Dogfish Head’s Chateau Jiahu Clone
Dogfish Head’s Chateau Jiahu Clone
(5 gallons/19 L, all-grain) OG = 1.088 FG = 1.014 IBU = 10 SRM = 6 ABV = 10%
Ingredients
11 lb. 6 oz. (5.2 kg) two-row pale malt
3.0 lbs. (1.4 kg) orange blossom honey
2.0 lbs. (0.91 kg) rice syrup
1.0 lb. (0.45 kg) Alexander’s Muscat grape juice concentrate
0.5 lbs. (0.23 kg) Hawthorn berry powder
0.25 oz. (7 g) Simcoe hops (60 min.) Wyeast 4134 (Sake #9) yeast
3/4 cup corn sugar (if priming)
Step by Step:
The day before brewday, prepare a 1 qt. (~1 L) yeast starter. Mash with 3.5 gallons (13 L) of water to achieve a temperature of 149 °F (65 °C). Rest for 30 minutes. During the rest, heat 4.5 gallons (17 L) of water to 170 °F (77 °C) for sparging. After the 30 minute rest, vorlauf until wort of acceptable clarity is obtained. Begin collecting wort in the brew kettle. Sparge as normal. Collect 6.25 gallons (24 L) of wort. Once the kettle is full, add rice syrup. Boil 15 minutes. Add Simcoe hops. Boil for 60 minutes. Turn off heat and stir in honey and hawthorn berry powder. Stir to create a whirlpool. Chill, aerate and pitch sake yeast starter. As fermentation starts to subside, add Muscat grape juice concentrate. Cool the beer after 12–14 days. Cold condition for 21 days. Keg or bottle as normal. Allow whatever time you deem necessary for proper conditioning and enjoy!
Chateau Jiahu Clone
(5 gallons/19 L, extract with grains)
OG = 1.088 FG = 1.014 IBU = 10 SRM = 6 ABV = 10%
Ingredients
2 lb. 2 oz. (0.96 kg) Muntons light dried malt extract
4.0 lbs. (1.8 kg) Muntons light liquid malt extract
3.0 lbs. (1.4 kg) orange blossom honey
2.0 lbs. (0.91 kg) rice syrup
1.0 lb. (0.45 kg) Alexander’s Muscat grape juice concentrate
0.5 lbs. (0.23 kg) Hawthorn berry powder
0.25 oz. (7.1 g) Simcoe hops (60 mins) Wyeast 4134 (Sake #9) yeast
3/4 cup corn sugar (if priming)
Step by Step
Place crushed grains in a nylon steeping bag and steep (in a separate pot) in 2.5 quarts (2.4 L) of water at 149 °F (65 °C) for 45 minutes. (This is actually a small mash, so follow temperatures and volumes as closely as is feasible.) Bring 2 gallons (7.6 L) of water to a boil in your brewpot while grains are steeping. After steep, place grain bag in colander over brewpot. Pour “grain tea” through grain bag (to strain out grain husks), then rinse grain bag with 1.5 quarts (~1.5 L) of 170 °F (77 °C) water. Bring this wort to a boil, then add dried malt extract. Boil 15 minutes. Add Simcoe hops. Boil for 60 minutes. Stir in liquid malt extract with 15 minutes left in boil. Turn off heat and stir in honey and hawthorn berry powder. Chill wort in brewpot, then transfer to fermenter. Bring fermenter volume to 5 gallons (19 L) with water, aerate and pitch sake yeast starter. As fermentation starts to subside, add Muscat grape juice concentrate. Cool the beer after 12–14 days. Cold condition for 21 days. Keg or bottle as normal. Allow whatever time you deem necessary for proper conditioning and enjoy!
