Elk Grove Brewery and Restaurant: Otis Alt clone
This beer should be bitter and have a nice “Spalty” nose to it. But to keep the hops from overwhelming the palate the malt has to come through as well. The roasty undertones of the Munich and Vienna malts complement the aggressiveness of the hops very well.
— Bill Wood, Brewmaster
Otis Alt clone recipe
Elk Grove Brewery and Restaurant, California
(5 gallons/19 L, all-grain)
OG = 1.055 FG = 1.014
IBU = 35 SRM = 14 ABV = 5.3%
Ingredients
7.25 lbs. (3.3 kg) Pilsen malt
2 lbs. (0.91 kg) Vienna malt
1 lb. (0.45 kg) Munich malt (10 °L)
0.5 lb. (0.45 kg) wheat malt
0.5 lb. (0.45 kg) caramel malt (60 °L)
2 oz. (57 g) Carafa® III malt
6 AAU Northern Brewer hops (60 min.) (0.66 oz./19 g of 9% alpha acids)
3 AAU Northern Brewer hops (30 min.) (0.31 oz./9 g of 9% alpha acids)
2 AAU German Spalt hops (30 min.) (0.35 oz./10 g of 5% alpha acids)
3 oz. (85 g) German Spalt (0 min.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast (1.5 qt./~1.5 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step
Mash at 153–154 °F (67–68 °C) for 30 minutes.
Boil for 60 minutes. Ferment at 58–60 °F (14–16 °C) for 5 days. Allow temperature to rise naturally (but not above 68 °F/20 °C) until day 7 or 8.
Then crash to below 40 °F (4 °C) over 4 days, rack off yeast and lager for 20–30 days to below 34–38 °F (1–3 °C) if possible.
