Piney River Brewing Co.’s Black Walnut clone

Piney River Brewing Co.’s Black Walnut clone

(5 gallons/19 L, all-grain)
OG = 1.045  FG = 1.011
IBU = 15  SRM = 18  ABV = 5%

Ingredients
6.2 lbs. (2.8 kg) white wheat malt
3.5 lbs. (1.5 kg) Munich malt
8.8 oz. (250 g) crystal malt (60 °L)
3.2 oz. (71 g) Carafa® Special III malt 
3.5 lbs. (1.6 kg) black walnuts
3 AAU Hallertau hops (60 min.) (0.75 oz./22 g at 4% alpha acids)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
If possible, use fresh cracked black walnuts for best results, though subbing in store-bought walnuts is another option. If using fresh walnuts, discard shells and collect 3.5 pounds (1.6 kg) of nuts. Bake the walnuts around 250–300 °F (120–150 °C) until lightly tanned. Use a paper towel to wipe away any excess oils. 

Mash all the grains and walnuts in with 2.75 gallons (10.4 L) of 165 °F (74 °C) strike water to achieve a rest temperature of 152 °F (68 °C). Hold at this temperature for 60 minutes.

Sparge with water at 170 °F (77 °C) to collect about 6 gallons (23 L) of wort. At start of boil, add the hops and boil for 60 minutes. 

Chill wort to slightly below fermentation temperature, around 66 °F (19 °C). Aerate wort if using a liquid yeast and then pitch yeast. Ferment around 68 °F (20 °C) for one week, then allow a week for settling. Keg and force carbonate or bottle and prime as usual.

Piney River Brewing Co.’s Black Walnut clone

(5 gallons/19 L, extract with grains)
OG = 1.045  FG = 1.011
IBU = 15  SRM = 18  ABV = 5%

Ingredients
4 lbs. (1.8 kg) wheat liquid malt extract
2 lbs. (0.9 kg) Munich dried malt extract
8.8 oz. (250 g) crystal malt (60 °L)
3.2 oz. (71 g) Carafa® Special III malt 
3.5 lbs. (1.6 kg) black walnuts
3 AAU Hallertau hops (60 min.) (0.75 oz./22 g at 4% alpha acids)”
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
If possible, use fresh cracked black walnuts for best results, though subbing in store-bought walnuts is another option. If using fresh walnuts, discard shells and collect 3.5 pounds (1.6 kg) of nuts. Bake the walnuts around 250–300 °F (120–150 °C) until lightly tanned. Use a paper towel to wipe away any excess oils.

Steep the specialty malts along with the nuts in a muslin bag in 2 gallons (8 L) of water at 152 °F (68 °C) for 15 minutes. 

Remove the grain bag, place it in a colander, and wash with 1 gallon (4 L) of warm or hot water. Then add water to reach a total volume of 6 gallons (23 L). Bring liquid to a boil, then turn off heat and carefully stir in the liquid malt extract to dissolve completely. Return to a boil and add hops, then boil for 60 minutes. 

Chill wort to slightly below fermentation temperature, around 66 °F (19 °C). Aerate wort if using a liquid yeast and then pitch yeast. Ferment around 68 °F (20 °C) for one week, then allow a week for settling. Keg and force carbonate or bottle and prime as usual.