What's everyone drinking?

[Jimmy]

Having some of my California Common.

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howd it turn out?

I'm happy with it. I wasn't sure what to expect, and didn't know how it compared to an actual California Common. I picked a bottle up from Premier on the weekend and it's pretty comparable. I'd say the Anchor beer is just a tad more "biscuity", but other than that it's pretty close. It's a really easy drinking beer

[Jimmy]

Drinking a warm, slightly undercarb'd American Brown that I brewed at Learn2Hombrew; I'm really liking it.. I've got it kegged but no room in the fridge.

[Jamie D]

I'm drinking an Altbier tonight. I'm quite happy with this one.

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[berley]

I'm drinking my Kate the Great clone, brewed about a year ago. Very smooth,now, for almost 10% ABV.

[TimG]

Curious to see the recipe for the KTG clone!?

[berley]

Curious to see the recipe for the KTG clone!?

Sure thing...

http://meekbrewingco.blogspot.ca/2011/1 ... clone.html" onclick="window.open(this.href);return false;

Based on notes from Tod Mott... a little over-the-top in terms of complexity, but hey, I guess they know what they're doing!

[LiverDance]

We were at Portsmouth this summer and Todd is no longer the head brewer there, I though they mentioned that they wouldn't be doing this beer anymore but I'm not sure on that. Here is the original message from Todd to a guy on HBT

"Here's what Todd Mott, Head Brewer, from The Portsmouth Brewery sent me:

" I will give you #s for a full mash and a partial mash, since it is pretty much impossible to brew Kate with an all extract recipe.

When we brew a batch of Kate we use
77% Pale malt,
2% Crystal 45,
1% Caramel 120,
1% Chocolate malt,
1% Black malt,
3% Carafa DH# 3 (Weyerman),
3.5% Wheat malt
3.5% Flaked Barley,
2% Roasted malt,
3.5% Special B,
2.5% Aromatic.
We dough in at 166 to stabilize the mash at 149 degrees F. Saccrification rest for 45 min. or until conversion occurs. Vorlauff (recirculate) 'til clarified and run off. Collect about 1/3rd of your wort and sparge to collect 6.5 gals (for a 5 gal. yield) at 26 degrees Plato or 1.104 degrees Specific Gravity. Yea it's big.... but we like it like that!! (So you are going to need to use your mash tun efficiency to figure out how many pounds of malt you are going to need in total. But to tell you the truth when you get to this thick of a mash your efficiency is going to drop 3-4%).

Boil the wort for 5 mins. for the hot break and then add your bittering hops for 75 mins. We bitter at 38 IBUs with Magnum, 10 IBUs with Styrian Golding and 15 IBUs with Perle. This is the bittering addition. We add a flavor addition for 15 mins with Centennial for 2 IBUS. Our final addition of Palisade, Styrian Golding and Willamette account for about 3 more IBUs at whirlpool. Cool wort and pitch a good amount of White labs WLP 001 or Wyeast 1056 and ferment til it is done. Put into conditioning for about 5 or 6 months and you'll have an amazing imperial stout.

Now, if you brew a partial mash, use 9#s Pale malt extract and 2# amber malt extract. Add to your brewing liquor and bring to 150 degrees. Add your specialty grains that have been lightly crushed. Add the crushed grains into a muslin sack consisting of 1# 45 Crystal malt,1/2# 120 caramel malt,1/4# chocolate malt,1/4# black malt,1/2# carafa malt,1.25#s wheat malt,1.5#s flaked barley, 1/2# roasted barley,1/2# special B and 1/2# aromatic. Steep the specialties in the 150 degree liquor for 45 mins. Remove the sack from your kettle and let the gains drip dry over the kettle as you bring the brewing liquor to a boil. Then add your Malt Extract (off the flame of course so not to scorch it), 18-20#'s of it should give you enough fermentables. Once you hit a boil add the hops as above and cool and ferment as above.

Good luck. Hope this helps Cheers! Tod Mott"

[berley]

Yep, that's what I did, minus the oak.

[TimG]

Cool! Pretty complex beer.. and that is up there in OG isn't it. Thanks!

[jeffsmith]

Yep, that's what I did, minus the oak.

Pretty much the same recipe here, but I also used some Demerara sugar to make up a few of the gravity points. I also fermented with Wyeast 1728 and messed around with the hop bill a bit to suit what I had on hand. Aged with with a medium toast oak spiral soaked in Maker's Mark and it's been conditioning in the bottle since mid June. I've only had a couple bottles so far, but every one has gotten better.

[berley]

I enjoy the beer (like I said, it's surprisingly smooth), but I find that it's actually not roasty enough for a RIS. Which makes sense, considering that less than 5% of the recipe is made up of roasted barley, black patent, and chocolate malt.

[jeffsmith]

I enjoy the beer (like I said, it's surprisingly smooth), but I find that it's actually not roasty enough for a RIS. Which makes sense, considering that less than 5% of the recipe is made up of roasted barley, black patent, and chocolate malt.

That was my thoughts on the recipe as well. It drinks more like a really dark Barleywine than an RIS. I'm enjoying the beer, but my next RIS that I brew (a ways down the road after all the RIS us SAAZ guys brewed a couple months back) will likely be something closer to an Old Rasputin clone.

[CorneliusAlphonse]

It drinks more like a really dark Barleywine than an RIS

that sounds like my cup of tea .... maybe i will brew it over xmas.

[jeffsmith]

It drinks more like a really dark Barleywine than an RIS

that sounds like my cup of tea .... maybe i will brew it over xmas.

Considering the cost of the recipe, I think you'd be better off just brewing an actual Barleywine.

[berley]

That was my thoughts on the recipe as well. It drinks more like a really dark Barleywine than an RIS. I'm enjoying the beer, but my next RIS that I brew (a ways down the road after all the RIS us SAAZ guys brewed a couple months back) will likely be something closer to an Old Rasputin clone.

I'd be curious to try the real thing (ha!) and see how they compare... I have no doubt their beer is the better one, just another one of those white whales that I want to see if all the hype is anywhere near the truth!

[jeffsmith]

Agreed.

[erslar00]

Dab Dortmunder Export

[RubberToe]

Need I say more? It pays to bring a guy his hops! Food pairing with donair.

Sent from the brew timer.

[Jimmy]

Need I say more? It pays to bring a guy his hops! Food pairing with donair.

Sent from the brew timer.

The beer being the dessert?

[TJ Brew]

Pilsner Urquell.

[RubberToe]

Pilsner Urquell.

That is seriously one of my all time favourite beers.

Sent from the brew timer.

[hogie]

Pilsner Urquell.

That is seriously one of my all time favourite beers.

Sent from the brew timer.

Can't beat the Original.

[sleepyjamie]

Need I say more? It pays to bring a guy his hops! Food pairing with donair.

Sent from the brew timer.

i think after drinking this i should go get tested for diabetes

[RubberToe]

Need I say more? It pays to bring a guy his hops! Food pairing with donair.

Sent from the brew timer.

i think after drinking this i should go get tested for diabetes

It was wicked, thanks a bunch. When I first heard of this beer I brushed it off as a publicity thing and almost definitely not worth the money. Well, I was wrong. This is a really good beer.

[TJ Brew]

A slightly carbonated "Stone 12TH Anniversary Bitter Chocolate Oatmeal Stout" Clone. Agree with Brewnoser, my next drink after this might be scotch. or just add some whiskey to it and make a liqueur out of it.