Date: March-April 2006
Trout Anglers Clone Recipes
In honor of the start of trout season across the country, BYO reeled in 5 trout-themed microbrew clone recipes to replicate these beers at home. A bad day fishing and brewing is better than a good day at work! We hear from Dark Horse Brewing Company, Fish Brewing Company, Odell Brewing Company, Steelhead Brewing Company and Trout River Brewing Company.
Dogfish Head 60 Minute IPA clone
This innovative IPA employs Dogfish Head’s method of adding hops continuously over the entire boil. Showcasing a big US Northwest hop bill, 60-Minute is the session beer sister of 90-Minute IPA.
Saint Arnold Brewing Co.’s Summer Pils clone
Saint Arnold Summer Pils is a Munich-style Helles with a delicate, sweet malt taste complemented by an abundant hop aroma and flavor.
Hefe-Hefe Hefeweizen
Special congratulations to Ken for being named the 2005 Carolina Brewer of the year! Here is a German-style hefeweizen from his recipe collection.
Odell Brewing’s Cutthroat Porter clone
This London-style porter was named after Colorado’s state fish – the Cutthroat Trout – and features a warm, rich color and roasty malt flavors.
Dark Horse Brewing’s Thirsty Trout Porter clone
According to Dark Horse’s website, “Thirsty Trout is a rich, robust American Porter that will have you yelling “CHOCOLATE!” after the first whiff. Dark brown in color with medium to heavy body and hints of light roast. Aromas of chocolate leave way to a full mouthfeel and somewhat sweet finish to make this porter a desirable companion.”
Fish Brewing’s Fish Tale Trout Stout clone
This beer is now retired from Fish Brewing’s line-up, but that doesn’t mean you can still brew the beer. Chocolate and coffee aromas abound with this beer.
Steelhead Brewing’s Wee Heavy Scotch Ale clone
A text-book, delicious wee-heavy…
Trout River Brewing Rainbow Red Ale clone
A hoppy, malty Amberican-style Amber (Red) Ale.
– Lyndonville, Vermont
Tannins during a decoction
This is a very good question that inevitably arises when knowledgeable all-grain brewers begin thinking about doing a decoction mash. The conventional rule is to mash-out at around 170 ºF (77 ºC)
Getting the most wort from the kettle
This is really a straight-forward and easily addressed problem if you simply add a few more minutes and one additional step to your brew day — namely whirlpooling. And I’m not suggesting
The Lowdown on Lagering
It doesn’t have to be all about ales — learn the basics of lager brewing and what cold conditioning can do for your cold-fermented brew.
