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Old 09-11-2007, 03:57 AM   #1
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Default widmer broken halo IPA and abita springs amber...

they are great! has anyone else tried these b4?

anyone got a clone of either??

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Old 09-11-2007, 12:09 PM   #2
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Ditto on the Broken Halo. Tasty IPA!

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Old 09-11-2007, 01:04 PM   #3
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Ditto on the Broken Halo. Tasty IPA!
Uh, ditto, ditto. Wish I had a recipe for this one.
Jerry Pritchett
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Up Next: Christmas Ale, SNPA, Simcoe IPA
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Old 09-11-2007, 01:49 PM   #4
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Broken Halo is indeed a nice IPA.

Abita Red and Amber are both much better than the Abita products that I have found in TX. They are both really malty, all the Abita that I have found over here is pretty run of the mill.
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Old 10-16-2007, 04:44 PM   #5
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I've been searching for a recipe for Amber for a while with no luck. It's my hands down favorite beer, so I'll keep looking and let you know if I find anything
The Reverend
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Old 11-05-2007, 12:09 AM   #6
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Default Amber

Found the Amber clone recipe. I don't have a site online with it, so I'll just throw it here:
This makes 5 gal.
2 lbs. lager malt
1 lb. vienna malt
1 lb. munich malt
4 oz. medium crystal malt (50L)
3 1/3 lb. light malt extract syrup
6 AAUs Tettnang hops
Munich lager yeast (Wyeast 2308 or equivalent)

Heat 1 ¾ gallons of water to 164 degrees and add malts
Steep at 152 degrees for 90 minutes.
Sparge with 2 ½ gallons of water at 168 degrees.
Add the malt extract syrup and bring to boil.
Add 3 AAUs of hops and boil for 30 minutes.
Add the other 3 AAUs of hops and boil for additional 30 minutes
Cool it to 70 degrees and top off to 5 gal
Pitch the yeast
Primary = 2 weeks
Secondary = 5 to 6 weeks at 35 degrees
After bottling, age it for 8 weeks at 40 degrees if possible
I'm sure it'd be fine if you can't keep the temperature at 40 though a five gal. batch will definitely fill some space in your refrigerator.

Let me know if any of you make this and how it turns out. I'm starting my batch this weekend.
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Old 11-05-2007, 01:01 AM   #7
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Here is an Abita Amber clone from another thread (partial mash). I was planning on making this and still am.

Originally Posted by DraconianHand
8 oz. US Crystal 40L
4 oz. Munich malt
1 oz. US chocolate malt
2.25 lb American 2-Row malt
4 lb pale liquid malt extract
1/3 oz. Chinook Hops
1/4 oz. Perle Hops
1/4 oz. Crystal Hops
1 tsp. Irish Moss
1.25 cups of ultra light dry malt extract
Wyeast 2308
Water to taste

Mash all malts and specialty grains at 150F for 90 minutes.
Bring brewpot to boil
Sparge with 1/2 gallon of 150F water and add sparge water to brewpot.
Bring water to a boil, remove from the heat and add: Malt Extract Syrup, Chinook Hops and enough water to bring total volume to 2.5 gallons

Boil for 45 minutes, then add: Crystal Hops and Irish Moss
Boil for 10 minutes, then add: Perle Hops
Boil for 5 minutes, then remove brewpot from heat.

Cool wort, then strain into the primary fermenter and add cold water to obtain 5 1/8 gallons total volume.

Pitch yeast at 65F and keep at 60-62F until fermentation starts

2308 - 47-52F for 4 weeks then 57-62F for remainder of fermentation
2206 - 47-52F for entire time

Ferment 7 days or until fermentation slows
Rack and keep in secondary fermenter for 5 weeks.

1.25 cup of Light DME in two cups of boiled water
I am not sure if the OP made this, you would have to PM him. AustinHomebrew also sells a clone kit.
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Old 11-05-2007, 02:17 PM   #8
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Widmer brews are hard to clone because they use a blend of hops as their base. Even though the flavor is consistent, the blend changes year-to-year depending on the harvest.

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

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