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Old 03-14-2009, 10:45 PM   #31
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Originally Posted by Bernie Brewer View Post
I'm drinking from my third ten-gallon batch as I type.
Did you make the second two exactly like the first? Or did you remember to close the ball valve.

Sorry i couldn't find the picture.
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Old 03-14-2009, 10:56 PM   #32
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Quote:
Originally Posted by Short Drive View Post
Did you make the second two exactly like the first? Or did you remember to close the ball valve.

Sorry i couldn't find the picture.
Yes, I closed that valve, smart-ass.

This pic?

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Old 03-14-2009, 11:05 PM   #33
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That pic.

You know I used that table this year and my brew experience wasn't that smooth either. Mmmm, you think cookie has poltergeist.

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Old 03-15-2009, 04:04 AM   #34
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Quote:
Originally Posted by Short Drive View Post
That pic.

You know I used that table this year and my brew experience wasn't that smooth either. Mmmm, you think cookie has poltergeist.

Nope, you're mistaken- I used the same table two years in a row. You were back farther. It's what you get for being late. P
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Old 04-18-2009, 02:13 AM   #35
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I am going to give this a go. I have chinook for bittering and a shiney new digital thermometer to make sure i hit my temps just right.

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Old 04-18-2009, 12:38 PM   #36
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I am going to give this a go. I have chinook for bittering and a shiney new digital thermometer to make sure i hit my temps just right.
I have it on tap right now. It's good! I had a pint last night, and it must be almost gone, because it's clear, tasty, and perfect. Usually that happens right before you pull the last pint!

It's a ruby/brown color, and has a hint of roastiness. It's really a nice beer.
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Old 10-21-2009, 01:29 AM   #37
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Originally Posted by Madtown Brew View Post
For those who are interested, Dan Carey (New Glarus brewmaster) was on the Brewing Network "sunday session" show a couple weeks ago.

He discusses a couple of their beers including Fat Squirrel (I know because I was the one who asked about it). He doesn't give exact amounts, but he does list the types of grains they use.

edit: I decided to save people the trouble of going through the brewcast themselves (though it's a great show if you have the time to listen).
For Fat Squirrel, Dan mentions:
Weyermann Munich
Crystal 20
Victory
roasted barley
chocolate malt

And though he doesn't explicitly say it, I'm guessing the base malt is Breiss pale 2-row. No mention of what hops they use though.

Based on this and the NG website description:
100% Wisconsin malt of six different varieties impart the natural toasted color to this bottle conditioned unfiltered ale. Clean hazelnut notes result from these carefully chosen barley malts. Hops from Slovenia, Bavaria and the Pacific Northwest give Fat Squirrel its backbone.


I came up with this. Thoughts???

Fat Squirrel Clone
American Brown Ale

Type: All Grain
Batch Size: 5.00 gal
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
7.50 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 70.59 %
1.00 lb Munich Malt (9.0 SRM) Grain 9.41 %
1.00 lb Victory Malt (25.0 SRM) Grain 9.41 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.71 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 4.71 %
0.13 lb Roasted Barley (300.0 SRM) Grain 1.18 %

20.00 gm Northern Brewer [8.90 %] (60 min) Hops 21.8 IBU
14.00 gm Simcoe [13.00 %] (20 min) Hops 12.2 IBU
42.00 gm Saaz [5.10 %] (0 min) Hops -

1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) [Starter 2000 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.057 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 5.23 %
Bitterness: 34.0 IBU
Est Color: 23.5 SRM
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Old 12-11-2009, 02:46 PM   #38
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How did this turn out for those using a Kolsch yeast. What style is this?? A nut brown Kolsch Thanks, Charlie

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Old 11-19-2010, 02:56 PM   #39
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Quote:
Originally Posted by Madtown Brew View Post
Brewing this up today. Will report back in a couple weeks with results.

Fat Squirrel Clone v2

6# Breiss pale 2-row
1# American Munich
8 oz. American Victory
8 oz. Breiss Crystal 20
4 oz. American chocolate
2 oz. roasted Barley
8 oz. flaked barley

1 oz. imported Kent Glodings (6% AA) 60 min

2565 kolsch yeast
Quote:
Originally Posted by Duster72 View Post
Based on this and the NG website description:
100% Wisconsin malt of six different varieties impart the natural toasted color to this bottle conditioned unfiltered ale. Clean hazelnut notes result from these carefully chosen barley malts. Hops from Slovenia, Bavaria and the Pacific Northwest give Fat Squirrel its backbone.


I came up with this. Thoughts???

Fat Squirrel Clone
American Brown Ale

Type: All Grain
Batch Size: 5.00 gal
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
7.50 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 70.59 %
1.00 lb Munich Malt (9.0 SRM) Grain 9.41 %
1.00 lb Victory Malt (25.0 SRM) Grain 9.41 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.71 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 4.71 %
0.13 lb Roasted Barley (300.0 SRM) Grain 1.18 %

20.00 gm Northern Brewer [8.90 %] (60 min) Hops 21.8 IBU
14.00 gm Simcoe [13.00 %] (20 min) Hops 12.2 IBU
42.00 gm Saaz [5.10 %] (0 min) Hops -

1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) [Starter 2000 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.057 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 5.23 %
Bitterness: 34.0 IBU
Est Color: 23.5 SRM
Bumping this, did either one of you two brew your recipes?
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