Perennial Artisan Ales’ Anniversaria clone
(5 gallons/19 L, all-grain)
OG = 1.065 FG = 1.010
IBU = 19 SRM = 8 ABV = 7.6%
Ingredients
12 lbs. (5.4 kg) American pale malt
12 oz. (0.34 kg) Weyermann Abbey® malt (18 °L)
8 oz. (0.27 kg) biscuit malt
6 oz. (0.17 kg) Weyermann Carafoam® malt
5 AAU Nugget pellet hops (60 min.) (0.38 oz./11 g at 13.3% alpha acids)
0.6 oz. (17 g) Liberty pellet hops (0 min.)
White Labs WLP645(Brettanomyces claussenii) yeast
White Labs WLP644 (Brettanomyces bruxellensis Trois) yeast
3/4 cup corn sugar (if priming)
Step by Step
Single infusion mash at 152 °F (67 °C) for 60 minutes. Boil 60 minutes adding hops per schedule. Chill to 65 °F (18 °C), aerate the wort with filtered air or pure O2 and pitch with a starter of the yeast. Ferment at 70 °F (21 °C) until the kräusen falls. Transfer to a white wine barrel for aging, or age in a secondary fermenter with 1 oz. (28 g) of white wine-soaked oak cubes. Once final gravity is stable, bottle or keg a portion of the batch aiming for 2.4 volumes of CO2. Refill the barrel with wort or beer, repeating the process.
Perennial Artisan Ales’ Anniversaria clone
(5 gallons/19 L, partial mash)
OG = 1.065 FG = 1.010
IBU = 19 SRM = 8 ABV = 7.6%
Ingredients
6.6 lbs. (3 kg) light liquid malt extract
2.25 lbs. (1 kg) American pale malt
12 oz. (0.34 kg) Weyermann Abbey® malt (18 °L)
8 oz. (0.27 kg) biscuit malt
6 oz. (0.17 kg) Weyermann Carafoam® malt
5 AAU Nugget pellet hops (60 min.) (0.38 oz./11 g at 13.3% alpha acids)
0.6 oz. (17 g) Liberty pellet hops (0 min.)
White Labs WLP645 (Brettanomyces claussenii) yeast
White Labs WLP644 (Brettanomyces bruxellensis Trois) yeast
3/4 cup corn sugar (if priming)
Step by Step
Place crushed grains in a large muslin bag. Heat 1.5 gallons (6 L) water to 165 °F (74 °C) and place the grain bag into the water. Mash the grains at 152 °F (67 °C) for 60 minutes. After 60 minutes, raise the temperature of the grain bed to 168 °F (76 °C) and hold for 5 minutes. Place the grain bag in a colander and rinse the grains with 1 gallon (4 L) hot water, about 170 °F (77 °C) collecting the runoff. Top off to 6 gallons (23 L) adding the extract. Boil 60 min. adding hops per schedule. Follow the rest of the all-grain recipe.
Written by Michael Tonsmeire
St. Louis, Missouri-based Perennial Artisan Ales’ anniversary ale, Anniversaria, is blended via solera. Their goal isn’t to release the same beer each year, but as brewer Jonathan Moxey put it, “create a thread that will run through each year’s release.”
