Clone recipe developed by Andrew Ayers based on his observations and experience during the time he was at Left Hand brewing his Pro-Am beer.
I find the use of Great Western crystal malts is key to this recipe. It’s still good with Briess crystal, but not the same. I used Breiss Muncih 10L instead of Gambrinus Munich. I also used Crisp Roasted Barley rather than Simpsons.
Mash temp is 153F.
Left Hand uses extremely soft water, almost like Pilsen. No specific water treatment other than to get the Ca up and balance the Cl/SO4.
Bittering hops are at standard 60 minutes, Goldings at 20 minutes. Lactose at 10.
Left Hand uses American yeast.
Fermentation temperature is 69F.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5.2 gal |
60 min |
24.3 IBUs |
46.8 SRM |
1.066 |
1.023 |
5.7 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Sweet Stout |
13 B |
1.044 - 1.06 |
1.012 - 1.024 |
20 - 40 |
30 - 40 |
2 - 2.4 |
4 - 6 % |
Fermentables
| Name |
Amount |
% |
| Brewers Malt 2-Row (Briess) |
7 lbs |
56.57 |
| Chocolate (Crisp) |
12 oz |
6.06 |
| Munich Malt - 10L |
12 oz |
6.06 |
| Roasted Barley (Crisp) |
12 oz |
6.06 |
| Barley, Flaked |
10 oz |
5.05 |
| C-40 |
8 oz |
4.04 |
| C-75 |
8 oz |
4.04 |
| Oats, Flaked |
8 oz |
4.04 |
| Milk Sugar (Lactose) |
1 lbs |
8.08 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Magnum |
0.5 oz |
60 min |
Boil |
Pellet |
11.1 |
| East Kent Goldings (EKG) |
0.25 oz |
20 min |
Boil |
Pellet |
7.5 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| BRY-97 (BRY-97) |
Danstar |
73% |
66°F - 72°F |
Mash
| Step |
Temperature |
Time |
| Saccharification |
153°F |
60 min |
| Mash Out |
168°F |
10 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
14 days |
69°F |
| Aging |
30 days |
65°F |
Notes
| Gold - Beehive Brewoff 2015 |
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