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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Clone Recipe Help: Samuel Adams Merry Mischief
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Old 11-12-2012, 01:49 AM   #1
Jilaman
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Default Clone Recipe Help: Samuel Adams Merry Mischief

I am looking for some help in cloning this beer. I don't have much experience cloning commercial beers and formulating recipes. So any help would be greatly appreciated.

My take on it, it is a chocolate stout, with the gingerbread spices, and it tops out at 9.0% ABV, so it might be considered an Imperial Stout..




http://www.samueladams.com/enjoy-our...merry-mischief

Samuel Adams® Merry Mischief

Flavor: Reminiscent of real gingerbread. Sweet and roasty with notes of cocoa and a slight nuttiness from the dark malts combined with the complexity and heat of its spices.
Color: 200 SRM
Original Gravity: 21.5° Plato
Alcohol by Vol. /Wt: 9.0%ABV – 6.9%ABW
Calories/12oz: 300
IBUs: 25
Malt Varieties: Samuel Adams two row pale malt blend, wheat, Special B, Paul’s roasted barley, and flaked oats
Hop Varieties: East Kent Goldings and Fuggles
Yeast Strain: Samuel Adams ale yeast
Special Ingredients: cinnamon, nutmeg, cloves, & ginger
First Brewed: 2012

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Old 11-12-2012, 01:14 PM   #2
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Quote:
Originally Posted by Jilaman View Post
I am looking for some help in cloning this beer. I don't have much experience cloning commercial beers and formulating recipes. So any help would be greatly appreciated.

My take on it, it is a chocolate stout, with the gingerbread spices, and it tops out at 9.0% ABV, so it might be considered an Imperial Stout..




http://www.samueladams.com/enjoy-our...merry-mischief

Samuel Adams® Merry Mischief

Flavor: Reminiscent of real gingerbread. Sweet and roasty with notes of cocoa and a slight nuttiness from the dark malts combined with the complexity and heat of its spices.
Color: 200 SRM
Original Gravity: 21.5° Plato
Alcohol by Vol. /Wt: 9.0%ABV – 6.9%ABW
Calories/12oz: 300
IBUs: 25
Malt Varieties: Samuel Adams two row pale malt blend, wheat, Special B, Paul’s roasted barley, and flaked oats
Hop Varieties: East Kent Goldings and Fuggles
Yeast Strain: Samuel Adams ale yeast
Special Ingredients: cinnamon, nutmeg, cloves, & ginger
First Brewed: 2012
Here's my take on it:

Type-------- All-grain; Single-Infusion (152F Mash-Temp; 60 min); Sparge (168F)
Size--------- 5 gal
Boil---------- 6.5 gal; 90 minutes
OG-----------1.086
FG------------1.019
SRM---------- 70
IBUs---------- 25
ABV----------- 9.0%

Grain Bill

8.5# 2-Row Brewer's Malt;49.6%
3# Crystal 120L; 17.5%
2# Oats, Flaked, Roasted (30 SRM); 11.7%
1# Chocolate Malt; 5.8%
1# Roasted Barley; 5.8%
1# Roasted Wheat; 5.8%
10oz Cara-pils Malt; 3.6%

Single Infusion; 152F Mash-Temp for 60 min; Fly-Sparge

Fining
Irish Moss (30 min)

Hops

1oz Cluster (55 min)
0.5oz Cluster (15 min)
0.5oz Cluster (5 min)

Spices (10 min)
2 Cinnamon Sticks, slightly crushed
2 Nutmeg, whole, slightly crushed
1 tsp Ginger, ground
2 Cloves, whole

Yeast

1.75L Wyeast Belgian Abbey II (1762); Starter on Stir Plate (or 3L w/o stir plate)

Fermentation

7 days Primary; 14 days Secondary; Bottle with 3.5oz Priming Sugar (Dextrose); Condition 30 days
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Old 11-12-2012, 03:00 PM   #3
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Or an Extract Version:

Type-------- Extract w/ Steeping Grains; Imperial Stout; 4 gallon pot
Boil---------- 3 gal; 60 min; Top-off to 5 gal
Size--------- 5 gal
OG----------- 1.088
FG------------ 1.021
SRM---------- 50
IBU----------- 25
ABV----------- 9.0%

Steeping Grains (152F for 30 min)

1# Chocolate Malt
1# Oats, Flaked, Roasted (30 SRM)
8oz Crystal 120L
8oz Roasted Barley
8oz Wheat, Roasted

Fermentables

6.25# Golden Light LME (30 min)
5# Dark Traditional LME (30 min)

Hops

0.5oz Cluster (60 min)
0.5oz Cluster (25 min)
0.5oz Cluster (10 min)

Spices (10 min)

2 Cinnamon Sticks, slightly crushed
2 Nutmeg, whole, slightly crushed
1 tsp Ginger, ground
2 Cloves, whole

Yeast

1.75L Wyeast Belgian Abbey II (1762); Starter on Stir Plate (or 3L w/o stir plate)

Fermentation

7 days Primary; 14 days Secondary; Bottle with 3.75oz Priming Sugar (Dextrose); Condition 30 days

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Old 11-13-2012, 01:39 AM   #4
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Is this a tried and true recipe, or a first shot formulation ? It sounds like a good shot at it, I might try it as my next brew.

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Old 11-13-2012, 01:51 AM   #5
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I would actually use special b and the east coast ale yeast

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Old 11-13-2012, 02:31 AM   #6
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Quote:
Originally Posted by Jilaman View Post
Is this a tried and true recipe, or a first shot formulation ? It sounds like a good shot at it, I might try it as my next brew.
It was just something I put together based on your OP. I've never had Merry Mischief, but it sounds good. I've used those spices in other brews and found those quantities give a pronounced flavor without being bitter or overpowering.
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Old 11-13-2012, 04:57 PM   #7
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Here's another version, mine is rated at 75% brew house efficiency. I matched the plato but didnt end up with the ABV of the original recipe. Could be they pitch another yeast on the wort after primary finishes, not sure. I have a few doppelbock and extra stout recipes that follow that convention. With a gravity this high I could see something like this being needed.

I went with more wheat and added a protein rest. This will give it a nice thick, lacy head. Since the original recipe states the "spiciness" of it I added another cinnamon stick than I normally would. The cinnamon and nutmeg could probably be tweaked to satisfy the spiciness of the original, as I've never had it. I would need to taste it to judge the level of chocolate vs. roasted flavor/aroma in it, but I went with some extra roasted barley. I added the rest of the grain in one pound increments (that's what my LHBS sells them in) for ease.

I went with the West Yorkshire yeast as it tends to give off the nutty/malty flavor.

One of my local bars is having a tasting this Wednesday so I'll have to go out and give it a try. I'll try to take notes and tweak the recipe based on the taste.

HOME BREW RECIPE:
Title: Sam Adams Merry Mischeif

Brew Method: All Grain
Style Name: Foreign Extra Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Efficiency: 75% (brew house)

STATS:
Original Gravity: 21.4 °P
Final Gravity: 7.0 °P
ABV (standard): 8.1%
IBU (tinseth): 21.73
SRM (morey): 40

FERMENTABLES:
9 lb - Pale 2-Row (51.4%)
2 lb - Wheat (11.4%)
1.5 lb - Roasted Barley (8.6%)
1 lb - Special B (5.7%)
1 lb - Cane Sugar (5.7%)
1 lb - Flaked Oats (5.7%)
1 lb - Chocolate (5.7%)
1 lb - Crystal 60L (5.7%)

HOPS:
1 oz - Fuggles (AA 5) for 60 min, Type: Pellet, Use: Boil
1 oz - East Kent Goldings (AA 4.5) for 15 min, Type: Pellet, Use: Boil

MASH STEPS:
1) Infusion, Temp: 133 F, Time: 20 min, Protein Rest
2) Infusion, Temp: 154 F, Time: 60 min
3) Sparge, Temp: 168 F

OTHER INGREDIENTS:
2 each - Cinnamon Stick, Time: 15 min, Type: Spice, Use: Boil
1 tsp - Nutmeg, Time: 15 min, Type: Spice, Use: Boil
1 tsp - Ginger, Time: 15 min, Type: Spice, Use: Boil
1 tsp - Clove, Time: 15 min, Type: Spice, Use: Boil

YEAST:
Wyeast - West Yorkshire 1469
Starter: Yes
Form: Liquid
Attenuation (avg): 69%
Flocculation: High
Optimum Temperature: 64 F - 72 F

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Old 11-13-2012, 08:30 PM   #8
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lol 200 SRM.

Sounds good though, I'll have to think about this one.

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Old 03-09-2014, 12:05 AM   #9
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Looking at the bottle for this year, it says that it uses East Kent Goldings and Fuggles for hops. I'd livre to see an accurate extract clone for this.

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