Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Abita Andygator Clone?
Reply
 
Thread Tools
Old 02-08-2012, 02:42 PM   #11
ultravista
Feedback Score: 2 reviews
Recipes 
 
Join Date: Mar 2007
Location: Las Vegas, Nevada
Posts: 2,159
Liked 39 Times on 32 Posts
Likes Given: 31

Default

Has anyone brewed this recipe?


ultravista is offline
 
Reply With Quote
Old 02-14-2012, 02:49 AM   #12
clay9_24
beerganeer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
clay9_24's Avatar
Recipes 
 
Join Date: Dec 2009
Location: Comanche, TX
Posts: 118
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Subscribed


clay9_24 is offline
 
Reply With Quote
Old 10-28-2012, 06:15 PM   #13
ultravista
Feedback Score: 2 reviews
Recipes 
 
Join Date: Mar 2007
Location: Las Vegas, Nevada
Posts: 2,159
Liked 39 Times on 32 Posts
Likes Given: 31

Default

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.
ultravista is offline
TallCanDan Likes This 
Reply With Quote
Old 10-29-2012, 02:14 AM   #14
FarmerTed
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
FarmerTed's Avatar
Recipes 
 
Join Date: Sep 2011
Location: Denver, CO
Posts: 617
Liked 104 Times on 78 Posts
Likes Given: 309

Default

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.
FarmerTed is offline
 
Reply With Quote
Old 10-29-2012, 02:34 AM   #15
ultravista
Feedback Score: 2 reviews
Recipes 
 
Join Date: Mar 2007
Location: Las Vegas, Nevada
Posts: 2,159
Liked 39 Times on 32 Posts
Likes Given: 31

Default

What is Andy's last name? >> Andy Thomas.

Reason: Found it ...
ultravista is offline
 
Reply With Quote
Old 10-29-2012, 02:38 AM   #16
BrewKnurd
Formerly discnjh
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
BrewKnurd's Avatar
Recipes 
 
Join Date: Mar 2011
Location: Prairieville, LA
Posts: 2,766
Liked 243 Times on 201 Posts
Likes Given: 112

Default

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.
__________________
Fake it til you make it.
BrewKnurd is offline
bford Likes This 
Reply With Quote
Old 10-29-2012, 02:45 AM   #17
shelly_belly
Power To Love
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
shelly_belly's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Rabbittown, Bama
Posts: 1,585
Liked 156 Times on 123 Posts
Likes Given: 31

Default

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
shelly_belly is offline
 
Reply With Quote
Old 10-29-2012, 02:54 AM   #18
ultravista
Feedback Score: 2 reviews
Recipes 
 
Join Date: Mar 2007
Location: Las Vegas, Nevada
Posts: 2,159
Liked 39 Times on 32 Posts
Likes Given: 31

Default

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.
ultravista is offline
 
Reply With Quote
Old 10-29-2012, 03:04 AM   #19
BrewKnurd
Formerly discnjh
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
BrewKnurd's Avatar
Recipes 
 
Join Date: Mar 2011
Location: Prairieville, LA
Posts: 2,766
Liked 243 Times on 201 Posts
Likes Given: 112

Default

Quote:
Originally Posted by ultravista
Wait a minute, Andygator's profile states "Perth, Western Australia"? Huh?
Maybe dude moved.
__________________
Fake it til you make it.
BrewKnurd is offline
 
Reply With Quote
Old 05-25-2014, 04:19 AM   #20
bunt1828
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Location: Houston, Texas
Posts: 56
Liked 5 Times on 3 Posts
Likes Given: 2

Default

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.


Sent from my iPhone using Home Brew


bunt1828 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Abita Turbodog clone DeRoux's Broux Recipes/Ingredients 31 05-30-2015 06:14 PM
Abita Amber clone, anyone have one? Kimsta Recipes/Ingredients 9 09-26-2013 06:53 PM
Abita Restoration Ale Clone kanielb1 All Grain & Partial Mash Brewing 6 03-20-2011 12:38 AM
Wanted: Abita Abbey Ale Clone jeremysavoy Recipes/Ingredients 1 10-01-2009 11:21 PM
Abita jeffg Commercial Brew Discussion 5 03-11-2006 04:27 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS