Dear Replicator Since I'm a relatively new subscriber, I'm not sure if you've covered this one already in the replicator column but I didn't find it on your web site. I used to live near Portland, OR and could not get enough of Bridgeport Brewing Co.'s Porter. Now in Massachusetts, my only recourse is to bribe friends who fly out there on business to bring me back a six-pack. It has a very unique taste and I would love to be able to reproduce a similar brew! Thanks, Dominick Pipitone Watertown, MA _____________________________________________________________________________________ Dominick, It’s no wonder that you requested this beer. Bridgeport Head Brewer Karl Ockert is one of the pioneers of the Oregon microbrewing community. Karl was the original brewer for Bridgeport when it opened in 1984, and brewed there for about the first 5 years. After a few stints brewing in other breweries, Karl has returned to his roots, and continues to brew award winning beers. Karl received his Bachelors degree in “Fermentation Science” from University of California in Davis, in 1983, long before most people in America knew that beer was more than light American lager. Karl says this beer is more of a robust porter, with strong dark malt flavors of Roasted Barley and Chocolate Malt. Bridgeport Porter finishes a little sweet, with balanced hop bitterness. He strongly recommends that you avoid over-bittering this beer. The yeast you use should produce some fruitness, with little to no diacetyl. Bridgeport’s web site also indicates that there are some mocha and nutty flavors. This beer is also bottle conditioned, so it is ideal for a homebrewer to try. For more information about Bridgeport’s beers, check out their website at www.bridgeportbrew.com . Bridgeport Porter (5 gallon, extract with grains) OG=1.056 FG=1.015 IBU’S = 35 Ingredients 6.6 lbs. Telford’s amber malt extract syrup 1 lb. Munton’s Amber dry malt extract .5 lb Chocolate Malt .75 lb. Roasted Black Barley 8.7 AAU Magnum hops (.67 oz of 13.0 alpha acid) 3.7 AAU Kent Golding hops (1.0 oz. Of 3.7 alpha acid) White Labs WLP051 California V Ale yeast or Wyeast 1318 London ale III .75 cup of corn sugar for priming. Step by Step Steep crushed Chocolate malt and Roasted black barley in 3 gallons of water at 150º for 30 minutes. Remove grains from wort, add malt syrup and dry malt extract to wort, and return to a boil. Add Magnum hops and boil for 60 minutes. Add Golding hops for the last 5 minutes of the boil. When done boiling, strain out hops, add wort to 2 gallons cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons. Cool the wort to 80º, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68º-70º, and ferment for 7 to 10 days. Bottle your beer, age for at least 3 weeks for full flavor and Enjoy! All Grain Option: Replace Amber syrup and powder with 9 lbs. British Pale malt, and mash your grains at 155º for 45 minutes. Collect enough wort (approximately 7 gallons) to boil for 90 minutes and have a 5.5 gallon yield. Decrease bittering hops to 6.5 AAU’s of Magnum hops (.5 oz of 13.0 alpha acid) to account for increased hop extraction efficiency in a full boil. The remainder of the recipe is the same as the extract. _____________________________________________________________________________________ _____________________________________________________________________________________ Dear Replicator, I have been searching for a clone recipe of Easy Street Wheat, brewed by Odell's Brewing Company in Fort Collins, Colorado. Can you help me create this easy drinking brew? Patrick Potter _____________________________________________________________________________________ Patrick, I talked to the head Brewer, Doug Odell, about Easy Street Wheat. Doug began Homebrewing in 1975 (the dark ages of homebrewing!), starting from extracts and dry yeast, and eventually moving up to all-grain brewing. Finally after some brewing classes at UC Davis, he began commercial brewing in 1989. Here’s what Doug has to say about this beer. Easy Street Wheat started out as a seasonal beer for Odell Brewing in 1991, but proved so popular that he had to make it a regular part of their beer lineup, knocking out their filtered wheat beer. Doug says Easy Street Wheat is best described as an American Weizen, or American Hefe-Weizen. This means that this beer does not have the signature banana, clove or phenolic flavors associated with the German style weizen beers. What this beer does have is light body, with some nice floral and citrus (grapefruit) flavors. Easy Street is also unfiltered, with the yeast encouraged to stay in suspension, helping to give it some of it’s flavor. Doug says that they mash at a low temperature, so that they produce more fermentable sugars leaving a low ending gravity in this beer. He also uses a low to medium flocculating Kolsch yeast, giving some delicate flavors and helping to leave the signature cloudiness in this beer. You can get more information from Odell’s web site at www.odellbrewing.com Odell Brewing Easy Street Wheat (5 gallon, extract with grains) OG=1.045 FG=1.008 IBU’S = 13-18 Ingredients 3.3 Briess wheat malt extract syrup 1 lb. Briess Wheat dry malt extract 1 lb. Wheat malt .5 lb. Munich malt 2 oz. 20L Crystal Malt 3.75 AAU’s Cascade hops (.75 oz. of 5.0 alpha acid) 4.3 AAU’s Saaz hops (1.0 oz. of 4.3 alpha acid) 4.5 AAU’s Tettnanger hops (1.0 oz. of 4.5 alpha acid) .75 cup corn sugar for priming White Labs WLP029 German Ale/Kolsch yeast or Wyeast 2565 Kolsch yeast Step by Step Steep crushed Wheat, Crystal and Munich malts in 3 gallons of water at 150º for 30 minutes. Remove grains from wort, add malt syrup and dry malt extract to wort, and return to a boil. Add Cascade hops and boil for 60 minutes. Add Saaz and Tettnanger hops for the last 2 minutes of the boil. When done boiling, strain out hops, add wort to 2 gallons cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons. Cool the wort to 80º, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68º-70º, and ferment for 7 to 10 days. Bottle your beer, age for about 1 week and Enjoy! All Grain Option: Eliminate the malt syrup and malt powder, your grain bill will be 3.75 Lbs of Wheat Malt, 3.75 lbs. 2-Row malt, .5 lb Munich Malt, and 2 oz. of 20L Crystal malt. Mash your grains at 148º to 150º for 45 minutes. Collect enough wort (approximately 7 gallons) to boil for 90 minutes and have a 5.5-gallon yield. Decrease bittering hops to 3 AAU’s of Cascade hops (.6 oz of 5.0 alpha acid) to account for increased hop extraction efficiency in a full boil. The remainder of the recipe is the same as the extract.