SARA Cellarman Clone Recipe

Lower IBUs (<10) if you want it more acidic, Higher IBUs (>18IBUs) for lower acidity. 18 IBUs or more to ensure final pH is >3.6 for restrained acidity.

Medium-toast French oak spiral for 3-5 weeks (to taste preference)

Pitched Yeast Bay cultures at 72 F and held for 12 hours, ramp up to 88 F over 7 days; approximately 2 weeks in primary
Pitched SARA Cellarman dregs (from starter) in secondary; approximately 4-6 months in secondary

Dreg Starter (for secondary fermentation)

1. Refrigerate your bottle for one week.
   
2. Open bottle or can and sanitize the lip with a flame. NOTE: You may also want to spray sanitizer on and around the cap before opening.
   
3. Gently pour the beer into a glass, leaving the sediment (yeast) in the bottle.
   
4. Swirl the sediment/yeast in the bottle and re-flame the lip.
   
5. Pour sediment into a sanitized container.
   
6. Grow your yeast using a stepped starter – start with 200mL of wort (1.020), then let ferment for three to five days or until fermentation noticeable. Then add an additional 800mL of wort (1.030) and let ferment an additional three to five days. Ramp up again if necessary.