Wandering Monsters Brewing Co.’s Bossie clone
Bossie is classified as a “Wisconsin Ale” brewed by Wandering Monsters in Cincinnati, Ohio, as a tribute to a classic craft beer that is difficult to fit into a single style description
Wandering Monsters Brewing Co.’s Bossie clone, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.051 FG = 1.009
IBU = 20 SRM = 4 ABV = 5.4%
Ingredients
8.8 lbs. (4 kg) Pilsner malt
1 lb. (0.45 kg) malted wheat or oats
8 oz. (230 g) Carapils® malt
5.2 AAU Magnum hops (60 min.) (0.4 oz./14 g at 13% alpha acids)
0.5 oz. (14 g) Hallertau Mittelfrüh hops (whirlpool)
Omega Yeast OYL-044 (Kolsch II) (or Kölsch strain of choice) yeast
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 (10.4 L) of 162 °F (72 °C) strike water to achieve a single infusion rest temperature of 151 °F (66 °C). Hold at this temperature for 60 minutes. With sparge water at 170 °F (77 °C), collect about 6 gallons (23 L) of wort and then bring to a boil.
At the start of boil, set a timer for 60 minutes and then add the Magnum hop addition. At end of boil, add Hallertau hops, stir wort to create a whirlpool, cover, and let sit for 20 minutes.
Chill wort to 65 °F (18 °C). Aerate wort and pitch yeast. Ferment at 64 °F (18 °C). At the tail end of fermentation, allow for a diacetyl rest at around 70 °F (21 °C) for two days.
After terminal gravity has been reached, cold crash for three days before packaging as usual.
Wandering Monsters Brewing Co.’s Bossie clone, Extract with Grains
(5 gallons/19 L, extract with grains)
OG = 1.051 FG = 1.009
IBU = 20 SRM = 4 ABV = 5.4%
Ingredients
4.9 lbs. (2.2 kg) Pilsner dried malt extract
8 oz. (230 g) wheat dried malt extract
8 oz. (230 g) Carapils® malt
5.2 AAU Magnum hops (60 min.) (0.4 oz./14 g at 13% alpha acids)
0.5 oz. (14 g) Hallertau Mittelfrüh hops (whirlpool)
Omega Yeast OYL-044 (Kolsch II) (or Kölsch strain of choice) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Place the Carapils® malt in a muslin bag and steep in 5.5 gallons (21 L) of water at 155–165 °F (68–74 °C) for 30 minutes. Remove the grain bag, placing it in a colander over the kettle, and gently rinse with 2 quarts (2 L) of warm water.
Bring wort to a boil, then turn off the heat and carefully stir in the dried malt extracts until fully dissolved. Return to heat and boil for 60 minutes, adding the Magnum hops at the start of the boil. At end of boil, add Hallertau hops, stir wort to create a whirlpool, cover, and let sit for 20 minutes.
Chill wort to 65 °F (18 °C). Aerate wort and pitch yeast. Ferment at 64 °F (18 °C). At the tail end of fermentation, allow for a diacetyl rest at around 70 °F (21 °C) for two days.
After terminal gravity has been reached, cold crash for three days before packaging.
