Toppling Goliath pseudoSue - Can you clone it?

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I'd love to see some pics of your brews next to your recipes! Also, I haven't seen much for "tasting notes" for the grain bills - can you even tell with all the hops?!
 
Harvested some yeast and my final step up will be ready this week. Going to give this another shot. Thoughts?

85% Golden Promise
9% C 10
6% C 20

1.25 oz Citra 15
1.25 oz Citra 10
2.5 oz Citra 5
5 oz Citra flame out and hop stand

DH 4 oz Citra

Mash high around 156 or maybe even 157
 
The grains definitely take a back seat, so I think your grain bill looks good.
I had .5 oz bittering at 60 min. and I wish I didn't. Mine starts off slightly bitter. Pseudo doesn't have a bitter bone in her body.
I really think you are on target for your hop schedule. I wish you the best of luck.
 
Adaman05 said:
Harvested some yeast and my final step up will be ready this week. Going to give this another shot. Thoughts?

85% Golden Promise
9% C 10
6% C 20

1.25 oz Citra 15
1.25 oz Citra 10
2.5 oz Citra 5
5 oz Citra flame out and hop stand

DH 4 oz Citra

Mash high around 156 or maybe even 157
Click to expand...

I think you are on the right track with the recipe. I think 15% crystal with a high mash temp will give you that body that Sue has, and you can never add too many hops at the end.

Awesome that you are harvesting some yeast...I have a "hunch" they use 1272 for Sue.

Cheers and Good Luck!
 
Adaman05 said:
Harvested some yeast and my final step up will be ready this week. Going to give this another shot. Thoughts?

85% Golden Promise
9% C 10
6% C 20

1.25 oz Citra 15
1.25 oz Citra 10
2.5 oz Citra 5
5 oz Citra flame out and hop stand

DH 4 oz Citra

Mash high around 156 or maybe even 157
Click to expand...

15% caramel sounds insane to me, but what is your FG calculating to?
 
Giving this a go tomorrow or Friday. Dropped the crystal down to 9%, and went with only c20.
 
I decided to brew this up last Saturday. I'm at work, so I dont have my exact grain measurements with me, but I thought I would share some pictures of the insane amount of whole cone Citra hops used... 17oz total, 10 of which were for two hop stands in a 10 gal batch.

Hop porn!

EzfqCBM.jpg


cPIylhx.jpg


The aromas.... holy $!&#
 
^ Curious how this turns out. What yeast did you use? I am wanting to give this a go next batch and I will also do 10 gallons I think
 
Quick recipe. Hop bill seems really high. 10 gallon batch scaled up from my 5 gallon setup FWIW

1.059, 57IBU's

ImageUploadedByHome Brew1396972745.407795.jpg


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Brewed up 6 gallons on Friday. I forgot to compensate for my mash tun which was cold from sitting in my Wisconsin garage, so I mashed at 153 instead of 156. Should be just fine. Everything went smoothly and active signs of fermentation are slowing down quite a bit. OG was 1.062. My citra is 13.4% and smells great.
 
1272 yeast eh? Could be. I thought the S-04 was fairly close when fermented at a low temp.

I have not given this exact recipe a second run, but I would imagine that Adman05 is pretty darn close. I just picked up 2 fresh Sue's yesterday. Looking forward to trying it again. Probably going to culture the yeast as well.

I did a second brew with a grain-bill very close to what Adman05 used but single hopped with Mosaic instead of Citra. I split the wort and added fresh ginger to the end of the boil in one batch (fermented with S-04) and to the other I added Belgian ardennes yeast. They are currently sitting in secondaries. I will let you all know how they turn out.
 
30Bones said:
^ Curious how this turns out. What yeast did you use? I am wanting to give this a go next batch and I will also do 10 gallons I think
Click to expand...

I made a 10 gallon batch and split the ferment to try a couple different yeasts. WLP002 @ 66F and WLP001 at 68F. I plan to bottle rather than keg to get a bottle-to-bottle comparison. Shooting for 2.2 vols.

At work right now but I'll post my recipe when I do my comparison.
 
Dekaden said:
I made a 10 gallon batch and split the ferment to try a couple different yeasts. WLP002 @ 66F and WLP001 at 68F. I plan to bottle rather than keg to get a bottle-to-bottle comparison. Shooting for 2.2 vols.

At work right now but I'll post my recipe when I do my comparison.
Click to expand...
Thanks, looking forward to it and compare it to what I have so far. I changed my mind on a 10 gallon batch. I doubt my keggle can handle that much hops :cross:
 
30Bones said:
Thanks, looking forward to it and compare it to what I have so far. I changed my mind on a 10 gallon batch. I doubt my keggle can handle that much hops :cross:
Click to expand...

I made mine in a keggle as well, and it wasnt too full. You should be safe :rockin:
 
Drove over to Decorah today and drank some PseudoSue on tap at TG. Definitely got the onion flavor mentioned a few pages back. Anyone else getting that again recently?

I've had PS from a few batches this year and this was the first time that I had noticed the onion; it seemed pretty strong.
 
Doing this on Saturday while I dig the garage out.

90% Golden Promise
7% 10L
3% 20L

154 for 60min, 60min boil

Was gonna use Wyeast 1968 again, but the LBS is out. Using 1203 (Burton IPA) instead. Ferment at 65

1.5oz 15min
1.5oz 10min
2oz 5min
2oz Flameout
5oz Whirlpool @175 for 45min
2oz DH 7 days
2oz DH 3 days

Yep, that's 1lb of Citra ass down goodness!


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That recipe looks great, I think im gonna try taking this late addition only idea and applying to a centenial/simcoe IPA since i have so much of it. I am breaking in my electric system tomorrow on a milk stout though so it will have to wait. Excited to see how yours turns out. Not to derail but are you a member of MHTG?
 
globe said:
That recipe looks great, I think im gonna try taking this late addition only idea and applying to a centenial/simcoe IPA since i have so much of it. I am breaking in my electric system tomorrow on a milk stout though so it will have to wait. Excited to see how yours turns out. Not to derail but are you a member of MHTG?
Click to expand...


Thanks, no I am not a MHTG member but may be interested?


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Just added the second batch of dry hops to my Sue v2.0 and I'm amazed. Color = check. Taste = check. Aroma is not quite there but I expect the last 2 oz of dry hops to do their job. So hoppy and not a hint of bitterness. My OG was 1.062 and FG was 1.018, so right at 5.8% like the real deal, though their's starts at 1.060 and finishes at 1.016. I harvested their yeast and fermented cool, around 64, then ramped up to 68. It's early, as the second batch of dry hops need to do their job and it needs to be carbed, but I'm pretty comfortable calling this thing cloned, or damned close! This was way better than my first version.
 
My first attempt tasted very close out of the secondary as well, but after carbing up and sitting a bit longer it lost the PS flavor quickly. As it aged (maybe a week) it lost the in your face citra flavor and crossed over to citra bitterness...if that makes any sense. That's why I ditched all the bittering hops and lightened the malt bill considerably. I'm also thinking that I need to treat my water as it may also be contributing to the bitterness. I'm getting a water test kit to test my well water today.


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WiscoBrewer said:
My first attempt tasted very close out of the secondary as well, but after carbing up and sitting a bit longer it lost the PS flavor quickly. As it aged (maybe a week) it lost the in your face citra flavor and crossed over to citra bitterness...if that makes any sense. That's why I ditched all the bittering hops and lightened the malt bill considerably. I'm also thinking that I need to treat my water as it may also be contributing to the bitterness. I'm getting a water test kit to test my well water today.


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Click to expand...

Makes sense. For the longest time I'd been using tap water and treating it with lactic acid. This time around, I went with RO water exclusively and built it up using just a little calcium chloride, gypsum, and acid malt (in the mash).
 
ryanliegel said:
Drove over to Decorah today and drank some PseudoSue on tap at TG. Definitely got the onion flavor mentioned a few pages back. Anyone else getting that again recently?

I've had PS from a few batches this year and this was the first time that I had noticed the onion; it seemed pretty strong.
Click to expand...

I wonder if it is not just the current crop of Citra.... I have a 6 pack of Zombie Dust that I think is a bit on the "oniony" side. It is still quite good - but, surprised me a bit. Also, the citra hops I got this year seem to have an onion/garlic smell to them a bit. I have gotten the same thing off of Pseudo Sue too...
 
Guys, I have been following this thread quite closely over the past month or so. Very good stuff. I'm fortunate enough to try this beer a half dozen times or more on tap, and it is no doubt great. I'm a new homebrewer, and wondering if anybody have a reasonably close guess for an extract recipe? Specifically the amount and types of malt. Thanks for any help.
 
Just cracked the 1st bottle of the latest installment, saving the rest for side by side in a week or so.....there's no hope :( this stuff is simply incredible. I tasted some of mine while racking to the secondary, on Sunday, and thought it was gonna be very close. It tasted awesome but we'll see.


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My keg already kicked. Was great, not bitter, just not Sue.


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I plan on adding the second DH today and stealing another taste. Going to keg it on Sunday and maybe get it carbed up by mid week.

I dare to ask, do they add a fruit juice or extract like mango to this stuff?!


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TGB tap take over at The Coopers Tavern Madison, Wi on Sunday, I'll be there!! Psuedo Sue, King Sue, Tsunami, 1492 Columbus IPA, and a Dry Hopped Golden Nugget.


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WiscoBrewer said:
TGB tap take over at The Coopers Tavern Madison, Wi on Sunday, I'll be there!! Psuedo Sue, King Sue, Tsunami, 1492 Columbus IPA, and a Dry Hopped Golden Nugget.


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Click to expand...

I'll be there! Let's meet up. Also, tonight is Surly at Tipsy Cow! Waiting for my cab at the moment :mug:
 
I had the King Sue at coopers and it was amazing, wish I knew other people from the forum would be there owell. So what was the clone missing from the real thing?
 
I've had my attempt carbed up in the korny since Friday. I over shot and over carbed it a bit. This is a pretty low carbed beer and if you over carb just a bit, it accentuates the bitterness, masks the malt, and kills the citra aroma.

I've been grabbing a pint ever since Sunday and today I felt it was ready for a side by side. Not quite though because the PS was bought about two weeks ago and no bottling date on the bottle.

Color; close but a tad darker

Aroma; right on, mines a wee bit stronger being fresher.

Taste; mines still a little over carbed, but will be right on by the end of the week (I'll report back on Friday) I get the same flavor just more carb bite, perceived bitterness, and loss of malt sweetness. I'm being very critical here, but it's damn close! Just not dead on. It could be the age difference or even hop vendors, the latter being where I'm leaning. I used Hop Union and carbed at 2.15-2.2.

I will be using my recipe again, tweaking hop utilization methods. I think it's very close except maybe the hop vendor. Yeast, I think, just needs to be a clean fermenting variety.





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First off, thank you for the time and effort you have put into cloning one of the best beers I have ever tasted!

I just had a question about the hops, Did you use pellets or leaf, or a combination?

And also, when you did a second dry hop, did you just add more hops to the secondary or transfer to a tertiary for the next step of dry hopping?
 
I used all pellet this time.
There's been some confusion on the dry hop schedule. First off, the first addition is only in for a total of 7 days and second is in for the last 3 of the 7. Any longer and you're gonna start getting the cat piss aroma. The first batch is dumped into the secondary and then the beer is siphoned off from the primary on top of them. Then 4 days later the second addition is dumped right in the secondary. Every day I will give the carboy a good swirl, just spin it on the floor don't shake it or open the bung. Then on day 7 I crash cooled it to get all the sediment to fall out and bottle or keg.


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wakeOguy said:
First off, thank you for the time and effort you have put into cloning one of the best beers I have ever tasted!

I just had a question about the hops, Did you use pellets or leaf, or a combination?

And also, when you did a second dry hop, did you just add more hops to the secondary or transfer to a tertiary for the next step of dry hopping?
Click to expand...

I also only use pellets. For my dry hop, I did stage one in primary for 3-5 days, then racked to a keg for the second dry hop and purged with co2 for another 3-5 days. Cold crash and racked to serving keg. My keg did not last long at all, especially since it is in my rec room where my band practices take place :rockin: I've got another pale fermenting now (Amarillo, Nelson Sauvin, Simcoe), but I'll be trying this again shortly. I feel pretty good about the malt bill as my color was spot on, but like Wisco said, I need to play around with the hops a bit more. I also would love to know where they get their Citra.
 

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