Danville Brewing Co.’s Brutus clone
Danville Brewing Co.’s Brutus clone, all-grain
(5 gallons/19 L, all-grain)
OG = 1.049 FG = 1.000 IBU = 31 SRM = 3 ABV = 6.4%
Ingredients
8.5 lbs. (3.85 kg) Weyermann extra premium pale Pilsner malt
12 oz. (340 g) flaked corn
6 oz. (170 g) flaked oats
3.2 oz. (91 g) acidulated malt
3.1 mL Amylo 300 (amyloglucosidase enzyme)
18 AAU Citra® hops (hop stand) (1.5 oz./43 g at 12% alpha acids)
17.3 AAU Mosaic® hops (hop stand) (1.5 oz./43 g at 11.5% alpha acids)
2 oz. (57 g) Citra® hops (dry hop)
2 oz. (57 g) Mosaic® hops (dry hop)
2 oz. (57 g) Idaho 7® hops (dry hop)
½ tsp. yeast nutrient (10 min.)
½ Whirlfloc tablet (10 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 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 145 °F (63 °C). Add 3.1 mL amyloglucosidase enzyme to mash and hold the mash at 145 °F (63 °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. Drop temperature of wort to 180 °F (82 °C) and add the whirlpool hops. Chill the wort to 67 °F (18 °C) and aerate thoroughly. Pitch rate is 1,000,000 cells per mL per degree Plato. Add dry hops when gravity is around 1.015 and then perform diacetyl rest. Cold crash and carbonate the beer to around 2.7 volumes of CO2.
Danville Brewing Co.’s Brutus clone, partial mash
(5 gallons/19 L, partial mash)
OG = 1.049 FG = 1.000 IBU = 31 SRM = 4 ABV = 6.4%
Ingredients
4.25 lbs. (2 kg) Pilsen dried malt extract
1 lb. (0.45 kg) Pilsner malt
12 oz. (340 g) flaked corn
6 oz. (170 g) flaked oats
3.2 oz. (91 g) acidulated malt
3.1 mL Amylo 300 (amyloglucosidase enzyme)
18 AAU Citra® hops (hop stand) (1.5 oz./43 g at 12% alpha acids)
17.3 AAU Mosaic® hops (hop stand) (1.5 oz./43 g at 11.5% alpha acids)
2 oz. (57 g) Citra® hops (dry hop)
2 oz. (57 g) Mosaic® hops (dry hop)
2 oz. (57 g) Idaho 7® hops (dry hop)
½ tsp. yeast nutrient (10 min.)
½ Whirlfloc tablet (10 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
7⁄8 cup corn sugar (if priming)
Step by Step
Heat 8 qts. (7.5 L) of water to about 156 °F (69 °C). Place crushed malts and grains in a muslin bag and submerge in the water. Stir in the dried malt extract and stir to dissolve, then add the Amylo. The temperature should stabilize around 145 °F (63 °C). Hold this mash at 145 °F (63 °C) for 45 minutes. Remove the grains and place in a colander to wash the grains with 4 qts. (3 L) of hot water. Top up the kettle to 5.5 gallons (24.6 L).
Total boil time is 10 minutes, with no boiling hops. Add Whirlfloc and yeast nutrient at the start of the boil. After the boil, drop temperature of wort to 180 °F (82 °C) and add the hop stand hops. Chill the wort to 67 °F (18 °C) and aerate thoroughly. Pitch rate is 1,000,000 cells per mL per degree Plato. Add dry hops when gravity is around 1.015 and then perform diacetyl rest. Cold crash and carbonate the beer to around 2.7 volumes of CO2.
