Smog City Brewing Co.’s Sabre-Toothed Squirrel clone

Smog City Brewing Co.’s Sabre-Toothed Squirrel clone

(5 gallons/19 L, all-grain)
OG = 1.063  FG = 1.011
IBU = 42  SRM = 16  ABV = 7%

Ingredients
11 lbs. (5 kg) American 2-row pale malt
10 oz. (285 g) Weyermann Munich Type II malt
10 oz. (285 g) Crisp crystal malt (45 °L)
10 oz. (285 g) Simpsons Premium English Caramalt (60 °L)
6 oz. (170 g) Crisp crystal malt (120 °L)
2 oz. (57 g) Weyermann chocolate wheat malt
7.6 AAU Pahto^TM hops (60 min.) (0.4 oz./11 g at 19% alpha acids)
4.3 AAU Simcoe® hops (10 min.) (0.33 oz./9.3 g at 13% alpha acids)
4.3 AAU Chinook hops (10 min.) (0.33 oz./9.3 g at 13% alpha acids)
0.5 oz. (14 g) Amarillo® hops (whirlpool)
0.5 oz. (14 g) Chinook hops (whirlpool)
2 oz. (57 g) Simcoe® hops (dry hop)
2 oz. (57 g) Chinook hops (dry hop)
1 oz. (28 g) Centennial hops (dry hop)
1 oz. (28 g) Amarillo® hops (dry hop)
White Labs WLP001 (California Ale), Wyeast 1058 (American Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by step
With the goal of creating a moderately dextrinous wort, mash in with 2.75 gallons (10.4 L) of 164 °F (73 °C) strike water to achieve a rest temperature of 152 °F (67 °C). Hold at this temperature for 60 minutes.

Sparge with water at 170 °F (77 °C) and collect about 6 gallons (23 L) of wort. At the start of boil, add Pahto^TM hops and set timer for 60 minutes. Follow hopping schedule for remaining hop additions.

When the boil is complete, turn off heat and add the whirlpool hops. Stir to create a whirlpool and then cover and let stand for 15 minutes. When done, chill wort to slightly below fermentation temperature, around 66 °F (19 °C). Pitch yeast. Ferment around 68 °F (20 °C). Following primary fermentation, dry hop for four to five days before packaging.

Smog City Brewing Co.’s Sabre-Toothed Squirrel clone

(5 gallons/19 L, extract with grains)
OG = 1.063  FG = 1.011
IBU = 42  SRM = 16  ABV = 7%

Ingredients
7.3 lbs. (3.3 kg) light liquid malt extract
5 oz. (140 g) Munich dried malt extract
10 oz. (285 g) Crisp crystal malt (45 °L)
10 oz. (285 g) Simpsons Premium English Caramalt (60 °L)
6 oz. (170 g) Crisp crystal malt (120 °L)
2 oz. (57 g) Weyermann chocolate wheat malt
7.6 AAU Pahto^TM hops (60 min.) (0.4 oz./11 g at 19% alpha acids)
4.3 AAU Simcoe® hops (10 min.) (0.33 oz./9.3 g at 13% alpha acids)
4.3 AAU Chinook hops (10 min.) (0.33 oz./9.3 g at 13% alpha acids)
0.5 oz. (14 g) Amarillo® hops (whirlpool)
0.5 oz. (14 g) Chinook hops (whirlpool)
2 oz. (57 g) Simcoe® hops (dry hop)
2 oz. (57 g) Chinook hops (dry hop)
1 oz. (28 g) Centennial hops (dry hop)
1 oz. (28 g) Amarillo® hops (dry hop)
White Labs WLP001 (California Ale), Wyeast 1058 (American Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by step
Add the crushed grains in a muslin bag into your brew pot with 6 gallons (23 L) of water as you heat it up to 170 °F (77 °C). Remove the bag, allowing it to drip into the kettle, and then bring your wort up to a boil. Remove the kettle from heat and stir in the malt extract until fully dissolved. Return to heat and boil for 60 minutes, adding your hops at the times indicated.

After the boil, turn off heat and add the whirlpool hops. Stir to create a whirlpool and then cover and let stand for 15 minutes. When done, chill wort to slightly below fermentation temperature, around 66 °F (19 °C). Oxygenate if using liquid yeast and then pitch yeast. Ferment around 68 °F (20 °C). Following primary fermentation, dry hop for four to five days before packaging.