Firestone Walker Brewing Co.’s Parabola Clone
All-Grain Recipe
(5-gallons/19 L, all-grain)
OG = 1.106 FG = 1.032
IBU = 45 SRM = 70 ABV = 10%*
*ABV calculated prior to barrel aging.
Ingredients
15 lbs. (6.8 kg) Golden Promise pale malt
2.6 lbs. (1.2 kg) crystal malt (20 °L)
1.8 lbs. (0.8 kg) Briess roasted barley
1.1 lbs. (0.5 kg) crystal malt (80 °L)
14.4 oz. (410 g) Simpsons Crystal Dark malt
11.3 oz. (320 g) oat malt (with husk)
8.8 oz. (250 g) Chocolate malt
8.8 oz. (250 g) Weyermann Carafa® III malt
Malt extract or brewers crystals (if needed to boost gravity)
8.3 AAU Hallertau Tradition hops (60 min.) (1.5 oz./42 g at 5.5% alpha acids)
8.3 AAU Hallertau Tradition hops (30 min.) (1.5 oz./42 g at 5.5% alpha acids)
1.5 oz. Hallertau Tradition hops (0 min.)
White Labs WLP007 (Dry English Ale), Wyeast 1098 (British Ale Yeast), Imperial A01 (House), or SafAle S-04 yeast
¾ cup corn sugar (if priming)
Step by Step
Mash the grains at 145 °F (63 °C) for 30 minutes and then ramp to 151 °F (66 °C) until conversion is complete. A single-infusion mash could also be done at 149 °F (65 °C). Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain approximately 6.5 gallons (25 L) of wort (depending on evaporation rate, this may be higher or lower for your system).
Boil for 90 minutes, adding hops as per the schedule. With 10 minutes remaining in the boil, take a gravity reading. If short, add malt extract or brewers crystals to bring the gravity up to 1.106. This is a preferred method vs. extending the boil.
Chill to slightly below fermentation temperature, about 63 °F (17 °C). Aerate the wort if using liquid yeast and then pitch the yeast. Ferment at 66 °F (19 °C) and when complete perform a diacetyl rest at 70 °F (21 °C). Rack to a CO2-purged spirit barrel and age until your desired taste is achieved. The larger the barrel, the longer the beer can be aged in it. Once flavor profile is achieved with a distinct wood and Bourbon character, it’s time to package. Carbonate to 2.5 v/v or prime and bottle condition.
Extract With Grains Recipe
(5-gallons/19 L, extract with grains)
OG = 1.106 FG = 1.032
IBU = 45 SRM = 70 ABV = 10%*
*ABV calculated prior to barrel aging.
Ingredients
10 lbs. (4.5 kg) pale liquid malt extract
2.6 lbs. (1.2 kg) crystal malt (20 °L)
1.8 lbs. (0.8 kg) Briess roasted barley
1.1 lbs. (0.5 kg) crystal malt (80 °L)
14.4 oz. (410 g) Simpsons Crystal Dark malt
11.3 oz. (320 g) flaked oats
8.8 oz. (250 g) Chocolate malt
8.8 oz. (250 g) Weyermann Carafa® III malt
Malt extract or brewers crystals (if needed to boost gravity)
8.3 AAU Hallertau Tradition hops (60 min.) (1.5 oz./42 g at 5.5% alpha acids)
8.3 AAU Hallertau Tradition hops (30 min.) (1.5 oz./42 g at 5.5% alpha acids)
1.5 oz. Hallertau Tradition hops (0 min.)
White Labs WLP007 (Dry English Ale), Wyeast 1098 (British Ale Yeast), Imperial A01 (House), or SafAle S-04 yeast
¾ cup corn sugar (if priming)
Step by Step
Place the crushed grains in a muslin bag (or two muslin bags so they are not packed in tightly) and submerge in 6.5 gallons (25 L) water as it heats up to 170 °F (77 °C). When that temperature is achieved, remove grain bag, allowing to drip into the kettle. With the heat turned off, stir in the malt extract until dissolved. Return to heat and bring wort to a boil. Boil for 60 minutes, adding hops as directed. Follow cooling, fermenting, aging, and packaging instructions in the all-grain recipe.
Tips for Success
Regarding hops, Firestone Walker suggests any German noble-like variety will do, but recommended Hallertau Tradition or American Willamette as the first choices.
Parabola is a great base for coffee, vanilla, or other adjuncts. Feel free to play around with adjunct additions after barrel aging this beer.
Oak chips soaked in Bourbon can be used to finish the beer on the homebrew scale if you do not have a barrel. Age the chips in just enough Bourbon to cover them for a week, and then add the chips to the beer for another week or more. Consider adding the Bourbon too — Parabola picks up about 3% ABV during barrel aging, so a little extra Bourbon won’t hurt.
