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Old 10-10-2012, 02:08 AM   #21
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You all are making us Southeastern brewers drool....and cry



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Old 10-10-2012, 02:57 AM   #22
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Hey RobertRGeorge, would you mind sharing that recipe? I've only been brewing since January, and there are some grains you mentioned that I'm not familiar with. It might be nice to have a tested recipe to try them out in. Also, what is "Belgian dark aroma sugar"? Is it a typo and you meant aromatic malt? Or is my knowledge of Belgian sugars sorely lacking?

Of course, if it is an AG recipe, I'd have to adjust. I've done 1 AG BIAB batch, but was pretty much maxed out at a little over 7 lbs. of grain. I can definitely do a partial mash, though.

I'm still interested in a good clone recipe, but I can also appreciate the inspiration for wanting to do an original recipe.



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Old 10-10-2012, 02:59 AM   #23
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Quote:
Originally Posted by trivial View Post
You all are making us Southeastern brewers drool....and cry
I moved from Kansas City to Seattle 6 years ago. Within that 6 years my beer mind has been blown. Surely there are some great breweries in the south. What are some good bottles to seek out if we're down there?
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Old 10-10-2012, 04:39 AM   #24
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Sure, I will share the recipe, but here's the thing about "a clone is good to see if you can do it." What I try to do is imagine in my mind what I want the beer to be, and see if I can do it. The Durden Park Beer Club talks about this in their book about old British beers too. They spend a lot of time extracting information about formulating old beers down to home brew proportions, and find it annoying that they could have bought a similar beer. I didn't get the idea from them but I can see where they are coming from.

Anyway, here it is, and I stress that this is not a Red Chair clone:

23L Northwest Pale Ale

2270 g Breiss extra light DME
250 g American crystal blend (my own concoction, roughly equal parts of 10 20 40 60 80 120L)
15 g chocolate wheat
7.5 g Hugh Baird Black Patent (I'd like to try Breiss Black Prinz)
75 g each cara aroma, cara pils, melanoidin
95 g Brewers Garden Belgian Extra Dark Aroma Sugar
150 g Belgian Dark Candi Sugar (believe it was Crosby and Baker)
80 g Nugget, Willamette, Fuggle B.C. homegrown wet hop blend continuously added over 1 hour boil (about a 1.3 grams a minute or whatever you can manage)
50 g Fuggle B.C. homegrown continuously added during last 20 minutes

WLP 090 San Diego Superyeast
13 Plato

I intend to add something in the neighborhood of 15 g Simcoe two weeks before bottling and 15 g Citra 1 week before bottling. But I will taste it first to make sure what I think it needs.

Good luck!

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Old 10-10-2012, 04:55 AM   #25
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Belgian Extra Dark Aroma Sugar: Not a typo. I picked it up on a whim from the LHBS. It does have some aromatics of caramel and treacle. It is very dark. It's a Brewer's Garden product; the same company that sells little packets of herbs and salts.

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Old 10-10-2012, 03:29 PM   #26
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Quote:
Originally Posted by RobertRGeorge
Belgian Extra Dark Aroma Sugar: Not a typo. I picked it up on a whim from the LHBS. It does have some aromatics of caramel and treacle. It is very dark. It's a Brewer's Garden product; the same company that sells little packets of herbs and salts.
Ah, cool. I'll have to see if I can find that.
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Old 10-10-2012, 06:41 PM   #27
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Has anybody made an attempt to clone Red Chair they deemed successful?
Here was my attempt:

10lbs 2 row
1lb Munich
1lb Pislner
1lb Crystal 60L
0.5lb Carapils
0.5lb Carastan

Mash @ 152*F

1.5oz Centennial (9.1%AA) @ 60
1.5oz Centennial (9.1%AA) @ 15
2oz Cascade @ 0

OG 1.060
FG 1.012

WLP005

My tasting notes:
Need to mash a bit higher.
Need to ferment higher (I fermented at 62*F) to get some esters.
Mouthfeel and bitterness was dead on, as was color.
Mine verison had a little more aroma and not as much hop flavor as Red Chair


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