Logboat Brewing Co.’s Rocket Shark Vista Flyer Clone

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.068  FG = 1.009
IBU = 28  SRM = 7  ABV = 7.8%

Ingredients

12.1 lbs. (5.5 kg) Rahr 2-row pale malt
12 oz. (340 g) Rahr white wheat malt
12 oz. (340 g) Weyermann Carafoam® malt
4 oz. (113 g) Weyermann acidulated malt
5.6 AAU Magnum hops (60 min.) (0.4 oz./11 g at 14% alpha acids)
0.9 oz. (26 g) Vista hops (whirlpool)
0.6 oz. (17 g) Huell Melon hops (whirlpool)
0.3 oz. (9 g) Nelson Sauvin^TM hops (whirlpool)
0.9 oz. (26 g) Vista hops (dry hop #1)
0.6 oz. (17 g) Huell Melon hops (dry hop #1)
0.3 oz. (9 g) Nelson Sauvin^TM hops (dry hop #1)
0.9 oz. (26 g) Vista hops (dry hop #2)
0.6 oz. (17 g) Huell Melon hops (dry hop #2)
0.3 oz. (9 g) Nelson Sauvin^TM hops (dry hop #2)
Omega OYL-004 West Coast Ale I, White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or SafAle US-05 yeast
¾ cup corn sugar (if priming)

Step by Step

Mash the grains at 152 °F (67 °C) for 60 minutes. Raise mash to mash-out temperature of 168 °F (76 °C) and lauter as normal. Collect enough wort pre-boil to allow for 5.25 gallons (20 L) in your fermenter after the boil is complete.

Boil for 60 minutes, adding the Magnum addition at the start of the boil. When the boil is complete, add all of the whirlpool hops and stir the wort vigorously to form a whirlpool in the kettle. Cover and let sit for 20 minutes.

At the end of the whirlpool, cool wort to slightly below fermentation temperature, 65 °F (18 °C), and pitch yeast (aerate if using liquid yeast). Ferment at 67 °F (19 °C). Add the first dry hop addition in a muslin bag on day four of fermentation. On day 7, pull the first dry hop addition and add the second addition, being careful to keep the fermenter flush with CO₂. After three days, rack the beer to a keg and force carbonate or add priming sugar and bottle condition as usual.

Extract With Grains

Substitute the pale, wheat, and acidulated malts for 6.8 lbs. (3.1 kg) light dried malt extract, 8 oz. (230 g) wheat dried malt extract, and ½ tsp. 88% lactic acid. Add the crushed Carafoam® malt to a muslin bag and place in your kettle with 5.5 gallons (21 L) of water. Heat the water to 180 °F (82 °C). Remove grains and bring to a boil. Remove the kettle from heat and carefully stir in the malt extract and lactic acid. Return to heat and bring to a boil. Follow the remainder of the all-grain recipe, adding water to the fermenter up to 5.25 gallons (20 L), if necessary, at the start of fermentation.

Tips for Success
When Logboat brewed Vista Flyer on its 30-barrel system it omitted any bittering hop addition because their whirlpool addition takes 45 minutes to drain. On their equipment, the whirlpool addition alone contributes a calculated 28 IBUs. Homebrewers could try something similar of forgoing any hop addition at the start of the boil and instead extending the whirlpool, though they will also need to add a step to keep the wort closer to boiling temperature as small batches will naturally cool much quicker than the volume Logboat brews. Adding a bitterness charge at the start of the boil is what Logboat does when formulating recipes on their pilot system to simulate the longer whirlpool. “Depending on your whirlpool regimen you may need to add a clean/neutral bittering addition to achieve that 28 IBU — we usually have to do that on our small-scale pilot to mimic the IBU we pull from the whirlpool on the 30-barrel system,” said Logboat’s Production Manager Michael Ivancic. 

Any high-alpha, clean hop can be used for bittering. Hop extract would be another good choice.