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Old 03-27-2012, 07:13 PM   #1
jbsg02
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Default Saint Arnold's Endeavour - let's create a recipe!

http://www.saintarnold.com/beers/endeavour.html

This is a GREAT Double IPA and anyone in Texas that likes IPA's needs to try this one. Great balance and lots of tropical fruit notes from the hops.

The website give me a SG of 1.078 with an ABV of 8.9%, which would mean the FG is 1.011. Pretty low FG for a beer with that much malt. It also gives the IBUs of 76 and lists the hops as Columbus, Simcoe, and Centennial.

Other things I know:
-They use a "dark crystal" malt
-They use some brown sugar (but not too much)
-They have a proprietary yeast strain which is the key to the malt flavor, they suggested London ESB though.
-Dry hopping while warm is important (which sounds like a whirlpool hop)

So which dark crystal malt would be best. Crystal 80?
How much brown sugar, this will affect the SRM as well as the FG.
Mash temp? How to get this beer to finish at 1.011, especially with London ESB, which has a low attenuation.
Hop Schedule? I'm guessing Columbus for bittering and Simcoe/Centennial for Flavor/Aroma/Dry Hop.
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Old 03-27-2012, 07:21 PM   #2
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First attempt at a recipe:

For 5.5 gallons, 75% efficiency

11.5 lbs 2-Row
1 lb Crystal 80
2 lb Brown Sugar

1.5 oz Columbus (60 min)
1 oz Centennial (20 min)
1 oz Simcoe (Flameout)
1 oz Centennial (Flameout)
1 oz Simcoe (Dryhop)
1 oz Centennial (Dry Hop)

Mash at 150 (something low enough to help get the FG down to 1.011)

London ESB yeast

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Old 04-04-2012, 04:11 AM   #3
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I'm thinking that is going to be way too much brown sugar. Possibly split the hops to a 30 min and a 15 min addition?

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Old 04-04-2012, 05:13 AM   #4
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Im know help with the recipe, but i want to say that its a great beer and i would love to brew a good clone. Have you thought about sending them an email and asking them to critique you recipe? I know some brewerys will do this.

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Old 04-04-2012, 06:54 AM   #5
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I actually did think about that, but I figured we could bounce some ideas around on here before we got to that.

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Old 05-19-2012, 07:06 PM   #6
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How long did you condition it?

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Old 08-11-2012, 07:05 PM   #7
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How did this turn out? Would love to attempt for my next brew. Really impressed with what St. Arnold's was able to do with Endeavour.

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Old 08-11-2012, 07:20 PM   #8
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if you've never brewed with brown sugar I can tell you from experience that just 8 oz shines through in a 5 Gallon batch. Good luck!

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Old 10-06-2012, 10:42 PM   #9
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Quote:
Originally Posted by shyanny View Post
if you've never brewed with brown sugar I can tell you from experience that just 8 oz shines through in a 5 Gallon batch. Good luck!
good to hear, I never actually made this brew, and was hoping that some other people who have tried this beer would chime in and give their thoughts. my main concern is getting a beer of that gravity to finish that low with a London ESB strain
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Old 10-07-2012, 08:47 PM   #10
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The sugar will help get it down there. My DIPA used a 1lb of crystal malt, 8 oz brown and 8 oz table sugar. It was a partial mash with US-05 and finished at 1.011. So, I think AG and mashing @ 150 with a 1lb of sugar total ought to be real close.

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