Social Kitchen and Brewery’s Puttin On the Spritz clone, all-grain

(5 gallons/19 L, all-grain)
OG = 1.053  FG = 1.001–1.003 IBU = 24  SRM = 3   ABV = 6.8%

Ingredients

6 lbs. (2.7 kg) Gambrinus Pilsner malt
3.75 lbs. (1.7 kg) flaked corn
5 oz. (142 g) acidulated malt
1 lb. (0.45 kg) rice hulls
0.5 lb. (0.22 kg) golden dried malt extract
6 mL Amylo 300 (amyloglucosidase enzyme)
3.5 AAU El Dorado® hops (15 min.) (0.25 oz./7 g at 14% alpha acids)
21 AAU El Dorado® hops (0 min.) (1.5 oz./43 g at 14% alpha acids)
6 oz. (170 g) El Dorado® hops (dry hop)
2 oz. (57 g) Mosaic® hops (dry hop)
1⁄2 tsp. yeast nutrient (15 min.)
1⁄2 Whirlfloc tablet (15 min.)
White Labs WLP051 (California Ale V) or Wyeast 1272 (American Ale II) or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
1 cup corn sugar (if priming)

Step by Step

Mill the grains and dough-in with the rice hulls targeting a mash of around 1.25 quarts of water to 1 pound of grain (2.6 L/kg) and a temperature of 142 °F (61 °C). Add amyloglucosidase enzyme to mash and hold the mash at 142 °F (61 °C) for about 60 minutes or until enzymatic conversion is complete. Sparge slowly with 160 °F (72 °C) water (this will allow the mash to remain around 145 °F/63 °C and let the AMG continue to work while lautering), collecting wort until the pre-boil kettle volume is 7 gallons (26.5 L).

Once you reach a boil, mix in 0.5 lb. (0.23 kg) of DME. Total boil time is 60 minutes, adding hops, Whirlfloc, and yeast nutrients as indicated. At the end of the boil, turn off heat, add the hops and whirlpool for 20 minutes. Chill the wort to 65 °F (18 °C), aerate thoroughly, and pitch yeast. Yeast cells needed are about 185.1 billion. As the fermentation nears completion, add the dry hops. Bottle or keg and carbonate as usual.

Social Kitchen and Brewery’s Puttin On the Spritz clone, partial mash

(5 gallons/19 L, partial mash)
OG = 1.053  FG = 1.001–1.003 IBU = 24  SRM = 3   ABV = 6.8%

Ingredients

4.25 lbs. (2 kg) Pilsen dried malt extract
1 lb. (0.45 kg) Pilsen malt
1 lb. (1.7 kg) flaked corn
5 oz. (142 g) acidulated malt
0.5 lb. (0.22 kg) golden dried malt extract
6 mL Amylo 300 (amyloglucosidase enzyme)
3.5 AAU El Dorado® hops (15 min.) (0.25 oz./7 g at 14% alpha acids)
21 AAU El Dorado® hops (0 min.) (1.5 oz./43 g at 14% alpha acids)
6 oz. (170 g) El Dorado® hops (dry hop)
2 oz. (57 g) Mosaic® hops (dry hop)
1⁄2 tsp. yeast nutrient (15 min.)
1⁄2 Whirlfloc tablet (15 min.)
White Labs WLP051 (California Ale V) or Wyeast 1272 (American Ale II) or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
1 cup corn sugar (if priming)

Step by Step

Heat 8 qts. (7.5 L) of water to about 153 °F (67 °C). Place crushed grains in a muslin bag and submerge in the water. Stir in the Pilsen dried malt extract and stir to dissolve, then add the AMG. The temperature should stabilize around 142 °F (61 °C). Hold this mash at 142 °F (61 °C) for 60 minutes. Remove the grains and place in a colander to wash the grains with 4 qts. (3 L) of hot water. Top up the kettle to 5.5 gallons (24.6 L) and stir in the 0.5 lb (0.23 kg) of DME. Total boil time is 15 minutes. Add hops, Whirlfloc, and yeast nutrients as indicated. Follow the remainder of the all-grain instructions.

Tip for success:

Adding the small amount of DME in the boil after the Amylo enzyme has been denatured helps with head retention.