Two great things about spring, for many readers and writers of BYO are 1) beer and 2) fishing. When these two entities merge, the sun, moon and stars couldn’t line up any more perfectly. Wise breweries out there have coupled the love of beer with the tradition of trout fishing. We threw out a line to a number of such breweries and managed to reel in 5 BIG clones straight from the brewers! Trout River Brewing Company released their Rainbow Red Ale, Steelhead Brewing Comany parted with their Wee Heavy Scotch Ale, Dark Horse Brewing Company sent us their Thirst Trout Porter, Fish Brewing Company shared their Fish Tale Trout Stout and Odell Brewing Company cast us their Cutthroat Porter. Trout fishing seasons are opening across the country and BYO wants to help you celebrate. What better way than to brew a fresh beer to come home to . . . or better yet, to throw in the tackle box.

Odell Brewing Co.
Fort Collins, Colorado

Cutthroat Porter

(5 gallon/19 L, all-grain)

OG = 1.052 FG = 1.017
IBU = 43 SRM = 36 ABV = 4.5%

Ingredients:

• 9.0 lbs. (4.1 kg) 2-row pale ale malt
• 8.0 oz. (224 g) caramalt
• 6.0 oz. (168 g) crystal malt (40 °L)
• 4.0 oz. (112 g) amber or brown malt
• 4.0 oz. (112 g) Munich malt
• 8.0 oz. (224 g) chocolate malt
• 2.0 oz. (56 g) roasted barley
• 0.07 oz. (2 g) gypsum
• 0.04 oz. (1 g) calcium carbonate
• 1 tsp. Irish moss
• 11.25 AAU Fuggles hops (60 mins)
• (2.5 oz. /71 g at 4.5% alpha acids) 0.5 oz. (14 g) Kent Goldings hops (1 min)
• 0.25 oz. (7 g) Kent Goldings hops (1 min)
• 0.25 oz. (7 g) Northern Brewer hops (0 min)
• 1 pkg. of your favorite ale yeast (not an estery strain)
• 6 oz. (168 g) corn sugar (for priming)

Step by Step

Mill all the grain and mash with the gypsum and calcium carbonate to achieve a 155 ºF (68 ºC) mash temperature. You will need 3.4 gallons (13 L) of strike water at around 166 °F (74 °C) to do this. Let the mash rest for 40 minutes. Recirculate until the drawn off wort is fairly clear. Sparge with 170 ºF (77 ºC) water. Bring wort to a boil, starting at a level of 5.8 gallons (22 L). Boil to reach 5.5 gallons (typically about 60 mins), making the following additions: Add the Fuggles at the beginning of the boil. Add the Irish moss with 20 minutes to go. Add 1/2 oz Kent Goldings with 1 minute to go. Add 1/4 oz. Kent Goldings and 1/4 oz. Northern Brewer just before chill down. Chill the wort down and ferment at the appropriate temperature for your favorite ale yeast. Once fermentation is complete, chill the beer to as close to 36 ºF (2 ºC) as you can and age for 10–14 days. Bottle or keg and enjoy!

Cutthroat Porter

(5 gallon/19 L, extract w/ grains)

OG = 1.052 FG = 1.017
IBUs = 43 SRM = 36 ABV = 4.5%

Ingredients

• 2 lb. 6 oz. (1.1 kg) Muntons Light dried malt extract
• 3.3 lbs. (1.5 kg) Muntons Light liquid malt extract (late addition)
• 8.0 oz. (224 g) caramalt
• 6.0 oz. (168 g) crystal malt (40 °L)
• 4.0 oz. (112 g) amber or brown malt
• 4.0 oz. (112 g) Munich malt
• 8.0 oz. (224 g) chocolate malt
• 2.0 oz. (56 g) roasted barley
• 0.07 oz. (2 g) gypsum
• 0.04 oz. (1 g) calcium carbonate
• 1 tsp. Irish moss (20 mins)
• 11.25 AAU Fuggles hops (60 mins)
• (2.5 oz. /71 g at 4.5% alpha acids)
• 0.5 oz. (14 g) Kent Goldings hops (1 min)
• 0.25 oz. (7 g) Kent Goldings hops (1 min)
• 0.25 oz. (7 g) Northern Brewer hops (0 min)
• 1 pkg. of your favorite ale yeast (not an estery strain)
• 6 oz. (168 g) corn sugar (for priming)

Step by Step

Place crushed grains in a nylon steeping bag and steep at 155 °F (68 °C) in 3.0 qts. (2.8 L) of water for 45 minutes. Rinse grains with 1.5 qts. (1.4 L) of water at 170 °F (77 °C). Add water (to save time, preferably boiling water) to “grain tea” to make 3 gallons (11 L), stir in dried malt extract and bring to a boil. Boil for 60 minutes, adding hops and Irish moss at times indicated in the ingredient list. Stir in liquid malt extract with 15 minutes remaining in boil. Keep a small pot of boiling water handy and do not let the wort volume dip below 2.5 gallons (9.5 L) during the boil. Cool wort, siphon to fermenter, top up to 5 gallons (19 L), aerate and pitch yeast. Ferment at 68–72 °F (20–22 °C).

—Doug Odell, Owner

Dark Horse Brewing Co.
Marshall, Michigan

Thirsty Trout Porter
(5 gallons/19 L, all-grain)

SG = 1.064 FG = 1.016
IBU = 27 SRM = 54 ABV = 6.2%

Ingredients

• 8.25 lbs. (3.74 kg) 2-row pale malt
• 2.3 lbs. (1.04 kg) Bonlander Munich malt
• 1.25 lbs. (0.56 kg) crystal malt (40 ºL)
• 1.25 lbs. (0.56 kg) crystal malt (80 °L)
• 0.70 lbs. (0.32 kg) chocolate malt
• 0.07 lbs. (0.03 kg) black malt
• 3.9 AAU Columbus hop (90 mins)
• (0.25 oz./7 g of 15.6% alpha acids)
• 3 AAU Cascade hop (30 mins)
• (0.5 oz./14 g of 6% alpha acids)
• 0.83 oz. (24 g) Cascade hops (0 mins)
• 1 pkg. Nottingham Ale Yeast
• 0.75 cups corn sugar (for priming)

Step by Step

Start by milling your grain, hydrate with 3.2 gallons (12.2 L) water at around 163 °F (73 °F) to hit a mash temperature of 152 ºF (67 ºC). Let the mash rest for 15 to 30 minutes. (Take an iodine test if the thought of a shorter mash causes you concern.) Recirculate wort over grain for about 5 minutes until the wort clears. Run wort into kettle and sparge with 168–172 ºF (76–78 ºC) water until you reach volume on kettle. Bring wort to boil and commence hop schedule: First hop addition at start of boil (90 min), second hop addition at 30 minutes left in boil and the third hop addition at end of boil. (Whirlpool, if possible, for 5 minutes). Rest for 5 minutes, then knock out into fermentation vessel. Cool to 68–70 ºF (~21 ºC) and pitch yeast. Ferment at approximately 68 ºF (20 ºC) until brew reaches 3.8–4.2 ºPlato (~ SG 1.015–1.017). Rack off yeast and condition for 5 days. Add priming sugar or wort. Rack into bottles and let age at 40 ºF (~4 ºC) or cooler for two weeks. Pop a top and enjoy!

Thirsty Trout Porter
(5 gallons/19 L, extract w/grains)

SG = 1.064 FG = 1.016
IBU = 27 SRM = 54 ABV = 6.2%

Ingredients

• 1.0 lb. (0.45 kg) Briess Light dried malt extract
• 4.66 lbs. (2.11 kg) Briess Light liquid malt extract (late addition)
• 2.3 lbs. (1.04 kg) Bonlander Munich malt
• 1.25 lbs. (0.56 kg) crystal malt (40 ºL)
• 1.25 lbs. (0.56 kg) crystal malt (80 °L)
• 0.70 lbs. (0.32 kg) chocolate malt
• 0.07 lbs. (0.03 kg) black malt
• 3.9 AAU Columbus hop (90 mins)
• (0.25 oz./7 g of 15.6% alpha acids)
• 3 AAU Cascade hop (30 mins)
• (0.5 oz./14 g of 6% alpha acids)
• 0.83 oz. (24 g) Cascade hops (0 mins)
• 1 pkg. Nottingham Ale Yeast
• 0.75 cups corn sugar (for priming)

Step by Step

Place crushed grains in a large nylon steeping bag. (There are 5.6 pounds/2.5 kg of grains to steep.) Steep at 152 ºF (67 ºC) in 2.1 gallons (8.0 L) of water for 60 minutes. (Poke and prod bag periodically with brewing spoon to ensure grains and liquid mix.) Lift bag out and place in a large colander over brewpot. Slowly rinse grains with 1.0 gallon (3.8 L) of water at 170 °F (77 °C). Add dried malt extract to “grain tea” and bring to a boil. Add Columbus hops and begin the 90-minute boil. Keep a small pot of boiling water handy and don’t let the boil volume dip below around 2.25 gallons (8.5 L). Add Cascade hops at times indicated in the ingredient list. Turn off heat and add liquid malt extract with 20 minutes left in boil. Resume heating until end of boil period. Cool wort and siphon to fermenter. Top up to 5 gallons (19 L), aerate wort and pitch yeast. Ferment at 68 ºF (20 ºC).

— Aaron Morse, Head Brewer

Fish Brewing Company
Olympia, Washington

Fish Tale Trout Stout

(5 gallon/19 L, all-grain)

OG = 1.059 FG = 1.016
IBU = 40 SRM = 55 ABV = 5.5%

Ingredients

• 8.5 lbs. (3.8 kg) 2-row pale malt
• 1.0 lb. (0.45 kg) Carapils malt
• 1.0 lb. (0.45 kg) Munich malt
• 0.5 lb. (0.23 kg) crystal malt (15 ºL)
• 0.5 lb. (0.23 kg) crystal malt (40 ºL)
• 0.5 lb. (0.23 kg) black malt
• 1.0 lb. (0.45 kg) roasted malt (220 ºL)
• 0.1 oz. (2.8 g) gypsum in mash
• 1 tsp. Irish moss (15 mins)
• 8.4 AAU Chinook hops (60 mins)
• (0.7 oz./19.6 g at 12 %AA)
• 1.1 AAU Cascade hops (60 mins)
• (0.2 oz./5.6 g at 5.5 % AA)
• 1.1 AAU Cascade pellet hops (10 mins)
• (0.2 oz./5.6 g at 5.5 % AA)
• 1.1 AAU Cascade pellet hops (0 mins)
• (0.2 oz./5.6 g at 5.5% AA)
• Wyeast 1332 (Northwest Ale) yeast
• 0.75 cups corn sugar (for priming)

Step by Step

Heat 4 gallons (15 L) of strike water to 166 °F (74 °C). Mash grains at 155 ºF (68 ºC). Let rest for 30 minutes, recirculate until clear, then sparge with 170 ºF (77 ºC) water. Start 90-minute boil. When wort starts to boil, commence hop schedule: 0.7 oz. (19.6 g) Chinook hops at 60 minutes, 0.2 oz. (5.6 g) Cascade at 60 minutes, 0.2 oz. (5.6 g) Cascade at 10 minutes, 0.2 oz. (5.6 g) Cascade at end of boil. Cool wort to 68 ºF (20 ºC), ferment until final gravity reached (1.016). Prime with 3/4 cup corn sugar and bottle.

Fish Tale Trout Stout