Sierra Nevada Brewing Co.’s Ovila Quad clone
Ovila Quad clone
(5 gallons/19 L, all-grain)
OG = 1.090 FG = 1.015
IBU = 18 SRM = 27 ABV = 10.4%
Ingredients
12 lb. 2 oz. (5.5 kg) 2-row pale malt
1.5 lbs. (0.69 kg) European Pilsner malt
11 oz. (0.32 kg) aromatic malt
3.7 oz. (0.11 kg) caramel malt (60 °L)
5.6 oz. (0.16 kg) Special B malt
3.7 oz. (0.11 kg) chocolate malt (60 °L)
2 lb. 5 oz. (1.1 kg) D2 candi syrup (20 min.)
2.5 AAU Styrian Golding hops (120 min.) (0.5 oz./14 g of 5% alpha acids)
1.3 AAU Styrian Golding hops (40 min.) (0.25 oz./7.1 g of 5% alpha acids)
1.3 AAU Styrian Golding hops (20 min.) (0.25 oz./7.1 g of 5% alpha acids)
Wyeast 1214 (Belgian Abbey) or White Labs WLP500 (Trappist Ale) yeast (3 qt./3 L yeast starter)
1 cups corn sugar (for priming)
Step by Step
Two or three days before brew day, make the yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast.
On brew day, mash in at 140 °F (60 °C) in 19 qts. (18 L) of water. Ramp temperature to 150 °F (66 °C). Hold at 150 °F (66 °C) for 60 minutes. Raise mash temperature to 170 °F (77 °C), hold for 5 minutes then recirculate. Run off wort and sparge with water hot enough to keep the grain bed around 170 °F (77 °C). Collect 7.5 gallons (28 L) of wort. (Check that final runnings do not drop below SG 1.010 or above a pH of 5.8.) Boil wort for 90 minutes, adding hops at times indicated. Add candi syrup during final 20 minutes of the boil. Ferment at 70 °F (21 °C).
Ovila Quad clone
(5 gallons/19 L, partial mash) OG = 1.090 FG = 1.015 IBU = 18 SRM = 27 ABV = 10.4% Ingredients 1.0 lb. (0.45 kg) 2-row pale malt 1.5 lbs. (0.69 kg) European Pilsner malt 1.55 lbs (0.79 kg) light dried malt extract 5.75 lbs. (2.6 kg) light liquid malt extract 11 oz. (0.32 kg) aromatic malt 3.7 oz. (0.11 kg) caramel malt (60 °L) 5.6 oz. (0.16 kg) Special B malt 3.7 oz. (0.11 kg) chocolate malt (60 °L) 2 lb. 5 oz. (1.1 kg) D2 candi syrup (20 min.) 2.5 AAU Styrian Golding hops (120 min.) (0.5 oz./14 g of 5% alpha acids) 1.3 AAU Styrian Golding hops (40 min.) (0.25 oz./7.1 g of 5% alpha acids) 1.3 AAU Styrian Golding hops (20 min.) (0.25 oz./7.1 g of 5% alpha acids) Wyeast 1214 (Belgian Abbey) or White Labs WLP500 (Trappist Ale) yeast (3 qt./3 L yeast starter) 1 cups corn sugar (for priming) Step by Step Mash grains at 148 °F (64 °C) in 5.5 qts. (5.2 L) of water. Hold at this temperature for 60 minutes. Collect 2.25 gallons (8.5 L) of wort from partial mash. Add water to make at least 3.0 gallons (11 L) of wort. Stir in dried malt extract and boil wort for 90 minutes, adding hops at times indicated in the ingredient list. Add liquid malt extract and candi syrup in the final 15 minutes of the boil. Stir thoroughly to avoid scorching. Chill wort, transfer to fermenter and top up to 5.0 gallons (19 L). Aerate wort and pitch yeast. Ferment at 70 °F (21 °C).Ovila Quad clone
(5 gallons/19 L, extract with grains) OG = 1.090 FG = 1.015 IBU = 18 SRM = 27 ABV = 10.4% Ingredients 0.5 lbs. (0.23 kg) European Pilsner malt 2.0 lbs (0.91 kg) light dried malt extract 7.0 lbs. (3.2 kg) light liquid malt extract 11 oz. (0.32 kg) aromatic malt 3.7 oz. (0.11 kg) caramel malt (60 °L) 5.6 oz. (0.16 kg) Special B malt 3.7 oz. (0.11 kg) chocolate malt (60 °L) 2 lb. 5 oz. (1.1 kg) D2 candi syrup (20 min.) 2.5 AAU Styrian Golding hops (120 min.) (0.5 oz./14 g of 5% alpha acids) 1.3 AAU Styrian Golding hops (40 min.) (0.25 oz./7.1 g of 5% alpha acids) 1.3 AAU Styrian Golding hops (20 min.) (0.25 oz./7.1 g of 5% alpha acids) Wyeast 1214 (Belgian Abbey) or White Labs WLP500 (Trappist Ale) yeast (3 qt./3 L yeast starter) 1 cups corn sugar (for priming) Step by Step Place crushed grains in a steeping bag. Steep grains at 148 °F (64 °C) in 3.0 qts. (2.9 L) of water. (Do this in a separate pot and heat 2 gallons/7.6 L of water in your brewpot during this steep.) Remove bag and place in a colander over the brewpot. Rinse grains with 2 qts. (2 L) of 170 °F (77 °C) water. Add water to brewpot to make at least 3.0 gallons (11 L) of wort. Stir in dried malt extract and boil wort for 90 minutes, adding hops at times indicated. Keep some boiling water handy and do not let boil volume dip below 3.0 gallons (11 L). Add liquid malt extract and candi syrup in the final 15 minutes of the boil. Stir thoroughly to avoid scorching. Chill wort and transfer to fermenter. Top fermenter up to 5 gallons (19 L). Aerate wort and pitch yeast. Ferment at 68 °F (20 °C).
