Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Way, way, way over the top Sam Adams Utopia clone
Reply
 
LinkBack Thread Tools
Old 12-03-2008, 07:48 PM   #1
paulthenurse
Feedback Score: 0 reviews
 
paulthenurse's Avatar
Recipes 
 
Join Date: May 2007
Location: Down by the rivah, Down by the banks of the Rivah Chahles.
Posts: 7,769
Liked 321 Times on 257 Posts
Likes Given: 48

Default Way, way, way over the top Sam Adams Utopia clone

Ok guys, a friend and I have agreed that we're going to try to brew a Utopia Clone just after Christmas. We've both had it before so we at least have tasted what we're trying to replicate. From information gathered from a ton of sources we've cobbled together this recipie. We're going to aim for 20 gallons going into the pots, boiled down to ten gallons of final product. Tell me what you think of the recipie. It's not a perfect clone, I know Sam has a starting point of 48*Plato and we're only around 42. We've talked about adding some malt extract to boost ours up, we're still negotiating on that, I want to keep it all grain. We'll also be adding either sherry or champagne yeast (if we can't get sherry which according to our local guy is hard to get) and we'll be aging it on oak chips for probably a year. I'm thinking about how to replicate the taste profiles they get from the time SA keeps the beer in old whiskey and sherry barrels

I know Pummba and Landhoney were both talking about taking a shot at this some time ago, dows anyone know how that turned out?


Anyways, heres our recipie

Recipe Type All Grain
Batch Size 10 gal. Boiled down from 20 gallons at start of boil

Predicted Original Gravity 1.188 @ 60 °F

Predicted Terminal Gravity 1.034 @ 60 °F

Mash Efficiency 80 %

Total Grain/Extract 70.00 lbs.

Calories (12 fl. oz.) 782.1



40 lbs. American 2-row
15 lbs. American 6-row Pale
3 lbs. American Caramel 60°L
3 lbs. Toasted Pale Malt
1 lbs. Melanoidin Malt
4 lbs. Munich Malt
1.5 lbs. German Smoked

2.5 lbs. Maple Syrup added with 15 minutes left in boil

2 oz. Tettnanger (Whole, 4.50 %AA) boiled 60 min.
2 oz. Spalt Spalter (Whole, 4.75 %AA) boiled 60 min.
2 oz. Hallertau (Whole, 4.50 %AA) boiled 30 min.
2 oz. Hallertau Mittelfruh (Whole, 4.50 %AA) boiled 10 min.

Yeast : White Labs WLP099 Super High Gravity Ale

Original 41.75 °Plato
Attenuation 79.6 % 63.1 %
Extract 8.53 °Plato
Alcohol 21.1 % ABV


PTN

__________________
paulthenurse is offline
 
Reply With Quote Quick reply to this message
Old 12-03-2008, 07:53 PM   #2
Displaced MassHole
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: San Diego
Posts: 1,154
Liked 7 Times on 6 Posts

Default

Holy Crap....never had the real thing but I can see why its so damn expensive. Any clue how much this little test of yours is going to run you? I wish you the best though on this one.

__________________
Displaced MassHole is offline
 
Reply With Quote Quick reply to this message
Old 12-03-2008, 07:54 PM   #3
McKBrew
Feedback Score: 0 reviews
 
McKBrew's Avatar
Recipes 
 
Join Date: Oct 2006
Location: Hayden, Idaho
Posts: 8,291
Liked 32 Times on 28 Posts
Likes Given: 8

Default

Totally awesome attempt. Best of luck.

__________________

Make Beer, Not War.

McKBrew is offline
 
Reply With Quote Quick reply to this message
Old 12-03-2008, 08:00 PM   #4
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
the_bird's Avatar
Recipes 
 
Join Date: May 2006
Location: Adams, MA
Posts: 20,592
Liked 392 Times on 325 Posts
Likes Given: 105

Default

I'd be tempted to add the syrup after fermentation had begun. Get the lowest-grade stuff you can find; cheaper AND more flavor. Adding it after fermentation is active might let you squeeze out a few more points of attenuation. And, if you're only using 1.5#, forget the smoked malt, you'll NEVER notice it in a beer this big. That's what, 2% or so? You'd probably need at least 10% - which I would do myself, personally , to get a subtle smokiness. Remember, rauchbiers are usually 50%-ish. I know you're not going for a smoked beer, but at that small a quantity it's pointless.

__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

That'll do, Pigley. That'll do.
the_bird is offline
 
Reply With Quote Quick reply to this message
Old 12-03-2008, 08:05 PM   #5
paulthenurse
Feedback Score: 0 reviews
 
paulthenurse's Avatar
Recipes 
 
Join Date: May 2007
Location: Down by the rivah, Down by the banks of the Rivah Chahles.
Posts: 7,769
Liked 321 Times on 257 Posts
Likes Given: 48

Default

Good point. But I don't remember a distinctive smoke presence in the original. Now granted, I've only had it twice and the last time was a year ago but I just don't remember it being there. Too bad the research is so damned expensive. The guy I'm brewing it with has several bottles but they're not opened and he's whining about opening one up.
PTN

__________________
paulthenurse is offline
 
Reply With Quote Quick reply to this message
Old 12-03-2008, 08:52 PM   #6
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
the_bird's Avatar
Recipes 
 
Join Date: May 2006
Location: Adams, MA
Posts: 20,592
Liked 392 Times on 325 Posts
Likes Given: 105

Default

I've heard that it's there (I've never had the pleasure of partaking in a sample), and I think it would be a wonderful complement to the other flavors in there... but **** or get off the pot, 1.5# isn't worth weighting out. Some of the smokey character could either be yeast derived (you'll inevitably stress them out, nature of the beast here) or might be somewhat a byproduct of the uber-long boil you'll be doing. Not exactly "smoke," but you might get some interesting smokey characteristics from kettle caramelization and from the yeast.

Oh, what about that high-gravity ale yeast as your finishing yeast instead of the champaign?

__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

That'll do, Pigley. That'll do.
the_bird is offline
 
Reply With Quote Quick reply to this message
Old 12-03-2008, 08:58 PM   #7
Parker36
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Lesotho
Posts: 4,777
Liked 22 Times on 20 Posts
Likes Given: 4

Default

Will this be the first 3 gallon starter?

__________________
Parker36 is offline
 
Reply With Quote Quick reply to this message
Old 12-03-2008, 08:59 PM   #8
conpewter
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
conpewter's Avatar
Recipes 
 
Join Date: Nov 2007
Location: East Dundee, Illinois
Posts: 5,133
Liked 43 Times on 38 Posts
Likes Given: 8

Default

If you haven't read this already it might help you out on your process

Brew Your Own: The How-To Homebrew Beer Magazine - 21% Alcohol All-Grain Beer -

Also when I did my 999 barleywine I put the sugar in after fermentation had slowed down and that really did help it to attenuate (down to 1.020 from a theoretical 1.119 with candy sugar included, used nottingham)

__________________

"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

conpewter is offline
 
Reply With Quote Quick reply to this message
Old 12-03-2008, 09:08 PM   #9
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Saccharomyces's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,444
Liked 85 Times on 54 Posts
Likes Given: 2

Default

The usual recommendation I have seen for WLP099 is to start with a moderate strength wort (30*P or so) and step up the gravity to your target over the course of 3-4 steps, re-oxygenating with each step so the yeast will grow bud and adapt to the fresh sugars. This yeast is really good at tolerating alcohol, but no yeast is good at growing in a 50*P wort which is essentially syrup.

You could move half the wort to the fermenter and pitch the yeast, and then boil down the remainder to double the gravity and split into three containers which you then freeze. Each container could be re-boiled to sanitize and then added to the fermenter after cooling. Or, you could do what I'm planning when I try this and simply use extract for the remaining fermentables. Half 30*P wort and half 60*P wort would yield the same result as a 45*P wort without shocking the yeast, giving you a much better shot at a reasonable attenuation.

Subscribed. I want to try this someday myself. Good luck!

__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd
Saccharomyces is offline
 
Reply With Quote Quick reply to this message
Old 12-03-2008, 09:59 PM   #10
Boerderij_Kabouter
Feedback Score: 0 reviews
 
Boerderij_Kabouter's Avatar
Recipes 
 
Join Date: Dec 2007
Location: Oconomowoc, Wisconsin
Posts: 8,461
Liked 125 Times on 104 Posts
Likes Given: 11

Default

This sounds like a great experiment! I would stick with the small amount of rauchmalt, just because you can't directly taste it doesn't mean it isn't contributing to the flavor profile.

__________________
2P-Twent-E Simple Brew DITCHES 1 DITCHES 2 Fermentolagertaporator side-by-side ferm Twelve Hopostles Labels
Boerderij_Kabouter is offline
stokems 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
Way, way, way over the top Sam Adams Utopia clone - #2 yeager1977 Recipes/Ingredients 671 12-30-2011 06:27 PM
Sam Adams Utopia Aleforge Commercial Brew Discussion 3 04-29-2009 02:55 PM
Sam Adams Utopia Joe American Commercial Brew Discussion 3 11-02-2007 05:07 AM
Need Utopia clone or hints. Vels Recipes/Ingredients 2 10-10-2006 12:06 AM
Sam Adams Clone? Yooper Recipes/Ingredients 2 06-13-2006 07:12 AM



Newest Threads

LATEST SPONSOR DEALS