Epic Pale Ale clone

[Steve Hinton]

Recipe taken from "Can You Brew It".

Not sure how "cloned" my attempt is. I overshot the SG by 8 points! But more my fault than the recipe so here it is. Feel free to chime in :)

55L preboil

40L post-boil

75% efficiency

OG 1060 (should be 1052)
FG 1010-1012
IBUs 23.2 (True IBU is 45 aprox)
SRM 8.3

8.6kg Golden Promise 80%
1.1kg Baird's Caramalt 10%
360g Carapils 3.3%
720g Fawcett Pale Crystal 6.6%

Strike Water 30L - I added 48g of PH5.2 Stabilizer

Mash temp 68.5C (I hit 66.7C)

70min mash

Sparge Water 38L @ 80C

PreBoil Gravity 1050

90 minute boil

14g US Cascade 6.2%AA at 75m
28g US Cascade at 30m
68g US Cascade at 10m (plus finings - I used koppafloc)
85g US Cascade at 0m
Wait ten minutes
85g US Cascade - hot whirlpool for 10 more minutes

Cool to 18C and pitch, raise to 20C after 24 hours

Wyeast 1272 American Ale II - I used WLP051 instead - two vials into a 3L starter hand swirled frequently for 24 hours, then cold crashed for 9 hours before decanting 2L and pitching 1L yeast slurry split between two fermenters.

114g US Cascade dry hop dose 1 at 20C for 5 days - i just chucked pellets loose into the fermenter
114g US Cascade dry hop dose 2 at cold crash 4C for 5 days - chucked in loose again

I packaged 37L (18L into bottles and 19L into keg) at 2.4 volumes of CO2 stored at 20-22C

 

[Mark Weusten]

I brewed my Epic PA clone last night and got 1050 with a stuck sparge on the grainfather. Clearing this  stuffed up water volumes and ended up with 29 litres pre boil in the grainfather and 24 litres in the fermenter. Use 1272 starter and bubbling away nicely this morning. I'm looking forward to tasting this brew.

[Peter Smith]

Also keen to see how the 007 goes, I am doing a 1272 / 007 split later in the week in 11L carboys,  with marris otter then doing same with GP.  I am going to mash reasonably low around 65

[Mark Weusten]

Anyone know the differing characteristics of these yeasts being used?

1272

WLP001

WLP007

WLP051

[Sam DT]

1272 is the wyeast equivalent of WLP 051.

051 has lower attenuation than 007 and 001 so you'll end up with more residual sugar with 051.

Also according to whitelabs 051 is more fruity than 001 and both 007 and 051 should be more flocculant than 001 giving a clearer less yeasty beer.

Also the 007 is insanely fast - usually close to terminal within 3 days, usually about 5 for 001 for me. 

The main reason I'm using 001 and 007 is that I have washed samples in my fridge - ideally I'd use 051 but I'd have to shell out then...

I tried a bottle of my 3 month old 'clone' beside a bottle of the real thing last night - definitely dryer and higher carbonation (I'd carbonated to 2.3 vols with 130gms of dextrose into 22L). I'm thinking a touch higher gravity would be good although to be honest I found the real deal a little too sweet with a lot of barley-sugar coming through. Visually very similar or though mine was a shade darker (probably from the carared).

[Mark Weusten]

Thanks, good info for a yeast newbie like myself. Just getting over using US05 in everything......1272 seems very slow to kick off in my starter I made on sat, checked it this morning and not much going on. Chucked it in the hot water cupboard on my way out the door.

[Peter Smith]

you have to be carefull with 007 big pitch and lots of oxygen and its VERY sensitive to mash temp...   hence my intention to mash lower then 66.   I don't find epic pa that sweat, I think it finishes pretty low given how much caramalt and pale crys is in it

[Sam DT]

.

[Sam DT]

Having a posting fail - reply to Peters post on page 1...

Will do - could even organise a mini case swap for this thread in a couple of months time if people are keen? I'm down in chch but come up to Auckland every couple of months for work so could bring some up with me.

Sounds good - any thoughts on differences you expect to see between MO and GP? My LHBS ran slightly short on GP so I ended up throwing in 800g of MO to make up the difference - not sure it'll have much bearing on the final product at that rate though.

I'm also using a kg of Cascade which I picked up from Dermot - is that what you're using? According to BeerSmith hop ageing calculation they should have dropped to around 6%AA. They smell good tho so I've just rolled with the standard hopping schedule and just made sure I was always slightly over weight by a gram or two with each addition. 

[Peter Smith]

I don't think much difference between then so will be interesting to see if you can taste it at all....  I am using the same Dermot hops, I am going to do some adjustment but not sure yet haven't plugged into BS.   I have the most belief in the GP 1272 will be closest to EPA but you never know..

I am going to do limited bottling mainly keg

[Mark Weusten]

2nd dry hop today and FG1008. Tasting really good and colour is on the money. Im loving my first experience with 1272

[Peter Smith]

wait till you see how well it drops out when you crash the beer

[Steve Hinton]

1008! Nice.

What was your OG?