Stickebier Recipe? Options

[reginaldo]

I recently tried the Long Trail Double Bag and liked it so much that I wanted to try and brew a similar Stickebier. I've searched all over with no luck. I was wondering if anyone had a recipe that was close. Thanks.

[ewanzel]

a stickebier or secret beer is usually a pumped-up version of an alt brewery's year-round offering. Heavyweight Stickenjab is brewed with imported pils, light and dark munich malts and is hopped with Northern Brewer and Hersbrucker pellets. The starting gravity was 16 plato and was possessed by 45-50 bitterness units. Unlike many true alts from Germany, our sticke will have a big hop presence and a slightly higher alcohol content. The ABV should come in around 6-6.2%.

Sounds like a double Alt...so, my best guess would be to use the same scale up factor as a DIPA but with a proven Alt recipe. Not sure if that helps...best of luck

[MtnBrewer]

There are at least a couple here in the Recipe Swap. I never brewed any of them but they look pretty good. I know Kellermeister posted one for sure. Do a search just on this forum and see what you can find.

[Yeasty Boy]

Here's mine, fairly malty with spalty nose, bittering comes through in the finish, but subdued. Any alt yeast will be fine, but plan on careful racking and long aging to get it to floc out:

Alternator
Batch Size: 5.50 gal
Boil Size: 6.37 gal
Estimated OG: 1.071 SG
Estimated Color: 12.7 SRM
Estimated IBU: 45.0 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 42.5 %
4 lbs 4.0 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 30.1 %
2 lbs 10.0 oz Munich (Dingemans) (5.5 SRM) Grain 18.6 %
12.0 oz Wheat Malt, Dark (Weyermann) (7.0 SRM) Grain 5.3 %
6.0 oz Melanoidin (Weyermann) (30.0 SRM) Grain 2.7 %
2.0 oz De-Bittered Black Malt (Dingemans) (550.0 Grain 0.9 %
0.50 oz Magnum [14.00%] (60 min) Hops 17.8 IBU
1.00 oz Select Spalt [4.80%] (60 min) Hops 12.2 IBU
1.00 oz Select Spalt [4.80%] (30 min) Hops 9.4 IBU
0.50 oz Hallertauer [4.80%] (30 min) Hops 4.7 IBU
0.50 oz Spalter [3.50%] (5 min) Hops 0.9 IBU
1 Pkgs Alt (BRY #BRY335) Yeast-Ale

Mash at 152°F, ferment at 60 to about 1.024, rack and lager at 32° for a couple months or more.

[reginaldo]

Thanks for the ideas. I think I have a pretty good idea based on the replies here and some other info I found to get this brewed very soon.