Sapwood Cellars’ Flaked Clone
All-Grain Recipe
(5 gallons/19 L, all-grain)
OG = 1.126 FG = 1.050
IBU = 36 SRM = 71 ABV = 10.5%
Ingredients
14.5 lbs. (6.6 kg) pale ale malt
2.75 lbs. (1.2 kg) U.K. medium crystal malt (60 °L)
2.75 lbs. (1.2 kg) flaked oats
2 lbs. (907 g) Carafa® Special II malt
1 lb. (454 g) U.K. roasted barley
0.5 lb. (227 g) U.K. black malt
2.25 lbs. (1 kg) maltodextrin
19 AAU U.K. Warrior hops (60 min.) (1.25 oz./35 g at 15% alpha acids)
3.35 lbs. (1.5 kg) shredded coconut (blend of toasted and untoasted)
0.5 oz. (14 g) vanilla beans, split and chopped
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.
This recipe uses an infusion mash. Use enough water to have a moderately thick mash (1.5 qts./lb. or 3.1 L/kg). Mash in the pale malt and oats at 151 °F (66 °C) and hold for 60 minutes. Add the crystal malt and the three dark grains, stir, begin recirculating, raise the mash temperature to 169 °F (76 °C), and recirculate for 15 minutes. Sparge slowly and collect 7 gallons (26.5 L) of wort.
Boil the wort for 120 minutes, adding hops at the times indicated in the recipe. Add the maltodextrin when 15 minutes remain in the boil.
Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until complete, allowing the temperature to rise as high as 70 °F (21 °C) during fermentation. Cold crash the beer, transfer onto coconut and vanilla beans, and allow to condition for one week.
Rack the beer, prime and bottle condition, or keg and force carbonate.
Extract With Grains Recipe
(5 gallons/19 L, extract with grains)
OG = 1.126 FG = 1.050
IBU = 36 SRM = 71 ABV = 10.5%
Ingredients
11.5 lbs. (5.2 kg) light liquid malt extract
2.75 lbs. (1.2 kg) U.K. medium crystal malt (60 °L)
2 lbs. (907 g) Carafa® Special II malt
1 lb. (454 g) U.K. roasted barley
0.5 lb. (227 g) U.K. black malt
2.25 lbs. (1 kg) maltodextrin
19 AAU U.K. Warrior hops (60 min.) (1.25 oz./35 g at 15% alpha acids)
3.35 lbs. (1.5 kg) shredded coconut (blend of toasted and untoasted)
0.5 oz. (14 g) vanilla beans, split and chopped
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C).
Turn off the heat. Add the crystal malt and three dark grains in a mesh bag and steep for 30 minutes. Remove and rinse grains gently.
Add the malt extract and stir thoroughly to dissolve completely. Turn the heat back on and bring to a boil.
Boil the wort for 60 minutes, adding hops at the times indicated. Add the maltodextrin when 15 minutes remain in the boil.
Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until complete, allowing the temperature to rise as high as 70 °F (21 °C) during fermentation. Cold crash the beer, transfer onto coconut and vanilla beans, and allow to condition for one week.
Rack the beer, prime and bottle condition, or keg and force carbonate.
