Bell’s Brewery’s Quinannan Falls clone
Bell’s Brewery’s Quinannan Falls clone, all-grain
(5 gallons/19 L, all-grain)
OG = 1.057 FG = 1.009 IBU = 45 SRM = 4 ABV = 6.3%
Quinannan Falls is a dry-hopped India pale lager that possesses a crisp, dry bitterness you would expect from a German Pilsner, but the use of highly aromatic Simcoe® hops from the Pacific Northwest evoke the fragrant pine forests that inspired this summer seasonal beer from Bell’s.
Ingredients
12 lbs. (5.4 kg) Pilsner malt
1 lb. (0.45 kg) Carapils® malt
13 AAU Simcoe® hops (45 min.) (1 oz./28 g at 13% alpha acids)
6.5 AAU Simcoe® hops (15 min.) (0.5 oz./14 g at 13% alpha acids)
1.5 oz. (43 g) Simcoe® hops (dry hop)
0.5 oz. (14 g) Saaz hops (dry hop) Imperial Yeast L13 (Global) or Wyeast 2124 (Bohemian Lager) or White Labs WLP830 (German Lager) or Saflager 34/70 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Heat 17.3 qts. (16.4 L) of strike water to 163 °F (73 °C). Mix with grains, the mash should stabilize at about 150 °F (66 °C). Hold at this temperature for 75 minutes, then raise temperature to mash out at about 168 °F (76 °C) either by infusion of boiling water, decoction, or other means. Vorlauf until wort runs clear then begin the sparge process. Collect approximately 7 gallons (26.5 L) and bring to a boil. Total boil time is 90 minutes, adding hops as indicated.
After boil is complete, turn off the heat then give a long stir to create a whirlpool. Let wort settle for 10 minutes, then chill the wort to 48–58 °F (9–14 °C). There should be about 5.5 gallons (21 L) of wort in your fermenter. Top fermenter up with cold water if you are short. Aerate wort and add yeast. Place your fermenter in a temperature-stable place that is in the 48–58 °F (9–14 °C) range. On day five of fermentation add the dry hop addition. Conduct a diacetyl rest when fermentation subsides by raising the fermentation temperature to around 70 °F (21 °C) for a couple of days.
Once terminal gravity has been reached, transfer to a secondary fermenter for lagering to get it off the yeast. Place the beer in a refrigerator or cold fermentation chamber to get the beer as cold as possible without freezing. Allow at least two weeks for the lagering period. Bottle or keg after fermentation is complete.
Bell’s Brewery’s Quinannan Falls clone, extract with grains
(5 gallons/19 L, extract with grains)
OG = 1.057 FG = 1.009 IBU = 45 SRM = 4 ABV = 6.3%
Ingredients
6.6 lbs. (3 kg) Pilsen liquid malt extract
1.5 lbs. (0.68 kg) Pilsen dried malt extract
0.5 lb. (0.23 kg) Carapils® malt
13 AAU Simcoe® hops (45 min.) (1 oz./28 g at 13% alpha acids)
6.5 AAU Simcoe® hops (15 min.) (0.5 oz./14 g at 13% alpha acids)
1.5 oz. (43 g) Simcoe® hops (dry hop)
0.5 oz. (14 g) Saaz hops (dry hop) Imperial Yeast L13 (Global) or Wyeast 2124 (Bohemian Lager) or White Labs WLP830 (German Lager) or Saflager 34/70 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Place crushed grains in a muslin bag and steep in 1 gallon (4 L) of water at 160 °F (71 °C) for 20 minutes in your brew pot. Remove the grains and fill your kettle to 3.5 gallons (13 L) of water. Bring to a boil and then remove kettle from heat and add malt extracts. Stir until dissolved and return kettle to heat. Boil for 45 minutes, adding hops as indicated.
Chill wort to 48–58 °F (9–14 °C). Aerate wort and add yeast. Place your fermenter in a temperature-stable place that is in the 48–58 °F (9–14 °C) range. On day five of fermentation add the dry hop addition. Conduct a diacetyl rest when fermentation subsides by raising the fermentation temperature to around 70 °F (21 °C) for a couple of days.
Once terminal gravity has been reached, transfer to a secondary fermenter for lagering to get it off the yeast. Place the beer in a refrigerator or cold fermentation chamber to get the beer as cold as possible without freezing. Allow at least two weeks for the lagering period. Bottle or keg after fermentation is complete.
