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| Chateau Jiahu clone |
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Chateau Jiahu clone
(5 gallons/19 L, all-grain)
OG = 1.088 FG = 1.014
ABV = 10%
Ingredients:
11 lb. 6 oz. (5.2 kg) two-row pale malt
3.0 lbs. (1.4 kg) orange blossom
honey
2.0 lbs. (0.91 kg) rice syrup
1.0 lb. (0.45 kg) Alexander’s Muscat
grape juice concentrate
0.5 lbs. (0.23 kg) Hawthorn berry
powder
0.25 oz. (7.1 g) Simcoe hops (60 mins)
Wyeast 4134 (Sake #9) yeast
Step by Step
The day before brewday, prepare a 1 qt. (~1 L) yeast starter. Mash with 3.5 gallons (13 L) of water to achieve a temperature of 149 °F (65 °C). Rest for 30 minutes. During the rest, heat 4.5 gallons (17 L) of water to 170 °F (77 °C) for sparging. After the 30 minute rest, vorlauf until wort of acceptable clarity is obtained. Begin collecting wort in the brew kettle. Sparge as normal. Collect 6.25 gallons (24 L) of wort. Once the kettle is full, add rice syrup. Boil 15 minutes. Add Simcoe hops. Boil for 60 minutes. Turn off heat and stir in honey and hawthorn berry powder. Stir to create a whirlpool. Chill, aerate and pitch sake yeast starter. As fermentation starts to subside, add Muscat grape juice concentrate. Cool the beer after 12–14 days. Cold condition for 21 days. Keg or bottle as normal. Allow whatever time you deem necessary for proper conditioning and enjoy!
Chateau Jiahu clone
(5 gallons/19 L, extract
with grains)
OG = 1.088 FG = 1.014
ABV = 10%
Ingredients:
2.0 lbs. (0.91 kg) two-row pale malt
2 lb. 2 oz. (0.96 kg) Muntons light
dried malt extract
4.0 lbs. (1.8 kg) Muntons light liquid
malt extract
3.0 lbs. (1.4 kg) orange blossom
honey
2.0 lbs. (0.91 kg) rice syrup
1.0 lb. (0.45 kg) Alexander’s Muscat
grape juice concentrate
0.5 lbs. (0.23 kg) Hawthorn berry
powder
0.25 oz. (7.1 g) Simcoe hops
(60 mins)
Wyeast 4134 (Sake #9) yeast
Step by Step
Place crushed grains in a nylon steeping bag and steep (in a separate pot) in 2.5 quarts (2.4 L) of water at 149 °F (65 °C) for 45 minutes. (This is actually a small mash, so follow temperatures and volumes as closely as is feasible.) Bring 2 gallons (7.6 L) of water to a boil in your brewpot while grains are steeping. After steep, place grain bag in colander over brewpot. Pour “grain tea” through grain bag (to strain out grain husks), then rinse grain bag with 1.5 quarts (~1.5 L) of 170 °F (77 °C) water. Bring this wort to a boil, then add dried malt extract. Boil 15 minutes. Add Simcoe hops. Boil for 60 minutes.
Stir in liquid malt extract with 15 minutes left in boil. Turn off heat and stir in honey and hawthorn berry powder. Chill wort in brewpot, then transfer to fermenter. Bring fermenter volume to 5 gallons (19 L) with water, aerate and pitch sake yeast starter. As fermentation starts to subside, add Muscat grape juice concentrate. Cool the beer after 12–14 days. Cold condition for 21 days. Keg or bottle as normal. Allow whatever time you deem necessary for proper conditioning and enjoy! |
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Your First Brew
Here are step-by-step instructions to walk you through your first homemade batch of beer.
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Brew Spreadsheet
Calculate your recipes before you brew with this handy spreadsheet program!
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Brew Water Spreadsheet
Download this spreadsheet to help you turn simple water into that perfect brewing water to suit any brew style!
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Brewcasts
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The Brew Blog
The brewing adventures and experiments of BYO editor, Chris Colby.
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We Want You in BYO!
In every issue of BYO, we publish a lot of material that comes straight from readers like you. Recipes, Projects, Tips, Story Ideas and More!
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Past winners of our annual contest