Places in the burbs carry it. You just gotta find out which ones. Are you a southsider?
Yeah there is! The liquor store next to bourbon street sells DaisyCutter. On the shelf, and in the cooler.
skawars1 said:Wow-But Archer can't get it. How does that make sense?
@m750 - have you brewed this????
I love this beer, but just saw this recipe. I would think they would use a Great Western 2 row for base malt since they are in Chicago. I would also guess standard american ale or maybe american ale II.
Forgive me if I missed this in the thread somewhere but has anyone de-gassed a sample of this beer to check for FG? I'm wondering because a few posts back someone posted notes from one of the brewers saying the OG is at 1.046 (11.5 plato). To get to 5.2% ABV the beer would need to dry out to 1.007. Seems really dry to me, but it's been a while since I've had this delicious nectar. Folks who drink this a lot - does this seem like the correct ballpark for the FG?
Maybe one of the Chicago HBTers could take one for the team and buy a 4-pack and get a de-gassed FG reading for us? He or she would have to drink the rest of the 4-pack, which I know is a tough proposition.
So I thought I'd follow up on this. After I posted last week about testing the FG of some Daisy Cutter I ended up talking to a buddy of mine who lives in Chicago. We set up a trade and I received a couple 4-packs yesterday. I de-gassed a sample and tested the FG after work today and it ended up right around 1.007. So I'd say an OG of 1.047 or so is about right to get to 5.2% abv on this beer.
I'm going to brew a first attempt at a clone this weekend, so I'll post the recipe I end up using then.
Love this beer - so refreshing. Cheers.
Did you have any luck with the Daisy Cutter clone at all? I'm tempted to do one soon, Im from the UK and had the beer when I was in Chicago last winter and fell in love with the dank hops! Would love to re-create this!
NathPowe, How did you come up with your hop weights? Did you estimate reaching 60 IBUs given what you used? I'm just wondering if I'm missing something. I just put it into BeerSmith as you have it listed, but the result was about 34 IBUs.
To get to 60 IBUs in the program I had to edit as follows:
-.44 oz Warrior (60)
-.44 oz Centennial (30)
-.88 oz Centennial (15)
-.88 oz Amarillo (15).
Morning folks.
A quick update on my clone after racking it to a keg with the dry hops (and drinking a can of the real deal while doing so). First off - I hit an FG of 1.007, so that's good. My ABV is the same as what's listed on the can.
However, right out of the gate I can say that the color of the recipe I posted above is too light in comparison to the real deal. I hesitate to throw out potential corrections based on tasting a 4oz gravity sample, but I think bumping each of the three specialty malts up to between 3.5 and 4% might give more color without affecting the flavor profile much. But take that with a grain of salt - I haven't even tasted the finished product yet.
Flavor-wise I definitely think I'm on the right track but, again, it's tough to say much of anything based on a gravity sample. I'm going to dry hop for a few days and then get this thing into the kegerator to chill/carb. I'll probably be tapping it in about 10 days, at which time I'll drop another update.
I'm hoping the cans of the real Cutter survive long enough for some proper comparison. The one I had last night makes me think they're fading fast. There were the faintest hints of oxidization, which is a bit of a bummer. Time will tell I guess.
Anyway, that's what I've got now. Cheers.
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