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Old 02-19-2013, 05:27 PM   #1
jwm1485
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Feb 2012
milwaukee, wisconsin
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I've been thinking about putting together a clone recipe for this. The hops seem to be similar to moon man but does anyone have any ideas for the grain bill?

My moon man recipe uses motueka, amarillo, citra, simcoe, and pac gem.



 
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Old 02-21-2013, 11:33 PM   #2
fireslayer
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Aug 2012
Racine, WI
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Don't have a black top clone but would be interested in your moon man clone recipe if you would like to share?



 
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Old 02-22-2013, 09:14 AM   #3
jwm1485
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Feb 2012
milwaukee, wisconsin
Posts: 86
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Sure no problem. I haven't done it since I have gone all grain. In my partial mash recipe I used 4 lbs 2 row and 3 lbs light dme so was thinking about 9 pounds of 2 row in the all grain recipe.

9 lbs 2 row
1 lb crystal 20 L

Hop blend:
.2 motueka
.2 amarillo
.1 citra
.1 simcoe
.1 pacman gem
I add the blend at 30, 10, 5, 2, and 0 min. And I dry hop with double the hop blend.

American ale 1056

 
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Old 02-22-2013, 06:50 PM   #4
fireslayer
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Aug 2012
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Cool thanks!

 
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Old 02-22-2013, 07:22 PM   #5
jwm1485
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Feb 2012
milwaukee, wisconsin
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O yeah it was also only a 30 min boil so that might affect your starting volume

 
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Old 02-25-2013, 05:36 PM   #6
14thstreet
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Apr 2009
Milwaukee, WI
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As far as Black Top goes, I'd shoot for ~7% ABV with 40 IBUs. It's probably a restrained version on the style which may account for its popularity. I'm not sure what dark grain you'd use for the color and roast/chocolate (Black, Chocolate, dehusked Carafa) but you could take the name of the beer "Black Top" quite literally as the addition of your dark malt "on top" of the mash (if doing all-grain or partial) after it is completed. In other words, you would mash your other grains as usual and at the end of the prescribed time, add your dark malts, and drain/sparge as usual. You may also choose to "cold steep" your dark malts overnight on the side and add to your wort before or during your boil. There are a lot of ways to experiment with this, and it all depends on your tastes.

As for the hops/recipe, I'd start with jwm's recipe for Moon Man if you have access to those hops and add about 5% dark malt. Keep it simple. I don't remember it being a terribly black beer but definitely darker than a brown. There is a definite tropical fruit nose/flavor to the beer so use hops that harbor that quality.

*EDIT* Some further searching suggests that Chinook, Amarillo and Citra are used. If I was making this I'd tend to favor heavier late additions, perhaps a blend of all three, the ratio up to you! I got more Citra in the nose.
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Fermenters: Helles, Oktoberfest
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Old 02-25-2013, 09:21 PM   #7
jwm1485
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Feb 2012
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I've also read somewhere that they add the dark malt at the end of the mash. With how much time left in the mash do you think the dark malt should be added?

 
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Old 02-26-2013, 12:58 PM   #8
14thstreet
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Apr 2009
Milwaukee, WI
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I've never done it myself. I batch sparge so I could see adding the grains to my mash after I've collected my first runnings or 5 minutes before. Add grains, add sparge water, mix, let sit for a bit or not, then drain. It cannot be much different from steeping grains in extract batches, and I know when I've done those, color begins to be extracted almost immediately.
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Fermenters: Helles, Oktoberfest
Bottled: Old Peculier, Dopplebock, Belgian ale with homemade candi syrup (2 varieties), Berliner weisse
Kegs: Bitter
On Deck: Hefeweizen

 
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Old 02-26-2013, 03:59 PM   #9
jwm1485
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Feb 2012
milwaukee, wisconsin
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I was at a beer tasting a couple weeks ago but couldn't get anything out of the guy that was there from new glarus. They really don't like to talk about there brews.

 
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Old 02-26-2013, 04:43 PM   #10
jwm1485
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Feb 2012
milwaukee, wisconsin
Posts: 86
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So here is what I have to start with. Any suggestions?

13 lb 2 row
1 lb crystal 40 L
.75 lb chocolate added late in mash or during sparge

Hop blend:
.33 citra
.33 amarillo
.33 chinook
Added at 60, 15, 10, 5, 0 and dry hop



 
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