Need clone for Oskar Blues Ten FIDY Imperial Stout
Need clone for Oskar Blues Ten FIDY Imperial Stout. Anyone out there got one already.
Here is the website description:
Ten FidyTen FIDY Imperial Stout - Now (11-21-07) available in cans, our winter seasonal beer is immensely viscous and loaded with neck-deep flavors of chocolate, malt, coffee, cocoa and oats.
It's the beer equivalent of decadently rich milkshake made with malted-milk balls and Heaven’s best chocolate ice cream. Ten FIDY is about 10% ABV and is made with enormous amounts of two-row malts, chocolate malts, roasted barley, flaked oats and hops. Its huge-but-comforting flavors hide a whopping 98 IBUs that are deftly tucked underneath the beer’s mountains of malty goodness.
Ten FIDY is the ultimate Rocky Mountain winter warmer, and further proof of the creative muscle of our beloved brewing staff. Look for fourpacks of Ten FIDY in select beer stores in Colorado. Out of state? We hope to send a few cases to a few of our other states in early '08.
Here's, maybe, a start: http://www.thebrewingnetwork.com/for...hp?f=7&t=15331
Did anyone ever get a good recipe for Ten Fidy? I would love to brew this
How about now?
Has anyone attempted a clone? I've seen a few responses that the recipes on thebrewingnetwork were off but that's about it.
Boil Size: 5.95 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.106 SG
Estimated Color: 68.7 SRM
Estimated IBU: 80.0 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 65.0 %
Boil Time: 90 Minutes
12 lbs 13.8 oz Pale Malt (2 Row) US (2.0 SRM)
3 lbs 10.1 oz Munich Malt - 10L (10.0 SRM)
1 lbs 15.3 oz Oats, Flaked (1.0 SRM)
1 lbs 10.8 oz Bitish Crystal 53L (55.0 SRM)
1 lbs 10.8 oz Chocolate Malt (450.0 SRM)
1 lbs 6.4 oz Roasted Barley (300.0 SRM)
1.12 oz Columbus (Tomahawk) [14.00 %] - Boil 80.
1.12 oz Columbus (Tomahawk) [14.00 %] - Boil 25.
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
1.12 oz Columbus (Tomahawk) [14.00 %] - Boil 10.
2.00 tsp Yeast Nutrient (Boil 10.0 mins)
1.0 pkg American Ale (Wyeast Labs #1056)
Mash 155.0 F 75 min
This is the recipe I made after talking with the head brewer of Oskar Blues, Dave Chichura. He gave me specs and percentages and I used Beersmith to put the recipe together for a 5 gallon batch.
I also put this on a yeast cake from a light ale and used O2 to make sure it would ferment out. My first attempt stalled at 1.040 and is a bit too sweet. So the extra yeast and O2 really helped.
OG should be 1.100 and final gravity at 1.030. I overshot by a bit at 1.106.
Ferment at 68F.
I brewed this a month ago and its now in secondary to age a bit. It tastes good, but is really boosey right now. It's going to take a little time to mellow. But if you like an alcohol bite to your beer, than it would be drinkable now. I want to brew another batch to put in a barrel, but I need a barrel first :)
Thanks for the post Mack, look delicious! Let us know how it comes out!
Great work Mack! That's a serious grain bill. Interesting not to see any black patent malt in it. Maybe that's why I like Ten Fidy so much! :)
You certainly could have benefited from a big starter on that beast over simply dumping on top of a yeast cake. I do some intermittent shaking on my starters, and that would STILL call for a 3.8L (2.5L with sir plate).
Its my understanding they use the first runnings from 2 separate mashes to of this grain bill to produce the wort.
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