Stormcloud Brewing Co.’s Sunrunnr clone, All-Grain

(5 gallons/19 L, all-grain) 
OG = 1.054  FG = 1.014
IBU = 20  SRM = 8  ABV = 5.2%

Marketed as a witbier, Sunrunnr does not include the traditional witbier spices. It instead relies on yeast to contribute wit-like flavors in this unique ale that pairs perfectly with summer sun.

Ingredients 

6.1 lbs. (2.8 kg) 2-row pale malt
4.5 lbs. (2 kg) white wheat malt
3.3 oz. (94 g) Gambrinus honey malt
2.5 oz. (71 g) acidulated malt
0.8 oz. (23 g) Briess Midnight Wheat malt
2.4 AAU Magnum hops (60 min.) (0.2 oz./6 g at 12% alpha acids) 
2.1 AAU Czech Saaz hops (60 min.) (0.7 oz./20 g at 3% alpha acids)
2 AAU Mandarina Bavaria hops (15 min.) (0.25 oz./7 g at 8% alpha acids) 
Lactic or phosphoric acid (for post-boil pH adjustment, if needed)
Omega Yeast OYL-061 (Voss Kveik) (80% of yeast pitch) or similar
Omega Yeast OYL-407 (Vossa Nova) (20% of yeast pitch)*
3⁄4 cup corn sugar (if priming)

Step by Step 

With the goal of creating a moderately dextrinous wort, mash in with 2.75 gallons (10.5 L) of strike water to achieve a single-infusion rest temperature of 156 °F (69 °C). Hold at this temperature for 60 minutes.

Sparge with enough water at 170 °F (77 °C) to collect about 6 gallons (23 L) of wort. Boil wort for 60 minutes, adding hops at times indicated. At the end of the boil, if needed, adjust the kettle pH down to 5.1.

Chill wort to 72 °F (22 °C). Oxygenate normally and pitch the kveik yeast blend at a slightly reduced rate. Cap fermentation temperature at 80 °F (27 °C). 

When fermentation is over, add priming sugar and bottle or keg and force carbonate, targeting a carbonation of 2.6 volumes.

Stormcloud Brewing Co.’s Sunrunnr clone, Extract with Grains

(5 gallons/19 L, extract with grains) 
OG = 1.054  FG = 1.014
IBU = 20  SRM = 8  ABV = 5.2%

Ingredients 

3.5 lbs. (1.6 kg) wheat liquid malt extract
3 lbs. (1.4 kg) light dried malt extract
3.3 oz. (94 g) Gambrinus honey malt
0.8 oz. (23 g) Briess Midnight Wheat malt
2.4 AAU Magnum hops (60 min.) (0.2 oz./6 g at 12% alpha acids) 
2.1 AAU Czech Saaz hops (60 min.) (0.7 oz./20 g at 3% alpha acids)
2 AAU Mandarina Bavaria hops (15 min.) (0.25 oz./7 g at 8% alpha acids) 
Lactic or phosphoric acid (for post-boil pH adjustment, if needed)
Omega Yeast OYL-061 (Voss Kveik) (80% of yeast pitch) or similar
Omega Yeast OYL-407 (Vossa Nova) (20% of yeast pitch)*
3⁄4 cup corn sugar (if priming)

Step by Step 

Place the honey malt and Midnight Wheat in a muslin bag. Steep in 2 gallons (7.6 L) of water as it comes up to 170 °F (68–77 °C). Remove the grain bag, placing it in a colander over the kettle, and gently rinse with 1 gallon (3.8 L) of warm water. 

Add water to the kettle to reach a pre-boil volume of approximately 6 gallons (23 L). Bring to a boil, then turn off the heat and carefully stir in the malt extracts until fully dissolved. 

Return to heat and boil 60 minutes, adding hops as indicated. 

Follow the remainder of the all-grain recipe.

* Tips for Success: 

Omega Yeast no longer sells its thiolized strains — including Vossa Nova — in homebrew-size quantities. If you cannot harvest yeast from a can of Sunrunnr or get a small quantity of Vossa Nova from your local brewery, the best bet for replicating the yeast in this recipe would be to substitute it with White Lab’s thiolized yeast strain WLP077 (Tropicale).