Cigar City maduro oatmeal brown clone attempt

[EcuPirate07]

Cigar city +11111 had their IPA in the Tampa Airport after a wedding. Which I could find it in NC. Excited to see how this turns out.

 

[HK823]

What OG did you guys hit?

1.046 (bit low compared to BeerSmith) but fine enough for an English brown ale. Think I crushed the grains too coarse.

Color looks spot on.

Expect an updare in a few weeks

 

[Brizzo]

H

 

[HK823]

wow!

first taste test.

best beer brewed till date.

Based on the percent wise grain bill, wyeast 1864.
mashed at 150F (66C)

EKG and Fuggles hops

 

[atsorrento]

Hk823 what recipe did you end up using? I really want to circle back around to this one.

 

[HK823]

Hk823 what recipe did you end up using? I really want to circle back around to this one.

I did this exactly (I don't have Beersmith on this computer so can't give you the grain bill on weight basis right now but shouldn't be too hard to work out):

63% Maris Otter - 2 row
13% Crystal 60L
3% Briess 6-row Chocolate
5.5% Brown Malt
7% Victory
8.5% Rolled Oats

==> (sorry about the metric units but that's how I roll)

3.7kg maris otter
0.8kg crystal 60
0.4kg victory
0.3kg brown
0.2kg chocolate
0.5kg oats


Mashed for 60 mins at 66C/150-1F.
Mash out and sparge at 77C/170F.

Fermented with Wyeast 1968 at 19-20C/68F for 8 days.
Then ramped up to 22C/71F the last 4 days to do a diacetyl rest.
(in the fermentation fridge)
Achieved FG of 1.013

However I made a mistake of crushing my grains too coarse so I only achieved OG of 1.046 vs expected 1.054-58. But seriously I can't tell the difference; the aroma and the flavour shines through.

P.S. Head doesn't hold too well on this one (the genuine doesn't too well either AFAIR).

 

[atsorrento]

Awesome!!! I know what I'm doing soon. Thanks man!

 

[TheOrlandoGuy]

Looks like Maduro to me! Awesome update HK823, Glad it came out on point!

 

[gishua]

Hey guys, just a quick update. I know we have a couple brew recipes going on here, but hopefully one of these will end up being fairly close.

I brewed this one on Saturday.
5.5 lb Pale LME
MASH @ 154

12 oz Caramel 80L
12 oz Pale Chocolate Malt
12 oz Brown Malt
10 oz. Victory Malt
12 oz. Flaked Oats

Wyeast 1335 British Ale II

1 oz East Kent Goldings @ 60 minutes
1 oz Willamette @ 20 minutes


After tasting the wort, it's sweeter than Maduro, but the color looks alot closer than the first round from OrlandoGuy post. I will post as soon as I'm done fermenting at 68F.

My OG was 1.051. Cheers

 

[TheOrlandoGuy]

Yeah I'd say our going recipe would be that one from HK823. His came out much closer in color to Maduro, and from what he said, closer to taste too. I'll have to try a second attempt soon as well.

 

[gishua]

Great! Let me know. Either way all these brews are pretty tasty.

 

[HK823]

After a few weeks of tasting mine is lacking a bit mouthfeel, it's predominantly a "roasty" flavour on the sides of the tongue - not much in the center and back.

I even tried dropping a herbal drop in one of the bottles to spice it up a bit and it helped a lot.

Can probably blame it on my mash temp which is on the low side and for the next batch maybe cut the brown malt just a tiny bit, and increase the caramel a bit more.

 

[gishua]

Hey HK thanks again for the follow up. I think i'm going to try your recipe. What do you think the decrease in brown and increase in caramel would end up being? Something like this?

3.7kg maris otter
1 kg crystal caramel 60
0.4kg victory
0.2kg brown
0.2kg chocolate
0.5kg oats

Thanks again and I will report with pics & summary of the taste.

 

[dschoemaker]

Here is the recipe I am trying in a couple weeks:

8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 68.8 %
12.0 oz Brown Malt (65.0 SRM) Grain 2 6.5 %
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 6.5 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 4 6.5 %
12.0 oz Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 5 6.5 %
10.0 oz Victory Malt (25.0 SRM) Grain 6 5.4 %
1.00 oz East Kent Goldings (EKG) [5.00 %] - First Wort 60.0 min Hop 7 17.8 IBUs
1.00 oz Willamette [5.50 %] - Boil 20.0 min Hop 8 10.8 IBU

Any thoughts?

Dave

 

[catdaddy66]

That looks like a very good brown ale IMO. If there's anything I would tweak is to bring the caramel malts down a bit. I may try that as my next brown ale. I love UK beers.

 

[infectedbrew]

I'm going to use these recipes for my first all grain batch here soon. Which one of these recipes has been the closest?

 

[slsBrewing]

I'm brewing this tomorrow. Pretty much the same recipe as HK823. This is the first time using Fullers yeast (wlp002) so I'm not sure about mash temp. Thoughts? I'm thinking 151F. Dont have room to mashout. 10 gal batch split with a friend.

Predicted OG 57, FG 14, SRM 23.8, IBU 26.6
14 lbs Maris Otter 62.2%
3 lbs Crystal 60L 13.3%
2 lbs Flaked Oats 8.9%
1.5 lbs Victory 6.7%
1.25 lbs Brown Malt 5.6%
0.75 lbs Chocolate Malt 3.3%
2.75 oz Fuggles 4.0 AA% at 60min
2.00 oz Fuggles 4.0 AA% at 20min
200 Billion wlp002 Fullers yeast from starter (in each 5 gal split)
Mash at ??? 151F for 60min. I'm expecting an 56-57 OG and hope to stop at 1.014 for ~75% Att and 5.5% abv

Kettle water profile mg/l: 66 Ca, 10 Mg, 16 Na, 43 Cl, 22 SO4. Afraid to increase Ca much more for early flocculation concerns. Mash pH target 5.44; using phos acid to adjust mash and sparge water.

Let me know your thoughts on mash temp and attenuation with Fullers yeast and beers with 13% crystal. I plan to pitch at 63F and let self rise to 67-68F max (wort temp not ambient).

 

[adam01]

I'm brewing tomorrow as well. Using Wy1335 yeast.

Since you are splitting into 2x 5gal batches, you could do 2 different yeasts.

Since you live in florida, we expect a side by side comparison with the original when the ale is ready.

 

[thomasgrimes]

#woot

 

[infectedbrew]

Brewing this using Wyeast 1968 which is the same strain Cigar City uses.

Also doing this extract using 3.15 lbs Marris Otter extract and 3.qt lbs Amber extract. Specialty grains stay the same.

 

[infectedbrew]

Well ended up having to run to my lhbs, the wyeast 1968 I ordered from Northern Brewer wasn't viable, my starter did nothing. They were awesome and gave me a credit for it, but had to run out and get Wlp002 for it. Used the new pure pitch packets which wasn't bad. But so far it has the right color and consistency.

 

[Raoul_Duke_PhD]

I've brewed this beer a few times now. Something is still off. Im contemplating taking out the Maris Otter and substituting in American 2-row. Thoughts? The MO adds a little too much sweetness and nuttiness that the Maduro doesn't really have.

 

[TheOrlandoGuy]

Which recipe are you going off of?

 

[Raoul_Duke_PhD]

Which recipe are you going off of?

The one they gave me when I messaged them on Facebook:

63% 2 row
13% Crystal 60L
3% Chocolate
5.5% Brown Malt
7% Victory
8.5% Rolled Oats

 

[infectedbrew]

Wasn't it 63% 2 marris otter? That's the original recipe...which yeast have you been using?

 

[Raoul_Duke_PhD]

Wasn't it 63% 2 marris otter? That's the original recipe...which yeast have you been using?

No, they never specified. I assumed Maris Otter since it is a Northern English brown. I use the Wyeast 1968.

 

[infectedbrew]

On reddit a user posted this..don't know if this is you:

"I messaged them on Facebook and they were kind enough to send me a response.
Here it is:
63% Maris Otter - 2 row
13% Crystal 60L
3% Briess 6-row Chocolate
5.5% Brown Malt
7% Victory
8.5% Rolled Oats
They use Wyeast 1968 (London ESB - Fullers). They didn't send me the hops or hop schedule but one can assume its most likely noble hops. So, I am doing a 1 oz addition of East Kent Goldings at 60 and 1 0z of Fuggles at 10; that comes pretty close to the 25 IBUs they say it has. Cheers!"

What I did since I did an extract recipe was I used 3.15 lbs of Maris Otter extract from Northern Brewer, and 3.15 of Amber Extract, since the grains would give the beer the darker tint.

Its in the bucket bubbling away as we speak, so here's to hoping it turns out great.

 

[Raoul_Duke_PhD]

On reddit a user posted this..don't know if this is you:



What I did since I did an extract recipe was I used 3.15 lbs of Maris Otter extract from Northern Brewer, and 3.15 of Amber Extract, since the grains would give the beer the darker tint.

Its in the bucket bubbling away as we speak, so here's to hoping it turns out great.

Yep. That's my post. Extract will definitely be harder since the extracts are usually a blend of different malts. The other specialty malts have to be mashed, you cant steep them. Either way, a good brown is a good brown. Hope it turns out well.

 

[slsBrewing]

Update. The brew day this past Saturday went really well. That might sound sarcastic considering what I'm about to write, but the brew day was very enjoyable! With that being said, we had three stuck sparges and a lower than normal evaporation rate resulting in an original gravity a few points shy of my predicted OG. The last 4 of my 16 batches have suffered stuck sparges (some even with mashing-out). I have not changed my process, so I'm thinking the local hb shop adjusted their mill. If not, I have no idea.

BG=1.047, 78% mash eff; OG=1.053; mashed at 151F (for 60min + stuck sparges and no mash-out)
Pitched decanted wlp 002 starter into 63F wort on Sunday morning, let self-rise to 66/67F wort temp where it stayed for the rest of fermentation. Wednesday night, 3.5 days after pitching, the krausen had fallen but there was still some yeast swirling around so I decided to take a hydrometer reading to document the progress: SG=1.012/1.013 at 60F. The sample tasted great and very promising!

After reading this thread https://www.homebrewtalk.com/showthread.php?t=221817 and deciding that 1.012 was as low as I wanted to go with this beer, I moved the carboy into my other refrigerator to cold-crash. I used aluminum foil instead of an airlock or blow-off tube for primary, and replaced the foil with a solid bung to cold-crash. (please don’t comment on the short primary until you read the thread. I normally ferment for at least 2 weeks)

This is a 10 gallon batch split with a friend who is fermenting at 66F ambient until at least Saturday. It will be neat to see how low the yeast will take his 5 gallons and any other perceivable differences. I will report back after kegging!

 

[adam01]

My update:

Brewday went fine, except for slightly fast sparge which limited my extraction rate. I shot for 85 and got mid 80s. OG ended at 1.056.
Using wy1335, fermenting at 60-63. Was going well until fermentation took off.
It rose to around 69 before I pulled it back down with ice.

FG is sitting at 1.014. 5.5%. Now I need the yeast to settle and clear, otherwise I have an infection (hopefully not.) Beer has great brown malt aroma.
Will keg this weekend and then 2-3 weeks from now we'll see.