Rock Art Brewery: Limited Access clone
While Rock Art uses the cleaner American/California Ale strain in this beer, the unfiltered product still has a glowing haze thanks to the huge late bursting of hops and a high dry hopping rate.
Rock Art Brewery: Limited Access clone, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.015
IBU = 75 SRM = 7 ABV = 7.5%
Ingredients
13.5 lbs. (6.12 kg) 2-row pale malt
1.1 lbs. (500 g) wheat malt (40 °L)
12 oz. (340 g) Carapils® malt
12 oz. (340 g) aromatic malt
1.3 AAU Chinook hops (first wort hop) (0.1 oz./3 g at 12.8% alpha acids)
4.6 AAU Chinook hops (20 min.) (0.35 oz./10 g at 12.8% alpha acids)
7.8 AAU Simcoe® hops (10 min.) (0.6 oz./17 g at 13% alpha acids)
0.5 oz. (14 g) Citra® hops (5 min.)
0.5 oz. (14 g) Simcoe® (5 min.)
0.5 oz. (14 g) Galaxy (5 min.)
1 oz. (28 g) Citra® hops (0 min.)
1 oz. (28 g) Simcoe® (0 min.)
1 oz. (28 g) Galaxy (0 min.)
0.75 oz. (21 g) Citra® hops (dry hop)
1 oz. (28 g) Galaxy hops (dry hop)
0.75 oz. (21 g) Cascade hops (dry hop)
0.75 oz. (21 g) Falconer’s Flight® hops (dry hop)
0.75 oz. (21 g) Simcoe® hops (dry hop) W
yeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
¾ cup corn sugar (if priming)
Step by Step
This recipe is designed to achieve 5.5 gallons (21 L) wort in the fermenter on brew day. This will help offset the loss of volume to the heavy hopping rate of this beer. Build your water profile to achieve a 300:150 PPM sulfate:chloride profile. Mill the grains and mix with 5 gallons (19 L) of 167 °F (71 °C) strike water to reach a mash temperature of 155 °F (68 °C), targeting a mash pH of 5.2. Hold this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge with enough water to obtain 7 gallons (25 L) of wort and add the first wort hops while the sparge is ongoing.
Boil for 60 minutes, adding hops according to the ingredients list. After the boil, turn off heat and begin a whirlpool of the hot wort. Let stand for 20 minutes, then chill the wort to 65 °F (18 °C). There should be 5.5 gallons (21 L) of wort in your kettle. Aerate with pure oxygen or filtered air and pitch yeast. Ferment at 67 °F (19 °C) for 7 days. Add the dry hops and raise to 72 °F (22 °C) for three more days. Once the beer reaches terminal gravity, bottle or keg and carbonate to approximately 2.5 volumes. You can cold-crash the beer prior to packaging to 35 °F (2 °C) for 48 hours to improve clarity.
Partial mash option: Substitute the 2-row pale malt in the all-grain recipe with 9 lbs. (4.1 kg) extra light liquid malt extract. Bring 1 gallon (4 L) of water to approximately 155 °F (68 °C) and hold there. Place the milled grains in grain bags and steep for 45 minutes. Remove the grain bags, and place in a colander. Wash the grains with 1 gallon (4 L) hot water. Add liquid extract while stirring, and stir until dissolved, then top off to 7 gallons (26.5 L). Boil for 60 minutes. Follow the remaining portion of the all-grain recipe.
