (67 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, and lauter. Sparge the grains with 2.9 gallons (11 L) and top up as necessary to obtain 6 gallons (23 L) of wort. Boil for 60 minutes, adding hops according to the ingredient list and Irish moss as desired. Chill to 66 °F (19 °C), aerate, and pitch yeast. Ferment at 67 °F (19 °C) for the first three days, then allow temperature to rise to 70 °F (21 °C). Hold there until fermentation is complete (1.015 specific gravity, about ten days after fermentation begins). Once the beer completes fermentation, bottle or keg and carbonate to approximately 2.25 volumes. You may want to cold-crash the beer prior to packaging to 35 °F (2 °C) for 48 hours to improve clarity. Store carbonated beer at near-freezing temperatures for at least two weeks before drinking.

Extract with grains option:
Substitute the Maris Otter pale malt, Vienna malt, Briess Ashburne® mild malt, and Munich malt in the all-grain recipe with 1 lb. (0.45 kg) light dried malt extract, 3.3 lbs. (1.5 kg) Briess Goldpils Vienna liquid malt extract, and 3 lbs. (1.4 kg) Munich liquid malt extract. Bring 5.4 gallons (20.4 L) of water to approximately 162 °F (72 °C) and steep specialty malts in grain bags for 15 minutes. Remove grains, drain, and then add malt extracts and stir until completely dissolved. Boil for 60 minutes. Follow the remaining portion of the all-grain recipe.


Issue: November 2016

Pouring a beautiful amber-red, this beer consists of a pretty typical blend of base malts (British pale malt and Vienna) and a complex blend of specialty and caramel malts. The result is a beer that is nutty, toasty, bready and rich with caramel and toffee notes — a true winter warmer.