Pike Brewing Co.’s Tandem Ale clone
Pike Tandem Ale clone Pike Brewing Co., Washington
(5 gallons/19 L, all-grain) OG = 1.066 FG = 1.010 IBU = 25 SRM = 19 ABV = 7.2% “I’d recommend about 6 or 7 coriander seeds be crushed and added for the last minute of boil. Although this may seem like a miniscule amount, a touch of coriander is all that is desired.” —Drew Cluley, head brewer Ingredients 6.5 lb. (3 kg) American 2-row malt 3 lb. (1.4 kg) British pale ale malt 1 lb. (0.45 kg) wheat malt 1 lb. (0.45 kg) American Munich malt 1.2 lb. (0.54 kg) crystal malt (70–80 °L) 4 oz. (113 g) roasted barley 8 oz. (227 g) cane sugar (20 min.) 4.5 AAU Northern Brewer hops (75 min.) (0.5 oz./14 g of 9% alpha acids) 2.3 AAU Mt Hood hops (30 min.) (0.5 oz./14 g of 4.5% alpha acids) 2.3 AAU Mt Hood hops (15 min.) (0.5 oz./14 g of 4.5% alpha acids) White Labs WLP530 (Abbey Ale) or Wyeast 3787 (Trappist High Gravity) or Lallemand Abbaye Ale yeast 1 cup corn sugar (for priming) Step by Step Mash at 152 °F (67 °C) for 1 hour. Boil for 90 minutes, adding hops at times indicated. Pitch with a Belgian Trappist Yeast. At Pike we use White Labs WLP530. We control the fermentation pitching at 72 °F (22 °C) and not allowing the beer to get above 74 °F (23 °C). High temperature fermentation will produce a more phenolic Belgian style beer.Pike Tandem Ale clone Pike Brewing Co., Washington
(5 gallons/19 L, partial mash) OG = 1.066 FG = 1.010 IBU = 25 SRM = 19 ABV = 7.2% Ingredients 1 lb. (0.45 kg) American Munich malt 1.2 lb. (0.54 kg) crystal malt (70–80 °L) 4 oz. (113 g) roasted barley 2.75 lb. (1.3 kg) Muntons Light dried malt extract 4 lb. (1.8 kg) Muntons Light liquid malt extract (late addition) 8 oz. (227 g) cane sugar (20 min.) 4.5 AAU Northern Brewer hops (75 min.) (0.5 oz./14 g of 9% alpha acids) 2.3 AAU Mt Hood hops (30 min.) (0.5 oz./14 g of 4.5% alpha acids) 2.3 AAU Mt Hood hops (15 min.) (0.5 oz./14 g of 4.5% alpha acids) White Labs WLP530 (Abbey Ale) or Wyeast 3787 (Trappist High Gravity) or Lallemand Abbaye Ale yeast 1 cup corn sugar (for priming) Step by Step Steep crushed grains at 152 °F (67 °C) in 3.0 qt. (2.8 L) of water for 45 minutes. Add water to make 3.0 gallons (11 L), add dried malt extract and bring to a boil. Boil wort for 60 minutes, adding hops and sugar at times indicated. Stir in liquid malt extract during final 15 minutes of the boil. Cool wort and transfer to fermenter. Top up to 5.0 gallons (19 L), aerate and pitch yeast. Ferment at 72 °F (22 °C).
