Maine Beer Company Peeper Clone #3 Recipe
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 |
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Have you considered 007 for the yeast, english by dry?
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.
How long do you ferment this beer?
It was a while ago, but likely 12-14 days in primary.