Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Daisy Cutter Pale Ale
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Old 02-24-2011, 02:35 PM   #21
EricT
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From Palmers How to Brew book, he says grassy flavors can come from poorly stored ingredients such as malt. Aldehydes can form in old malt and can contribute green grass flavors. Hops are another source if poorly stored or not properly dried prior to storage, the chlorophyll compounds will become evident in the beer.
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Old 04-03-2011, 01:31 AM   #22
m750
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To get this back on track, has anyone had success cloning it?
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Old 04-03-2011, 04:48 PM   #23
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Quote:
Originally Posted by m750
To get this back on track, has anyone had success cloning it?
Apparently not. I actually enjoy the slight grassiness in Daisy Cutter and am trying to figure out how to duplicate it.
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Old 07-20-2011, 02:15 AM   #24
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Reviving an old thread for a worthy beer.

Just drank some, not going to formulate a recipe, but this is what I definitely think after having 3 cans of this stuff tonight.

-There is definitely wheat in the beer.
-SRM is around 6-7, definitely no higher.
-Tastes like 2-row, wheat, and some VERY light crystal malts to me, but very very little malt sweetness to it.
-Definitely finishes around 1.010, definitely not much higher
-Solid bitterness (maybe 30 IBU from a 60 minute addition), but tons of LATE hop flavor/aroma.
- Definitely has the grassiness that is discussed here.
- It definitely doenst have a dry-hopped flavor, but certainly has the aroma. I am guessing it is dry hopped for a very short time with a ton of hops. This gives a different hop flavora/aroma than the typical 10-14 day dry hop that us homebrewers do. Maybe it is something different, like a hop tea, or some other unusual hopping technique.
- Yeast is defintiely VERY clean, Lets just say it is WLP001 or WY1056

More on the hop aroma. When I crash a beer and get it nearly crystal clear before I dry hop it, I get a really nice sweet hop flavor andthe citrus and sweet hop aromas really come through, but it takes at least 1-2 weeks for this to happen.

When I dry hop when the yeast is still in suspension, or without crashing or gelatian, I get a rougher, grassier, more bitter, less sweeet contribution, but it takes more hops to do this, and overall it is has less flavor, especially after the yeast drops out.
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Old 08-01-2011, 04:17 AM   #25
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I also notice a very almost cereal-like after taste in there. Reminds me of the torrified wheat I used in recent attempt at a Gumball Head clone. Not totally sure however.
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Old 08-20-2011, 01:47 PM   #26
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Paul -
Did you brew one yet? Have you formulated a recipe? Love this beer and love this brewery.
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Old 08-20-2011, 09:28 PM   #27
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I get a ton of Simcoe out of Daisy Cutter. I'd go real heavy on Simcoe in the dry hop. One of the dankest beers I've ever had.
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Old 08-24-2011, 12:15 PM   #28
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Probably not going to brew one for a while...
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Old 08-25-2011, 02:56 PM   #29
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Has anyone tried emailing the brewer? Some of the time you will be pleasantly surprised by their response!
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Old 11-20-2011, 03:11 PM   #30
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I just sent them an email, good point, it can't hurt to ask.
AO
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