Maine Beer Company Peeper Clone #3 Recipe

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Recipe Specifics:

Type: All Grain
SRM: 4.7
IBUS: 57.6
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 70.00 %

Notes:

That’s right, I did another version of Peeper. The big changes in this beer from previous recipes is:1) hop stand 2) keg hops 3) WLP002 English Ale Yeast 4) slightly less water mineral additions.

If you really like the dryness you get from Maine Beer Company beers, I’d probably stick to the WLP001, which seems to be drying the beer out better than WLP002, I just prefer it with the English Ale Yeast.

Final Numbers:

Original Gravity: 1.056
Final Gravity: 1.009
ABV: 6.2%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 45 Seconds Pure Oxygen

Water Profile:

 

Amt Name Type # %/IBU
5.80 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1
3.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2
1.90 g Calcium Chloride (Mash 60.0 mins) Water Agent 3
4.60 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 10
2.80 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 11
1.50 g Calcium Chloride (Boil 60.0 mins) Water Agent 12

 

R/O Tap Water Gypsum (gram/gal) Epsom Salt (gram/gal) Sea Salt (gram/gal) Baking Soda (gram/gal) Calcium Chloride (gram/gal)
Yes No 1.16 0.7 0 0 0.38

 

Calcium Magnesium Sodium Sulfate Chloride Bicarbonate Cations Anions Total Hardness Alkalinity RA S04/CI Ratio
99.6 18.2 8 244.1 52.5 16 6.8 6.8 324 13 -69 4.7

Mash/Grain Profile:

Mash at 148.0 F for 60 Minutes

Amt Name Type # %/IBU
10 lbs 8.0 oz Pale Malt (2 Row) US (1.8 SRM) Grain 4 79.2 %
1 lbs Vienna Malt (3.5 SRM) Grain 5 7.5 %
12.0 oz Caramel/Crystal Malt – 10L (10.0 SRM) Grain 6 5.7 %
8.0 oz Cara-Pils/Dextrine (1.3 SRM) Grain 7 3.8 %
8.0 oz White Wheat Malt (2.4 SRM) Grain 8 3.8 %

Boil Ingredients:

Amt Name Type # %/IBU
10.00 g Magnum [14.00 %] – Boil 60.0 min Hop 9 20.3 IBUs
4.60 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 10
2.80 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 11
1.50 g Calcium Chloride (Boil 60.0 mins) Water Agent 12
50.00 g Amarillo Gold [8.50 %] – 30 min hopstand Hop 13 12.3 IBUs
50.00 g Centennial [10.00 %] – 30 min hopstand Hop 14 14.5 IBUs
28.35 g Cascade [5.50 %] – Boil 5.0 min Hop 15 3.8 IBUs
15.00 g Amarillo Gold [8.50 %] – Boil 5.0 min Hop 16 3.1 IBUs
15.00 g Centennial [10.00 %] – Boil 5.0 min Hop 17 3.6 IBUs

Fermentation:

Starter: No

Yeast: 4.5 ounces of WLP002 English Ale Yeast 3rd generation

Temperature: Fermenting at 62 degrees in fridge for first 24 hours. Set to 66 degrees after 24 hours.

Dry Hopping:

First dose  30 grams each Amarillo and Centennial in weighted bag (weighted never seems to help, they always float) for 5 days at 66 F

Cold crashed in primary at 33 degrees. Then kegged with the second dose of dry hops, which was 20 grams of Centennial and 45 grams of Amarillo. Left at 66 F for a day then put in keezer and left the hops in the keg.

Amt Name Type # %/IBU
56.00 g Amarillo Gold [8.50 %] – Dry Hop 0.0 Days Hop 19 0.0 IBUs
56.00 g Centennial [10.00 %] – Dry Hop 0.0 Days Hop 20 0.0 IBUs

2 Comments

  1. Aaron

    Have you considered 007 for the yeast, english by dry?

    Reply
    • janisco

      For some reason, I haven’t used WLP007 yet. I really should at some point. I’ve heard great things about how quickly it can ferment and how clear it can leave a beer.

      Reply

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