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Old 11-01-2008, 03:31 AM   #1
lapaglia
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Default 90 shilling recipe help needed - (Odell clone)

I am still trying to come up with a 90 shilling ale clone. Please take a look at this version and give me your opinion on it.

malt and fermentables
6 lb Amber Malt Extract Syrup
1 lb Light Dry Malt Extract
1 lb Crystal 60L
8 oz Cara Pils

hops
60 minutes 1.0 Centennial pellet 10.5
5 minutes 0.25 Mount Hood pellet 5.0

yeast
White Labs Edinburgh Scottish Ale (WLP028)

misc
15 minutes 1 ounces Irish Moss

Original Gravity
1.060 (1.054 to 1.063)
Final Gravity
1.016 (1.014 to 1.017)
Color
13° SRM (Copper to Red/Lt. Brown)

Bitterness
10.5 HBU
29.1 IBU

Alcohol
5.98% A.B.V.
4.7% A.B.W.

5 gallon batch

1) Add 1 1/2 gallons of water to the brewing pot. Pour the crushed grains into a grain bag and tie the bag closed. Place the bag into the water and allow the grains to steep over .
medium heat (the water should be steamy, not boiling). After 30 minutes, remove the pot from the heat, remove and discard the grain bag

2) Pour the following malt extract(s) into the pot while stirring constantly. Return the pot to the heat and bring the contents of the pot to a boil.

3) The wort will boil for a total of 60 minutes during which time the following hops and other ingredients will be added to the boil. (see list above)

4) At the end of the 60 minute boil, remove the pot from the heat then remove and discard the hop bags. Allow the wort to cool to about 85ºF. (Note: Use a wort chiller to hasten this very important step. Also, be sure that anything that will come into contact with the chilled wort is properly sanitized.)

5) While the wort is cooling, add 3 gallons of cold water to the primary fermenter. Add the chilled wort and enough additional cold water to bring the total volume up to 5 gallons. At this point, take a sample of the wort for the specific gravity reading.

6) The proper temperature at which to pitch (add to the wort) the yeast is in the 65ºF-75ºF range. If necessary, place the fermenter into a cold (or warm) water bath to bring the temperature into this range . When the temperature is correct, pitch the yeast. (Note: If a dry yeast is used, rehydrate it prior to pitching by sprinkling it on top of 1/2 cup of water that has been boiled and cooled to 85ºF. Allow the yeast to rehydrate, unstirred, for no more than 15-20 minutes before pitching.) NOTE: The yeast required for this recipe is Wyeast #1056 American Ale, 1.0.

7) Install an airlock or blowoff hose to the fermenter and move the fermenter to a dark spot for primary fermentation.

8) Allow the beer to ferment for three weeks in the primary fermenter, then at the end of the third week, record the specific gravity reading. A steady specific gravity reading of different samples over two or more days indicates that fermentation is complete.

9) When fermentation is complete, proceed with bottling. In a bottling bucket, add 3/4 cup of corn sugar or 11/4 cups of dry malt that has been boiled in 2 cups of water. Gently rack the finished beer into the bottling bucket with the priming sugar solution. Using a bottle filling tip, fill the bottles to 1/2" - 1" from the top. Cap the bottles and allow them to condition at room temperature for two weeks.

Its a little high on the ABV, what else is wrong?



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Last edited by lapaglia; 11-04-2008 at 08:09 AM.
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Old 11-04-2008, 06:22 AM   #2
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Anyone have any ideas on this one at all? It will be a gift for my son when he comes home.



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Old 11-04-2008, 07:22 AM   #3
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Well, I think that's the best one yet. I did a little reading about the beer, and it is actually classified as an American Amber, so I think your grain bill will work well. I would try to keep that yeast on the cool side of the temp range, because 90/- is a very clean tasting beer, I think that's why the 1056 is recommended.

I think the problem mine had, was it was too much like an actual strong scotch ale, and less like Odell's interpretation. I ran it through beersmith, and the numbers look good to me, good color and IBU with your boil size.

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Old 11-04-2008, 07:51 AM   #4
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I started with an 80 recipe and then used the grain from the brew hut recipe then made some other minor mods according to the Odell's site. I'm hoping someone tries it before I have to. I still may just order that organic kit. Its important to me to have it be good for my kid. He deserves it. Thanks for your opinion.

Any other comments?

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Old 11-24-2008, 09:39 PM   #5
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o'dells used the same yeast in all of their beers. I belive the guy said it was "german ale yeast" i forgot if it was white labs or wyeast. but it was one of the 2.

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Old 01-08-2009, 08:53 PM   #6
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i brewed your 90 schilling. my homebrew store was out of the edinburg yeast but i used dry english ale instead. i'll let you know how it turns out. ive never had 90 schilling, but my colorado friends say it is preferred by locals to Fat tire amber. we'll see.

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Old 01-09-2009, 03:56 AM   #7
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I'm really interested in how this eventually turned out for you lapaglia. Did you ever brew it, and if so, was it close to the real thing? If so, I will be brewing it up soon.

Quote:
but my colorado friends say it is preferred by locals to Fat tire amber. we'll see.
Fat Tire sucks, it may be the worst of New Belgiums offerings IMO.
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Old 01-10-2009, 10:26 PM   #8
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ODell's 90/- isn't really a 90 /-. It's kind of disappointing if you have ever had a real 90/-. That being said, it is a very good American Amber. I don't know if it rivals Fat Tire, but it's right up there.

I brewed a Scottish Ale that was billed as being quite close to 90/-, but I fermented a bit warm and it turned out a bit sweeter. I also used a Crystal 60L and I probably should have used a 90L.

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Old 01-10-2009, 10:34 PM   #9
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I would use light LME instead of Amber

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Old 01-11-2009, 04:46 PM   #10
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Quote:
Originally Posted by jharres View Post
ODell's 90/- isn't really a 90 /-. It's kind of disappointing if you have ever had a real 90/-. That being said, it is a very good American Amber. I don't know if it rivals Fat Tire, but it's right up there.
We know, it was discussed in this thread, and another discussing this beer. That's why the 1056/001 is suggested, and it is listed as an American Amber in the style sheets.

Fat Tire blows, Odell kicks New Belgium's ass, their IPA is awesome. Too bad I only can have it when I'm up there.


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