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Old 02-27-2012, 11:58 PM   #1
Henry22
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Default Green Flash Le Freak clone?

I need help putting together a Green Flash Le Freak clone.

Using this article, http://www.ibabuzz.com/bottomsup/200...flash-brewing/

I know it is based on their imperial IPA mash ("two row pale barley, a little bit of Carastan, a British crystal malt that provides a full mouth feel and color and crystal malt") and that it uses Summit and nugget hops and amarillo for dry hopping. First they use white labs belgian style yeast and then on the second day they add the regular american style yeast.

Being that I have only brewed four beers, I need some help with this recipe. I have never tasted it but my brother who lives out in California says it was one of the best beers he has ever tasted and I would really like to give it a try. Can anyone help me put together a recipe? I emailed green flash a couple of weeks ago but have received no response, guess they arent too keen on the specifics of their recipes getting out.

Thanks

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Old 02-16-2013, 01:28 AM   #2
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Did you ever find a good clone recipe for this beer? It has become one of my wife's favorites.

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Old 02-16-2013, 04:16 PM   #3
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I don't have a clone, but i do have some information that could help. I've found that Le Freak is the same exact beer as their Imperial IPA, except they use two yeasts (one obviously being Belgian):

http://www.ibabuzz.com/bottomsup/200...flash-brewing/

"He explains that the beer is fermented with two yeasts, the Green Flash house yeast and a Belgian yeast. He starts with regular Green Flash Imperial IPA mash. (This is a big beer, 9 percent ABV. But it has such striking balance that it drinks like a session beer.)

The mash is a blend of two row pale barley, a little bit of Carastan, a British crystal malt that provides a full mouth feel and color and crystal malt. Hops are all American, Summit and Nugget. It’s dry hopped during fermentation with Amarillo. The hop blend gives it a delicious, orange marmalade note.

He starts fermentation with a White Labs Belgian-style yeast, then on the second day, adds their regular American ale yeast, the same White Labs yeast used in the regular triple. As he says, it’s definitely Le Freak. Oh yes, it’s bottle conditioned with fresh yeast. And it’s 9.2 percent."

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Old 02-16-2013, 11:35 PM   #4
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First time poster but here is my version of Le Freak. Remember to add the belgium yeast first then 24 hours later add the WLP001. Side by side it is very close. And I agree it is an AMAZING beer. Enjoy!

Recipe: Decepticon Belgium IPA
Brewer: Arsinic
Asst Brewer:
Style: American IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 8.76 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.080 SG
Estimated Color: 8.6 SRM
Estimated IBU: 101.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 85.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
11.00 gal Distilled Water Water 1 -
14 lbs 4.8 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 83.9 %
2 lbs 12.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 16.1 %
1.54 oz Nugget [13.00 %] - Boil 60.0 min Hop 4 48.7 IBUs
0.77 oz Summit [17.00 %] - Boil 60.0 min Hop 5 35.0 IBUs
0.39 oz Nugget [13.00 %] - Boil 30.0 min Hop 6 9.4 IBUs
0.19 oz Summit [17.00 %] - Boil 30.0 min Hop 7 6.7 IBUs
0.58 oz Summit [17.00 %] - Boil 1.0 min Hop 8 1.1 IBUs
1.1 pkg Belgian Ale (White Labs #WLP550) [35.49 Yeast 9 -
1.1 pkg California Ale (White Labs #WLP001) [35. Yeast 10 -
2.20 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Day Hop 11 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 17 lbs 0.8 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 25.31 qt of water at 162.4 F 150.0 F 75 min

Sparge: Fly sparge with 5.48 gal water at 168.0 F

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Old 02-17-2013, 03:50 AM   #5
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Why is the post boil so much bigger (1.5gal)'than the batch size? The GF palate wrecker is phenomenal, is that their double ipa? I've had it on draft at British beer co it's really good. I may brew this next since I have Belgian yeast in my fridge.

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Old 02-17-2013, 05:12 AM   #6
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For whatever reason I ended up with more boil off than expected and was right on target volume wise with these amounts. My Abv cane ina bit high. Adjust if you like and let me know how it goes.

I live a few miles from GF. Their palate wrecker is great and named accurately. It's a monster! But all their beers are excellent.

Let me know what you think. We did some blind taste tests and this was awfully close.

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Old 02-17-2013, 11:20 AM   #7
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So just to clarify...

You collected 8.75 G of wort and boiled

You boiled off two gallons in 60 minutes

You placed 5.5 G in the fermenter, so what happens to he extra G of wort? Is this for reaching our target OG? Can you just collect 7.5 G leaving you with the perfect post boil volume?

Sorry for the noobish questions, still trying to learn here

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Old 02-17-2013, 02:45 PM   #8
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Quote:
Originally Posted by sethlovex View Post
So just to clarify...

You collected 8.75 G of wort and boiled

You boiled off two gallons in 60 minutes

You placed 5.5 G in the fermenter, so what happens to he extra G of wort? Is this for reaching our target OG? Can you just collect 7.5 G leaving you with the perfect post boil volume?

Sorry for the noobish questions, still trying to learn here
You know what, I actually attached a newer version that I am playing with right now. Here is what I originally brewed. Sorry for the confusion.

Recipe: RJ and Greg's Belgium IPA TYPE: All Grain
Style: American Amber Ale
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 8.8 SRM SRM RANGE: 11.0-18.0 SRM
IBU: 95.5 IBUs Tinseth IBU RANGE: 20.0-40.0 IBUs
OG: 1.080 SG OG RANGE: 1.045-1.056 SG
FG: 1.011 SG FG RANGE: 1.010-1.015 SG
BU:GU: 1.187 Calories: 151.6 kcal/12oz Est ABV: 9.2 %
EE%: 72.00 % Batch: 5.00 gal Boil: 4.27 gal BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------

Amt Name Type # %/IBU
10.00 gal Distilled Water Water 1 -

Total Grain Weight: 15 lbs 8.0 oz Total Hops: 6.50 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 83.9 %
2 lbs 8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 16.1 %


Name Description Step Temperat Step Time
Mash In Add 20.38 qt of water at 161.9 F 150.0 F 75 min

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 1.29 gal water at 168.0 F

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.108 SG Est OG: 1.080 SG
Amt Name Type # %/IBU
2.00 oz Nugget [13.00 %] - Boil 60.0 min Hop 4 46.1 IBUs
1.00 oz Summit [17.00 %] - Boil 60.0 min Hop 5 33.1 IBUs
0.50 oz Nugget [13.00 %] - Boil 30.0 min Hop 6 8.9 IBUs
0.25 oz Summit [17.00 %] - Boil 30.0 min Hop 7 6.4 IBUs
0.75 oz Summit [17.00 %] - Boil 1.0 min Hop 8 1.1 IBUs


---FERM PROCESS-----------------------------
Primary Start: 01/02/2013 - 4.00 Days at 67.0 F
Secondary Start: 01/06/2013 - 10.00 Days at 67.0 F
Style Carb Range: 2.30-2.80 Vols
Bottling Date: 01/16/2013 with 2.3 Volumes CO2:
---NOTES------------------------------------

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Old 04-30-2013, 01:41 PM   #9
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Resurrecting this thread:

For the yeasts, do you wait for 24 hours after signs of activity with the first dose of (i.e., Belgian) yeast? Or do you just start the clock at 24 hours, then pitch the 001?

Thanks.

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Old 05-01-2013, 04:39 AM   #10
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Quote:
Originally Posted by rtb178 View Post
Resurrecting this thread:

For the yeasts, do you wait for 24 hours after signs of activity with the first dose of (i.e., Belgian) yeast? Or do you just start the clock at 24 hours, then pitch the 001?

Thanks.
+1 to this question, and theres another question:

Whats the purpose of the second yeast addition?
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