Sapwood Cellars & Bissel Brothers Brewing Co.’s Field Learning Clone
All-Grain Recipe
(5 gallons/19 L, all-grain)
OG = 1.052* FG = 1.008
IBU = 0 SRM = 4 ABV = 6.3%
* Gravity prior to the addition of wine grapes, ABV is after the addition of wine grapes
This beer uses fresh grapes at the end of the process to layer the flavors onto the Phantasm powder used at the start of fermentation.
Ingredients
6 lbs. (2.7 kg) Weyermann Pilsner malt
1.6 lbs. (0.73 kg) Best Chit malt
1.6 lbs. (0.73 kg) Crisp Naked malted oats
1.6 lbs. (0.73 kg) Rahr white wheat malt
2.5 oz. (71 g) Hallertau Blanc hops (hopstand)
4 oz. (113 g) Phantasm powder (hopstand)
15 lbs. (6.8 kg) Chardonnay grapes (destemmed and crushed) or a bottle of white wine of your choice
1 oz. (28 g) medium-toast oak cubes
Omega Yeast OYL-402 (Cosmic Punch)
Bissell Brothers bottle dregs (or a commercial blend such as Yeast Bay Mélange, Bootleg Biology Sour Solera Blend, Wyeast Lambic etc.)
5 g Lalvin 71B wine yeast
1–1 1⁄4 cups corn sugar (if priming)
Step by Step
Mash at 157 °F (69 °C), adding enough calcium chloride to achieve 150 ppm chloride. Add lactic or phosphoric acid if needed to achieve a mash pH of 5.2. Collect wort and boil for 60 minutes. Cool wort to 160 °F (71 °C) and add hops and Phantasm. Allow to steep 20 minutes.
Chill to 68 °F (20 °C), aerate, and pitch Cosmic Punch and desired souring culture. Allow to ferment in primary for two weeks at 70 °F (21 °C). Transfer to secondary with 1 oz. (28 g) of medium-toast oak cubes or into a white wine barrel. Once the gravity stabilizes (6–12 months), transfer onto grapes in a purged bucket or carboy. Pitch fresh rehydrated 71B yeast. Allow to referment for one month. Alternatively, you could blend in a white wine of your choice to taste (a New Zealand Sauvignon Blanc would be a fun thiol-rich option). Transfer to a purged keg or bottle prime in Champagne-style bottles for as much CO2 as you are comfortable with (3–4 volumes).
Partial Mash Recipe
Substitute the Pilsner malt with 3.6 lbs. (1.6 kg) Pilsen dried malt extract. Mash the crushed malts in a large grain bag in 2.4 gallons (9 L) water at 157 °F (69 °C) for 60 minutes. Remove the grains and place in a colander. Rinse grains with 1 gallon (3.8 L) of hot water. Top kettle up to 6 gallons (23 L) and add malt extract off heat. Stir until fully dissolved, then bring up to a boil. Follow all-grain instructions, being sure to top fermenter up to 5.25 gallons (20 L) before starting fermentation.
