Sweet Success!

[Jester369]

What is a good temp to ferment this monster at?

Also, what yeast is prime for this bill? Jester you said Safale 56... was that supposed to be Safale 5? .

I try to keep between 64-68. The one time I let it get hot, it was naaaaasty.

Back when I first brewed this, you could still get 56, but not anymore. 5 is a decent substitute.

Hope it comes out great for you! Plan on a good long conditioning time

 

[Toasted678]

Thank you sir.

 

[Toasted678]

Just ordered all the ingredients for the OG Jester Recipe from AHS. Pretty stoked!

In other news, I'm also working on my keezer build this month. Finally found a 9cu ft for $50 on CL. So it has begun. Obviously going to use Jester's keezer as a model too. Sooo is there anything else that I should know about that I can copy you with? haha

Big thanks again for being awesome Jester.

 

[BaddogBrewing]

Definitely on my brew list!

 

[Roost3r]

Thanks Jester, I've been searching for the original recipe. Guess I have 2 brews to do (while I still have some of the real mtn ale left!).

 

[Roost3r]

Just an update, ingredients arrived and yeast starter... started. Brew day will be sat night or sun morning!

 

[Roost3r]

Just an update, ingredients arrived and yeast starter... started. Brew day will be sat night or sun morning!

Brew completed last night. Followed Jesters ingredients and method(s) except for couple of personal additions (like by aerating wort by pouring the 2.5gals from brew pot to ale pale several times).

Currently very happy yeast and stable at 72*

 

[ScootersAle]

Since the Shed closed here in Stowe and the brewery has been acquired and moved to Otter Creek in Middlebury VT, I figured I'd try this out. The 'real' version was pretty good, one of their better beers. As for the style, I believe they described it as a Barley wine.

Brewed this last weekend using 05 yeast. Hydro sample tasted pretty good. I'll post back in a few weeks with how it turned out

 

[Lalo]

Dear Jester,
I realize this is a very old post and not sure if you'll read this, but I wanted to thank you for sharing your recipe, it looks great! The Shed's Mountain Ale is a very complex beer an all-time favorite, and I have not been able to brew a decent clone of this beer at home (I do not live in the US so buying it is not an option for me)

If you read this, I wanted to ask if you you have perfected/ made any changes to your recipe since then. One thing that surprised me about your recipe was the amount of roast and chocolate malts. I never tasted any roasted malts in the original Mountain Ale, but the other day I drank a can of the original (I bought some in 2019 and now I am down to my last can) and noticed there is a "roasty feel" in the finish--it doesn't taste roasty or have the dry-finish associated with roasted grains, which only adds to the complexity of this delicious beer.

Do you think your recipe is more roasty than the original Mountain Ale, or is it just right? Would you adjust the amount of roasted grain if you were trying to brew an exact Mountain Ale clone?

With regards to the hops, the brewery says Mountain Ale is made with generous kettle additions of Northern Brewer and Mt Hood (could be subb'd with Chinook/ Magnum, and German noble hops) for about 35 IBUs. I do not recall any American hop notes in the Original, but I think your hop bill looks great and Cascade would work out fine. Would you still use these hops in a future version of this beer or have you changed it since then?

Thank you in advance for reading this reply, and for any comments and suggestions you may have about your recipe and the Mountain Ale.

Kind regards,

Well, here it is, the Dark-n-Scary:

The guys I play poker with once a month all agreed that it tastes even better than the local microbrew it is trying to recreate! Only problem is we drank almost all of it! Time to get another batch of it going, I guess!

:rockin: