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Old 08-21-2010, 10:08 PM   #1
Germelli1
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Default Clone SN Tumbler...Help!

If you haven't had this seasonal brew yet, I recommend you may try it. It is just exactly what I wanted from a brown ale, and I found it to be amazing.

Anyway, I want to try and clone it, and want some help from anyone who has drank it this year!

From the site i find the following info:

Quote:
alcohol content 5.5% by volume
yeast Ale Yeast
beginning gravity 13.6 Plato
ending gravity 3.5 Plato
bitterness units 37
bittering hops Challenger
finishing hops Challenger & Yakima Goldings
malts Two-row Pale, Crystal, Chocolate & Smoked

I don't have any beer software so I am having trouble figuring out how much of each malt to use to achieve the flavor/gravity.

Any input is greatly appreciated!
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Old 08-21-2010, 10:25 PM   #2
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I had it at OBF and BBF, and I'll be picking some up at WinCo soon. Delicious beer.

I think the key to a clone attempt is going to be roasting some of your own malt. The smoked malt is going to be 5% or less of the grain bill- I did a smoked amber with 3%, and Tumbler had slightly more smokiness. As a guesstimate, I would say something like 80/10/5/5% pale/caramel 40 or 60/chocolate/smoked.

Edit: Maybe something like this?

Est Original Gravity: 1.054 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.30 %
Bitterness: 37.6 IBU
Est Color: 22.2 SRM


8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.00 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.00 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.00 %
0.50 lb Smoked Malt (9.0 SRM) Grain 5.00 %
1.00 oz Challenger [7.50 %] (60 min) Hops 26.6 IBU
0.50 oz Goldings, East Kent [5.00 %] (15 min) Hops 4.4 IBU
0.50 oz Challenger [7.50 %] (15 min) Hops 6.6 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

That should be a starting point, anyway. It's been a while since I had the beer, and I haven't had it sober yet. :P

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Old 08-21-2010, 11:01 PM   #3
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I was listening the brewing network interview with the brewmaster a SN, he said the smoke is <1%. Very, very subtle smoke.

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Old 08-21-2010, 11:09 PM   #4
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Thanks a ton for the inputs guys. I was actually surprised there was smoked in there when I saw it on the website. I never tasted it in the brew (guess I wont be a judge any time soon haha).

Just to be sure, the crystal, chocolate and smoked malts DON'T need mashed right? Just hoping it is as easy of an extract/grain conversion as I think it is.

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Old 08-21-2010, 11:11 PM   #5
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Oh and would Pacman be a viable yeast for this brew?

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Old 08-22-2010, 05:08 AM   #6
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Quote:
Originally Posted by Beerrific View Post
I was listening the brewing network interview with the brewmaster a SN, he said the smoke is <1%. Very, very subtle smoke.
That surprises me. I definitely tasted it in the beer, though that might be because I had recently brewed a beer with smoked malt and recognized the flavor addition in low doses. Mine was 3%- being able to taste it at 1% makes me wonder how much more flavorful freshly smoked malt is as compared to more stale stuff from a bin at the homebrew shop.
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Old 08-22-2010, 12:33 PM   #7
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Oh, yeah. He did say the smoked a portion of it on site before brewing. Tumbler is also fairly fresh, I bet if you taste it in a couple weeks it won't be as noticeable. Smoke drops significantly with age.

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Old 08-22-2010, 12:44 PM   #8
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Ya, I am going to order it online so I am trying to decide if I want the smoked crushed or not. I am planning on letting this age a bit so I am thinking about using roughly 5% smoke like you all suggested and letting it mellow out with age. Now I will just be waiting on my pacman to step up so I can make slants and for my orders to come in.

Thanks for your inputs and any in the future!

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Old 08-23-2010, 03:05 AM   #9
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Brewed up a version today before seeing this post.

5 gallon batch..numbers are pretty close but according to BeerSmith a little more bitter.

9# - 2-row
1 # - Crystal 20
1# - Weyermann Smoked Malt
.5# - Chocolate Malt

1 oz. Challenger - 60 min
.5 oz Challenger - 15 min
.5 oz Goldings - 15 min
.5 oz Challenger - 10 min
.5 oz Goldings - 10 min

I tasted it after mashing and it was damn good, very VERY subtle smoke. I used London ESB as I'm really into that yeast as of late, great floc and really lets the malts/hops shine.

OG was 1.060 so I'm a bit high from the SN website, but that's ok, it should taste good. Also, this is my first time using Smoke Malt. As it turns out, there are a vast number of options and some are very mild (Weyermann), while others pack the same punch in much smaller amounts.

I will update after primary fermentation.

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Old 09-07-2010, 01:15 PM   #10
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Quote:
Originally Posted by jwible204 View Post
Brewed up a version today before seeing this post.

5 gallon batch..numbers are pretty close but according to BeerSmith a little more bitter.

9# - 2-row
1 # - Crystal 20
1# - Weyermann Smoked Malt
.5# - Chocolate Malt

1 oz. Challenger - 60 min
.5 oz Challenger - 15 min
.5 oz Goldings - 15 min
.5 oz Challenger - 10 min
.5 oz Goldings - 10 min

I tasted it after mashing and it was damn good, very VERY subtle smoke. I used London ESB as I'm really into that yeast as of late, great floc and really lets the malts/hops shine.

OG was 1.060 so I'm a bit high from the SN website, but that's ok, it should taste good. Also, this is my first time using Smoke Malt. As it turns out, there are a vast number of options and some are very mild (Weyermann), while others pack the same punch in much smaller amounts.

I will update after primary fermentation.
Any update? After having some this weekend I want to brew some, great beer.
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