Clearwater Light clone
Clearwater Brewery, Florida

(5 gallons/19 L, partial mash)
OG = 1.041  FG = 1.010
IBU = 17  SRM = 4  ABV = 4%

Ingredients

0.5 lbs. (0.23 kg) two-row pale malt
12 oz. (0.34 kg) wheat malt
12 oz. (0.34 kg) Carapils® malt
1 lb. 1 oz. (0.48 kg) light dried malt extract
3.3 lbs. (1.5 kg) Muntons Light liquid malt extract (late addition)
4.25 AAU Hallertauer hops (60 min.) (1.1 oz./31 g at 4% alpha acid)
1 AAU Saaz hops (10 min.) (0.25 oz./7 g of 4% alpha acid)
1 tsp. Irish moss (15 min.)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast (1 qt./~1 L yeast starter)
7/8 cup corn sugar (for priming)

Step by Step

Place crushed malts in a nylon steeping bag and steep in 3.0 qts. (2.8 L) of water at 150 ºF (66 °C) for 30 minutes. Rinse grains with 1.5 qts. (~1.5 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 Hallertauer hops and boil for 60 minutes total. Add the liquid malt extract and Irish moss with 15 minutes left in the boil. Add Saaz hops with ten minutes left in the boil.

Cool wort in brewpot to around 70 °F (21 °C), transfer to fermenter and add water to yield 5.0 gallons (19 L). Aerate wort and pitch yeast. Ferment at 66 °F (19 °C) until complete (7 to 10 days). Transfer to secondary or rack into bottles or keg with corn sugar. Warm condition for a few weeks at room temperature and store cold.

All-grain option: Omit extract and mash 7.0 lbs. (3.2 kg) of pale malt along with specialty malts in 11 qts. (10 L) of water to get a single-infusion mash temperature of 155 °F (68 °C) for 45 min. Sparge with hot water (at least 170 °F/77 °C) and collect 5.0 gallons. of wort. Add 1.5 gallons (5.7 L) of water and boil for 90 minutes. Use the hopping and fermentation schedule above.