Heretic Brewing Co.’s Evil Twin clone

(5 gallons/19 L, all-grain)
OG = 1.064 FG = 1.014
IBU = 45 SRM = 17 ABV = 6.6%

Ingredients

10.5 lbs. (4.8 kg) 2-row British pale ale malt
1.6 lbs. (0.74 kg) crystal malt (75 °L)
14 oz. (0.4 kg) Munich malt
1 oz. (28 g) roasted barley
1 oz. (28 g) huskless black malt
4.3 AAU Columbus hops (60 min.) (0.31 oz./9 g at 14% alpha acids)
12.6 AAU Columbus hops (0 min.) (0.9 oz./25 g at 14% alpha acids)
9.9 AAU Citra® hops (0 min.) (0.9 oz./25 g at 11% alpha acids)
0.8 oz. (23g) Citra® hops (dry hop, 7 days)
0.8 oz. (23g) Columbus hops (dry hop, 7 days)
0.9 oz. (25g) Citra® hops (dry hop, 4 days)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Mill the grains and mix with 4.1 gallons (15.5 L) of 165 °F (74 °C) strike water to reach a mash temperature of 153 °F (67 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge the grains with 2.8 gallons (10.6 L) and top up as necessary to obtain 6 gallons (23 L) of wort. Boil for 90 minutes. Add the first Columbus hop charge with 60 minutes left in the boil. Add the second Columbus hop addition, and the first Citra® addition at the end of the boil. After the boil, turn off heat and begin a vigorous whirlpool in your kettle. Let the hot wort stand for 20 minutes, then chill the wort to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast.

Ferment at 67 °F (19 °C) for 7 days. Add the dry hops and raise to 72 °F (22 °C) for three more days. Add the second round of dry hops for an additional four days (seven total days of dry hopping). Once the beer reaches terminal gravity, bottle or keg the beer and carbonate to approximately 2.5 volumes. You may want to cold-crash the beer prior to packaging to 35 °F (2 °C) for 48 hours to improve the clarity.

Heretic Brewing Co.’s Evil Twin clone

(5 gallons/19 L, extract with grains)
OG = 1.064 FG = 1.014
IBU = 45 SRM = 17 ABV = 6.6%

Ingredients

8 lbs. (3.6 kg) extra light liquid malt extract
1.6 lbs. (0.74 kg) crystal malt (75 °L)
1 oz. (28 g) roasted barley
1 oz. (28 g) huskless black malt
4.3 AAU Columbus hops (60 min.) (0.31 oz./9 g at 14% alpha acids)
12.6 AAU Columbus hops (0 min.) (0.9 oz./25 g at 14% alpha acids)
9.9 AAU Citra® hops (0 min.) (0.9 oz./25 g at 11% alpha acids)
0.8 oz. (23g) Citra® hops (dry hop, 7 days)
0.8 oz. (23g) Columbus hops (dry hop, 7 days)
0.9 oz. (25g) Citra® hops (dry hop, 4 days)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Bring 5.6 gallons (21 L) of water to approximately 162 °F (72 °C) and hold there, and steep milled specialty grains in grain bags for 15 minutes. Remove the grain bags, and let the bag drain fully. Add the liquid malt extract while stirring, and stir until completely dissolved. Bring the wort to a boil. Boil for 90 minutes. Add the first Columbus hop charge with 60 minutes left in the boil. Add the second Columbus hop addition, and the first Citra® addition at the end of the boil.

After the boil, turn off the heat and begin a vigorous whirlpool in your kettle. Let the hot wort stand for 20 minutes, then chill the wort to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast.

Ferment at 67 °F (19 °C) for seven days. Add the dry hops and raise to 72 °F (22 °C) for seven more days. Once the beer reaches terminal gravity, bottle or keg the beer and carbonate to approximately 2.5 volumes. You may want to cold-crash the beer prior to packaging to 35 °F (2 °C) for 48 hours to improve the clarity.

Tips for Success:
This beer’s recipe has undergone several evolutions, from its origins as a homebrew recipe through its development as a commercial success for Heretic. This version came directly from the desk of Chief Heretic Jamil Zainasheff. The beer relies on extensive flame out and dry hopping to achieve its signature hop nose, with only a small bittering addition 30 minutes into its 90-minute boil. It even makes use of a second dry hopping round, receiving one last blast of Citra®.

Before Jamil went pro, he wrote for Brew Your Own in his “Style Profile” column about brewing American amber (red) ale (including some early iterations of what may have become Evil Twin).