Maine Beer Company Peeper Clone Recipe

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Hop Oil Information and Taste Metrics

 

 

Recipe Specifics:

Type: All Grain
SRM: 4.9
IBUS: 46.5
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 69.00 %

Notes:

Pulled hop spider right away, no whirlpool additions for this batch.

Final Numbers:

Original Gravity: 1.057
Final Gravity: 1.008
ABV: 6.4%
Keg or Bottle: Keg
Keg Hops: No
Oxygen: Shook Bucket

Water Profile:

Amt Name Type # %/IBU
8.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1
3.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2
1.00 g Salt (Mash 60.0 mins) Water Agent 3
0.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 4
5.60 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 10
2.50 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 11
0.70 g Salt (Boil 60.0 mins) Water Agent 12
0.40 g Calcium Chloride (Boil 60.0 mins) Water Agent 13

 

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 1.6 0.7 0.2 0 0.1

 

Calcium Magnesium Sodium Sulfate Chloride Bicarbonate Cations Anions Total Hardness Alkalinity RA S04/CI Ratio
106.5 18.2 28.8 309 48.8 16 8.1 8.1 341 13 -74 6.3

Mash/Grain Profile:

Mash at 152.0 F for 60 Minutes

Amt Name Type # %/IBU
11 lbs 13.1 oz Pale Malt (2 Row) US (2.0 SRM) Grain 5 87.0 %
12.1 oz Caramel/Crystal Malt – 10L (10.0 SRM) Grain 6 5.6 %
8.0 oz Red Wheat Malt (2.4 SRM) Grain 7 3.7 %
8.0 oz Vienna Malt (3.5 SRM) Grain 8 3.7 %

Boil Ingredients:

Amt Name Type # %/IBU
10.01 g Magnum [14.00 %] – Boil 60.0 min Hop 9 20.3 IBUs
5.60 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 10
2.50 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 11
0.70 g Salt (Boil 60.0 mins) Water Agent 12
0.40 g Calcium Chloride (Boil 60.0 mins) Water Agent 13
28.35 g Amarillo Gold [8.50 %] – Boil 15.0 min Hop 14 9.3 IBUs
28.35 g Cascade [5.50 %] – Boil 15.0 min Hop 15 6.0 IBUs
28.35 g Centennial [10.00 %] – Boil 15.0 min Hop 16 10.9 IBUs

Fermentation:

Starter: Yes

Yeast: WLP001 new vial

Temperature: Fermented at 66 degrees +- 2 gradually raised to 70 after around 9 days

Dry Hopping:

Dry hopped at 70 F Ambient in 2 different hop stages a few days apart for 5 days of total

Amt Name Type # %/IBU
32.00 g Amarillo Gold [8.50 %] – Dry Hop 0.0 Days Hop 18 0.0 IBUs
32.00 g Amarillo Gold [8.50 %] – Dry Hop 0.0 Days Hop 19 0.0 IBUs
32.00 g Centennial [10.00 %] – Dry Hop 0.0 Days Hop 20 0.0 IBUs
32.00 g Centennial [10.00 %] – Dry Hop 0.0 Days Hop 21 0.0 IBUs

2 Comments

  1. Leo

    I would like to try a clone of the Peeper myself. For your dry hopping, could you describe your two-stage process? Did you put in one addition for five days and then add a second addition to that for another five days? Thank you.

    Reply
    • janisco

      2.5 Days in two different stages. Although I’ve found since that I don’t really get much extra with the two step dry hopping. I think you get just as much in a single dose.

      Reply

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