HOMEBREW Digest #5988 Wed 02 January 2013
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
Re: Dogfish Head Indian Brown Clone ("David Houseman")
re: Spiced Winter Ale ("Jeff McNally")
Dogfish Head Indian Brown Clone (Littleboybrew)
Re: sparkling mead (Joe Germani)
RE: Dogfish clone ("Mike Patient")
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Date: Wed, 02 Jan 2013 07:25:35 -0500
From: "David Houseman" <david.houseman at verizon.net>
Subject: Re: Dogfish Head Indian Brown Clone
Tom asks for a recipe for a clone of Dogfish Head Indian Brown Ale.
/on soapbox
In my opinion there is such a thing as a clone of a beer. A clone would
imply that if you tasted the original and the clone side-by-side they would
be identical. I will assert that NO RECIPE for homebrewers can yield that
sort of consistency. This is especially true when you try to make an
extract example of an original all-grain beer, or vice-versa. HB recipes
do not have sufficient detail nor do homebrewers have sufficient process
control to create clones. In fact does any brewery?
However, you can make excellent beer "inspired by" the original. That
means understanding the specs of the original beer, understanding how
ingredients (malt, hops, yeast, water) affect the aroma/flavor of beer, and
understanding your specific brewing system. Get appropriate books, such as
Ray Daniel's Designing Great Beers, and brewing software, like ProMash, and
create recipes that work with your brewing system and is inspired by the
beers you like. With several attempts you may get very close to the
original. But don't expect that any recipe you find for Dogfish Head Indian
Brown Ale will enable you to actually clone that (or any) beer.
/off soapbox
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Date: Wed, 2 Jan 2013 08:19:10 -0500
From: "Jeff McNally" <jeff_ri at cox.net>
Subject: re: Spiced Winter Ale
Hi All,
In HBD #5986 Joseph Labeck asked about increasing the spice character of
his winter ale.
If you are using the dried orange peel normally sold in homebrew shops,
you need to boil it for 15 or 20 minutes to extract the flavor from it. If
you add it right at the end, you won't get much of anything from it.
Jeff McNally
Tiverton, RI
(652.2 miles and 90.0 degrees Apparent Rennerian Coordinates)
www.southshorebrewclub.org
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Date: Wed, 02 Jan 2013 07:41:16 -0600
From: Littleboybrew <littleboybrew at verizon.net>
Subject: Dogfish Head Indian Brown Clone
Tom,
A search turned up this clone recipe. Hope it is useful.
http://www.homebrewtalk.com/f12/indian-brown-ale-dogfish-head-48622/
Kevin
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Date: Wed, 2 Jan 2013 15:03:25 -0800
From: Joe Germani <joe at germani.org>
Subject: Re: sparkling mead
I think that Darrel is right, after all that time either there is not enough
yeast left, or it's just too weak to do much in such a high alcohol
environment.
After a long aging period, it's a good idea to pitch some fresh yeast at
bottling time. With it already bottled, you can still add some yeast
though.
I've done this before (twice so far, but in beer) and it has worked
reasonably
well. The key is to pitch some ACTIVE yeast. I did an experiment with just
putting dry yeast in, and it didn't help.
Here's how I did it. Make a yeast starter with some dry malt extract; sugar
or
honey will probably do. Pitch some yeast. Dry yeast works just fine, the
type
of yeast doesn't matter much, it won't impart any flavor, but you'll
probably
want an alcohol tolerant variety. Once it is actively fermenting, bubbling
and
producing some foam (should take several hours), open each bottle, one at a
time, and add some of the actively fermenting yeast starter. A sanitized
straw
works well for this (think pipetting). I don't know exactly how much
starter I
added, but it was more than a few drops. Recap each bottle after adding
yeast
with a fresh, sanitized, cap. Of course, it's much easier with the swing
tops.
Joe in Seattle
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Date: Wed, 2 Jan 2013 18:39:40 -0500
From: "Mike Patient" <mpatient at rta.biz>
Subject: RE: Dogfish clone
There is a book called "extreme brewing" that was put out by dogfish head
and contains the India Brown clone. All are extract recipes that have all
grain equivalents. I don't think they are the actual recipes, but most are
close.
Mike
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End of HOMEBREW Digest #5988, 01/02/13
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