interesting that people are not trying the recipe but saying its wrong. again, i would not have posted if i didnt think it was very close. a few of my friends who also have accounts here at HBT confirm the thing is damn close.
so here is the site i found the recipe from.
http://www.cockale.com/?p=1032
please note the guy actually posts Midwest Supplies clone recipe, the reason he has the recipe to post is because he bought it and made it and also confirms its damn close.
then please note that he writes he has a friend with a PhD who is a master judge for BJCP blah blah blah whatever any of that means and she comments on Midwest's Kit and makes changes. I used her hop schedule but i used Midwests specialty grains. also as previously noted, Surly uses the same malt that McCallan uses to make their scotch.
************************************************** *******
“Ferocious IPA: LIMITED EDITION ALL GRAIN RECIPE KIT: Advanced Equipment and knowledge required to make this kit. Created with the brewers of Surly Brewing in Minnesota, this IPA uses 6 ounces of hops to create a bold brew that is rich in malt sweetness infused with bright hop flavor and aroma. Our ingredients for this recipe kit include 11 lbs. Golden Promise base malt, 1 lb. Munich 10°L, 4 oz. Medium Crystal 50-60°L, 1 oz. high-alpha bittering hops, 2 oz. Amarillo, 3 oz. Simcoe hops, priming sugar, and yeast. Yeast Upgrade Options: Wyeast British II Ale # 1335 or White Labs Dry English Ale Ale # 007.
Hopping Schedule
1 oz Magnum - 60
Mix 1 oz each of Amarillo/Simcoe - equal parts @ 20, 15, 10, 5, 0
1 oz Amarillo DH
2 oz Simcoe DH”
And yet, with a little research into the veracity of this claim…we come to find problems with Midwest’s formulation of the Furious. The brilliant, arrogant, and notoriously salty, Kristen England, Ph.D. BJCP Continuing Education Director, Grand Master Judge, posted this on the Northern Brewer forums this past autumn.
“Nov 07, 2008 9:28 am
A buddy forwarded this to me to ask me what I thought of the ‘clone’ recipe. Although close it doesn’t seem right to me. So I sat down with a can of furious, this recipe and all my ‘cloning’ gadgets.
I do understand that some Surly brewer helped with this so take all this with a grain of salt. I very much could have picked up the phone and asked Todd about this but Im very much against doing that. Frankly I would hate it if someone did that to me. If someone got it right by experiment then good on them.
So here are my problems with this recipe:
1. Its not dark enough. I used my colormeter and Furious seems about 15srm NOT 7.
2. That amount of light munich wouldn’t seem to give it enough of that Munichy character that I get out of furious. Its tastes more of the caramunich to me. This however could be a greater amount of munich with a darker crystal malt. The 55L stuff doesn’t give those deep chewy flavors unless used in high quantities but then you get a ton of caramel sweetness which I don’t get out of Furious.
3. FG and crystal amount. Ive used golden promise and munich extensively for years now. Ive mashed them for single infusions and triple decocted them. The thing I’ve found is that with any of the mashing schema, I’ve still been able to get a very good finishing gravity. Testing the fg of surly makes it about 1.014 (~8brix measured). This data with the color and attenuation of the yeast indicates that they amount and type of crystal malt is along the lines of what Im thinking.
3. There are 4 hops used in Furious, not 3. The bitterness is too sharp to be 100% Magnum IMO. Tastes more like Warrior or Zeus.
4. There are about 3.25lbs/ bbl of hops used in Furious, this recipe has only 2.3. More hops at the beginning can’t be done as it ups the IBU’s way out of range. The dry hopping looks right as its about 1.25#/bbl which is quite a high amount as is. Plus the flavor is not just hoppy but ‘hops’ with all the resins and such. 2oz wont give you that.
As i said before, this recipe is based on what I tasted in the beer and off the stuff that I know and could find out. Take it for what its worth but it does seem to be much more spot on. This recipe may be complete crap…but I would bet otherwise.
14B - Surly - Furious
A ProMash Recipe Report
Recipe Specifics
—————-
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.50
Anticipated OG: 1.060 Plato: 14.74
Anticipated SRM: 15.8
Anticipated IBU: 98.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
—————————————————————————–
84.8 9.75 lbs. Pale malt - Golden Promise Scotland 1.038 3
13.0 1.50 lbs. CaraMunich Malt Belgium 1.033 75
2.2 0.25 lbs. Crystal 55L Great Britian 1.034 55
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
—————————————————————————–
0.50 oz. Warrior Pellet 15.70 30.9 60 min.
0.50 oz. Magnum Pellet 11.00 21.6 60 min.
0.33 oz. Amarillo Gold Pellet 8.20 6.4 20 min.
0.33 oz. Simcoe Pellet 13.20 10.4 20 min.
0.33 oz. Amarillo Gold Pellet 8.20 5.3 15 min.
0.33 oz. Simcoe Pellet 13.20 8.5 15 min.
0.33 oz. Amarillo Gold Pellet 8.20 3.9 10 min.
0.33 oz. Simcoe Pellet 13.20 6.2 10 min.
0.33 oz. Amarillo Gold Pellet 8.20 2.1 5 min.
0.33 oz. Simcoe Pellet 13.20 3.4 5 min.
0.33 oz. Amarillo Gold Pellet 8.20 0.0 0 min.
0.33 oz. Simcoe Pellet 13.20 0.0 0 min.
2.00 oz. Simcoe Pellet 13.20 0.0 Dry Hop
1.00 oz. Amarillo Gold Pellet 8.20 0.0 Dry Hop
Yeast
—–
WYeast 1335 British Ale II
Mash Schedule
————-
Mash Name: Single Infusion Mash
Total Grain Lbs: 11.50
Total Water Qts: 13.22 - Before Additional Infusions
Total Water Gal: 3.31 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 70.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
———————————————————————————
Single Infusion 1 60 153 153 Infuse 167 13.22 1.15
Total Water Qts: 13.22 - After Additional Infusions
Total Water Gal: 3.31 - After Additional Infusions
Total Mash Volume Gal: 4.23 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Egészségedre,
Kristen England, Ph.D.
BJCP Continuing Education Director
Grand Master Judge
http://www.bjcp.org
http://www.bjcp.org/cep“
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