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Old 04-23-2012, 05:24 AM   #1
agspaisa
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Default 5 Rabbit Cerveceria 5 Vultures recipe request

I found a brewery in Chicago called 5 Rabbit Cerveceria, which specializes in Mexican-style brews. I recently tried their 5 Vultures Oaxacan-style Dark Ale, and I'm going crazy trying to find a clone recipe. If anyone has ever tried this brew, they would understand my frustration. Any one have any help to give, I would appreciate it greatly. Happy brews!

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Old 04-23-2012, 01:42 PM   #2
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Randy Mosher who wrote Radical Brewing is the brewer of these, you might want to try and contact him, he is obviously pro Home Brewing and might help you out.

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Old 05-13-2012, 06:56 PM   #3
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I contacted the brewery through email, and they quickly responded, politely saying they do not give out recipes. I am particularly stuck with the ancho chiles. Would anyone know what would be the best way to add these to the brew, whether in the wort or in the secondary??

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Old 01-20-2013, 02:40 AM   #4
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I just wanted to say that I too am from Chicago and am currently enjoying a pint of 5 Vulture. My work has it on tap, which is the best. I was just searching for a clone recipe, and saw your post. Have you had any luck in the last several months?

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Old 01-20-2013, 01:46 PM   #5
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I can appreciate why they wouldn't give out recipes. These have to be some of the most unique beers I've tasted.

So, yeah, any luck?

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Old 01-21-2013, 12:34 AM   #6
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Nothing yet, ant help?

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Old 01-21-2013, 01:12 AM   #7
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Better find a clone recipe soon...the way things are going with the owners there may not be a 5 Rabbits before too long.

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Old 01-21-2013, 06:42 PM   #8
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I haven't had this beer but having Mosher's book and looking at his other published recipes we could have a stab at it.

5 gallons, 75% efficiency (All-grain)

OG 1055 FG 1003 - The website states 6.4%ABV and at this gravity you really need to dry it out to reach that (addition of piloncillo and high attenuating English yeast)

8 lbs Maris Otter
0.5-0.75lb Melanoidin (may seem like a lot but Mosher likes to use lots of higher-kilned malt in his recipes)
~0.25lb dark malt of your choice (chocolate, roasted barley, black, etc)
at least 0.75 lb of piloncillo sugar

You'll most likely need to play with the specialty grain amounts. If you fear any roast, and again, I haven't had the beer, then add the dark grain at the end of your mash to extract mostly the color.

I don't know if there's any hop flavor or aroma, but with the ancho chiles I suspect there is not or very little. Use 1-1.1oz 9%AA Northern Brewer at 60 minutes to get your bitterness around 32+ IBU as the only hop addition.

Ancho chiles - check this blogsite out: http://1227brewing.blogspot.com/2011...cho-amber.html

One word of caution regarding sugar, which I have had some less than desirable experiences with. Sometimes larger amounts of simple sugar has caused my yeast to stop fermenting earlier than I wanted. It's possible that they preferred this rather than the more complex malt sugars and "got lazy". Pitch enough healthy yeast. Monitor fermentation progress if you add the sugar at the end of your boil. You could decide before brewing that adding the sugar later in the process, perhaps a few days after the yeast gets going, may help with reaching that dry FG. Otherwise, don't add the sugar and see what you get on your first try!

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Old 01-21-2013, 06:43 PM   #9
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*double post*

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Old 04-14-2013, 02:49 PM   #10
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I've been looking for a clone of any of the 5 Rabbits recipes. In particular the Vida y Muerte - which is only around in fall.

These look interesting as well.
http://backyardbrewer.blogspot.com/2...brew-2012.html

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