Rock Art Brewery’s The Vermonster clone
This is an American-style barleywine first brewed by Rock Art Brewery (Morrisville, Vermont) as its 10th anniversary beer and soon made into a regular offering. The malts contribute a caramel note and hide the taste of the alcohol.
Rock Art Brewery’s The Vermonster clone, All-Grain
(5 gallon/19 L, all-grain)
OG = 1.089 FG = 1.014
IBU= 100 SRM = 25 ABV = 10%
Ingredients
17 lbs. (6.8 kg) 2-row pale malt
8 oz. (227 g) crystal malt (120 °L)
5 oz. (142 g) chocolate malt
3 oz. (85 g) black malt
4 oz. (113 g) Carapils® malt
½ tsp. yeast nutrients (10 min.)
7 AAU Magnum hops (60 min.) (0.5 oz./14 g at 14% alpha acids)
7.5 AAU Columbus hops (45 min.) (0.5 oz./14 g at 15% alpha acids)
15.8 AAU Cascade hops (15 min.) (2.75 oz./78 gat 5.75% alpha acids)
3 oz. (85 g) Challenger hops (3 min.)
2.5 oz. (71 g) Liberty hops (3 min.)
0.75 oz. (21 g) Cascade hops (3 min.)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
2/3 cup corn sugar (if priming)
Step by Step
This is a single infusion mash, targeting about 1.25 qts./lb. (2.6 L/kg) water to grain mash ratio. Keeping mash pH between 5.2–5.6, mash at 154 °F (68 °C) for 60 minutes. Sparge with just enough water (~14 qts./13.2 L) to keep your wort concentrated. This should yield roughly 6.6 gallons (25 L) of 1.071 SG wort in your kettle. Boil roughly 90 minutes, with the goal to have 5.25 gallons (20 L) in your kettle at the end of the boil. Add hops at times indicated. After the boil is complete, cool, aerate, and pitch double the usual amount of yeast cells. Ferment at 68 °F (20 °C). Carbonate to 2.4 volumes CO2. Enjoy fresh if you like a bigger hop character or age for less hop profile and more malt, make sure to save a few bottles and age 12 months or more.
Rock Art Brewery’s The Vermonster, Extract with Grains
(5 gallon/19 L, extract with grains)
OG = 1.089 FG = 1.014
IBU= 100 SRM = 25 ABV = 10%
Ingredients
9.9 lbs. (4.5 kg) golden light liquid malt extract
1 lb. (0.45 kg) extra light dried malt extract
8 oz. (227 g) crystal malt (120 °L)
5 oz. (142 g) chocolate malt
3 oz. (85 g) black malt
4 oz. (113 g) Carapils® malt
½ tsp. yeast nutrients (10 min.)
7 AAU Magnum hops (60 min.) (0.5 oz./14 g at 14% alpha acids)
7.5 AAU Columbus hops (45 min.) (0.5 oz./14 g at 15% alpha acids)
15.8 AAU Cascade hops (15 min.) (2.75 oz./78 gat 5.75% alpha acids)
3 oz. (85 g) Challenger hops (3 min.)
2.5 oz. (71 g) Liberty hops (3 min.)
0.75 oz. (21 g) Cascade hops (3 min.)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
2/3 cup corn sugar (if priming)
Step by Step
Place crushed grains in a muslin bag. Since these grains do not need to be mashed, raising to a precise temperature is not all that important. Heating it to about 168 °F (76 °C) will extract the sugars without pulling additional tannins and get you closer to your boil temperature quicker. Steep the grains for 10–15 minutes. Drain well and remove grain bag. Top off the kettle to 6 gallons (25 L) and raise to a boil. As soon as reaching a boil, remove kettle from heat and stir in the liquid malt extract. Boil for 60 minutes. Add hop additions as indicated. Chill to 66–68 °F (19–20 °C), aerate, and pitch yeast. Ferment at 66–68 °F (19–20°C). Carbonate to 2.4 volumes.
