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Old 06-24-2011, 07:27 PM   #1
frod1963
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May 2008
Arlington, VT
Posts: 210
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Recipe Type: All Grain   
Yeast: Wyeast 1332   
Yeast Starter: 1 liter   
Batch Size (Gallons): 5.5   
Original Gravity: 1.055   
Final Gravity: 1.014   
IBU: 40   
Boiling Time (Minutes): 60   
Color: 25   
Primary Fermentation (# of Days & Temp): 21 at 67*F   
Secondary Fermentation (# of Days & Temp): 3 at 32*F   
Tasting Notes: Killer Roasty/ Hoppy / Clean American Brown Ale   

This is my attempt at Sierra Nevada's release of their Tumbler. I was unable to do a side X side due to the seasonal availability of the beer. I am a very picky brown ale fan and love this.

9.0 lbs Pale malt
1.0 lb Crystal 60L
0.75 lb Chocolate malt (350 SRM)
0.50 lb Smoked malt (9 SRM)

Mash at 152* for 60 minutes

1.00 oz Northern Brewer (9.4%) 60 minutes
1.00 oz Goldings, East Kent (4.5%) 10 minutes
0.50 oz Pearl (9.4%) 5 minutes

Irish moss/ or Whirlfloc of your choice

Wyeast 1332 Northwest Ale yeast in a 1 liter starter. I know this isn't the Chico strain but I gave it a shot and it turned out awesome. Im sure US-05, WLP 001/ WY 1056 all would be fantastic as well. The hop choices are not as listed on Sierra's site but worked very well. It also took 1st place at small home brew competition between 10 friends brews, no gold medal but cool none the less.
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Old 06-24-2011, 09:38 PM   #2
dwarven_stout
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Apr 2009
Boise, ID
Posts: 1,608
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Looks virtually identical to my own Tumbler-inspired brew. Glad to see great minds think alike!

Mine uses EKG for finishing instead of Perle, SA-05 as the yeast and 0.5lb Chocolate instead of 0.75lb, but otherwise it's the same deal as yours. In a side-by-side with the real thing, mine is more hoppy (herbal/earthy), slightly darker, and has a slight bit more smoke character. IMO it's closer to a brown porter than an American Brown, but it's very good.
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Old 06-25-2011, 01:54 AM   #3
frod1963
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May 2008
Arlington, VT
Posts: 210
Liked 15 Times on 9 Posts


Quote:
Originally Posted by dwarven_stout
Looks virtually identical to my own Tumbler-inspired brew. Glad to see great minds think alike!

Mine uses EKG for finishing instead of Perle, SA-05 as the yeast and 0.5lb Chocolate instead of 0.75lb, but otherwise it's the same deal as yours. In a side-by-side with the real thing, mine is more hoppy (herbal/earthy), slightly darker, and has a slight bit more smoke character. IMO it's closer to a brown porter than an American Brown, but it's very good.
Sounds great. Looking back I'm not really sure why I used the perle but it worked and that's probably what I had on hand. I really enjoy how big and rich this beer is for being in the 5% abv range.

 
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Old 06-25-2011, 08:01 PM   #4
dwarven_stout
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Apr 2009
Boise, ID
Posts: 1,608
Liked 38 Times on 33 Posts


Quote:
Originally Posted by frod1963 View Post
Sounds great. Looking back I'm not really sure why I used the perle but it worked and that's probably what I had on hand. I really enjoy how big and rich this beer is for being in the 5% abv range.
I used Perle on my first shot at Tumbler, but I have plenty of EKG on hand and that's what I've used since.
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"I can't believe how many people think Air Lock is pronounced Hydrometer." -BigKahuna
"If you gave me a beer with placenta in it without telling me I would kick you in the nuts." -ODaniel
"We be in a big hurry for dope beer with much alcamahol and flavor, quality, balance, and aroma don't matter. We just wantz to be druck, u know?" -Yooper

 
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Old 08-27-2011, 02:42 PM   #5
adamjab19
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Apr 2008
Berkley, MI
Posts: 491
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Used this as a basis for a fall ale I am brewing.

My recipe:

9lbs marris otter
1lbs crystal 80
.5lbs pale chocolate
.5lbs weyerman smoked malt

wyeast 1332

did the pale chocolate for color reasons really and to decrease the roastiness(wanted a lighter fall type ale). not sure what hops I am going to use. probablly a combination of willamette/fuggles to about 30 ibus.

will get back in a few weeks with some notes. thanks for the idea!
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Old 10-24-2011, 08:04 AM   #6
adamjab19
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Apr 2008
Berkley, MI
Posts: 491
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My recipe turned out really good! I can taste a touch of smoke at the end of a drink but nothing too oustanding with the smoke flavor. One of the better beers I have made lately. Took time on brew day and throughout the fermentation and even bottled this beer as my kegged beers just haven't been tasting right...
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Old 10-24-2011, 11:18 AM   #7
frod1963
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May 2008
Arlington, VT
Posts: 210
Liked 15 Times on 9 Posts


I had a similar keg issue earlier this year. I had little demon beasties in my black beer out fittings. Tossed them out and ran new lines, worked great. I've been drinking the crap out of the Sierra beer the past couple months. Good luck.

 
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Old 10-24-2011, 11:46 PM   #8
adamjab19
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Apr 2008
Berkley, MI
Posts: 491
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Yeah I think a tear down, deep cleaning, with some new gaskets are in order.
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Old 11-01-2011, 12:17 AM   #9
mcritchlow
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Jun 2011
Encinitas, CA
Posts: 20

just made my own variant of this recipe, very similar to others posted. mine turned out a bit darker than Tumbler with maybe a hint more smoke character (which i like).

http://hopville.com/recipe/857895/am...uice-brown-ale

 
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Old 01-15-2014, 04:20 PM   #10
gandelf
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Dec 2009
North East, Wisconsin
Posts: 183
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Sierra Nevada brewmaster Steve Dressler: Tumbler has "fresh roast from the north west" and
less than 1 percent smoked malt". The smoked malt is dry smoked on premises with Almond and
hickory wood.

 
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