Tiny Rebel Brewing Co.’s Bitter Sweet Symphony clone

Tiny Rebel Brewing Co.’s Bitter Sweet Symphony clone

(5 gallons/19 L, all-grain)
OG = 1.056 FG = 1.012
IBU = 30 SRM = 12 ABV = 5.7%

Ingredients
8.5 lbs. (3.86 kg) pale ale malt
1.25 lbs. (0.57 kg) Munich malt
1.25 lbs. (0.57 kg) torrified wheat
0.5 lb. (0.23 kg) crystal 300 malt (115 °L)
2.8 AAU Cascade hops (60 min.) (0.35 oz./10 g at 8% alpha acids)
16 AAU Cascade hops (0 min.) (2 oz./57 g at 8% alpha acids)
1 oz. (28 g) Bramling Cross hops (dry hop)
2 oz. (57 g) El Dorado® hops (dry hop)
Wyeast 1275 (Thames Valley) or White Labs WLP023 (Burton Ale) or SafAle S-04 yeast
½ cup corn sugar (if priming)

Step by Step
Mill the grains, then mix with 3.6 gallons (13.6 L) of 166 °F (74 °C) strike water to achieve a single infusion rest temperature of 151 °F (66 °C). Hold at this temperature for 60 minutes. Vorlauf until your runnings are clear before directing them to your boil kettle. Batch or fly sparge the mash to obtain 6.5 gallons (25 L) of wort in the kettle. If fly sparing, stop once your running’s SG hits 1.012 and top off to the desired pre-boil volume with water. Boil for 60 minutes, adding hops at the times indicated above left in the boil. At 15 minutes left in boil add either Irish moss, Whirlfloc, or other kettle fining agent of your choice.

After the boil, add flame-out hops and whirlpool for 15 minutes before rapidly chilling the wort to slightly below fermentation temperature, which is 70 °F (21 °C) for this beer. Pitch yeast and aerate well.

Maintain fermentation temperature to avoid producing too many esters, which can easily occur with this strain. Once primary fermentation is done, drop the temperature to 61 °F (16 °C). Add the dry hops and let them extract for 5 days. Bottle or keg the beer and carbonate to approximately 2.0 volumes.

Tiny Rebel Brewing Co.’s Bitter Sweet Symphony clone

(5 gallons/19 L, partial mash)
OG = 1.057 FG = 1.013
IBU = 30 SRM = 11 ABV = 5.7%

Ingredients
4.5 lbs. (2.04 kg) light dried malt extract
1 lb. (0.45 kg) Munich dried malt extract
1.25 lbs. (0.57 kg) torrified wheat
0.5 lb. (0.23 kg) crystal 300 malt (115 °L)
2.8 AAU Cascade hops (60 min.) (0.35 oz./10 g at 8% alpha acids)
16 AAU Cascade hops (0 min.) (2 oz./57 g at 8% alpha acids)
1 oz. (28 g) Bramling Cross hops (dry hop)
2 oz. (57 g) El Dorado® hops (dry hop)
Wyeast 1275 (Thames Valley) or White Labs WLP023 (Burton Ale) or SafAle S-04 yeast
½ cup corn sugar (if priming)

Step by Step
Bring 6.5 gallons (25 L) of water to roughly 150 °F (66 °C). Steep the torrified wheat and crystal malt for 15 minutes before removing. Add the malt extracts, with stirring, before heating to a boil. Boil for 60 minutes, adding hops at the times indicated above left in the boil. At 15 minutes left in boil, add either Irish moss, Whirlfloc or other kettle fining agent of your choice.
After the boil, add flame-out hops and whirlpool for 15 minutes before rapidly chilling the wort to slightly below fermentation temperature, which is 70 °F (21 °C) for this beer. Pitch yeast.

Maintain fermentation temperature to avoid producing too many esters, which can easily occur with this strain. Once primary fermentation is done, drop the temperature to 61 °F (16 °C). Add the dry hops and let them extract for 5 days. Bottle or keg the beer and carbonate to approximately 2.0 volumes.