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Brooklyn Lager Clone

I really like this beer and want to take a stab at making something like it. Here is a recipe I found somewhere else and was wondering if anyone has any experience trying to clone this. All the numbers add up to the website but just not sure about the grain bill. Also curious about yeast and here’s the kicker; I have no lagering fridge for fermenting. One poster said he did his with German Ale Wyeast. Another said US-05. I have some San Francisco Lager Yeast laying around. Any suggestions.

Brooklyn Lager
Batch Size (fermenter): 5.25 ga
Boil Size: 6.72
Boil Time: 60 min Equipment: Our Garage Stuff
Brewhouse Efficiency: 70.00 %

Ingredients
Amt Name Type # %/IBU
5 lbs Rahr 2-Row (3.5 SRM) Grain 1 45.5 %
5 lbs Vienna Malt (Briess) (3.5 SRM) Grain 2 45.5 %
1 lbs Caramel Malt - 60L (Briess) (60.0 SRM) Grain 3 9.1 %
1.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 4 20.1 IBUs
0.50 oz Hallertauer [4.80 %] - Boil 15.0 min Hop 5 4.4 IBUs
0.50 oz Vanguard [5.50 %] - Boil 15.0 min Hop 6 5.0 IBUs
0.50 oz Hallertauer [4.80 %] - Boil 5.0 min Hop 7 1.8 IBUs
0.50 oz Vanguard [5.50 %] - Boil 5.0 min Hop 8 2.0 IBUs
1.00 oz Cascade [5.50 %] - Dry Hop 0.0 Days Hop 9 0.0 IBUs
1.00 oz Hallertauer [4.80 %] - Dry Hop 0.0 Days Hop 10 0.0 IBUs

Beer Profile

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 33.2 IBUs Calories: 151.6 kcal/12oz
Est Color: 10.5 SRM

BYO had an interview with Garrett Oliver a few months ago and had brooklyn’s actual recipe in there.

Thanks for that, I’ll have to dig up that magazine. I remember not reading that article now that you mention it. I looked last night but couldn’t find it online so looks like I’ll have to do some actual searching around the house

Alright; I dug up the BYO with the clone recipe in there and it is a little bit different. Most notable is the higher percentage of base malt than in the previous recipe. They recommend the White labs German Bock yeast but I might try it out with the Bavarian Lager strain from Wyeast.

Ingredients
Amt Name Type # %/IBU
9 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 83.7 %
1 lbs Munich 10L (Briess) (10.0 SRM) Grain 2 9.3 %
12.0 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 3 7.0 %
1.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 4 20.3 IBUs
0.50 oz Vanguard [5.50 %] - Boil 30.0 min Hop 5 7.8 IBUs
0.33 oz Cascade [5.50 %] - Boil 30.0 min Hop 6 5.1 IBUs
0.50 oz Cascade [5.50 %] - Boil 2.0 min Hop 7 0.9 IBUs
0.50 oz Hallertauer Mittelfrueh [4.00 %] - Boil 2.0 min Hop 8 0.6 IBUs
0.50 oz Saphir [3.50 %] - Boil 2.0 min Hop 9 0.5 IBUs
1.0 pkg Bohemian Lager (Wyeast Labs #2124) [124.21 ml] Yeast 10 -
1.00 oz Cascade [5.50 %] - Dry Hop 0.0 Days Hop 11 0.0 IBUs
1.00 oz Hallertauer Mittelfrueh [4.00 %] - Dry Hop 0.0 Days

How does one dry hop 0 days? Does it mean 0 minutes (at flameout)?

I think I must have forgotten to plug in when to dry hop. I think it said a few days before kegging or bottling

Your first recipe wasn’t too far off. The combo of Vienna and 2-row would mimic the pale ale malt in terms of color and flavor.

I like US05 a little better than 1007, they both ferment clean and dry and are slow to floc (which is why they ferment dry), but the US05 seems to drop a little faster. Either way you’d want to ferment at in the low 60’s. I haven’t used the Anchor lager strain but you’d need to ferment it cool too. Its tough to do a true lager in a swamp cooler.

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