Short's Soft Parade Clone
 

I am looking for a Short's Soft Parage Clone all extract recipe. Can anyone help me?

I haven't seen a clone recipe but Soft Parade is mostly 2-row and toasted rye. Short's uses a blend of pureed Michigan berries for the berry flavor. It's 8% and 15 IBU. The toasted rye is going to make it next to impossible to clone in an extract IMO.

Does anyone else have crazy dreams after a couple of these? I am too looking for a clone recipe.

I have tried my hand at an all grain recipe.

14 lbs 2 Row 75.5%
2.5 lbs. Toasted flaked rye 13.5%
1 lbs Carapils 5.4%
1 lbs. Caramel 10L 5.4%

.75 ounce cascade at 60 mins
.75 ounce cascade at 30 mins
1 tsp Irish moss at 10 mins
2 lbs of raspberry, blueberry, strawberry, and blackberry In secondary

Figuring they use 200 lbs of fruit, I'm assuming in a 28 barrel batch. That would be about 1.15 lbs per 5 gallons, I'm just rounding up to 2 lbs.

OG 1.082
FG 1.022
15.3 IBU
8 %

I will be brewing this shortly, I am brewing this in a few days. Does anyone have anything to add to the recipe?

I'm staying tuned into this thread, I love soft parade, and would love to brew it...what "ratio" of fruits are you thinking of using?

DRum

I changed up the grain bill a little.

14 lbs 2 Row 75.5%
2.5 lbs. Toasted flaked rye 13.5%
2 lbs. White wheat malt

.75 ounce cascade at 60 mins
.75 ounce cascade at 30 mins
.50 ounce cascade flameout
1 tsp Irish moss at 10 mins
5 lbs of raspberry, blueberry, strawberry, and blackberry In secondary

They use 200 lbs of fruit for a 7 barrel batch. That's about 5 lbs for 5 gallons.

OG 1.082
FG 1.022
15.3 IBU
8 %

I got around 1.070 OG, but the fruit will add some points when I add it in a few days. Im not exactly sure the ratios of fruit, more red fruit than blue. I plan on making a purée and going from there.

Tasted the hydrometer sample and it is slightly sweet with a spice undertone. When I racked to the secondary it was 1.017. Airlock activity was minimal and most of the krausen had fell.

With one thing in mind, more red than blue, I ended up winging it.

Strawberry 39 oz
Blueberry 12 oz
Blackberry 8 oz
Raspberry 21 oz
.5 cup of Bolthouse Farms berry smoothie, to get things going in blender

With 5 lbs of fruit, I washed and cut them up. I pureed them in the blender and heated them to 160 degrees on the stove for 10 mins. With the ABV at 7%, im hoping that will fight most bugs. I heated the mush for a little more piece of mind.

Here it is after racking to the secondary. So far after 4 days there has been little airlock activity and no secondary krausen. I will probably leave it in the secondary for a total of 2 weeks and then crash/keg.

Clone on the left. I might reduce the wheat back to 1 pound and increase the rye to 4 pounds. Also I will increase the blueberries to get a darker color.

Appearance- Cloudy, might be due to the wheat. I did cold crash for 2 days. May increase cold crash to 7 days.

Taste- Pretty close. As this beer ages the better it gets.

I will try this again in a few months. This will be a great beer for the summer.

Thanks for the update, looks great!
Is it possible to brew this as an extract recipe (I didn't even know the difference when I posted this question :lol: )...I'm not to AG yet, unfortunatly.

Thanks!
DRum

I think you could make an extract version of this beer. Northern Brewer has a rye malt syrup that I used a few months ago in a different beer. I'm not sure if the ratios are still the same but the rye malt syrup I used contained 70% 2-row, 10% caramel 40L, and 20% rye. It seems like using this malt syrup would get you pretty close to the grain bill listed in the recipe above.