Cutthroat Pale Ale - Uinta Brewing

[TXANM]

I had this beer when I was in Utah last week & really liked it. Has anybody tried to clone it? They don't distribute it outside of Utah, so I would really like to try & clone the thing. Anyhelp is appreciated.

http://www.uintabrewing.com/beer_cutthoat.html

 

[moeser]

I'm looking for the same thing. Also, I think the link changed since the original post:

http://www.uintabrewing.com/UintaBeerView.aspx?Page=Cutthroat

 

[AmIeviL]

Looks like I am going to have to bump this request. I hope someone can chime in. I would love to have a recipe for this beer. I would prefer an AG recipe but I will deal with anything that can be provided.

 

[moeser]

The page on uinta lists this beer as 34 ibu and 16 srm with a reddish color. Im pretty sure I can taste rye in the beer, but other than that I have no hints as to what the recipe could be.

 

[AmIeviL]

I emailed the brewery a few days ago but haven't heard back. I mentioned that I would even be grateful for a simple ingredient list if they didn't want to give out detailed recipe facts.

AmIeviL

 

[kincade]

Ill ask next time i talk to them... Not sure if theyll make the recipe public though.

 

[AmIeviL]

Ill ask next time i talk to them... Not sure if theyll make the recipe public though.

Does this mean that you know someone who works there or do you just visit the brewery every so often?

recipe or just a simple ingredient list, I'll be grateful for anything.

AmIeviL

 

[kincade]

I know someone who works there. I'll ask 'em, but I can't guarantee they'll divulge anything.

 

[AmIeviL]

I know someone who works there. I'll ask 'em, but I can't guarantee they'll divulge anything.

Awesome, all one can do is try right!!

 

[new2brew32]

Has any one had any luck with this recipe?

 

[LostCreekBrewery]

I've brewed this beer several times as its one of my favorite session beers.(drinking one off the tap right now) I've tried it with several different fermentation tempatures, and a number of yeasts including Bohemian lager.

10 gal. All grain

11# 2-row
4# Munich II
3# carapils/carafoam
4 oz roasted barley

Mash in @ 153-154 for 60 min

60 minute boil

Hop schedule
1oz chinook @ 60
1oz cascade @ 30
1oz cascade @ 15
2oz willamete @ 5 minutes or knock out depending on personal preference.

Yeast suggestions: safe ale 05, German kolsh, and I really enjoyed the bohemian lager yeast I did with this recipe almost a year ago

I usually don't secondary myself with it being so low in gravity it tends to go from keggle to keezer in about three weeks.

Please let me know if anyone brews my version of this recipe and any feedback you may have.

 

[Beernik]

I had this beer when I was in Utah last week & really liked it. Has anybody tried to clone it? They don't distribute it outside of Utah, so I would really like to try & clone the thing. Anyhelp is appreciated.

http://www.uintabrewing.com/beer_cutthoat.html

Outside Utah, it's sold as Angler's. They can't use Cutthroat outside of Utah because Odell registered the trademark before them.

I like Angler's better. It has more flavor because it isn't limited by the State's 4.0% ABV draft beer law.

 

[HighPA]

I've brewed this beer several times as its one of my favorite session beers.(drinking one off the tap right now) I've tried it with several different fermentation tempatures, and a number of yeasts including Bohemian lager.

10 gal. All grain

11# 2-row
4# Munich II
3# carapils/carafoam
4 oz roasted barley

Mash in @ 153-154 for 60 min

60 minute boil

Hop schedule
1oz chinook @ 60
1oz cascade @ 30
1oz cascade @ 15
2oz willamete @ 5 minutes or knock out depending on personal preference.

Yeast suggestions: safe ale 05, German kolsh, and I really enjoyed the bohemian lager yeast I did with this recipe almost a year ago

I usually don't secondary myself with it being so low in gravity it tends to go from keggle to keezer in about three weeks.

Please let me know if anyone brews my version of this recipe and any feedback you may have

Hi there, my buddy and I have been looking for a clone for cutthroat for awhile now. How close would you say this rendition is to the original and what yeast would you say is best? Anything helps, thanks!

 

[Broothru]

Shameless thread drift and similar query for a clone recipe for Salty Crew from Coronado Brewing in San Diego. Very tight-lipped when I emailed them for ‘hints’, since their distribution is limited to SoCal and limited SW mountain states. It’s a really smooth and tasty blonde ale (light lager, cold IPA-ish type).

Help! I’m down to my last 4 cans!

 

[Ballaratguy]

I've brewed this beer several times as its one of my favorite session beers.(drinking one off the tap right now) I've tried it with several different fermentation tempatures, and a number of yeasts including Bohemian lager.

10 gal. All grain

11# 2-row
4# Munich II
3# carapils/carafoam
4 oz roasted barley

Mash in @ 153-154 for 60 min

60 minute boil

Hop schedule
1oz chinook @ 60
1oz cascade @ 30
1oz cascade @ 15
2oz willamete @ 5 minutes or knock out depending on personal preference.

Yeast suggestions: safe ale 05, German kolsh, and I really enjoyed the bohemian lager yeast I did with this recipe almost a year ago

I usually don't secondary myself with it being so low in gravity it tends to go from keggle to keezer in about three weeks.

Please let me know if anyone brews my version of this recipe and any feedback you may have.

#11. #4. #3
what is the meaning of this?

 

[day_trippr]

# is commonly used to indicate "pounds"...

Cheers!

 

[Broothru]

#11. #4. #3
what is the meaning of this?

11 pounds, 4 pounds, 3 pounds. Imperial measurements.

 

[Ballaratguy]

# is commonly used to indicate "pounds"...

Cheers!

Ok thanks ( not being a yanky we here deal with kilos)

 

[Broothru]

Hi there, my buddy and I have been looking for a clone for cutthroat for awhile now. How close would you say this rendition is to the original and what yeast would you say is best? Anything helps, thanks!

I remember having a Cutthroat maybe 8-10 years ago in Page, AZ, near the Utah border on a camping trip. Really liked it, but never could find it anywhere locally.

Looking over the website they advertise an SRM of 16.1, Bittering 45.7, and ABV 5.0%. Those numbers put it in the category for English IPA or British Brown Ale. The ingredients in the recipe are decidedly North American. It’s hard to box the beer in as to style, but it seems to be a mugwomp: part this, part that.

Too dark and hoppy to be a true American Pale Ale. I think I’ll call it The Redheaded Step Child.”

 

[HighPA]

I remember having a Cutthroat maybe 8-10 years ago in Page, AZ, near the Utah border on a camping trip. Really liked it, but never could find it anywhere locally.

Looking over the website they advertise an SRM of 16.1, Bittering 45.7, and ABV 5.0%. Those numbers put it in the category for English IPA or British Brown Ale. The ingredients in the recipe are decidedly North American. It’s hard to box the beer in as to style, but it seems to be a mugwomp: part this, part that.

Too dark and hoppy to be a true American Pale Ale. I think I’ll call it The Redheaded Step Child.”

This is awesome, thank you so much for the information.

 

[Broothru]

This is awesome, thank you so much for the information.

Actually, further investigation put the recipe squarely into BJCP Category 19A "American Amber Ale." The recipe I've been playing around with this morning in BeerSmith came up with 5.1% ABV, 44.8 IBU, 15.9 SRM, so very close to the brewery's website and just slightly above BJCP guidelines for style on bitterness (44.8 IBU vs 14.0 for max), but the IBUs can be easily brought into range. The calculations are based on my equipment profile and efficiencies, 8.5 gal pre-boil volume/6.3 gal batch size @ 71% BH efficiency. YMMV. I operate on the philosophy of: "Measure with a micrometer, mark it with a grease pencil, cut with an axe." Works great every time.

 

[Broothru]

FWIW:

“Red Headed Step Child” American Amber Ale
(Unita Brewing “Cutthroat”Pale Ale clone)


8# Pale Malt (2.0L)
2# Breiss Bonlander Munich (10L)
1# Carafoam (2.0L)
4 oz Roasted Barley (300L)
4 oz Blackprinze (500L)

0.50 oz Chinook 13.0% - FWH 75 minutes
1.00 oz Cascade 5.5% - Boil 30 minutes
1.00 oz Cascade 5.5% - Boil 15 minutes
2.00 oz Willamette 5.5% - Steep/Whirlpool – 20 minutes @ 70C

Yeast – WLP-808 “Mythical Hammer” hybrid lager

Ferment 63F @ 1BAR pressure

OG 1.047
FG 1.008
ABV 5.1%
IBU 44.8
SRM 15.9

 

[HighPA]

FWIW:

“Red Headed Step Child” American Amber Ale
(Unita Brewing “Cutthroat”Pale Ale clone)


8# Pale Malt (2.0L)
2# Breiss Bonlander Munich (10L)
1# Carafoam (2.0L)
4 oz Roasted Barley (300L)
4 oz Blackprinze (500L)

0.50 oz Chinook 13.0% - FWH 75 minutes
1.00 oz Cascade 5.5% - Boil 30 minutes
1.00 oz Cascade 5.5% - Boil 15 minutes
2.00 oz Willamette 5.5% - Steep/Whirlpool – 20 minutes @ 70C

Yeast – WLP-808 “Mythical Hammer” hybrid lager

Ferment 63F @ 1BAR pressure

OG 1.047
FG 1.008
ABV 5.1%
IBU 44.8
SRM 15.9

Thank you very much. So I make 5 gal batches, how much is this for?

 

[Broothru]

Thank you very much. So I make 5 gal batches, how much is this for?

I try to get 8+ gal from the mash, 6.5 out of the boil into the fermenter, and 5 gallons into a serving keg, with any extra getting bottled into swing tops until it gets so sludgy that a floating dip tube can’t handle it (usually 3-5 swing top bottles).

 

[HighPA]

Wow, that's quite a bit of volume lossed/boiled off. I wonder if I can still make this work as I only have a 7 gallon kettle and a 6 gallon fermonster.

 

[HighPA]

Also, im assuming that this is a 60 minute mash at 150° before the boil? I apologize in advance for my lack of knowledge as I am only a partial mash/extract brewer so this is new to me.

 

[Broothru]

Wow, that's quite a bit of volume lossed/boiled off. I wonder if I can still make this work as I only have a 7 gallon kettle and a 6 gallon fermonster.

My Braumeister is rated as a 19L/5 gallons batch, but total volume (up to the rim) is 10.25 gallons, but that doesn’t consider the malt, the malt pipe, and boil expansion. The boil loss is about 1.2 gallons for 75 minutes, plus losses for absorption and trub/kettle leftovers.

After pulling the grains and malt pipe and adding any sparge runnings (I only sparge about half the time) the post-boil volume into the 7 gallon fermenters is 6~6.5 gallons. That includes the precipitates that fall out with cold crash and finings. So I get a full 5 gallon keg of clear beer, plus some left over.

 

[Broothru]

Also, im assuming that this is a 60 minute mash at 150° before the boil? I apologize in advance for my lack of knowledge as I am only a partial mash/extract brewer so this is new to me.

I usually do step mashes, but I’d say that 152-154 for 60 minutes would give you good conversion and good body, especially if you can do a 178F mash out. That will give you solid body and mouthfeel.

 

[HighPA]

OK cool, thanks again for all the insight.