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Old 10-29-2009, 12:42 AM   #21
jpsloan's Avatar
Nov 2006
New Market, MD
Posts: 745
Liked 6 Times on 6 Posts

I went on a bachelor's party with a buddy of mine way up in York, PA last year. And son of a biznatch, if they didn't have Turbodog on tap!

In Pennsylvania.

York... Pennsylvania.

I kind of geeked out when I saw it. Not so much because I'm a huge fan of Turbodog, but because my Cajun senses began tingling. That and I had finished an RIS and an IIPA at this point. Jesus, I can't remember the end of that evening!
"An Irishman is never drunk as long as he can hold on to a blade of grass, and keep from slipping off the face of the Earth."

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Old 11-11-2010, 09:17 PM   #22
Feb 2009
Posts: 15

I think you might wanna dry hop it with Willamette to give it more "authentic" characteristic. This is their statement on the back of the bottle:

"Abita's Turbodog is a dark brown ale brewed with a combination of pale, crystal and chocolate malts, dry hopped with the finest Willamette hops, and fermented using a unique German ale yeast."

I'd change the yeast to a Kolsch. and do about .5oz(ish) of dry hopping.

-2 cents

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Old 11-11-2010, 09:21 PM   #23
Beerrific's Avatar
Mar 2007
Posts: 5,562
Liked 54 Times on 46 Posts

They actually use an Alt yeast, but Kolsch will probably get you close.

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Old 10-15-2011, 01:48 PM   #24
Dec 2010
Boston, MA
Posts: 50
Liked 4 Times on 4 Posts

I love Turbodog and will be brewing this soon but I've never done an Alt style before. What are the fermentation times & temps associated with this beer/yeast?

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Old 11-18-2011, 05:35 PM   #25
Jul 2011
St. Petersburg, FL
Posts: 72

Has anyone actually brewed this yet?

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Old 11-18-2011, 06:01 PM   #26
Dec 2010
Boston, MA
Posts: 50
Liked 4 Times on 4 Posts

Funny, I just get an email notification as I'm kegging this!

It's good (I used WLP029 yeast) but I'm not convinced of its complexity just yet, compared to the original.

Anyone else brew it?

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Old 05-05-2012, 03:13 AM   #27
Feb 2011
Columbus, OH
Posts: 349
Liked 7 Times on 7 Posts

Iíve brewed this a few times, always with a different result. last batch was entirely too bitter. my bad though, didnít calculate the hop additions right. I;m gonna use the Big Brew Day recipe to try and recreate it as well! I always use wlp029, but have never dry hopped it. never came close to the original!!
"What do you use to weigh down your hop spider?"


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Old 06-09-2012, 06:08 PM   #28
rico567's Avatar
Apr 2008
Central IL
Posts: 3,018
Liked 87 Times on 81 Posts

My first batch of this recipe was brewed ('scuse me, "brouxed") Thursday. Did an AG version, was a bit short on base malt, only 7 lb. 4 oz., so I threw in 4 oz. of Carapils. Also did not do the same mash procedure, just did a rather thin mash at 152F for 60 min, then a single sparge, yielding 6.5 gal, which I boiled for a bit over an hour. Had the Willamette, but only thought I had Chinook, so I substituted the 12%AA with an ounce of Tettnang and an ounce of Cascade. Since those are in there for the full boil, I figure it'll work.

The other big difference was that I used an Alt yeast as prescribed by Abita (Wyeast 1007), and it tore through that wort faster than I've ever seen yeast go- pitched Thursday at 1100, airlock was going guns Friday at 0500, only a bubble every 10 seconds by this morning about 0900.

I have high hopes for this one....and if it doesn't pan out, I may be done with brown ales.
ďMalt does more than Milton can / To justify Godís ways to manĒ

-A. E. Housman (1859Ė1936). A Shropshire Lad , 1896.

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Old 12-10-2012, 01:58 AM   #29
Feb 2011
nashville, tn
Posts: 33

Fyi, you can brew it just cloned turbodog. Check it out on the brewing network.

Recipe is approx:
12 lbs American pale malt
12 oz crystal 90
8 oz British chocholate malt

.5 oz Apollo 60 min
.20 oz Willamette 30 min
.1 oz Willamette 10 min

Wyeast 1070 ferments at 60 degrees.
Mash at 152

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Old 09-16-2013, 07:59 PM   #30
Oceantendency's Avatar
May 2013
Vista, CA
Posts: 444
Liked 31 Times on 27 Posts

Originally Posted by DeRoux's Broux View Post
D aaaahhhh---iiiiieeee!
You meant Ai-yee ! ! ! Right??

Atleast the Okey didn't say crayfish ! Just messin'. I have DME extract recipe for Abita Amber (except you're suppose to use Vienna Lager yeast, but I cheated with a CA Ale yeast and still came out on point), another one of my favorite beers unless you're talkin' about Mardi Gras Bock. I've tried to do Purple Haze, but Abita actually back sweetens with a Raspberry Puree instead of upfront like what I did.

I will have to try this.. I know with Abita Amber they actually use Perle Hops and usually if they mention german hops it's actually Perle that they use.
Cronical: Cream Ale
Bottle: Why Rye Pale Ale, Honey Nelson Saison, Cara Quadrum, T/C's Sweet Amber Ale, Belgian Blondie, Mia's Witty Wit, and Wulff Lager.
On Tap: Pale Ale'd, T/C's sweet Amber Ale, Cara Quadrum

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