Breckenridge Brewery’s Avalanche Ale clone
According the Breckenridge Brewery’s website, “This classic American amber ale blends pale, chocolate, and caramel malts to create a well-rounded, flavorful beer. Caramel malts lend whispers of toffee and an enjoyable sweetness, while a touch of bittering hops gives this beer its clean finish. Crafted for balance, Avalanche is a versatile and satisfying anytime beer.”
Avalanche Ale clone
(Breckenridge Brewery, Colorado)
(5 gallons/19 L, extract with grains)
OG = 1.054 FG = 1.013
IBU = 19 SRM = 22 ABV = 5.2%
Ingredients
2.5 lbs. (1.1 kg) light dried malt extract
3 lb. 11 oz.. (1.7 kg) Coopers Light liquid malt extract (late addition)
1.0 lb. (0.45 kg) Munich malt
0.5 lbs. (0.23 kg) crystal malt (60º L)
1.5 oz. (43 g) chocolate malt
1.0 oz. (28 g) roasted barley
3 AAUs Chinook hops (60 mins) (0.25 oz./7 g of 12% alpha acid)
1.5 AAUs Willamette hops (60 mins) (0.30 oz./8 g of 5% alpha acid)
1 AAU of Tettnang hops (5 mins) (0.25 oz./7 g of 4% alpha acid)
2 AAU of Hallertau hops (0 mins) (0.5 oz. (14 g) of 4% alpha acid)
1 tsp. Irish moss (15 mins)
Wyeast 1098 (British Ale) or White Labs WLP002 (English Ale) yeast (1.75 qts./~1.75 L yeast starter)
0.75 cup corn sugar (for priming)
Step by Step
Place crushed malts in a nylon steeping bag and steep in 2.5 qts. (2.4 L) of water at 150 ºF (66 °C) for 30 minutes. Rinse grains with 1.25 qts. (~1.25 L) of water at 170 °F (77 °C). Add water to make 3 gallons (11 L), stir in dried malt extract and bring to a boil.
Add Chinook and Willamette hops and boil for 60 minutes total. Add Irish moss, Tettnang hops and liquid malt extract with 15 minutes left in the boil. Add the Hallertau hops at the end of the boil. Chill the wort as quickly as possible. Pour wort into sanitized fermenter and add water to equal 5.0 gallons (19 L). Aerate well, pitch yeast and ferment at 68 °F (20 °C).
All-grain option:
Substitute 9.75 lbs. (4.4 kg) pale malt for malt extracts. With 14.5 qts. (13.7 L) of mash liquor, mash grains at 152 °F (67 °C) for 60 minutes. Collect 6.0 gallons (23 L) of wort and boil for 60 minutes. Ferment at 68 °F (20 °C).
