Firestone Walker Brewery’s ‘Lil Opal clone
“Summer is all about outdoor activity and the beers of summer typically fit this theme and should provide refreshment. That doesn’t mean bland or without character. A refreshing beer can be full of character and still be a part of a sunny summer day.”
‘Lil Opal clone, all-grain
Firestone Walker Brewery, CA
(5 gallons/19 L)
OG = 1.043 FG = 1.010
IBU = 15 SRM = 4 ABV = 4.2%
Ingredients
4.0 lbs. (1.8 kg) Pilsner malt or domestic 2-row pale malt
2 lbs. 3 oz. (1 kg) wheat malt
2 lbs. 3 oz. (1 kg) torrified wheat
3 oz. (86 g) Weyermann Carawheat malt (45 °L)
3 oz. (86 g) Weyermann acidulated malt
1 oz. (28 g) Mt Hood whole hops (mash)
2.7 AAU Mt. Hood hops (60 min.) (0.54 oz./15 g of 5% alpha acids)
1.8 AAU Mt. Hood hops (30 min.) (0.36 oz./10 g of 5% alpha acids)
1.0 oz. (28 g) French oak chips soaked in white wine
Wyeast 3724 (Belgian Saison) or White Labs WLP565 (Belgian Saison I) yeast
1 cup corn sugar (if priming)
Step by Step
Rice hulls or mash hops (whole) can be added to aid in run off. In the case of mash hops, this can add hop complexity to the finished beer without additional bitterness.
Mash in at 145 °F (63 °C) for 30 min and raise mash temperature up to 156 °F (69 °C) to finish sachharification. Ramp up to 168 °F (76 °C) before running off. Mash at 5.2–5.4 pH (acidify if needed).
Adjust finished wort to 5.2 pH with lactic or phosphoric acid. Boil time is 75 minutes. Pitch yeast at 72 °F (22 °F) and allow to free-rise up to 80 °F (27 °C). Age with French oak chips soaked in white wine.
‘Lil Opal clone, partial mash
Firestone Walker Brewery, CA
(5 gallons/19 L)
OG = 1.043 FG = 1.010
IBU = 15 SRM = 5 ABV = 4.2%
Ingredients
1 lb. (0.45 kg) wheat malt
1 lbs. (0.45 kg) torrified wheat
3 oz. (86 g) Weyermann Carawheat malt
3 oz. (86 g) Weyermann acidulated malt
1 lbs. (0.45 kg) wheat dried malt extract
3.3 lbs. (1.5 kg) Pilsen liquid malt extract
2.7 AAU Mt. Hood hops (60 min.) (0.54 oz./15 g of 5% alpha acids)
1.8 AAU Mt. Hood hops (30 min.) (0.36 oz./10 g of 5% alpha acids)
1.0 oz. (28 g) French oak chips soaked in white wine
Wyeast 3724 (Belgian Saison) or White Labs WLP565 (Belgian Saison I) yeast
1 cup corn sugar (if priming)
Step by Step
Place crushed grains in a steeping bag. In a large soup pot, submerge bag in 3.0 qts. (2.8 L) of water at 159 °F (71 °C). Steep at 148 °F (64 °C) for 45 minutes. Begin heating 2 gallons (7.6 L) of water in your brewpot. Also, heat 1.5 qts. (1.4 L) of water to 170 °F (77 °C) in a small soup pot. After steep, lift grain bag into colander placed over brewpot. Pour “grain tea” through grains (to strain out grain solids), then rinse with water from small soup pot. Stir in dried malt extract and bring to a boil.
Boil for 60 minutes, adding hops at times indicated. Stir in liquid malt extract at end of boil and let brewpot sit, covered, for 5 minutes before cooling wort. Transfer wort to fermenter and top up to 5.0 gallons (19 L). Aerate well and pitch yeast.
Ferment starting at 72 °F (22 °F), but allow to rise up to 80 °F (27 °C). Add oak chips after primary fermentation.
