Beers

Ripple is Ocelot's latest collab with 50 West Homebrew Club, a Loudoun County group we’ve been proud to support, host, and exchange ideas with since the brewery’s earliest days.

This 5.3% hoppy pale ale essentially started with our Stratagem recipe. The homebrew club made some alterations, and then we scaled that up for our system. In the end, we settled on a base of Epiphany Modern Pils, with support from Epiphany Vienna and Briess Carapils malts.

Atop this simple canvas, we deposited kettle and whirlpool additions of Cascade for a balanced bitterness, then dry-hopped the beer with our darling Azacca. The mix of old and new school Pacific Northwest varietals summons a fruit salad of mango and citrus, underpinned by grapefruit rind and a slight herbaceousness.

Ripple Collab with Ocelot

Style: American Pale Ale (18B)

50 West / Ocelot Brewery Collaboration

OG: 1.050 : FG: 1.010 : SRM: 4 : IBU: 11 : ABV: 5.3%

Fermentables:

  • 8# Pilsner

  • 1# Vienna

  • 8oz Carapils

Yeast:

  • JY037 - UK Ale II

Hops:

  • 0.5 oz Cascade at 10 min

  • 1.5 oz Cascade at whirlpool 15 min

  • 0.5 oz Azacca at whilepool 15 min

  • 8 oz Azacca dry hop

Mash:

  • 152F for 60:00

  • Batch sparge with 5.0 gallons at 170F

  • Ferment at 65 degrees


Smithy SMaSH Lager

Style: Czech Pale Lager (3A)

5 gallon : All Grain : Brewer : James H.

OG: 1.046 : FG: 1.010 : SRM: 4 : IBU: 25 : ABV: 4.7%

Fermentables:

  • 9.5# Pilsner

Yeast:

  • 1 pack of Mangrove Jack M84

Hops:

  • 2 oz Saaz at 60 min

  • 1 oz Saaz at 10 min

Mash:

  • 152F for 60:00; use 3.25 gallons at 166

  • Batch sparge with 5.0 gallons at 170

  • Single decoction with 2.0 gallons of mash; boil for 5 min and return to mash tun

  • Ferment at 55 degrees


Raging Monk NE IPA

Style: NE IPA (21B)

5 gallon : All Grain : Brewer: James H.

OG: 1.063 : FG: 1.014 : SRM: 6.8 : IBU: 55 : ABV: 6.3%

Fermentables:

  • 7# 2-Row

  • 3# White Wheat

  • 1# Flaked Oats


Hops:

  • 2 oz Azacca at 60 minutes

  • 2 oz Aacca at Flameout

  • Dry hop with 4 oz of Azacca for one week

  • Yeast:

  • 1 pack of Nottingham Yeast


ATZ sailing the 5 seas

Style: American IPA (21A)

10.5 gallon : All Grain

Brewer: Graeme H.

OG: 1.057 : FG: 1.015 : SRM: 3.7 : IBU: 62 : ABV: 5.54%

Yeast:

  • 1 pack Lallemond London ESB

  • 1 pack WLP644 Brux


Fermentables:

  • 22# 2-Row

Hops:

  • 1.5 oz Columbus at FWH

  • .25 oz each @ 15:00 Centennial, Cascase, Crystal, Columbus, Chinook

  • .25 oz each @ whirlpool: Centennial, Cascade, Crystal, Columbus, Chinook

  • 1 oz Columbus: dry hop for 7 days

  • 1 oz Chinook: dry hop for 7 days


Wobbly CobBler Witbier

Style: Belgian Witbier (24A)

5 gallon : All Grain : Brewer: James H.

OG: 1.059 FG: 1.010 SRM: 4 IBU: 14 ABV: 5.8%

Fermentables:

  • 5# 2-Row

  • 3# Wheat Malt

  • 1# Flaked Oats

  • 3 oz Sweet Orange Peel @ 10:00

  • 1 oz Cracked Coriander @ 10:00


Hops:

  • 1 oz Hallertauer at 60 min

Yeast:

  • 1.pack of US-05

Mash:

  • 153F for 60:00; use 3.4 gallons at 166 F

  • Batch sparge with 4.9 gallons at 178 F


Pete's dunkelS bock

Style: Dunkel Bock (5G)

5 gallon : All Grain : Brewer: Peter L.

OG: 1.076 FG: 1.019 SRM: 22 IBU: 26 ABV: 7.5%

Fermentables:

  • 8 lbs. Munich

  • 4 lbs. Maris Otter

  • 1 lb. Aromatic

  • 4 oz. Chocolate

  • 4 oz Black Patent


Hops:

  • 0.5 oz Hallertau Magnum @60

Yeast:

  • Wyeast 2206 Bavarian Lager

Mash:

  • 152F


World cup kolsch

Style: Kolsch (5B)

5 gallon : All Grain : Brewer: Ralph B.

OG: 1.047 FG: 1.011 SRM: 3 IBU: 28 ABV: 4.6%

Fermentables:

  • 8# German Pilsner

  • 4 oz Munich 8L

  • 4 oz Munich 20L

Hops:

  • Spalt 5.2%AA, 1.5oz at 60 min

Extras

    • Whirfloc, 1/2 tab at 15 min

Mash

    • Single infusion at 152F for 60 min

    • Mashout >168F for 10 min

Yeast:

  • Wyeast 2565

  • Ferment 30 days between 60-65 degrees. Keg condition with 1/3 cup of table sugar, 1/2 cup of corn sugar or 22 oz of sterile wort put aside from the original boil.

  • Condition at room temperature 3 weeks. Cold age for 6 weeks


trappist single

Style: Trappist Single

5 gallon : All Grain : Brewer: Peter L.

OG: 1.047 FG: 1.003 SRM: IBU: ABV: 5.7%

Fermentables:

  • 11# American 2-row

  • 4 oz Munich 8L

  • 4 oz Munich 20L


Hops:

  • Celeia, 2oz at 60 min

  • Saaz, 2oz @knockout (chill to 180F before adding)

Yeast:

  • WLP545 Belgian Strong Ale

Extras

  • 1/4tsp Irish Moss @ 10 min


Russian imperial Stout

Style: Russian Imperial Stout (20C)

5.5 gallon : All Grain : Brewer: Joe D.

OG: 1.104 FG: 1.018 SRM: 55 IBU: 65 ABV: 11%

Boil: 75 minutes Extract Efficiency: 62%

Fermentables:

  • 77% Pale Male (2Row)

  • 23% Specialty Malt Blend (Includes: C40, C120, Chocolate, Black Patent, Carafa III, Dark Wheat, Flaked Barley, Roasted Barley, Special B and Aromatic Malts).

Fermentation

Primary 21 days 68-72F

Secondary 180 days with 4oz oak chips that have been boiled and soaked in a nice tawny port for at least 3 weeks.

Transfer to keg and cold condition for 2 weeks

Force carb to 2 vols.

Hops:

  • Magnum , 1.5oz at 75 min

  • Styrian Goldings, 1oz at 75 min

  • Perle, 1oz at 75 min

  • Centennial, 1/4oz at 15 min

  • Willamette, 1/2oz at flame out

  • Styrian Goldings, 1/2oz at flame out

  • Palisade, 3/8oz at flame out

Yeast:

  • WLP001 or Wyeast 1056 (use a shit ton)

Extras

Irish Moss, 1/2 tsp at 15 min

Clarity Ferm, 10ml at pitch

Mash

BIAB Single infusion at 149F for 60 min


4th Annual 50 West/Ocelot Winner Flo

Vitals: Style: Bohemian Pilsener (2B) Batch Size: 5 gallon Type: All Grain Brewer: Joe D. OG: 1.056 FG: 1.009 SRM: IBU: ABV: 6.2% Fermentables: 70% Weyermann FM Bohemian Pilsner 30% Propino Pale Malt Hops: 25


Blackout Stout

Vitals: Style: American Stout (20B) Batch Size: 5 gallon Type: All Grain Brewer: Jon A. OG: 1.064 FG: 1.022 SRM: 41.4 IBU: 43.9 ABV: 5.4% Fermentables: 10# 2 Row 10.9 oz Chocolate 8.0 oz Flaked


Gabe’s Dunkles Bock 2

Vitals: Style: Dunkles Bock Batch Size: 5 gallon Type: All Grain Brewer: Gabe B. OG: 1.072 FG: 1.017 IBU: 25 ABV: 7.3% Fermentables: 10# 5 oz Munich malt 5# 2 oz Maris Otter 1# 4


Stiff Upper Lip

Vitals: Style: Best Bitter (11B) Batch Size: 5.0 gallon Type: All Grain Brewer: Mark S. OG: 1.054 FG: 1.012 SRM: 12.0 IBU: 25.1 ABV: 5.5% Fermentables: 8# Pale Malt, Maris Otter 12 oz Biscuit Malt