EricCSU
Well-Known Member
This recipe was deemed NOT CLONED. Jamil had said that the yeast is right, the hops are fairly close, but the malt bill needs to be adjusted. It was agreed that the clone was too dark. Jamil also believed that there was too much chocolate, not enough late hop flavor, and the fermentation temperature of the clone was too low. Tasty also has some reservations about the hop flavor, believing that there is a flavor missing in the clone. The commercial example seems to have more esters, which would be increased by higher fermentation temp. Jamil recommended decreasing the SRM to 20 and the IBU to 72-75. Here is what they recommended:
Decrease the 90minute hop addition by 5-8 IBUs.
Double the flameout hop addition.
Mash at 147F.
Decrease chocolate malt in half.
Keep the crystal malt ratio the same, but decrease the total crystal by 1/4 to 1/3.
Ferment at 69-70F
The recipe below is what Tasty brewed to attempt a clone.
All recipes are 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).
If you brew this, please reply with your results.
SG 1071
FG 1013
80 IBU
27.6 SRM
90 minute boil [Tasty always does a 90 minute boil, he says it works better for his system]
14 lbs US 2-row
1.1 lbs crystal 150
0.55 lbs crystal 15
0.55 lbs crystal 40
0.55 lbs crystal 80
0.33 lbs chocolate malt
0.99 oz chinook 13%AA at 85 min
0.49 oz chinook at 45min
0.49 oz chinook at 15min
0.49 oz chinook at flameout
WLP007, ferment at 67F
Mash at 149F for 65 minutes
Mash at 168F for 10 minutes
Sparge at 170F for 60 minutes
Decrease the 90minute hop addition by 5-8 IBUs.
Double the flameout hop addition.
Mash at 147F.
Decrease chocolate malt in half.
Keep the crystal malt ratio the same, but decrease the total crystal by 1/4 to 1/3.
Ferment at 69-70F
The recipe below is what Tasty brewed to attempt a clone.
All recipes are 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).
If you brew this, please reply with your results.
SG 1071
FG 1013
80 IBU
27.6 SRM
90 minute boil [Tasty always does a 90 minute boil, he says it works better for his system]
14 lbs US 2-row
1.1 lbs crystal 150
0.55 lbs crystal 15
0.55 lbs crystal 40
0.55 lbs crystal 80
0.33 lbs chocolate malt
0.99 oz chinook 13%AA at 85 min
0.49 oz chinook at 45min
0.49 oz chinook at 15min
0.49 oz chinook at flameout
WLP007, ferment at 67F
Mash at 149F for 65 minutes
Mash at 168F for 10 minutes
Sparge at 170F for 60 minutes