DeRoux's Broux
Well-Known Member
brewsmith asked me for a clone of Abita's Turbodog, so i figured i'd post in case anyone else wants it. this was in BYO Jan-Feb 2004 issue, Mardi Gras brews:
Abita Turbodog
(5 gallons/19 L, extract w/ grains)
OG=1.054 FG=1.014, IBU=32-34
5 lbs Muntons unhopped light dry malt extract
1.25 lbs crystal malt (Schreier crsytal 100 or Muntons crystal dark)
0.5 lbs chocolate malt
7 aau's Chinook Hops (0.6 oz of 12% aa)
5 aau's Willamette Hops (1.25 oz of 4% aa)
6 aau's Willamette Hops (1.5 oz of 4% aa)
White Labs WLPOO4 Irish Ale or Wyeast 1084 Irish Ale
3/4 cup corn sugar or 1 cup dme for
Heat specialty grain in 2.5 gallons of water at 152 degrees for 45 minutes. remove grain, add dry malt extract, bring to a boil abnd add 1 oz chinook hops.
boil for 85 minutes and add 1.25 oz willamette hops. boil 5 minutes and remove from heat for a rest, then add 1.5 oz willamette hops. boil 5 minutes and remove from heat, and allow to rest for 15 minutes. bring up to 5.25 gallons whith chilled, pre-boiled water.
cool to 60 degrees, add yeast, aerate and let ferment for 5-6 days at 55-58 degrees, or at the lower end of your yeast manufacturers recomendation. cool to around 45 and age for one week before racking into bottles or kegs.
all-grain option:
cut out DMEand use 7.5 lbs pale malt. heat 2.5 g of water to 160 in a brew pot and slowly mix in milled malt. hold at 152 for 45 minutes, then heat thick mash to 172 and hold for 5 minutes. transfer to lauter unit and run-off first wort (should be about 1.070). sparge w/ 3.75 g of water at 172. bring wort to boil and proceed as above.
kinda of a different hop schedule, but Turbodog has a unique, awesome flavor. if no one's had it, check it out, www.abita.com.
Abita Turbodog
(5 gallons/19 L, extract w/ grains)
OG=1.054 FG=1.014, IBU=32-34
5 lbs Muntons unhopped light dry malt extract
1.25 lbs crystal malt (Schreier crsytal 100 or Muntons crystal dark)
0.5 lbs chocolate malt
7 aau's Chinook Hops (0.6 oz of 12% aa)
5 aau's Willamette Hops (1.25 oz of 4% aa)
6 aau's Willamette Hops (1.5 oz of 4% aa)
White Labs WLPOO4 Irish Ale or Wyeast 1084 Irish Ale
3/4 cup corn sugar or 1 cup dme for
Heat specialty grain in 2.5 gallons of water at 152 degrees for 45 minutes. remove grain, add dry malt extract, bring to a boil abnd add 1 oz chinook hops.
boil for 85 minutes and add 1.25 oz willamette hops. boil 5 minutes and remove from heat for a rest, then add 1.5 oz willamette hops. boil 5 minutes and remove from heat, and allow to rest for 15 minutes. bring up to 5.25 gallons whith chilled, pre-boiled water.
cool to 60 degrees, add yeast, aerate and let ferment for 5-6 days at 55-58 degrees, or at the lower end of your yeast manufacturers recomendation. cool to around 45 and age for one week before racking into bottles or kegs.
all-grain option:
cut out DMEand use 7.5 lbs pale malt. heat 2.5 g of water to 160 in a brew pot and slowly mix in milled malt. hold at 152 for 45 minutes, then heat thick mash to 172 and hold for 5 minutes. transfer to lauter unit and run-off first wort (should be about 1.070). sparge w/ 3.75 g of water at 172. bring wort to boil and proceed as above.
kinda of a different hop schedule, but Turbodog has a unique, awesome flavor. if no one's had it, check it out, www.abita.com.