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Old 02-08-2012, 02:42 PM   #11
ultravista
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Has anyone brewed this recipe?

 
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Old 02-14-2012, 02:49 AM   #12
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Old 10-28-2012, 06:15 PM   #13
ultravista
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BYO published the recipe in the October 2012 issue.

--------
Abita Brewing Co.
AndyGator clone
(5 gallons/19 L, all-grain)
OG = 1.078 FG = 1.017
IBU = 25 SRM = 8 ABV = 8%

Ingredients
6.6 lbs. (3 kg) Briess Pilsner unhopped liquid malt extract
2.0 lbs. (0.9 kg) dried malt extract
3.0 lb. (1.36 kg) Pilsner malt
6.2 AAU Perle hop pellets (60 min.) (0.75 oz./21.3 g of 8.25 % alpha acids)
2.1 AAU Perle hop pellets (30 min.) (0.25 oz./7.1 g of 8.25 % alpha acids)
4.1 AAU Perle hop pellets (5 min.) (0.5 oz./14.2 g of 8.25 % alpha acids)
Tsp. yeast nutrient (last 15 min.)
Tsp. Irish moss (last 30 min.)
White Labs WLP 830 (German Lager) or Wyeast 2308 (Munich Lager) yeast
0.75 cup (150g) of corn sugar for priming (if bottling)

Step by Step
Steep the crushed grain in 2 gallons (7.6 L) of water at 154 F (67.8 C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and boil for 60 minutes. While boiling, add the hops, Irish moss and yeast nutrient as per the schedule. Now add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L).

Cool the wort to 75 F (24 C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool over the next few hours to 65 F (19 C). When evidence of fermentation is apparent drop the temperature to 52 F (11 C). Hold at that temperature until fermentation is complete (approx. 10 days). Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Condition for 2 weeks at 42 F (5 C) and then bottle or keg. Allow to carbonate and age for four weeks and enjoy your Andygator Doppelbock clone.

Note: For tips on cooling your fermentation refer to the July/August 2006 issue of Brew Your Own. For more about brewing doppelbock, turn to page 19 of this issue.

All-grain option:
This is a single step infusion mash using an additional 13 lbs. (5.9 kg) Pilsner malt to replace the liquid and dried malt extracts. Mix the crushed grains with 5.2 gallons (19.7 L) of 174 F (0 C) water to stabilize at 154 F (67.8 C) for 60 minutes. Sparge slowly with 175 F (79 C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60-minute hop addition to 0.6 oz. (17 g) of Perle hop pellets (5.0 AAU) to allow for the higher utilization factor of a full wort boil. The remainder of this recipe and procedures are the same as the extract with grains recipe.

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Old 10-29-2012, 02:14 AM   #14
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There should be a good recipe for it; I believe it's actually a homebrewer's recipe (dude named Andy, go figure). So, you could always look up the competition where Andy won the pro/am. There's a sunday session from a while back with Abita, and they talked about how they brewed it once, really liked it, and put it in their rotation.

 
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Old 10-29-2012, 02:34 AM   #15
ultravista
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What is Andy's last name? >> Andy Thomas.

Reason: Found it ...

 
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Old 10-29-2012, 02:38 AM   #16
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Quote:
Originally Posted by FarmerTed
There should be a good recipe for it; I believe it's actually a homebrewer's recipe (dude named Andy, go figure). So, you could always look up the competition where Andy won the pro/am. There's a sunday session from a while back with Abita, and they talked about how they brewed it once, really liked it, and put it in their rotation.
It was a homebrewer recipe, but I don't think it won a pro-am, it won a contest that abita has for homebrewers.

A guy in my club won their contest last year with his oyster stout. They're brewing it again this year, so I guess it was successful.
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Old 10-29-2012, 02:45 AM   #17
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http://www.homebrewtalk.com/f39/i-ne...4/#post3833927

Quote:
Originally Posted by Andygator View Post
Dude, I am surprised to see all the blog traffic on this recipe, I just signed up to this blog site. Here is the original recipe as best I can remember it, I have lost my notes from 1988 when it was originally made. It competed through to Best of Show in the Crescent City Homebrewers competition in New Orleans back in the day. Then because of a kind offer from the then-owners of Abita, it went to Abita Springs and we brewed her up again. It was supposed to be a one time brew up, the rest is history.

For an original gravity of 1.080, we used 95 percent Ireks Pilsener malt and 3% Carapils and 2% Munich. This is a triple decoction beer as in keeping with German tradition, so that is what we did. The hopping would have been Hallertau pellets and Saaz pellets, for an IBU of about 25. The hopping would have been Hallertau dependant, probably 3:1 Hallertau:Saaz. Other German noble hops will do.

The yeast is Wyeast 2206. It was a great lager yeast back in the day and I think still is a great yeast, but my last conversations with Dave Logsdon at Wyeast suggested that over the years, 2206 has changed slightly and become less able to throw protein off of itself as good as it used to. Make a nice starter. I am sure we ran the yeast at somewhere near 55F, no warmer.

The key to the original Andygator, and the thing you have to factor into the grain bill, is the runoff cut off. We stopped the runoff at 6 Plato so as not to pull anything but sweet wort and leave the tannin behind. This was the idea of my brewing partner, Guy Hagner, who still rocks.

A historical note. The original name of the beer was not Andygator, it was Alligator. We were struggling with a name for a Louisiana dopplebock, and my wife Sally said "hey, if it needs to end in =ator, call it Alligator." Brilliant. While fermenting, strange things happened. Rush Cumming and Jim Patton called up and said "Dude, it mutated". And I said what? because I thought something was wrong with the beer. They said "no man, the beer is fine, the name mutated. We think it should be Andygator. " And so that is how it got done back in the day.

Ciao, let me know how you get on. Andy Thomas

 
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Old 10-29-2012, 02:54 AM   #18
ultravista
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I didn't realize that was him posting. He moved from the U.S. to Australia. Sadly, only two posts ... both are in the same thread.

 
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Old 10-29-2012, 03:04 AM   #19
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Quote:
Originally Posted by ultravista
Wait a minute, Andygator's profile states "Perth, Western Australia"? Huh?
Maybe dude moved.
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Old 05-25-2014, 04:19 AM   #20
bunt1828
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Reviving this thread because I plan on brewing this on Monday. Anyone had any success with this? I'm wondering how important the triple decoction is as I've never done one and don't really have time to kill (but will make time if it is worth it), and also wondering what the final saccrification temp should be. Is that temp less important if you decoct? Also, want this for July 4th and have trouble maintaining laggering temps in the summer so ill probably use wyeast 1007 at about 60. Any suggestions are appreciated.


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