Fat Squirrel Clone

**Yooper** · 12-11-2007, 03:26 AM

I haven't yet brewed this, but found it online:

fatsquirrel.bsm

I think it looks good. Any other Fat Squirrel lovers want to see if they think it's close?

**Yooper** · 12-11-2007, 03:30 AM

For you non-Beersmith users, it goes like this:

6 pounds Pilsner malt
1 pound Caravienne malt
1 pound Munich malt
1 pound Oats
12 ounces flaked barley
4 ounces chocolate malt

.50 Magnum (FWH)
1.00 Saaz (10 minutes)

I'd mash high- maybe 154 or so.

eriktlupus · 12-11-2007, 07:20 AM

fat squirrel? isn't that a 5 pounder? (i have seen one fox phase that big)

**Bernie Brewer** · 12-11-2007, 12:42 PM

I'm going to give this a go, but I don't know when. I've got other brews lined up first.
At first glance I'm not sure how close this will be. Beersmith's prediction of the color (which is usually spot-on) is pretty light. Fat Squirrel is much darker than that. Also the IBUs seem high to me. I never figured Fat Squirrel to be in the 30s for IBUs.

I do plan on trying this, but I might change up the hops a bit. I'm not going to change the grain bill, though. I'll post later what I think after it's brewed (could be a while).

Madtown Brew · 12-13-2007, 03:42 AM

First off, I'd just like to say that Fat Squirrel is one of my favorite NG brews(not including the "Unplugged" series) - probably tied with the Hearty Hop IPA.

I've tried a Fat Squirrel clone recipe that I found in an old post that was similar (different forum). All the same grains except the chocolate. I did have to adjust it a bit because I was still doing partial mashes at the time. The recipe also said to use a kolsch yeast.

Here's what my grain bill looked like:
5# pilsner LME

3# German Pilsner
8 oz. German Munich
8 oz. Belgian caravienne
6 oz. Flaked barley
8 oz Flaked Oats
3 oz. Roasted barley

1 oz Magnum 14% AA (60 min)
1 oz. Czech saaz 3.8% AA (20 min)

Mashed @154*F

The verdict? nothing like the original.

First of all, mine wasn't roasty enough at all - barely perceivable. It was also lacking that interesting fruity complexity that Fat Squirrel has, which might be found by using a british ale yeast. Another issue was that it just wasn't nutty enough, and that's one of the signature things about the commercial version, IMO. Perhaps a light toasting of the oats might help there?

Good Luck to anyone who tries this. I'd like to know how the result compares to the original. Fat Squirrel is definitely on my list of commercial brews to clone, I'm still figuring out everything AG though and need more experience before I make another attmept at it.

Edit Re: IBU's: I'd actually say that 30-40 IBU is about right. The original does have some perceivable bitterness as well as aroma, IMO. Remember, it is also slightly on the sweet side of the spectrum, so the extra bit of IBU balances well.

MriswitH · 12-16-2007, 01:18 PM

Oh MAN! This is great!

My little sister is finishing up her degree at MIAD in Milwaukee and every time she comes home she brings some Fat Squirrel - its excellent! I'll have to give this a go when my other couple of brews are out of the way.

The recipe looks quite spot on given how Fat Squirrel tastes. From what I remember, it had a Hazelnut / Almond-y taste too though?

Gammon N Beer · 01-30-2008, 04:09 PM

Quote:

Originally Posted by YooperBrew

For you non-Beersmith users, it goes like this:

6 pounds Pilsner malt
1 pound Caravienne malt
1 pound Munich malt
1 pound Oats
12 ounces flaked barley
4 ounces chocolate malt

.50 Magnum (FWH)
1.00 Saaz (10 minutes)

I'd mash high- maybe 154 or so.

Yooper....How did this turn out for you? I am going to brew this on Saturday. But, I am boosting the Pilsner malt up a pound.

Rhoobarb · 01-30-2008, 05:04 PM

Yeah, I'd like to know how this turned out, too. I'd had Fat Squirrel before when they used to sell NG in the Chicago area. When my fiancee and I were in LaCrosse for a long weekend a couple of years ago, it was on tap everywhere, so we had quite a few. It was in February and it was perfect for that time of year. I snapped this picture of her when we stopped at The Alpine Inn on Grandad Bluff and had - what else, a couple of Fat Squirrels!

Quote:

Originally Posted by Madtown Brew

... Perhaps a light toasting of the oats might help there?...

I thought the same thing. Flossmoor Station brews a nut brown ale and when I told the brewmaster that I was attempting a clone, he told me that's how to go about it. Their's is very similar to Fat Squirrel, IMO. I took his advice and the beer came out very good. In fact, now that I'm thinking about it, I need to brew it again soon! It's in my 'Recipe' drop to the left. He also told me they use an English ale yeast.

Gammon N Beer · 01-30-2008, 05:34 PM

I did not see the yeast listed in the recipes above. I heard to use the Kolsch Yeast (Wyeast Labs #2565) item. That is what I will do.

**Bernie Brewer** · 01-31-2008, 02:45 AM

Quote:

Originally Posted by Bernie Brewer

I'm going to give this a go, but I don't know when. I've got other brews lined up first.
At first glance I'm not sure how close this will be. Beersmith's prediction of the color (which is usually spot-on) is pretty light. Fat Squirrel is much darker than that. Also the IBUs seem high to me. I never figured Fat Squirrel to be in the 30s for IBUs.

I do plan on trying this, but I might change up the hops a bit. I'm not going to change the grain bill, though. I'll post later what I think after it's brewed (could be a while).

OK I brewed this at the SEWAGE brew. Well, sorta. Actually, the only thing that didn't change was the specialty grains. I didn't have a lot of money when I bought the ingredients so I used Briess 2-row as a base instead of German Pils 2-row. and I have a freezer full of hops, but no Magnum, so I made do with Northern Brewer and Cascade.
And I just guessed at the yeast, too since there was none listed. I used Wyeast London Ale. I could've used Kolsch had I known; I have that in my fridge.
we'll see how it turns out. In the meantime, I've got some of the real thing to enjoy!