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Old 12-21-2012, 05:46 PM   #31
TampaTony
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Quote:
Originally Posted by kjjohns5 View Post
Tocabaga is Tim Ogden's recipe. He's one of the brewers at CCB. It's dry hopped only with Citra, btw. Also, they switched their yeast from 1275 to London ESB 1968, and they no longer filter it because it flocks nicely (002 is the same thing as 1968). Their saison yeast is 3711 and they actually use it for the Florida Cracker, too. They used 3787 once for a belgian dark strong but then they dumped it for some reason.
Thanks for the yeast tip...for sure only dryhopped with Citra? Did you get that from Tim? If so I will adjust the recipe.
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Old 01-22-2013, 10:24 PM   #32
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Default Final Recipe

Here is my final revised recipe for a Tocobaga clone. I tried it yesterday and it tastes awesome! Not only does it taste pretty close to Tocabaga, I would dare to say it is better than the real thing. Thanks for all of the tips. Enjoy!


Brewing Steps: Tony's Toke -A- Bong Ale
American IPA
Type: All Grain Date: 12/13/2012
Batch Size (fermenter): 10.00 gal Brewer: Tony
Boil Size: 12.05 gal Asst Brewer:
Boil Time: 60 min Equipment: Tony's Setup - Keggles and Cooler (10 Gal/37.8 L) - All Grain
Final Bottling Volume: 10.08 gal Brewhouse Efficiency: 70.00
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Prepare for Brewing

Create a yeast starter with 3.15 l of wort

Clean and Prepare Brewing Equipment
Total Water Needed: 15.56 gal
Water Prep
Amt Name Type # %/IBU
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -

Mash or Steep Grains

Mash Ingredients
Amt Name Type # %/IBU
22 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 75.2 %
3 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 10.3 %
2 lbs Munich Malt - 20L (20.0 SRM) Grain 4 6.8 %
2 lbs Vienna Malt (3.5 SRM) Grain 5 6.8 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 6 0.9 %

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 36.56 qt of water at 163.7 F 152.0 F 60 min

Batch sparge with 2 steps (0.39gal, 6.03gal) of 168.0 F water

Boil Wort

Add water to achieve boil volume of 12.05 gal
Estimated pre-boil gravity is 1.064 SG
Boil Ingredients
Amt Name Type # %/IBU
1.00 oz Centennial [10.40 %] - Boil 60.0 min Hop 7 16.5 IBUs
1.00 oz Citra [13.50 %] - Boil 60.0 min Hop 8 21.5 IBUs
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
1.00 oz Cascade [6.20 %] - Boil 15.0 min Hop 10 4.9 IBUs
1.00 oz Vanguard [5.50 %] - Boil 15.0 min Hop 11 4.3 IBUs
1.00 oz Willamette [4.70 %] - Boil 15.0 min Hop 12 3.7 IBUs
1.00 oz Amarillo [9.20 %] - Boil 10.0 min Hop 13 5.3 IBUs
1.00 oz Citra [13.50 %] - Boil 10.0 min Hop 14 7.8 IBUs
1.00 oz Amarillo [9.20 %] - Boil 5.0 min Hop 15 2.9 IBUs
1.00 oz Pacifica [5.40 %] - Boil 5.0 min Hop 16 1.7 IBUs

Steeped Hops
Amt Name Type # %/IBU
1.00 oz Cascade [6.20 %] - Aroma Steep 20.0 min Hop 17 0.0 IBUs
1.00 oz Centennial [10.40 %] - Aroma Steep 20.0 min Hop 18 0.0 IBUs
1.00 oz Citra [13.50 %] - Aroma Steep 20.0 min Hop 19 0.0 IBUs

Estimated Post Boil Vol: 10.92 gal and Est Post Boil Gravity: 1.073 SG
Cool and Prepare Fermentation

Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 10.00 gal
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124.21 ml] Yeast 20 -

Measure Actual Original Gravity _______ (Target: 1.073 SG)
Measure Actual Batch Volume _______ (Target: 10.00 gal)
Fermentation
12/13/2012 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
12/17/2012 - Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)

Dry Hop and Prepare for Bottling/Kegging
Dry Hop/Bottling Ingredients
Amt Name Type # %/IBU
4.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 21 0.0 IBUs

Measure Final Gravity: _________ (Estimate: 1.020 SG)
Date Bottled/Kegged: 12/27/2012 - Carbonation: Keg with 12.54 PSI
Age beer for 30.00 days at 65.0 F
1/26/2013 - Drink and enjoy!
Notes

Created with BeerSmith

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Old 01-24-2013, 02:01 PM   #33
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Awesome, I can't wait to try this as soon as my new rig is done. I better start hunting down some of those hops now.

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Old 03-01-2013, 03:27 PM   #34
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Well, since they were all out of the Tocobaga upon my visit there last Dec. I brewed up a partial mash version of this.

Heres what I came up with.

6lb Munich LME
3lb Pilsen Light DME
1lb c60
8oz Vienna
2oz Chocolate

60min-
.5 citra
.5 cenntenial

15min-
.5cascade
1oz willamette

10min-
.5 amirillo
.5 citra

5min-
.5 amirillo

Dryhop-
citra
cascade

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Old 03-01-2013, 03:58 PM   #35
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Quote:
Originally Posted by TampaTony View Post
Here is my final revised recipe for a Tocobaga clone. I tried it yesterday and it tastes awesome! Not only does it taste pretty close to Tocabaga, I would dare to say it is better than the real thing. Thanks for all of the tips. Enjoy!


Brewing Steps: Tony's Toke -A- Bong Ale
American IPA
Type: All Grain Date: 12/13/2012
Batch Size (fermenter): 10.00 gal Brewer: Tony
Boil Size: 12.05 gal Asst Brewer:
Boil Time: 60 min Equipment: Tony's Setup - Keggles and Cooler (10 Gal/37.8 L) - All Grain
Final Bottling Volume: 10.08 gal Brewhouse Efficiency: 70.00
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Prepare for Brewing

Create a yeast starter with 3.15 l of wort

Clean and Prepare Brewing Equipment
Total Water Needed: 15.56 gal
Water Prep
Amt Name Type # %/IBU
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -

Mash or Steep Grains

Mash Ingredients
Amt Name Type # %/IBU
22 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 75.2 %
3 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 10.3 %
2 lbs Munich Malt - 20L (20.0 SRM) Grain 4 6.8 %
2 lbs Vienna Malt (3.5 SRM) Grain 5 6.8 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 6 0.9 %

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 36.56 qt of water at 163.7 F 152.0 F 60 min

Batch sparge with 2 steps (0.39gal, 6.03gal) of 168.0 F water

Boil Wort

Add water to achieve boil volume of 12.05 gal
Estimated pre-boil gravity is 1.064 SG
Boil Ingredients
Amt Name Type # %/IBU
1.00 oz Centennial [10.40 %] - Boil 60.0 min Hop 7 16.5 IBUs
1.00 oz Citra [13.50 %] - Boil 60.0 min Hop 8 21.5 IBUs
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
1.00 oz Cascade [6.20 %] - Boil 15.0 min Hop 10 4.9 IBUs
1.00 oz Vanguard [5.50 %] - Boil 15.0 min Hop 11 4.3 IBUs
1.00 oz Willamette [4.70 %] - Boil 15.0 min Hop 12 3.7 IBUs
1.00 oz Amarillo [9.20 %] - Boil 10.0 min Hop 13 5.3 IBUs
1.00 oz Citra [13.50 %] - Boil 10.0 min Hop 14 7.8 IBUs
1.00 oz Amarillo [9.20 %] - Boil 5.0 min Hop 15 2.9 IBUs
1.00 oz Pacifica [5.40 %] - Boil 5.0 min Hop 16 1.7 IBUs

Steeped Hops
Amt Name Type # %/IBU
1.00 oz Cascade [6.20 %] - Aroma Steep 20.0 min Hop 17 0.0 IBUs
1.00 oz Centennial [10.40 %] - Aroma Steep 20.0 min Hop 18 0.0 IBUs
1.00 oz Citra [13.50 %] - Aroma Steep 20.0 min Hop 19 0.0 IBUs

Estimated Post Boil Vol: 10.92 gal and Est Post Boil Gravity: 1.073 SG
Cool and Prepare Fermentation

Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 10.00 gal
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124.21 ml] Yeast 20 -

Measure Actual Original Gravity _______ (Target: 1.073 SG)
Measure Actual Batch Volume _______ (Target: 10.00 gal)
Fermentation
12/13/2012 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
12/17/2012 - Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)

Dry Hop and Prepare for Bottling/Kegging
Dry Hop/Bottling Ingredients
Amt Name Type # %/IBU
4.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 21 0.0 IBUs

Measure Final Gravity: _________ (Estimate: 1.020 SG)
Date Bottled/Kegged: 12/27/2012 - Carbonation: Keg with 12.54 PSI
Age beer for 30.00 days at 65.0 F
1/26/2013 - Drink and enjoy!
Notes

Created with BeerSmith
Update....this recipe just won Silver in the Specialty category at the Best Florida Beer Championships.
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Old 03-01-2013, 05:05 PM   #36
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Quote:
Originally Posted by TampaTony

Update....this recipe just won Silver in the Specialty category at the Best Florida Beer Championships.
What were some of the comments and how did you describe the beer?
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Old 03-01-2013, 05:12 PM   #37
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That's good to hear!

congrats!

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Old 03-01-2013, 08:18 PM   #38
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What were some of the comments and how did you describe the beer?
I described it as a Hoppy Imperial Red...an homage to C.C. Tocabaga Red. It scored a 40 at the contest. Main positive comments were that it was very full bodied beer with a great malt profile balanced out by big hop flavor and aroma.

Main negative comments were that it was a little dark, a little hazy, and a little sweet (possibly under attenuated). It finished right where it was supposed to at 1.020 so it wasn't under attenuated. I may have had a little too much chocolate malt in there due to a mix up while the LHBS guy was measuring. I also mashed at 154...I brewed this again this weekend and mashed at 152 so I can compare the residual sweetness. Overall this is an extremely drinkable beer for 7.2 ABV.
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Old 03-05-2013, 03:17 AM   #39
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Awesome. Thanks for the tips. Going to hunahpu day?

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Old 03-05-2013, 09:36 AM   #40
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Awesome. Thanks for the tips. Going to hunahpu day?
Yep...I'll be in the Bootleggers booth serving up delicious beers all day!
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