Summit Brewing Company’s Rebellion Foreign Extra Stout clone
Summit Brewing Company’s Rebellion Foreign Extra Stout clone
(5 gallons/19 L, all-grain)
OG = 1.076 FG = 1.014
IBU = 65 SRM = 52 ABV = 8.5%
Ingredients
13.7 lbs. (6.2 kg) Irish stout malt (2 °L)
1.5 lbs. (0.68 kg) Simpsons black malt (550 °L)
1 lb. (0.45 kg) Crisp amber malt (27 °L)
7 AAU German Select hops (60 min.)
(1.4 oz./40 g at 5% alpha acids)
7 AAU German Select hops (25 min.) (1.4 oz./40 g at 5% alpha acids)
3.5 AAU German Select hops (10 min.) (0.7 oz./20 g at 5% alpha acids)
3.4 AAU UK Phoenix hops (10 min.) (0.7 oz./20 g at 4.8% alpha acids)
8.4 AAU UK Progress hops (0 min.) (1.4 oz./40 g at 6% alpha acids)
0.7 oz. (20 g) Brewer’s Gold hops (dry hops)
1⁄2 Whirlfloc® tablet
Wyeast 1084 (Irish Ale) yeast or White Labs WLP004 (Irish Ale) yeast
2⁄3 cup (133 g) dextrose (if bottling)
Step by Step
Add calcium chloride (CaCl2) to the brewing water for a minimum 100 ppm of calcium (Ca2+). Mash the grains at 144 °F (62 °C) and hold at this temperature for 30 minutes. Raise grain bed to 151 °F (66 °C) and hold at this temperature for 30 minutes. Raise grain bed to mash out at 172 °F (78 °C) then begin the sparge. Sparge until you collect 6 gallons (23 L) in your kettle or until pre-boil gravity in the kettle reaches about 1.063 specific gravity. Total boil time is 60 minutes, adding hops at the times indicated and Whirlfloc® tablet with 10 minutes left in the boil. At 0 minutes, add the last addition of hops then give the wort a stir for at least a minute and let settle for 20 minutes. If your wort pH needs adjusting, add lactic acid to be sure your wort is at 5.2 at this point. Chill the wort to 68 °F (20 °C), let the cold break settle, pitch the yeast and aerate. Ferment at 70 °F (21 °C) for five days or until signs of fermentation have subsided. Add dry hops and let the beer sit on the dry hops for five days. Drop the temperature to 54 °F (12 °C) and condition the beer for three weeks at this temperature. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target carbonation levels around 2.4 volumes CO2.
Partial mash:
Reduce the Irish stout malt in the all-grain recipe to 1 lb. (0.45 kg) and add 7 lbs. (3.2 kg) extra light dried malt extract (2 °L). Place the crushed stout malt and amber malt into a muslin bag for mashing in 1 gallon (~4 L) of water. Mash the grains at 144 °F (62 °C). Hold at 144 °F (62 °C) for 30 minutes. Raise the mash to 151 °F (66 °C) and hold at this temperature for 30 minutes. Add the black malt, then raise grains to mash out at 172 °F (78 °C) and hold for 5 minutes. Raise the grains out of the mash water and rinse the grain bag with 1 gallon (~4 L) of hot water. Top off kettle to 6 gallons (23 L) water and bring to a boil. Once at a boil, remove the kettle from heat and add the dried malt extract, stirring until dissolved. Then return to a boil for 60 minutes. Follow the remaining portion of the all-grain recipe.
