Surly Abrasive clone
Has anyone cloned this beer? Out of the four Surly beers I was able to try in MN, Abrasive was the one I brought back several four-packs of. I'd be looking for an extract / partial mash version if it's possible. Here is what their website currently lists:
"STYLE: Double Oat IPA
MALT: 2-Row, Golden Promise ,Oats,Lite Crystal
YEAST: English Ale
OG: 19.5° Plato
ABV: 8.8% v/v
COLOR: 8 šSRM
AVAILABILITY: Late December-March"
Abrasive is my favorite beer. I'd be interested in this.
FYI - it used to be called "16 Grit" by Surly before it was canned.
Do we have any idea how much oat is involved? I'm guessing this would be at least a PM if that's even possible.
If my calculations are right, the beer goes from around 1.081 down to 1.015
For the yeast, all we know is that it's english and that Surly uses WLP007 for their Furious, Bitter Brewer, and Bender's english yeast. From White Labs' website:
"WLP007 Dry English Ale Yeast
Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.
Flocculation: Medium to High
Optimum fermentation temperature: 65-70°F
Alcohol Tolerance: Medium-High "
Well for starters I would look at their pro-series clones from Northern Brewer - they claim to be Surly's recipes just scaled down to homebrew size, i.e. keeping the same percentages. Here's a link http://www.northernbrewer.com/default/catalogsearch/result/?q=surly&x=0&y=0
So lets looks at furious:
60.61% Pale 2-Row
26.26% Golden Promise
7.07% Medium Crystal
1.01% Roasted Barley
Notice there aren't any oats in this recipe, but the other recipe's that have the Simpson's Naked Golden Oats (which are crystalized malted oats @ 10 srm):
Bitter Brewer: 9%
Also All of their hopping schedules are very similar - all have FWH, a 0 minute addition and a dry hop (the latter two are pretty large).
I would use these recipes as guidelines, along with the specs from the website, for constructing an Abrasive clone - it's very doubtful that this beer deviates too far from the regular grain bills and hop schedules in the beers that they have shared with NB, IMHO.
SUBSCRIBED! loves me some abrasive!
I would buy the kit from Northern Brewer. They did the legwork to formulate the recipe, so get the kit from them and show em a little love.
BTW, I have nothing to do with NB, just enjoy Brewing TV, their website, and their support of The Brewing Network.
Is this a start or am I way off? I have no experience in recipe formulation. Just going off the Surly website, NB's kit instructions, and skibb's breakdown
Type: Partial Mash
Amount Item Type % or IBU
3.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 25.00 %
6.00 lb NB Gold Malt (4.0 SRM) Extract 50.00 %
1.50 lb Naked Golden Oats (10.0 SRM) Grain 12.50 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 8.33 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 4.17 %
2.00 oz Warrior [15.00 %] (60 min) Hops 61.8 IBU
1.00 oz Warrior [15.00 %] (60 min) (First Wort Hop) Hops 34.0 IBU
4.00 oz Citra [11.00 %] (Dry Hop 7 days) Hops -
1.00 oz Citra [11.00 %] (60 min) (First Wort Hop) Hops 24.9 IBU
3.00 oz Citra [11.00 %] (0 min) Hops -
Dry English Ale (White Labs #WLP007) Yeast-Ale
Est Original Gravity: 1.083 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 8.34 %
Bitterness: 120.7 IBU Calories: 43 cal/pint
Est Color: 10.1 SRM
As far as the hopping goes I would only use Warrior for bittering, so replace the FTW with Citra - 1 oz sounds like a fine amount considering Furious only uses a half ounce of Amarillo and it's just a regular IPA. I'm sure the KO hops and the dry hops are just massive so those numbers look fine - I do wonder if they use a hop-back at Surly.
BTW this recipe will not be possible unless you do a partial mash - malted oats need barely to convert their sugars, merely steeping them will add unconverted starches to your beer.
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