Barebottle Brewing Co.’s Mt. Brutus clone
Barebottle Brewing Co.’s Mt. Brutus clone, all-grain
(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.000 IBU = 61 SRM = 3.5 ABV = 6.6%
Ingredients
9 lbs. 12.8 oz. (4.3 kg) 2-row malt
8 oz. (227 g) rolled wheat
3.2 oz. (91 oz.) flaked corn
0.32 mL Amylo 300 (amyloglucosidase enzyme)
25.2 AAU El Dorado® hops (0 min.) (1.75 oz./49 g at 14.4% alpha acids)
21.2 AAU Mosaic® hops (0 min.) (1.75 oz./49 g at 12.1% alpha acids)
4 oz. (113 g) Citra® hops (dry hop)
2 oz. (57 g) Mosaic® hops (dry hop)
2 oz. (57 g) El Dorado® hops (dry hop)
1⁄2 tsp. yeast nutrient (10 min.)
1⁄2 Whirlfloc tablet (10 min.)
GigaYeast GY054 (Vermont IPA) or White Labs WLP095 (Burlington Ale) or LalBrew New England yeast
7⁄8 cup corn sugar (if priming)
Step by Step
Mill the grains and dough-in targeting a mash of around 1.25 quarts of water to 1 pound of grain (2.6 L/kg) and a temperature of 149 °F (65 °C). Hold the mash at 149 °F (65 °C) for 45 minutes. Vorlauf until it runs clear, then sparge slowly with 170 °F (77°C) water, collecting wort until the pre-boil kettle volume is reached.
Total boil time is 60 minutes,with no boiling hops. Add Whirlfloc and yeast nutrient with 10 minutes left in the boil. After the boil, turn off heat, add hops, and whirlpool for 30 minutes. Chill the wort to 67 °F (18 °C) and aerate thoroughly.
Pitch rate is 1,000,000 cells per mL per degree plato. Add 0.32 mL Amylo 300 when gravity is around 1.011 and then perform a diacetyl rest. Add dry hops when gravity is around 1.000. Cold crash and carbonate the beer to around 2.7 volumes of CO2.
Barebottle Brewing Co.’s Mt. Brutus clone, partial mash
(5 gallons/19 L, partial mash)
OG = 1.050 FG = 1.000 IBU = 61 SRM = 3.5 ABV = 6.6%
Ingredients
4.5 lbs. (2 kg) extra light dried malt extract
1 lb. (0.45 kg) 2-row malt
8 oz. (227 g) rolled wheat
3.2 oz. (91 oz.) flaked corn
0.32 mL Amylo 300 (amyloglucosidase enzyme)
25.2 AAU El Dorado® hops (0 min.) (1.75 oz./49 g at 14.4% alpha acids)
21.2 AAU Mosaic® hops (0 min.) (1.75 oz./49 g at 12.1% alpha acids)
4 oz. (113 g) Citra® hops (dry hop)
2 oz. (57 g) Mosaic® hops (dry hop)
2 oz. (57 g) El Dorado® hops (dry hop)
1⁄2 tsp. yeast nutrient (10 min.)
1⁄2 Whirlfloc tablet (10 min.)
GigaYeast GY054 (Vermont IPA) or White Labs WLP095 (Burlington Ale) or LalBrew New England yeast
7⁄8 cup corn sugar (if priming)
Step by Step
Heat 3 qts. (3 L) of water to about 161 °F (72 °C). Place crushed malts and grains in a muslin bag and submerge in the water. The temperature should stabilize around 149 °F (65 °C). Hold the mash at 149 °F (65 °C) for 45 minutes. Remove the grains and place in a colander to wash the grains with 3 qts. (3 L) of hot water. Top up the kettle to 5.5 gallons (24.6 L).
Total boil time is 60 minutes, with no boiling hops. Add Whirlfloc and yeast nutrient with 10 minutes left in the boil. After the boil, turn off heat, add hops, and whirlpool for 30 minutes. Chill the wort to 67 °F (18 °C) and aerate thoroughly.
Pitch rate is 1,000,000 cells per mL per degree plato. Add 0.32 mL Amylo 300 when gravity is around 1.011 and then perform a diacetyl rest. Add dry hops when gravity is around 1.000. Cold crash and carbonate the beer to around 2.7 volumes of CO2.
