Very close clone of Otter Creek Copper Ale I used to get in Vermont from brewery about an hour away. Just possibly my favorite beer of all time. This is a Düsseldorf Altbier. Original gravity came out at 1.062 and final was 1.015, so ABV was higher than anticipated and came in at 6.63%
Fermentables
6% - Dark Crystal 80L - UK
0.5
33
80
Steep
6% - Munich Dark - CA
0.5
34
32
Steep
1% - Chocolate Malt - US
0.0625
34
350
Steep
1% - Roasted Barley - US
0.0625
25
300
Steep
36% - Dry Malt Extract - Light - US
3
44
8
Extract
48% - Liquid Malt Extract - Light - US
4
35
4
Extract
3% - Maltodextrin - US
0.25
39
0
Late
Hops
Chinook
0.5
Pellet
Boil
60 min(s)
13
22.6
Hallertau
0.5
Pellet
Boil
15 min(s)
4.5
3.9
Tettnang
0
Pellet
Boil
3 min(s)
4.5
0.0
Yeast
Wyeast German Ale 1007
75%
Other Stuff
Irish Moss
1
tsp
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.Put steeping grains in bag and steep in 1-1/2 gallons of 150 degree water
2.After steep rinse (sparge) bag witn 1/2-gal. 150 degree water
3.Pour additional 1-gal. water (150 degree or hotter) into boil kettle and raise heat
4.Stir in half of DME as temp raises to boil
5.Bring to boil, remove from heat and stir in Malto dextrin, remaining DME, and all of LME (pre-heat LME in pan of hot water to make easier to pour)
6.After bringing to boil add 1/2 oz. Chinook hops and start boil timer.
7.At 45 minutes into the boil add 1/2-oz. Hallertau Hersbrucker hops as flavoring hops. Also add 1-tsp of Irish Moss.
8.At 3-minutes left in the boil add 1/2-oz Tettnanger hops as aroma hops.
9.Cool Wort to less than 75 degrees and pour into primary fermenter.
10.Add about 2-gallons or more COLD water to bring up to 5-1/2 gal. total in fermenter.
11.Check temp to be sure water is less than 70 degrees, preferably at 68.
12.Once water is cooled and filled to 5-1/2 gal. take OG reading. Then aerate the wort.
13.I dumped the cold water in from above when adding to total wort volume plus used a large whisk to add Oxygen and foam up the wort
14.After most of the foam settles, pitch the yeast and stir in vigorously
15.Seal primary fermenter and put in closet for one 4-days to 1-week.
16.Rack wort from Primary to secondary fermenter leaving trub in primary.
17.After racking add 1/2-oz. Tettnanger hops as dry hop
18.Leave in secondary for for remaindeer of 2-week total fermentation period (total primary & secondary).
19.add 3/4 cup of Corn Sugar to wort and stir in without adding bubbles. You can mix this is 2 cups of water first if you like.
20.Bottle the beer and set in closet again for 2-weeks.
21.After two weeks, carbonation should be good. Color of beer will be copper with a good creamy head, and lots of aroma. Hops will hit you right up front and then the malts will smooth it all out right before it gets to be too much.
{"RecipeId":28956,"RecipeTypeId":20,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":110531,"Name":"Seamus Copper Ale","Description":"Very close clone of Otter Creek Copper Ale I used to get in Vermont from brewery about an hour away. Just possibly my favorite beer of all time. This is a Düsseldorf Altbier. Original gravity came out at 1.062 and final was 1.015, so ABV was higher than anticipated and came in at 6.63%","ImageUrlRoot":"/img/r/ab/abcc98d4-526b-478b-87ec-f9870f37a570","StyleId":"7B","StyleName":"Altbier","BatchSize":5,"BoilSize":3,"BoilTime":60,"Efficiency":0.9,"DateCreated":"\/Date(1473278770990)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0600687500000001,"Fg":1.0150171875,"Srm":14.602014862312586,"Ibu":26.44467229794121,"BgGu":0.44024009652175483,"Abv":5.8116515625000007,"Calories":202,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"6","Amt":"0.5","Ppg":"33","L":"80","Use":"Steep","Id":"141787","IngId":"523","Name":"Dark Crystal 80L - UK","CustomName":"","Rank":"1"},{"Per":"6","Amt":"0.5","Ppg":"34","L":"32","Use":"Steep","Id":"141788","IngId":"557","Name":"Munich Dark - CA","CustomName":"","Rank":"2"},{"Per":"1","Amt":"0.0625","Ppg":"34","L":"350","Use":"Steep","Id":"141789","IngId":"53","Name":"Chocolate Malt - US","CustomName":"","Rank":"3"},{"Per":"1","Amt":"0.0625","Ppg":"25","L":"300","Use":"Steep","Id":"141790","IngId":"51","Name":"Roasted Barley - US","CustomName":"","Rank":"4"},{"Per":"36","Amt":"3","Ppg":"44","L":"8","Use":"Extract","Id":"141791","IngId":"71","Name":"Dry Malt Extract - Light - US","CustomName":"","Rank":"5"},{"Per":"48","Amt":"4","Ppg":"35","L":"4","Use":"Extract","Id":"141792","IngId":"548","Name":"Liquid Malt Extract - Light - US","CustomName":"","Rank":"6"},{"Per":"3","Amt":"0.25","Ppg":"39","L":"0","Use":"Late","Id":"141793","IngId":"553","Name":"Maltodextrin - US","CustomName":"","Rank":"7"}],"Hops":[{"Amt":"0.5","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"13","Ibu":"22.5682862818976","Id":"147257","IngId":"6","Name":"Chinook ","CustomName":"","Rank":"1"},{"Amt":"0.5","Type":"Pellet","Use":"Boil","Min":"15","Day":"0","AA":"4.5","Ibu":"3.8763860160436","Id":"147258","IngId":"15","Name":"Hallertau ","CustomName":"","Rank":"2"},{"Amt":"0","Type":"Pellet","Use":"Boil","Min":"3","Day":"0","AA":"4.5","Ibu":"0","Id":"147259","IngId":"61","Name":"Tettnang ","CustomName":"","Rank":"3"}],"Yeasts":[{"Atten":"0.75","Id":"40624","IngId":"227","Name":"Wyeast German Ale 1007","CustomName":"","Rank":"1"}],"Others":[{"Amt":"1","Unit":"tsp","Use":"Boil","Id":"26704","IngId":"14","Name":"Irish Moss","CustomName":"","Rank":"1"}],"MashSteps":[],"Steps":[{"Id":"44507","Rank":"1","Text":"Put steeping grains in bag and steep in 1-1/2 gallons of 150 degree water"},{"Id":"44508","Rank":"2","Text":"After steep rinse (sparge) bag witn 1/2-gal. 150 degree water"},{"Id":"44509","Rank":"3","Text":"Pour additional 1-gal. water (150 degree or hotter) into boil kettle and raise heat"},{"Id":"44510","Rank":"4","Text":"Stir in half of DME as temp raises to boil"},{"Id":"44511","Rank":"5","Text":"Bring to boil, remove from heat and stir in Malto dextrin, remaining DME, and all of LME (pre-heat LME in pan of hot water to make easier to pour)"},{"Id":"44512","Rank":"6","Text":"After bringing to boil add 1/2 oz. Chinook hops and start boil timer."},{"Id":"44513","Rank":"7","Text":"At 45 minutes into the boil add 1/2-oz. Hallertau Hersbrucker hops as flavoring hops. Also add 1-tsp of Irish Moss."},{"Id":"44514","Rank":"8","Text":"At 3-minutes left in the boil add 1/2-oz Tettnanger hops as aroma hops."},{"Id":"44515","Rank":"9","Text":"Cool Wort to less than 75 degrees and pour into primary fermenter."},{"Id":"44516","Rank":"10","Text":"Add about 2-gallons or more COLD water to bring up to 5-1/2 gal. total in fermenter."},{"Id":"44517","Rank":"11","Text":"Check temp to be sure water is less than 70 degrees, preferably at 68."},{"Id":"44518","Rank":"12","Text":"Once water is cooled and filled to 5-1/2 gal. take OG reading. Then aerate the wort."},{"Id":"44519","Rank":"13","Text":"I dumped the cold water in from above when adding to total wort volume plus used a large whisk to add Oxygen and foam up the wort"},{"Id":"44520","Rank":"14","Text":"After most of the foam settles, pitch the yeast and stir in vigorously"},{"Id":"44521","Rank":"15","Text":"Seal primary fermenter and put in closet for one 4-days to 1-week."},{"Id":"44522","Rank":"16","Text":"Rack wort from Primary to secondary fermenter leaving trub in primary."},{"Id":"44523","Rank":"17","Text":"After racking add 1/2-oz. Tettnanger hops as dry hop"},{"Id":"44524","Rank":"18","Text":"Leave in secondary for for remaindeer of 2-week total fermentation period (total primary \u0026 secondary)."},{"Id":"44525","Rank":"19","Text":"add 3/4 cup of Corn Sugar to wort and stir in without adding bubbles. You can mix this is 2 cups of water first if you like."},{"Id":"44526","Rank":"20","Text":"Bottle the beer and set in closet again for 2-weeks."},{"Id":"44527","Rank":"21","Text":"After two weeks, carbonation should be good. Color of beer will be copper with a good creamy head, and lots of aroma. Hops will hit you right up front and then the malts will smooth it all out right before it gets to be too much."}]}
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