Odell Brewing Co.’s Rupture clone
Odell Brewing Co.’s Rupture clone, all-grain
(5 gallons/19 L, all-grain)
OG = 1.063 FG = 1.013 IBU = 37 SRM = 8 ABV = 6.6%
Ingredients
11 lbs (5 kg) 2-row pale ale malt
2 lbs (0.91 kg) Munich malt
7 AAU Cascade hops (60 min.) (1 oz./28 g at 7% alpha acids)
20 AAU whole leaf Centennial hops, ground (0 min.) (2 oz./56 g at 10% alpha acids)
26 AAU whole leaf Citra® hops, ground (0 min.) (2 oz./56 g at 13% alpha acids)
26 AAU whole leaf Simcoe® hops, ground (0 min.) (2 oz./56 g at 13% alpha acids)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US-05 or Lallemand BRY-97 (West Coast Ale) yeast
¾ cup (150 g) corn sugar (if priming)
Step by Step
Start off by grinding up the flameout hops. Mill the grains, then mix with 4.1 gallons (15.4 L) of 164 °F (73 °C) strike water to reach a mash temperature of 152 °F (67 °C). Make any adjustments needed for a mash pH of 5.2–5.4. Hold this temperature for 60 minutes. This is a good time to begin milling your hops that will be used at the end of the boil. Vorlauf until your runnings are clear, and begin your sparge. Sparge the grains with 5 gallons (19 L) and top up as necessary to obtain 6.5 gallons (25 L) of wort.
Boil for 60 minutes, adding hops at the times indicated. Add Irish moss or Whirlfloc if needed. After the boil and whirlpool, rapidly chill the wort to slightly below fermentation temperature, which is 65 °F (18 °C) for this beer. Pitch yeast. Maintain fermentation temperature of 65 °F (18 °C) for ten days or until the completion of primary fermentation, whichever is later. Then, reduce temperature close to 32 °F (0 °C), and bottle or keg the beer and carbonate to approximately 2.5 volumes.
Odell Brewing Co.’s Rupture clone, extract with grains
(5 gallons/19 L, extract with grains)
OG = 1.063 FG = 1.014 IBU = 37 SRM = 8 ABV = 6.5%
Ingredients
6 lbs. (2.61 kg) extra light dried malt extract
1 lb. (0.45 kg) Munich dried malt extract
7 AAU Cascade hops (60 min.) (1 oz./28 g at 7% alpha acids)
20 AAU whole leaf Centennial hops, ground (0 min.) (2 oz./56 g at 10% alpha acids)
26 AAU whole leaf Citra® hops, ground (0 min.) (2 oz./56 g at 13% alpha acids)
26 AAU whole leaf Simcoe® hops, ground (0 min.) (2 oz./56 g at 13% alpha acids)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US-05 or Lallemand BRY-97 (West Coast Ale) yeast
¾ cup (150 g) corn sugar (if priming)
Step by Step
Start off by grinding up the flameout hops. Next bring 5 gallons (19 L) of water to a near-boil before adding both dried extracts while stirring. Stir until completely dissolved. Boil for 60 minutes, adding hops at the indicated times left in the boil. Add Irish moss or Whirlfloc as directed, if desired. Follow the remainder of the all-grain recipe for fermentation and packaging instuctions.
Tips for Success: From a 30,000 foot view, take your favorite APA recipe and fresh grind all of your flameout & whirlpool hop additions. High quality, fresh, aromatic whole hops are an absolute must in this beer. Grind them at a minimum the same day that you decide to brew (preferably with a grinder that has multiple blades such as Ninja® or Magic Bullet type of mixer/blender); you could even grind while heating your brewing water or mashing in order to same time. Secondly, even in a hop-forward beer like Rupture, you shouldn’t forget to provide a solid malt backbone to allow the hops to springboard off. Finally, Odell doesn’t need to treat their water to brew Rupture but you should aim for a balanced water profile in general especially in regards to sulfate:chloride ratios.
