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Old 11-12-2009, 03:31 PM   #1
kruserm
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Default Odell 90 Shilling Clone

I am trying to make a Odell 90 shilling clone and below is a recipe that I pieced together from various forums. I based the grain bill from a post on nothernbrewer in which the poster claimed he email Doug O'dell and provided the following info:

OK, I emailed O'Dells sometime ago, and Doug O'Dell responded to my inquiry. Here's what he sent me: 90 Schilling has about 27 IBU's and starts at 1.054, w/malt % as follows:

75% Pale ale malt
9% Munich malt
7% light crystal malt
5% wheat malt
3% caramalt
1% choc malt

Pasted from http://forum.northernbrewer.com/viewtopic.php?f=4&t=14716

For the Hops I found this thread on tastybrew.com: http://www.tastybrew.com/forum/thread/22710

I am no expert at making recipes so I wanted to get some opinions on this. From the Odell Brewing site I know it is 27 IBUs and 5.3% alc. by vol.

Type: All Grain
Date: 11/12/2009
Batch Size: 11.00 gal
Brewer:
Boil Size: 13.14 gal Asst Brewer:
Boil Time: 60 min Equipment:
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
16.75 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.14 %
2.00 lb Munich Malt (9.0 SRM) Grain 9.09 %
1.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6.82 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 4.55 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.27 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.14 %
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 13.6 IBU
1.00 oz Northern Brewer [8.50 %] (30 min) Hops 10.5 IBU
0.50 oz Cascade [5.50 %] (15 min) Hops 2.2 IBU
0.50 oz Northern Brewer [8.50 %] (5 min) Hops 1.4 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale



Beer Profile

Est Original Gravity: 1.054 SG
Est Final Gravity: 1.013
Estimated Alcohol by Vol: 5.38 % Actual Alcohol by Vol: 0.65 %
Bitterness: 27.6 IBU Calories: 43 cal/pint

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Old 11-12-2009, 10:50 PM   #2
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I have been looking for a good clone recipe for this as well. Hopefully some one here can be of some help.

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Old 11-12-2009, 11:23 PM   #3
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43 Calories a pint? Wow, Michelob Ultra's got NOTHING on this beer!

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Old 11-13-2009, 12:22 AM   #4
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This beer should have little to no finishing hops. If you MUST add some stick with Willamette or Fuggles. Cascade and Northern Brewer are totally out of style and definitely not in Odell's 90 Schilling. I honestly do not taste any significant hop flavor at all. I would suggest moving to a single early hop addition or changing the 30 minute addition to Willamette or Fuggle and dropping the additions after 30 minutes.

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Old 11-13-2009, 06:00 PM   #5
kruserm
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So here is a modified recipe based on bbrim's suggestions, I just changed the hops. Does anyone else have any suggestions.

Type: All Grain
Date: 11/12/2009
Batch Size: 11.00 gal
Boil Size: 13.14 gal Asst Brewer:
Boil Time: 60 min
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
16.75 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.14 %
2.00 lb Munich Malt (9.0 SRM) Grain 9.09 %
1.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6.82 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 4.55 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.27 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.14 %
2.00 oz Fuggles [5.10 %] (60 min) Hops 16.3 IBU
1.50 oz Williamette [4.80 %] (30 min) Hops 8.9 IBU
0.50 oz Fuggles [5.10 %] (5 min) Hops 0.8 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale



Beer Profile

Est Original Gravity: 1.054 SG
Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.38 % Actual Alcohol by Vol: 5.34 %
Bitterness: 26.0 IBU Calories: 240 cal/pint
Est Color: 9.8 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 22.00 lb
Sparge Water: 5.06 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 27.50 qt of water at 165.9 F 154.0 F
10 min Mash Out Add 15.40 qt of water at 196.6 F 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

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Old 11-13-2009, 10:18 PM   #6
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You would be better served with a Scottish Ale Yeast. I have experienced great results with White Labs Edinburgh Ale Yeast, but I know Wyeast also has at least one option. You'll want to keep your fermentation temp in the low 60's, down to 60, if you can. It will keep the beer very clean, free of esters. The American Ale yeast would be okay if fermented cool, but a Scottish yeast is just a better way to achieve the flavor you're looking for.

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Old 11-14-2009, 01:39 AM   #7
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I can't imagine Odells using anything other than some common cal ale, or maybe wlp002. Its more of an amber or hybrid than anything scottish.

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Old 11-14-2009, 01:53 AM   #8
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Wait. It's a "90 Shilling" ale and it's not a Scottish Ale?

Two things if this is true. First, I call BS on calling it a 90 Shilling Ale. And second, my advice is not so useful. But if this was a Scottish Ale I would suggest a boil down of the first gallon of runnings down to half or even a quarter of the original volume. This will contribute the very powerful caramelly malt character of the typical Scottish Ale.

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Last edited by dontman; 11-14-2009 at 01:58 AM.
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Old 11-14-2009, 01:38 PM   #9
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Quote:
Originally Posted by dontman View Post
Wait. It's a "90 Shilling" ale and it's not a Scottish Ale?

Two things if this is true. First, I call BS on calling it a 90 Shilling Ale. And second, my advice is not so useful. But if this was a Scottish Ale I would suggest a boil down of the first gallon of runnings down to half or even a quarter of the original volume. This will contribute the very powerful caramelly malt character of the typical Scottish Ale.

I dont understand the question. It is a 90 Shilling Scottish Ale.

Does this mean a 90 min boil instead of 60?
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Old 11-14-2009, 01:42 PM   #10
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Quote:
Originally Posted by ramthebuffs View Post
I can't imagine Odells using anything other than some common cal ale, or maybe wlp002. Its more of an amber or hybrid than anything scottish.
Why do you say that you cannot immagine any yeast other than cal ale. Wyeast has a Scottish Ale yeast 1728 that attenuates well down to 55F
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