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Old 01-13-2013, 12:43 PM   #1
MoreHops
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Default Critique of my first clone attempt, please

Hi all,
I'm attempting to design a clone recipe for Driftwood's Fat Tug IPA, my fave "bought beer". This is my first recipe design from scratch...

My first step was to find out as much about its brewing process as I could. Unfortunately, not much is out there... that I could find, at least. So I emailed the brewmaster at Driftwood asking if they could share any details about grain bill, hops schedule, etc. I wasn't expecting a reply, but got one within the same day! Granted, they couldn't give me too much info, but here's what they could tell me:

Quote:
Indeed Fat Tug is our "killer app" and I would be remiss to divulge too much about the procedure in its brewing.

I will however give you some goals:

O.G: 1.069
T.G: 1.015
100 ibu's
10% crystal malt
Use lots of citrusy North American hop varieties, you pick which.
With that information (and what is available from my LHBS), I set about playing around in Beersmith. Here's what I came up with and lovingly refer to as "Chubby Boat":

Quote:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Chubby Boat IPA
Brewer: MoreHops
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 26.87 l
Post Boil Volume: 24.98 l
Batch Size (fermenter): 23.02 l
Bottling Volume: 23.02 l
Estimated OG: 1.069 SG
Estimated Color: 12.2 SRM
Estimated IBU: 100.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
23.02 l Vancouver, BC Water 1 - [<-- link will take you to my Ward labs water report]
10.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
8.70 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -

12 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4 76.9 %
1 lbs 12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 10.8 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 6 6.2 %
1 lbs Vienna Malt (3.5 SRM) Grain 7 6.2 %

0.50 oz Chinook [8.20 %] - First Wort 60.0 min Hop 8 12.1 IBUs
0.50 oz Galena [12.50 %] - First Wort 60.0 min Hop 9 18.5 IBUs

0.25 oz Chinook [8.20 %] - Boil 30.0 min Hop 10 4.2 IBUs
0.25 oz Galena [12.50 %] - Boil 30.0 min Hop 11 6.5 IBUs
0.50 oz Cascade [5.50 %] - Boil 20.0 min Hop 12 4.5 IBUs
0.50 oz Centennial [8.30 %] - Boil 20.0 min Hop 13 6.8 IBUs
0.50 oz Citra [13.70 %] - Boil 20.0 min Hop 14 10.1 IBUs
0.50 oz Cascade [5.50 %] - Boil 15.0 min Hop 15 3.7 IBUs
0.50 oz Centennial [8.30 %] - Boil 15.0 min Hop 16 5.5 IBUs
0.50 oz Citra [13.70 %] - Boil 15.0 min Hop 17 8.3 IBUs

0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 18 -
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 19 -

0.50 oz Cascade [5.50 %] - Boil 10.0 min Hop 20 2.7 IBUs
0.50 oz Centennial [8.30 %] - Boil 10.0 min Hop 21 4.0 IBUs
0.50 oz Citra [13.70 %] - Boil 10.0 min Hop 22 6.1 IBUs
0.50 oz Cascade [5.50 %] - Boil 5.0 min Hop 23 1.5 IBUs
0.50 oz Centennial [8.30 %] - Boil 5.0 min Hop 24 2.2 IBUs
0.50 oz Citra [13.70 %] - Boil 5.0 min Hop 25 3.3 IBUs
0.50 oz Cascade [5.50 %] - Boil 0.0 min Hop 26 0.0 IBUs
0.50 oz Centennial [8.30 %] - Boil 0.0 min Hop 27 0.0 IBUs
0.50 oz Citra [13.70 %] - Boil 0.0 min Hop 28 0.0 IBUs

1.0 pkg American Ale II (Wyeast Labs #1272) [25. Yeast 29 -

1.00 oz Cascade [5.50 %] - Dry Hop 10.0 Days Hop 30 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 16 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 20.2 l of water at 76.5 C 66.7 C 60 min

Sparge: Fly sparge with 15.03 l water at 75.6 C
I would've liked to use White Labs Southwold Ale (WLP025) as the yeast for its "complex fruits and citrus flavours", but I can't seem to find it anywhere (seems that it's only offered seasonally)... so I've settled with Wyeast 1272 for this round (I suspect there will be subsequent rounds)... I intend to ferment on the warmer side (21-22 C) for fruitiness from this strain.

I would've also liked to use some Summit and Amarillo in there, but I currently don't have access to any...

Does anyone have advice/suggestions/warnings for me?
Thanks!
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Last edited by MoreHops; 02-07-2013 at 04:53 PM. Reason: Removed link to BeersmithRecipes.com; recipe isn't ready for prime-time
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Old 01-16-2013, 11:49 AM   #2
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Anyone? Particularly those who have had Fat Tug?

Based on the info given to me by Driftwood, does my recipe seem reasonable? Does something jump out that makes you cringe, pucker, jawdrop, or ?

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Old 01-21-2013, 12:45 AM   #3
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So it's been a week... this thread has gotten 81 views, but no replies.
Did I do something wrong?

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Old 01-21-2013, 12:54 AM   #4
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The recipe looks good. I have never had fat tug so it's hard to compare exactly. Feel free to send me one of yours and a fat tug and ill be happy to give you a comparison .

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Old 01-21-2013, 01:17 PM   #5
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I too haven't had Fat Tug so can't comment on how close this is to that. I think your recipe looks good. Some thoughts:

- that's a lot of IBUs for an IPA (rather than an IIPA) and an OG of 1.069

- are you sure you want to ferment high for esters and fruitiness? Most American IPAs you wouldn't do that with, but it could be an interesting experiment

- with the amount of crystal and carapils you have in the recipe, you might consider a lower mash temp to dry out the beer, or you could keep your mash temp and decrease the amount of crystal/carapils and get the same result

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Old 01-21-2013, 04:16 PM   #6
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Thanks for replies! @fluidmechanics: where are you? If you're Canadian-based, I'd be tempted to send you some. I'm looking for honest feedback from my brews, and my friends don't go far beyond, "Hey, that's pretty good!". If you're in the US, I'm not sure if Customs will allow it...

Quote:
Originally Posted by Pappers_ View Post
- that's a lot of IBUs for an IPA (rather than an IIPA) and an OG of 1.069
I was going by the specs I got from Driftwood -- an OG of 1.069 and 100 IBUs.


Quote:
Originally Posted by Pappers_ View Post
- are you sure you want to ferment high for esters and fruitiness? Most American IPAs you wouldn't do that with, but it could be an interesting experiment
This is where I'm very unsure on how to proceed. Fat Tug has, according to their website, "...an intense hop profile with notes of grapefruit, mango melon and passion fruit." How can I achieve that kind of flavor? From hops alone, using, as Driftwood suggests, "lots of citrusy North American hop varieties"? Or from the yeast and fermentation temps?

Quote:
Originally Posted by Pappers_ View Post
- with the amount of crystal and carapils you have in the recipe, you might consider a lower mash temp to dry out the beer, or you could keep your mash temp and decrease the amount of crystal/carapils and get the same result
Driftwood says to use 10% Crystal malt, so I went with that in the recipe design. I agree with you, however, that I've got too much Carapils, so I'll cut that back by 0.25-0.5 lb.
Regarding mash temp: I'm aiming for a final gravity of 1.015. If I mash at a lower temp, won't the FG be too low?

Cheers!
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Old 01-22-2013, 03:05 AM   #7
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Quote:
Originally Posted by MoreHops View Post
This is where I'm very unsure on how to proceed. Fat Tug has, according to their website, "...an intense hop profile with notes of grapefruit, mango melon and passion fruit." How can I achieve that kind of flavor? From hops alone, using, as Driftwood suggests, "lots of citrusy North American hop varieties"? Or from the yeast and fermentation temps?
Most American-style IPAs are based on fruity hops, with a clean (non-estery) yeast profile. The Cascades, Centennial and Chinook will give you the citrus and grapefruit flavors, the Citra will add mango and passion fruit aromas and flavors. I think with your hop schedule, you'll have a very nice hop aroma and flavor.
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Old 01-22-2013, 12:13 PM   #8
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Quote:
Originally Posted by Pappers_ View Post
Most American-style IPAs are based on fruity hops, with a clean (non-estery) yeast profile. The Cascades, Centennial and Chinook will give you the citrus and grapefruit flavors, the Citra will add mango and passion fruit aromas and flavors. I think with your hop schedule, you'll have a very nice hop aroma and flavor.
AHA! This was something I wasn't understanding, but I think I'm coming around -- thanks Pappers!

Part of my problem is not yet being able to "pick out" the flavor of a particular hops and thus not really knowing which hops contribute to particular flavors. I'm going to start doing some smaller (1-2 gal) batches with single hops to figure those flavors out. Maybe some SMaSHes.
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Old 01-23-2013, 07:56 PM   #9
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Grain bill looks pretty good, I keep the Crystal just under 10% for colour purposes. Have had success with the following:

Summit for bittering
Cent & Cascade for flavouring
Cascade finish and dry hop
153 Mash

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Old 01-23-2013, 08:11 PM   #10
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*No Carapils. You won't have an issue with body/head retention with all the crystal malt.

*Go with 9.8% Crystal 20 or 40 (which is even a stretch in my book, but seems better than 11% of C60).

*Mash below 152 F.

*Centennial, Amarillo, Citra, Cascade, Summit, Nugget, and/or Simcoe. Citra seems like a must here as it screams tropical. You also get fruity/citrusy notes from all of those hops.

*Boost dryhop to 3-4 oz. total for 7 days. Include any combo of the first four hops listed above.

*Definitely go with 1056 or 1272 yeast. Ferment in the mid 60s actual wort temp. Dryhop at 67-68.

*Website says 80+ IBUs. Comment above says 100 even. I'd probably settle at 88-ish. But be sure to play with the Tinseth and Rager formulas. They calculate differently.

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