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04-28-2011, 02:05 AM
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#1
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Awesomeness Award Winnner
Join Date: Apr 2010
Location: Germantown, MD
Posts: 883
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Old Dominion Oak Barrel Stout clone?
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Im looking for some help/suggestions on making an old dominion oak barrel stout clone. I recently visted the Fordham (who acquired Old Dominion) brewery and really loved this beer. I think it was voted best beer in Delaware this year or something. Anyways, while at the brewery tour I saw one of their "Brew Log" sheets and took note of a few of the ingredients but couldn't remember it all  . It appears the recipe has changed since the BYO Magazine had a clone recipe in 2005. Here is what I have so far, I'd appreciate thoughts/feedback.
Code:
Old Dominion Oak Barrel Stout Clone - Specialty Beer
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Batch Size: 6.000 gal
Boil Size: 8.000 gal
Boil Time: 1.000 hr
Efficiency: 80%
OG: 1.061
FG: 1.015
ABV: 5.9%
Bitterness: 51.9 IBUs (Rager)
Color: 34 SRM (Morey)
Fermentables
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Name Type Amount Mashed Late Yield Color Percent
Pale Malt (2 Row) US Grain 8.500 lb Yes No 79%% 2 L 66%
Munich Malt - 10L Grain 1.000 lb Yes No 77%% 10 L 8%
Caramunich Malt Grain 1.000 lb Yes No 72%% 56 L 8%
Crisp Crystal 77L Grain 8.000 oz Yes No 75%% 77 L 4%
Carafoam Grain 8.000 oz Yes No 72%% 2 L 4%
Chocolate Malt (US) Grain 8.000 oz Yes No 60%% 350 L 4%
Crsip Roasted Barley Grain 8.000 oz Yes No 75%% 550 L 4%
Smoked Malt Grain 4.000 oz Yes No 80%% 9 L 2%
Peat Smoked Malt Grain 2.000 oz Yes No 74%% 3 L 1%
Total grain: 12.875 lb
Hops
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Name Alpha Amount Use Time Form IBU
Cascade 7.4%% 1.000 oz Boil 30.000 min Pellet 15.5
Willamette 4.8%% 2.000 oz Boil 1.000 hr Pellet 36.3
Misc
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Name Type Use Amount Time
Vanilla Extract Flavor Primary 1.000 oz 0.000 s
Oak Cubes Flavor Primary 2.000 oz 0.000 s
Yeast
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Name Type Form Amount Stage
WLP001 - California Ale Yeast Ale Liquid 2.367 tbsp Primary
From their website they state they use Willamette and Cascade hops. I don't remember any really hop flavors in the beer (will have to taste some again soon) so I am not sure which order they are hopped and what the times are. I haven't made this yet, but was hoping for others who have a better pallete to help with the hopping schedule. Thanks in advance.
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04-28-2011, 11:48 AM
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#2
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Member
Join Date: Mar 2011
Location: Grasonville, Maryland
Posts: 56
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The only one I've seen is the BYO version. My girlfriend is pushing me to make this though so I'll be interested in seeing what everyone comes up with.
subscribed
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Secondary batch aging - Old Oak Barrel Ale
Bottled - Pumpkin Ale, Caramel Cream Ale, Strawberry Blond, Summer Ale
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04-28-2011, 12:02 PM
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#3
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Member
Join Date: Jul 2010
Location: Texarcana
Posts: 98
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Most beers like this would bitter with Williamette and finish with Cascade. I would switch them personally.
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04-28-2011, 12:07 PM
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#4
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Awesomeness Award Winnner
Join Date: Apr 2010
Location: Germantown, MD
Posts: 883
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Quote:
Originally Posted by FlemingsFinest
Most beers like this would bitter with Williamette and finish with Cascade. I would switch them personally.
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Well, I have cascade as the last hop addition - Cascade at 30 minutes. How much later in the boil would you suggest?
I see where there might be some confusion in the way the recipe is listed, but willamette is the main bittering hop
Last edited by brettwasbtd; 04-28-2011 at 12:09 PM.
Reason: clarification
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04-28-2011, 05:59 PM
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#5
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Awesomeness Award Winnner
Join Date: Apr 2010
Location: Germantown, MD
Posts: 883
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Maybe I should move the cascade closer to a 20-15 minute addition so it acts more of a flavor? With the complex malt bill, i can't see the citrus of cascade coming through too much. I am brewing a Kolsch this weekend, but I might try to get a half batch of this test recipe going sometime soon. I will definitely keep everyone posted.
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04-28-2011, 08:10 PM
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#6
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Member
Join Date: Jul 2010
Location: Texarcana
Posts: 98
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Quote:
Originally Posted by brettwasbtd
Well, I have cascade as the last hop addition - Cascade at 30 minutes. How much later in the boil would you suggest?
I see where there might be some confusion in the way the recipe is listed, but willamette is the main bittering hop
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Sorry! I thought the williamette said 1 minute, not 1 hour haha. my bad there. leave the williamette as is, the cascade is really only going to provide bitterness at 30 mins. if you're looking for a bit more hop flavor, bump it to 20 minutes. |
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05-02-2011, 01:49 PM
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#7
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Awesomeness Award Winnner
Join Date: Apr 2010
Location: Germantown, MD
Posts: 883
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Had an OBS last night to really analyze the tastes. All the flavors are pretty balanced I feel. The vanilla is almost unnoticeable, while the wood from the oak stands out a tiny bit. I think the roast comes through the most and overshadows the other subtle tastes. But overall I just get a real balanced feel. Id love to hear others thoughts on this and if you have experience with vanilla and wood. Im wondering if those additions are a little high, in my proposed recipe?
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05-04-2011, 12:43 AM
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#8
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Member
Join Date: Jan 2011
Location: Near Lynchburg, VA
Posts: 39
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Quote:
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Originally Posted by brettwasbtd
Had an OBS last night to really analyze the tastes. All the flavors are pretty balanced I feel. The vanilla is almost unnoticeable, while the wood from the oak stands out a tiny bit. I think the roast comes through the most and overshadows the other subtle tastes. But overall I just get a real balanced feel. Id love to hear others thoughts on this and if you have experience with vanilla and wood. Im wondering if those additions are a little high, in my proposed recipe?
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This is one of my favorite beers.
Have you tried swirling this beer? My taste buds tell me that what's in the bottom is mostly the oak and vanilla.
__________________
Primary: Kaiser Alt
Secondary: 10th Anniversary Barleywine
On tap: Coconut Porter, Imperial IPA, APA
Bottled: Centennial Blonde, Pils, Tripel, Apfelwein, Irish Red
On deck: Kolsch, Belgian Dark Strong, Imperial Cream Ale
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09-01-2011, 04:07 PM
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#9
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Awesomeness Award Winnner
Join Date: Apr 2010
Location: Germantown, MD
Posts: 883
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I placed the order for the ingredients listed above with one change - Smoked malt was upped to 6oz instead of 4oz as I reworked the ratios from the grain sheet. Now that I have ordered, I realized that I am pretty sure that Fordham/Old Dominion appear to use All pilsner malt as their base malt. Hopefully this won't make a huge difference in my attempts to clone this beer. I think I am going to ferment 5 gallons and then after a week or so transfer the beer into 2, 3 gallon better bottles so I can oak/vanilla with two different amounts. Anyone have suggestions on the oak chip and vanilla bean amounts?
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10-18-2011, 04:11 PM
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#10
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Awesomeness Award Winnner
Join Date: Apr 2010
Location: Germantown, MD
Posts: 883
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Been pretty busy, but wanted to give an update. I plan to brew this on November 5th. Been reading up on oaking and adding vanilla. Really not sure the best dosages for this and open to suggestions  thanks all!
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