Hi all,
I'm attempting to design a clone recipe for Driftwood's Fat Tug IPA, my fave "bought beer". This is my first recipe design from scratch...
My first step was to find out as much about its brewing process as I could. Unfortunately, not much is out there... that I could find, at least. So I emailed the brewmaster at Driftwood asking if they could share any details about grain bill, hops schedule, etc. I wasn't expecting a reply, but got one within the same day! :rockin: Granted, they couldn't give me too much info, but here's what they could tell me:
With that information (and what is available from my LHBS), I set about playing around in Beersmith. Here's what I came up with and lovingly refer to as "Chubby Boat":
I would've liked to use White Labs Southwold Ale (WLP025) as the yeast for its "complex fruits and citrus flavours", but I can't seem to find it anywhere (seems that it's only offered seasonally)... so I've settled with Wyeast 1272 for this round (I suspect there will be subsequent rounds)... I intend to ferment on the warmer side (21-22 C) for fruitiness from this strain.
I would've also liked to use some Summit and Amarillo in there, but I currently don't have access to any...
Does anyone have advice/suggestions/warnings for me?
Thanks!
I'm attempting to design a clone recipe for Driftwood's Fat Tug IPA, my fave "bought beer". This is my first recipe design from scratch...
My first step was to find out as much about its brewing process as I could. Unfortunately, not much is out there... that I could find, at least. So I emailed the brewmaster at Driftwood asking if they could share any details about grain bill, hops schedule, etc. I wasn't expecting a reply, but got one within the same day! :rockin: Granted, they couldn't give me too much info, but here's what they could tell me:
Indeed Fat Tug is our "killer app" and I would be remiss to divulge too much about the procedure in its brewing.
I will however give you some goals:
O.G: 1.069
T.G: 1.015
100 ibu's
10% crystal malt
Use lots of citrusy North American hop varieties, you pick which.
With that information (and what is available from my LHBS), I set about playing around in Beersmith. Here's what I came up with and lovingly refer to as "Chubby Boat":
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Chubby Boat IPA
Brewer: MoreHops
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 26.87 l
Post Boil Volume: 24.98 l
Batch Size (fermenter): 23.02 l
Bottling Volume: 23.02 l
Estimated OG: 1.069 SG
Estimated Color: 12.2 SRM
Estimated IBU: 100.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.1 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
23.02 l Vancouver, BC Water 1 - [<-- link will take you to my Ward labs water report]
10.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
8.70 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
12 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4 76.9 %
1 lbs 12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 10.8 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 6 6.2 %
1 lbs Vienna Malt (3.5 SRM) Grain 7 6.2 %
0.50 oz Chinook [8.20 %] - First Wort 60.0 min Hop 8 12.1 IBUs
0.50 oz Galena [12.50 %] - First Wort 60.0 min Hop 9 18.5 IBUs
0.25 oz Chinook [8.20 %] - Boil 30.0 min Hop 10 4.2 IBUs
0.25 oz Galena [12.50 %] - Boil 30.0 min Hop 11 6.5 IBUs
0.50 oz Cascade [5.50 %] - Boil 20.0 min Hop 12 4.5 IBUs
0.50 oz Centennial [8.30 %] - Boil 20.0 min Hop 13 6.8 IBUs
0.50 oz Citra [13.70 %] - Boil 20.0 min Hop 14 10.1 IBUs
0.50 oz Cascade [5.50 %] - Boil 15.0 min Hop 15 3.7 IBUs
0.50 oz Centennial [8.30 %] - Boil 15.0 min Hop 16 5.5 IBUs
0.50 oz Citra [13.70 %] - Boil 15.0 min Hop 17 8.3 IBUs
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 18 -
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 19 -
0.50 oz Cascade [5.50 %] - Boil 10.0 min Hop 20 2.7 IBUs
0.50 oz Centennial [8.30 %] - Boil 10.0 min Hop 21 4.0 IBUs
0.50 oz Citra [13.70 %] - Boil 10.0 min Hop 22 6.1 IBUs
0.50 oz Cascade [5.50 %] - Boil 5.0 min Hop 23 1.5 IBUs
0.50 oz Centennial [8.30 %] - Boil 5.0 min Hop 24 2.2 IBUs
0.50 oz Citra [13.70 %] - Boil 5.0 min Hop 25 3.3 IBUs
0.50 oz Cascade [5.50 %] - Boil 0.0 min Hop 26 0.0 IBUs
0.50 oz Centennial [8.30 %] - Boil 0.0 min Hop 27 0.0 IBUs
0.50 oz Citra [13.70 %] - Boil 0.0 min Hop 28 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [25. Yeast 29 -
1.00 oz Cascade [5.50 %] - Dry Hop 10.0 Days Hop 30 0.0 IBUs
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 16 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 20.2 l of water at 76.5 C 66.7 C 60 min
Sparge: Fly sparge with 15.03 l water at 75.6 C
I would've liked to use White Labs Southwold Ale (WLP025) as the yeast for its "complex fruits and citrus flavours", but I can't seem to find it anywhere (seems that it's only offered seasonally)... so I've settled with Wyeast 1272 for this round (I suspect there will be subsequent rounds)... I intend to ferment on the warmer side (21-22 C) for fruitiness from this strain.
I would've also liked to use some Summit and Amarillo in there, but I currently don't have access to any...
Does anyone have advice/suggestions/warnings for me?
Thanks!