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Old 04-29-2008, 10:46 PM   #11
scinerd3000
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Mar 2008
Milton, De
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yea please post the triple bock recipe because i am very interested in taking a look and comparing them. . i have heard about it also considering it is somewhere in the range of 17%....I also just called mortons steakhouse and they serve a 2oz shot of utopias for about 25 bucks. Im gonna try it before i brew. They have restaurants all over so you may wanna take a look if your interested

this article posted above deffinitly helped me giving some idea. Deffinitly complex brewing procedure:
http://www.byo.com/feature/1556.html
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Old 04-29-2008, 10:59 PM   #12
janzik
 
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I've got nothing to add to this thread other than the fact that you inspired me to go pour myself a cordial of it... thanks!
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Old 04-29-2008, 11:02 PM   #13
scinerd3000
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found this too which is interesting:

so in order to get the yeast to that high of a level, they take surviving yeast from high alcohol batches which has survived and reculture it. They apparently have 14 year old yeast thus far that they have been using. So far though all i can find is they use a high grav ale yeast and champaign yeast+ one more unknown.
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Old 04-29-2008, 11:10 PM   #14
Yuri_Rage
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Quote:
Originally Posted by janzik
I've got nothing to add to this thread other than the fact that you inspired me to go pour myself a cordial of it... thanks!
Show off!!!

I really wish I could contribute here, but the reality is that I can't. I don't expect you'll find a ton of help here, despite the wealth of knowledge. Not only do we, as a general group, not have a lot of experience with beer above about 12% ABV, most of us haven't had the pleasure of tasting Utopias. It's tough to attempt a clone recipe without having had the original.

I applaud your enthusiasm and wish you success, but I think you've got a tough road ahead!
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Old 04-30-2008, 09:28 PM   #15
scinerd3000
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Mar 2008
Milton, De
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so heres what i found out so far:

25-27%ABV

uncarbonated

uses carmel, vienna, 2row morovia and bavarian smoked malt

4 types of hops-(spalt spalter, hallertau mittelfruh, tetenag teteniger, czech saaz)

3 yeast strains(champaign yeast, an ale yeast-assiming wlp099 super high grav and a proprietary strain)

maple syrup is added during fermentation at somepoint but not initially.

aged in oak, sherry and maderia casks.

.......sh*t this seems like alot of work
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Old 02-16-2012, 07:10 AM   #16
DannyD
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Any luck on this yet?.....anybody?

 
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Old 02-16-2012, 03:45 PM   #17
Bithead
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There's several threads on cloning Utopias

http://www.homebrewtalk.com/f12/my-s...-clone-241295/

http://www.homebrewtalk.com/f20/utop...rvanha-212281/

Just to name a few.

 
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Old 12-29-2012, 08:54 PM   #18
brewski09
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Quote:
Originally Posted by Funkenjaeger View Post
Suffice it to say that if you are not a VERY experienced homebrewer, you had probably better give up on the idea, especially since the ingredient costs for a batch of it would be astronomical, making a (likely) failure pretty painful.
I completely disagree on the experience level. You never know who will have a breakthrough by being uninhibited with contemporary homebrewing theory. I have brewed a couple of high gravity beers (leaning towards the dogfish 120 side of high gravity brewing) and learned a lot by doing it. if you want to save a bit of $$$ on your initial brews, start with a 1 gallon batches and get the recipe down.

I would say that you will need to mash at a low temperature if you want to do this all grain (maybe 148 or 146). my last one stalled out and was way too sweet because of it, but I think it could be done all grain.

Most of all, good luck and let us know what you learn.

 
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