HBT 2015 Big Giveaway - Enter Now

Huge Supporting Membership Discounts - 20% Off

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Red oak beer clone
Reply
 
LinkBack Thread Tools
Old 11-20-2012, 03:20 AM   #11
abrew2u
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Amherst, Ny
Posts: 213
Liked 7 Times on 5 Posts

Default

Cool I think that's what I'll go with let's see how it turns out

__________________
abrew2u is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2013, 03:40 PM   #12
playstat666
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 3
Liked 1 Times on 1 Posts
Likes Given: 1

Default

How'd it end up?

__________________
playstat666 is offline
 
Reply With Quote Quick reply to this message
Old 04-24-2013, 03:40 AM   #13
abrew2u
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Amherst, Ny
Posts: 213
Liked 7 Times on 5 Posts

Default

Never brewed it rebuilding the brewery ill try it soon and post my progress

__________________
abrew2u is offline
 
Reply With Quote Quick reply to this message
Old 01-04-2015, 03:19 PM   #14
Culln5
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Location: Clayton, North Carolina
Posts: 321
Liked 52 Times on 28 Posts
Likes Given: 8

Default

Quote:
Originally Posted by abrew2u View Post
Never brewed it rebuilding the brewery ill try it soon and post my progress
Reviving the dead..... Did you ever brew this?
__________________
Culln5 is offline
 
Reply With Quote Quick reply to this message
Old 01-04-2015, 07:02 PM   #15
bigdinosaur1337
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2014
Posts: 6
Liked 1 Times on 1 Posts
Likes Given: 3

Default Red Oak Clone

I lived in Raleigh the last several years and almost exclusively drank Red Oak. I moved back to Michigan 2 years ago and have been wanting to brew something as close as I could to it - searching these forums I found a post from what appeared to be the brewer suggesting the malt bill, hop selection, and yeast. I've brewed this multiple times now and have found it to be quite similar - always keep a keg on hand!

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.74 gal
Boil Time: 60 min
End of Boil Vol: 6.24 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage

7 lbs 8.0 oz Munich Malt - 20L (20.0 SRM) Grain 1 75.0 %
2 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2 25.0 %
1.00 oz Tettnang [4.50 %] - Boil 60.0 min Hop 3 15.4 IBUs
0.50 oz Spalter [4.50 %] - Boil 30.0 min Hop 4 5.9 IBUs
0.50 oz Saaz [3.75 %] - Boil 10.0 min Hop 5 2.3 IBUs
2.0 pkg German Lager (White Labs #WLP830) [35.49 ml] Yeast 6 -


Gravity, Alcohol Content and Color

Est Original Gravity: 1.046 SG
Est Final Gravity: 1.010 SG
Bitterness: 23.6 IBUs
Est Color: 13.9 SRM

I ferment for 2-weeks at 50*F, then lager 6 weeks at 33*F.

Let me know if you brew this and what you think!

----------------------------------------------------------------------------------------
Link to the thread with the 'Recipe' - guess my memory didn't serve me right, one of the forum users here reached out the the brewery and received the response. Its on the bottom of the first page of the thread.

http://www.homebrewtalk.com/f12/look...-red-oak-9566/

lager.jpg   lager2.jpg  
__________________
bigdinosaur1337 is offline
Culln5 Likes This 
Reply With Quote Quick reply to this message
Old 01-04-2015, 10:32 PM   #16
Culln5
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Location: Clayton, North Carolina
Posts: 321
Liked 52 Times on 28 Posts
Likes Given: 8

Default

Quote:
Originally Posted by bigdinosaur1337 View Post
I lived in Raleigh the last several years and almost exclusively drank Red Oak. I moved back to Michigan 2 years ago and have been wanting to brew something as close as I could to it - searching these forums I found a post from what appeared to be the brewer suggesting the malt bill, hop selection, and yeast. I've brewed this multiple times now and have found it to be quite similar - always keep a keg on hand!

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.74 gal
Boil Time: 60 min
End of Boil Vol: 6.24 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage

7 lbs 8.0 oz Munich Malt - 20L (20.0 SRM) Grain 1 75.0 %
2 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2 25.0 %
1.00 oz Tettnang [4.50 %] - Boil 60.0 min Hop 3 15.4 IBUs
0.50 oz Spalter [4.50 %] - Boil 30.0 min Hop 4 5.9 IBUs
0.50 oz Saaz [3.75 %] - Boil 10.0 min Hop 5 2.3 IBUs
2.0 pkg German Lager (White Labs #WLP830) [35.49 ml] Yeast 6 -


Gravity, Alcohol Content and Color

Est Original Gravity: 1.046 SG
Est Final Gravity: 1.010 SG
Bitterness: 23.6 IBUs
Est Color: 13.9 SRM

I ferment for 2-weeks at 50*F, then lager 6 weeks at 33*F.

Let me know if you brew this and what you think!

----------------------------------------------------------------------------------------
Link to the thread with the 'Recipe' - guess my memory didn't serve me right, one of the forum users here reached out the the brewery and received the response. Its on the bottom of the first page of the thread.

http://www.homebrewtalk.com/f12/look...-red-oak-9566/
This is eerily close to what I've come up with..... I'm gonna brew it this weekend!

Did you do a d-rest?
__________________
Culln5 is offline
bigdinosaur1337 Likes This 
Reply With Quote Quick reply to this message
Old 01-04-2015, 11:51 PM   #17
bigdinosaur1337
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2014
Posts: 6
Liked 1 Times on 1 Posts
Likes Given: 3

Default Red Oak

I do a 5 day rest at room temp after fermentation is complete. I'll then drop the temp back down to fermentation temperatures to drop out the yeast (50*F). I'll let it sit for a few days then transfer to secondary for the lagering phase.

__________________
bigdinosaur1337 is offline
 
Reply With Quote Quick reply to this message
Old 01-06-2015, 03:19 PM   #18
ataris812
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: St. Louis, MO
Posts: 3
Liked 1 Times on 1 Posts

Default

Did you do a single infusion mash, decoction, etc? I'm looking to brew this too, and was curious what you did. I just moved to St. Louis in Sept. after living in Greensboro for 7yrs, and I'm getting an itch for some Red Oak.

__________________
ataris812 is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2015, 11:23 PM   #19
bigdinosaur1337
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2014
Posts: 6
Liked 1 Times on 1 Posts
Likes Given: 3

Default

Quote:
Originally Posted by ataris812 View Post
Did you do a single infusion mash, decoction, etc? I'm looking to brew this too, and was curious what you did. I just moved to St. Louis in Sept. after living in Greensboro for 7yrs, and I'm getting an itch for some Red Oak.
I just do a single infusion mash.
__________________
bigdinosaur1337 is offline
 
Reply With Quote Quick reply to this message
Old 01-09-2015, 10:46 AM   #20
Culln5
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Location: Clayton, North Carolina
Posts: 321
Liked 52 Times on 28 Posts
Likes Given: 8

Default

I'll be doing BIAB with batch sparge (usually equal mash & sparge volumes).

__________________
Culln5 is offline
bigdinosaur1337 Likes This 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
No name beer or Clone? Gear101 General Beer Discussion 11 03-02-2012 05:03 PM
GF Wheat beer clone? (Is it possible?) Trollby Gluten Free Brewing 10 04-15-2011 07:12 PM
Tun Tavern beer clone usmcoklahoma Recipes/Ingredients 2 10-28-2010 08:36 PM
Clone beer ?? yokomo Beginners Beer Brewing Forum 8 02-13-2010 01:23 AM
Japanese Beer Clone tockeyhockey Recipes/Ingredients 2 08-10-2006 03:10 PM



Newest Threads

LATEST SPONSOR DEALS