Alamo_Beer

Recipes 

Man, I ABSOLUTELY LOVE this beer.....SOOOOOOOOOOOOOOO good.

So, it's time to formulate a clone. I've done a bit of preliminary googleing and surprisingly have come up empty handed.

When I was at the brewery they basically told us the percentages but I can't remember now! I know it was 2row, crystal, and peat smoked malt.

Their website gives this info:

Hop Variety:
Chinook & Mt. Hood

Stats:
5.9%, 53IBUs

So I'm thinking something like:

12lb 2row (or Pale Ale Malt since I've got A LOT)
1lb C60
1lb Peat Smoked Malt

1oz Galena 60min
.75oz Hallertau 30min
.5oz Hallertau 15min

This is just a rough stab at it....what do you guys think/have any of you seen any clones for this beer?

Thanks!!!

Yuri_Rage

Recipes 

You're gonna need something roasty in there. Peat smoked malt doesn't add much color, just a really rough, smoky flavor. Also, are you sure it's peated malt, or is it some other form of rauch malt?

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Alamo_Beer

Recipes 

No I'm sure it's peated malt...at least thats what they told us on the tour.

You're right though, I totally forgot about the chocolate malt!

ChrisKennedy

Recipes 

If you want to ever drink that beer, I would suggest not putting 1lb of peat malt in there.

Alamo_Beer

Recipes 

hehehe ok I've been drinkin...you caught me. 1lb is probably NOT a great idea..

Yuri_Rage

Recipes 

The website cites peat smoked malt as the source of smoke flavor. The beer is 5.9% ABV with 53 IBUs. I think you'll need a touch of black patent or roasted barley in the mix along with the chocolate. Go easy on that peat stuff.

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cheezydemon

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You missed completely for the hops!!!!(from your own notes, but your subs should be fine lol)

So it is not barrell aged? for some reason I thought it was.

I would be tempted to smoke my own grains, but that is just me!

Believe it or not, but smoked items lose their "freshness" quickly. Fresh smoked is best.

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EdWort

Recipes 

They use Simcoe for the first hop addition. You can see it happen here.

http://www.homebrewtalk.com/f12/28-pound-hop-addition-66558/

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visitor

Recipes 

I tweaked a BYO recipe to make a smoked porter that was inspired by Stone's.

I really enjoyed the beer, here is what I pulled together for the recipe. Guess I'll have to tweak it next time to get Simcoe in there!

75 Minute boil, 5.25 gal

13.15# Maris Otter
1.4# Crystal 80l
0.75# Chocolate
.5# Peat smoked
.5# Oats flaked

1.55 oz Columbus @ 75min
0.75 oz Columbus @ 10min
1.3 oz Columbus @ 0min

Yeast: Wyeast 1187 Ringwood Ale

OG: 1.078
FG: 1.018

14 days in the fermenter due to the birth of my first born then straight to the keg.

Next time I think I may up the peat smoked malt and I was really pleased with the Ringwood yeast! The beer turned out nice and smoky and had a very nice hop to it great mouth feel also happened to be my 1st all grain brew.

the_bird

Recipes 

It's peat, but it ain't a pound, and I HIGHLY doubt it's a half pound. Start with MAYBE four ounces.

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