Surly Brewing Co.’s Bender clone
Bender is a category-bending American brown ale brewed with oat crystal malt. It is described by the brewery as “crisp and lightly hoppy, complemented by the velvety sleekness oats deliver. Belgian and British malts usher in cascades of cocoa, bitter coffee, caramel, and hints of vanilla and cream.”
Surly Brewing Co.’s Bender clone
(5 gallons/19 L, all-grain)
OG = 1.057 FG = 1.013
IBU = 43 SRM = 27 ABV = 6%
INGREDIENTS
7.5 lb. (3.4 kg) British 2-row pale malt
2 lb. (0.9 kg) Belgian aromatic malt
0.75 lb. (0.34 kg) British medium crystal malt (55°L)
0.75 lb. (0.34 kg) Belgian Special B malt (135°L)
0.63 lb. (0.28 kg) Simpsons Golden Naked Oats (10°L)
4 oz. (113 g) British chocolate malt (425°L)
1.25 AAU Willamette hops (first wort hop) (0.25 oz./7 g at 5% alpha acids)
10.5 AAU Columbus hops (60 mins.) (0.75 oz./21 g at 13% alpha acids)
2.5 oz. (71 g) Willamette hops (0 mins.)
Wyeast 1335 (British Ale II) or White Labs WLP022 (Essex Ale) yeast
3/4 cup (150 g) dextrose (if priming)
STEP BY STEP
Mash the grains at 152°F (67°C) and hold for 60 minutes. Vorlauf until your runnings are clear and add the Willamette first wort hops to the kettle. Sparge the grains with 4 gallons (15 L) of water and top up as necessary to obtain 6 gallons (23 L) of wort.
Boil the wort for 60 minutes, adding the Columbus hops at the beginning of the boil and the second Willamette addition at the end. After the boil, turn off the heat and chill the wort rapidly to slightly below fermentation temperature, about 65°F (18°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast.
Ferment at 67°F (19°C) for 7 days. Increase the temperature to 72°F (22°C) for an additional 3 days. Once the beer reaches final gravity, transfer the beer to a bottling bucket for priming and bottling or transfer to a keg. Carbonate to approximately 2 volumes.
PARTIAL MASH OPTION:
Scale the British 2-row pale malt down to 1 pound (0.45 kg) and add 4.5 pounds (2 kg) golden light liquid malt extract. Bring 2 gallons (7.6 L) of water to approximately 165°F (74°C) to stabilize the mash at 152°F (67°C). Add the milled grains in grain bags to the brewpot to mash for 60 minutes. Remove the grain bags and wash the grains with 1 gallon (4 L) hot water. Top off to 5.5 gallons (20 L) with water. Remove the brewpot from the heat and add the liquid extract while stirring. Stir until completely dissolved. Add the Willamette first wort hops addition, put your pot back on the heat, and bring the wort to a boil. Boil for 60 minutes, adding the Columbus hops at the beginning of the boil, and then the second Willamette addition at the end. Follow the remaining portion of the all-grain recipe.
