Germelli1
Well-Known Member
I actually used the second runnings from my stout with this hop bill. I didn't have any smoked malt to add but should be a tasty brown ale!
Not carbed yet, but I'm cold crashing mine. The hydro sample I drank 2 days ago tasted exactly like I remember Tumbler tasting at the bar. Brown ale roast on top of an ESB base is how it strikes me. Gimme a week and hopefully I'll have it crashed, kegged, carbed and compared to a real Tumbler.
Weird thing is that my version finished kinda high: 1.018-1.019. The sample tastes right on and it doesn't seem overly sweet, so I'm going to keg it.
I brewed this last week:
12 gallon batch:
21.3# Hugh Baird
1.0# Smoked Malt
2.5# Crystal 10L
1.7# Choc. Malt 200L
Don't know what happened, but somehow got home from the brew store with Pale Choc Malt??? My SRM looked more like 15 going into the kettle. oh well, it will still be beer and I bet I'll drink it:rockin:
Challenger/Goldings additions as previously described in this thread.
OG=1.056. Pitched WLP-001 and is currently fermenting at 68F.
I always let my ales go 30 days, so I should be kegging around 12/7. Standby.
JR
I kegged my attempt yesterday (receipe below):
It needs to carbonate still, so too early to compare. Color is definitely off as its much lighter than Tumbler. It tasted amazing though. May have under done the smoke, really can't detect it at all (yet).
I am heading out of town on business, it should be carbed when I return later this week. standby.
Johnny
Finally my results: I can't say its a clone because I definitely missed the color. Next time I will use Cry 30-40L (instead of 10L).
Its that time of year!!
I have to brew this, any updated recipes?
I'm not a fan of the goldings/kent goldings... I don't taste it in there, leaning towards the williamette.
To echo other points in this thread, do NOT use peated or Cherrywood smoked malt. The smoke flavor in the Tumbler is very, very faint. Maybe use 1-2oz of the smoked only if you can't get any Weyerman Smoked malt, which is very low intensity.
My Willamette schedule was 2 oz 4.7% AA at 60 minutes, and 1 oz 4.7% AA at 10 minutes. I was shooting for 36 IBU which is VERY close to tumbler.
To echo other points in this thread, do NOT use peated or Cherrywood smoked malt. The smoke flavor in the Tumbler is very, very faint. Maybe use 1-2oz of the smoked only if you can't get any Weyerman Smoked malt, which is very low intensity.
I avoided brown ales for a while after burning out on them. After making the Tumbler clone last fall (recipe in this thread), I've made 2 more and can't wait to make my next one. This beer kicked my enjoyment of browns back up. My last brown used CaraBrown malt and it was delicious, I highly recommend that stuff.
My keg just carbed up and I have to say this stuff is delicious. There is 2 different recipes floating around and I kinda of combined them. I dont have the recipe I used in front of me but I know I used .75 lb of smoked malt and a split of chocolate malt and pale chocolate malt. The smoke is noticable but will fade over time. Mine came out a little darker as well. If anyone is interested I can post the recipe when I get home.
Just discovered that NB's 'Emma's Brown Ale' with 4 oz. cherrywood smoked malt is a dead ringer for SN Tumbler. I'm drinking both now -- one fresh from the liquor store, one 7 days after bottling (3 weeks in the primary) -- and they're nearly identical. Freakily identical, in fact. Fermented with Safale-05 @ 62F for 2 weeks, ramped to 70F for a week.
The only difference is that my version of Emma's Brown has a bit more acidic "pop". My mash pH for Emma's Brown was around 5.2 at room temp (I was aiming for 5.3, but added a bit too much phosphoric acid during the mash). But they're essentially clones of each other. Mouthfeel is the same, hop level (very minimal) is the same. I stumbled into this -- it wasn't planned -- but I tasted Tumber about a month ago, detected the smoked malt right away, and a few days later made Emma's Brown with the only deviation as the 4oz. (2% of total grist) of cherrywood smoked malt. I expect it to be even closer after another couple weeks in the bottle. Used charcoal filtered Chicago/Lake Michigan water with a bit of gypsum and CaCl2 -- 94 Cl / 80 SO4 / 14 Mg / 18 Na / 96 Ca. Finished beer pH: 4.15.
If I'd make Emma's again with the smoked malt, I'd probably drop the cherrywood down a bit -- maybe 2.0-2.5oz instead of 4oz (essentially using the 1% SN is using, I guess).
The smoked malt in Tumbler (to my palette, at least) is in the background -- but detectable. It seems to me that the trick with cloning this is dialing in the smoked malt. My version of Tumbler (i.e., Emma's Brown) has the smoked malt just slightly more forward than Tumbler. It's definitely in the ballpark, though -- and it might be that my palette is sensitive to the cherrywood malt now that I've used it in several brews in a row. (In fact, it was Tumbler that started me on my own smoked malt brews over the past month.)
I made an Amber with Special Roast and cherrywood (16oz Special, 8oz cherrywood, 2oz choc, plus base malt and a bit of crystal) -- and it's got a wicked good smoked bread taste (IMHO). The smoked malt is definitely up front, though, but not (IMHO) overpowering. But one person who tried it said all she could taste was smoked malt -- no bready taste or hops.
The cherrywood is definitely potent stuff -- but I suspect once you've calibrated your palette to detect it, you can get away with just a bit to give the beer complexity while not overpowering the other malts. The chloride level in the water is also another thing I probably need to zero in on. I tend to favor malty over hoppy -- or hoppy beers with a strong malt presence -- so I tend to go a bit heavy on the chloride (i.e. I nearly always aim for 85-100ppm Cl for a normal mash -- and then maybe 80-130ppm of SO4 depending on the hop level I'm looking for). I suspect if I scaled the CaCl2 back a bit, S04 up a bit, the smoked malt might background even more.
BTW -- I definitely disagree with ghpeel's recommendation to not use cherrywood. To me, the smoked taste in Tumbler is identical to cherrywood. I agree, however, with his recommendation to avoid peat smoked malt. Definitely not a peaty flavor (and while I personally love the peated malt taste, several others do not like peat at all. It's a tough sell, I've discovered.)
Two packs Safale-05. 62F for two weeks, ramp to 70F for one week. My standard ferm profile for 99% of all my beers.
Unless I'm making a Belgian or a hefe, I avoid all liquid yeasts. (Not worth the effort, never seem as reliable as Safale-05 -- pretty much the only yeast I use.)
Can you post your recipe?
A little late sorry about that.
8.00 lb Pale Malt (2 Row)
1.00 lb Caramel/Crystal Malt - 40L
0.50 lb Chocolate Malt
0.25 lb pale chocolate malt
0.75 lb Smoked Malt
WLP001 or Wyeast1056
Sorry I dont have the hops scheduling in front of me.
Thats actually pretty close to Emma's: http://www.northernbrewer.com/documentation/allgrain/AG-EmmasAle.pdf NB's crystal is a tad...well a lot darker (180-250 L) I need to convert that to SRM, Beersmith is throwing off my color.
I'm doing a 10g batch, using 4oz Cheerrywood is giving me 1.33%.... Which is close to SN's 1%... I'm excited about it, and you can't beat the price!!
I definitely disagree with ghpeel's recommendation to not use cherrywood. To me, the smoked taste in Tumbler is identical to cherrywood.
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