Reuben’s Brews’ Bits and Bobs (2018) clone

(5 gallons/19 L, all-grain)
OG = 1.066  FG = 1.012
IBU = 50  SRM = 5  ABV = 7%

“For our first release of Bits and Bobs in 2018 — our seasonal rotating IPA — we used Strata®, Citra®, and Azacca® as the primary hops. The idea with this specific beer release is that every spring we have a new recipe using the malts and hops we had grown to love over the prior year. It’s the perfect excuse to be continually trying new hops, working with hop farms, and working on new hop blends. For the first release, we had a nice clean malt profile to let the hops shine through and take center stage.”  — Adam Robbings Brewmaster, Reuben’s Brews

Ingredients
11.5 lbs. (5.2 kg) pale malt
1.7 lbs. (0.77 kg) Vienna malt
0.6 lb. (0.27 kg) Carapils® malt
1.6 AAU Simcoe® hops (60 min.) (0.125 oz./3.5 g at 13% alpha acids)
1.5 oz. (43 g) Azacca® hops (0 min.)
0.5 oz. (14 g) Strata® hops (0 min.)
1 oz. (28 g) Citra® hops (0 min.)
1.5 oz. (43 g) Azacca® hops (dry hop)
1.5 oz. (43 g) Strata® hops (dry hop)
1.5 oz. (43 g) Citra® hops (dry hop)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by step
Crush the malt and add to 4.3 gallons (16.3 L) strike water to achieve a stable mash temperature at 152 °F (67 °C). Hold at this temperature until enzymatic conversion is complete. Sparge slowly with 168 °F (76 °C) water, collecting wort until the pre-boil kettle volume is 6.5 gallons (24.6 L). 

Boil the wort for 60 minutes, adding the hops as indicated. After the boil is finished, turn off the heat and add the 0-minute hop-stand additions. Stir the wort to create a whirlpool, then let settle for 10 minutes before chilling the wort down to yeast-pitching temperature. Now transfer to the fermenter, aerate the wort, and pitch the yeast. Ferment at 66–68 °F (19–20 °C). 

As the kräusen begins to fall, typically day four or five, add the dry hops to the fermenter and let the beer sit on the hops for four days. Bottle with priming sugar or keg and force carbonate to 2.4 volumes CO₂.

Reuben’s Brews’ Bits and Bobs (2018) clone

(5 gallons/19 L, extract with grains)
OG = 1.066  FG = 1.012
IBU = 50  SRM = 5  ABV = 7%

Ingredients

6 lbs. (2.7 kg) extra light dried malt extract
1 lb. (0.45 kg) Vienna dried malt extract
0.5 lb. (0.23 kg) Carapils® malt
1.6 AAU Simcoe® hops (60 min.) (0.125 oz./3.5 g at 13% alpha acids)
1.5 oz. (43 g) Azacca® hops (0 min.)
0.5 oz. (14 g) Strata® hops (0 min.)
1 oz. (28 g) Citra® hops (0 min.)
1.5 oz. (43 g) Azacca® hops (dry hop)
1.5 oz. (43 g) Strata® hops (dry hop)
1.5 oz. (43 g) Citra® hops (dry hop)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or SafAle US-05 yeast

Step by step

Crush grains and place in a grain bag. Heat 5 gallons (19 L) of water, and add the bagged grains. When the water hits 168 °F (76 °C) , remove the grains and allow to drip back in the kettle. Remove from heat and stir in all the dried malt extract. 

Boil the wort for 60 minutes, adding the hops as indicated. After the boil is finished, turn off the heat and add the 0-minute hop-stand additions. Stir the wort to create a whirlpool, then let settle for 10 minutes before chilling the wort down to yeast-pitching temperature. Now transfer to the fermenter, aerate the wort, and pitch the yeast. Ferment at 66–68 °F (19–20 °C). 

As the kräusen begins to fall, typically day four or five, add the dry hops to the fermenter and let the beer sit on the hops for four days. Bottle with priming sugar or keg and force carbonate to 2.4 volumes CO₂.