Oskar Blues Brewery’s Pinner clone

(5 gallons/19 L, all-grain)
OG = 1.045 FG = 1.008
IBU = 40 SRM = 6 ABV = 4.9%

Pinner targets quaffability on multiple fronts – with smooth but apparent bitterness, just enough mouthfeel and an array of hop flavors that are not only supported by the malt, but married to it. Tropical citrus, light pine with a toasted malt accent.

INGREDIENTS

2.5 lbs. (1.1 kg) North American 2-row pale malt (1.8 L)
3.4 lbs. (1.5 kg) pale ale malt (3.5 °L)
3 lb. (1.4 kg) dextrine malt (2-3 °L)
14.5 oz. (410 g) aromatic or dark Munich malt (20 °L)
0.8 AAU Centennial hops (80 min.) (0.07 oz./2 g at 11% alpha acids)
0.8 AAU Centennial hops (5 min.) (0.07 oz./2 g at 11% alpha acids)
0.5 AAU Cascade hops (5 min.) (0.07 oz./2 g at 6.5% alpha acids)
0.5 oz. (14 g) Cascade hops (0 min.)
0.5 oz. (14 g) Exp. 07270 hops (0 min.)
1 oz. (28 g) Mosaic® hops (dry hop)
1 oz. (28 g) Citra® hops (dry hop)
1 oz. (28 g) El Dorado® hops(dry hop)
1 oz. (28 g) Azacca® hops (dry hop)
1 oz. (28 g) Calypso hops (dry hop)
1 tsp. yeast nutrient (Servomyces recommended) (5 min.)
1⁄2 Whirlfloc tablet (5 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

STEP BY STEP

Mill the grains and dough-in targeting a mash of around 1.3 quarts of water to 1 pound of grain (2.7 L/kg) and a temperature of 156 °F (69 °C). Hold the mash at 156 °F (69 °C) until enzymatic conversion is complete. Sparge slowly with 168 °F (75.5 °C) water, collecting wort until the pre-boil kettle volume is 7 gallons (25.6 L).

Total boil time is 90 minutes, adding hops at the times indicated in the ingredient list. Add Whirlfloc and yeast nutrient with 5 minutes left in the boil.

After the boil, give the wort a long stir to create a whirlpool and let settle for 10 minutes.

Chill the wort to 65 °F (18 °C) and aerate thoroughly. Pitch rate is 1 million cells per mL per degree Plato. Regulate the fermentation temperature at 68 °F (20 °C). At the end of fermentation activity, ~3 days, rack the beer into a secondary vessel on top of the dry hops. Let rest for 9 more days at 68 °F (20 °C), longer if showing fermentation activity. Then lower temperature to 32 °F (0 °C).

Once beer is clarified, rack and carbonate to around 2.6 volumes of CO2. If bottle conditioning, you may consider pitching fresh yeast at bottling.

OSKAR BLUES BREWERY’S PINNER CLONE

(5 gallons/19 L, partial mash)
OG = 1.045 FG = 1.008
IBU = 40 SRM = 6 ABV = 4.9%

INGREDIENTS

3 lbs. (1.4 kg) light dried malt extract
1 lbs. (1.5 kg) pale ale malt (3.5 °L)
2 lb. (0.91 kg) dextrine malt (2–3 °L)
14.5 oz. (410 g) aromatic or dark Munich malt (20 °L)
0.8 AAU Centennial hops (80 min.) (0.07 oz./2 g at 11% alpha acids)
0.8 AAU Centennial hops (5 min.) (0.07 oz./2 g at 11% alpha acids)
0.5 AAU Cascade hops (5 min.) (0.07 oz./2 g at 6.5% alpha acids)
0.5 oz. (14 g) Cascade hops (0 min.)
0.5 oz. (14 g) Exp. 07270 hops (0 min.)
1 oz. (28 g) Mosaic® hops (dry hop)
1 oz. (28 g) Citra® hops (dry hop)
1 oz. (28 g) El Dorado® hops(dry hop)
1 oz. (28 g) Azacca® hops (dry hop)
1 oz. (28 g) Calypso hops (dry hop)
1 tsp. yeast nutrient (Servomyces recommended) (5 min.)
1⁄2 Whirlfloc tablet (5 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

STEP BY STEP

Place the crushed grains in a large grain bag and submerge the grains in 6 quarts (5.7 L) of 167 °F (75 °C) of water to stabilize the mini-mash at 156 °F (69 °C). Hold the mash at 156 °F (69 °C) until enzymatic conversion is complete, about 60 minutes.

Remove the grain bag and place in a colander. Wash the grains with 1 gallon (4 L) of hot water. Add the dried malt extract and top off with water until the pre-boil kettle volume is 7 gallons (25.6 L).

Follow the remainder of the instructions from the all-grain version of this recipe.