Maine Beer Company Peeper Clone Recipe
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 |
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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.
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.