Double Eagle Ale clone
5 gallons/19 L, extract with grains; OG = 1.052; FG = 1.014; IBU = 27; SRM = 6; ABV = 4.8%
- 3.3 lbs. (1.5 kg) Briess wheat Unhopped malt extract syrup
- 2.25 lbs. (1.0 kg) Briess wheat dry malt extract
- 0.5 lbs. (0.22 kg) 2-row pale malt
- 0.5 lbs. (0.22 kg) Munich malt (10 ºL)
- 0.5 lbs. (0.22 kg) wheat Malt
- 1 tsp. Irish moss (boil 60 minutes for clarity)
- 6.5 AAU Perle hops (60 mins) (bittering hop) (1.0 oz. of 6.5% alpha acids)
- 4.0 AAU Hallertauer hops (aroma hop) (1.0 oz. of 4.0% alpha acid)
- White Labs WLP051 (California Ale V) yeast or Wyeast 1056 (American Ale) yeast
- 0.75 cup of corn sugar (for priming)
Step by step:
Steep the three crushed grains in 2 gallons of water (7.6 L) at 150 ºF (66 ºC) for 30 minutes. Remove grains from wort, add malt extracts and 1 gallon (3.7 L) of water and bring to a boil. Add Perle (bittering) hops, Irish moss and boil for 60 minutes. Add the Hallertauer aroma hops for the last 10 minutes of the boil.
When done boiling, add wort to 2 gallons (7.6 L) cool water in a sanitary fermenter and top off with cool water to 5.5 gallons (20.9 L). Cool the wort to 80 ºF (27 ºC), aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68–70 ºF (20–21 ºC) and hold at these cooler temperatures until the yeast has fermented completely. Bottle your beer, age for two to three weeks and enjoy!
This is a two-step mash. Your grain bill will be 7 lbs. (3.2 kg) of pale 2-row malt, 3 lbs. (1.4 kg) of wheat malt, and 0.5 lbs. (0.2 kg) of Munich malt. Mash in your grains at 122 ºF (50 ºC) for 30 minutes, then raise the temperature to 149 ºF (65 ºC) for 60 minutes. Collect enough wort to boil for 90 minutes and have a 5.5-gallon (20.9-L) yield. Lower the amount of Perle boiling hops to 0.75 oz. (21 grams) to account for higher extraction ratio of a full boil. The remainder of the recipe is the same as the extract.