Fish Brewing’s Fish Tale Trout Stout clone
Fish Brewing’s Fish Tale Trout Stout clone
(5 gallon/19 L, all-grain)
OG = 1.059 FG = 1.016 IBU = 40 SRM = 35 ABV = 5.5%
Ingredients
8.5 lbs. (3.8 kg) 2-row pale malt 1.0 lb. (0.45 kg) Carapils malt 1.0 lb. (0.45 kg) Munich malt 0.5 lb. (0.23 kg) crystal malt (15 ºL) 0.5 lb. (0.23 kg) crystal malt (40 ºL) 0.5 lb. (0.23 kg) black malt 1.0 lb. (0.45 kg) roasted malt (220 ºL) 0.1 oz. (2.8 g) gypsum in mash 1 tsp. Irish moss (15 mins) 8.4 AAU Chinook hops (60 mins) (0.7 oz./19.6 g at 12 %AA) 1.1 AAU Cascade hops (60 mins) (0.2 oz./5.6 g at 5.5 % AA) 1.1 AAU Cascade pellet hops (10 mins) (0.2 oz./5.6 g at 5.5 % AA) 1.1 AAU Cascade pellet hops (0 mins) (0.2 oz./5.6 g at 5.5% AA) Wyeast 1332 (Northwest Ale) yeast 0.75 cups corn sugar (for priming)
Step by Step
Heat 4 gallons (15 L) of strike water to 166 °F (74 °C). Mash grains at 155 ºF (68 ºC). Let rest for 30 minutes, recirculate until clear, then sparge with 170 ºF (77 ºC) water. Start 90-minute boil. When wort starts to boil, commence hop schedule: 0.7 oz. (19.6 g) Chinook hops at 60 minutes, 0.2 oz. (5.6 g) Cascade at 60 minutes, 0.2 oz. (5.6 g) Cascade at 10 minutes, 0.2 oz. (5.6 g) Cascade at end of boil. Cool wort to 68 ºF (20 ºC), ferment until final gravity reached (1.016). Prime with 3/4 cup corn sugar and bottle.
Fish Brewing’s Fish Tale Trout Stout clone
(5 gallon/19 L, partial mash)
OG = 1.059 FG = 1.016 IBU = 40 SRM = 35 ABV = 5.6%
Ingredients
1.25 lb. (0.57 kg) Coopers dried malt extract 4.5 lbs. (2.0 kg) Coopers Light liquid malt extract (late addition) 1.0 lb. (0.45 kg) Carapils malt 1.0 lb. (0.45 kg) Munich malt 0.5 lb. (0.23 kg) crystal malt (15 ºL) 0.5 lb. (0.23 kg) crystal malt (40 ºL) 0.5 lb. (0.23 kg) black malt 1.0 lb. (0.45 kg) roasted malt (220 ºL) 0.1 oz. (2.8 g) gypsum in mash 1 tsp. Irish moss (15 mins) 8.4 AAU Chinook hops (60 mins) (0.7 oz./19.6 g at 12 %AA) 1.1 AAU Cascade hops (60 mins) (0.2 oz./5.6 g at 5.5 % AA) 1.1 AAU Cascade pellet hops (10 mins) (0.2 oz./5.6 g at 5.5 % AA) 1.1 AAU Cascade pellet hops (0 mins) (0.2 oz./5.6 g at 5.5% AA) Wyeast 1332 (Northwest Ale) yeast 0.75 cups corn sugar (for priming)
Step by Step:
Put crushed grains in a nylon steeping bag. Steep grains at 155 °F (68 °C) in 1.7 gallons (6.4 L) of water for 45 minutes. Rinse grains with 0.75 gallons (2.8 L) of water at 170 °F (77 °C). Add ~0.8 gallons (~3 L) of boiling water to make 3 gallons (11 L), add dried malt extract and bring wort to a boil. Add Chinook hops and boil for 60 minutes. Add Cascade hops at times indicated in ingredient list. At 15 minutes remaining in the boil, stir in liquid malt extract and add Irish moss. Cool wort and siphon to fermenter. Top up to 5 gallons (19 L), aerate and pitch yeast. Ferment at 68 °F (20 °C). Prime with corn sugar and bottle. — Jenn Gridley, Head Brewer
