Clone Recipe Help: Samuel Adams Merry Mischief

[Jilaman]

I am looking for some help in cloning this beer. I don't have much experience cloning commercial beers and formulating recipes. So any help would be greatly appreciated.

My take on it, it is a chocolate stout, with the gingerbread spices, and it tops out at 9.0% ABV, so it might be considered an Imperial Stout..




http://www.samueladams.com/enjoy-our-beer/beer-detail.aspx?name=merry-mischief

Samuel Adams® Merry Mischief

Flavor: Reminiscent of real gingerbread. Sweet and roasty with notes of cocoa and a slight nuttiness from the dark malts combined with the complexity and heat of its spices.
Color: 200 SRM
Original Gravity: 21.5° Plato
Alcohol by Vol. /Wt: 9.0%ABV – 6.9%ABW
Calories/12oz: 300
IBUs: 25
Malt Varieties: Samuel Adams two row pale malt blend, wheat, Special B, Paul’s roasted barley, and flaked oats
Hop Varieties: East Kent Goldings and Fuggles
Yeast Strain: Samuel Adams ale yeast
Special Ingredients: cinnamon, nutmeg, cloves, & ginger
First Brewed: 2012

 

[zzARzz]

I am looking for some help in cloning this beer. I don't have much experience cloning commercial beers and formulating recipes. So any help would be greatly appreciated.

My take on it, it is a chocolate stout, with the gingerbread spices, and it tops out at 9.0% ABV, so it might be considered an Imperial Stout..




http://www.samueladams.com/enjoy-our-beer/beer-detail.aspx?name=merry-mischief

Samuel Adams® Merry Mischief

Flavor: Reminiscent of real gingerbread. Sweet and roasty with notes of cocoa and a slight nuttiness from the dark malts combined with the complexity and heat of its spices.
Color: 200 SRM
Original Gravity: 21.5° Plato
Alcohol by Vol. /Wt: 9.0%ABV – 6.9%ABW
Calories/12oz: 300
IBUs: 25
Malt Varieties: Samuel Adams two row pale malt blend, wheat, Special B, Paul’s roasted barley, and flaked oats
Hop Varieties: East Kent Goldings and Fuggles
Yeast Strain: Samuel Adams ale yeast
Special Ingredients: cinnamon, nutmeg, cloves, & ginger
First Brewed: 2012

Here's my take on it:

Type-------- All-grain; Single-Infusion (152F Mash-Temp; 60 min); Sparge (168F)
Size--------- 5 gal
Boil---------- 6.5 gal; 90 minutes
OG-----------1.086
FG------------1.019
SRM---------- 70
IBUs---------- 25
ABV----------- 9.0%

Grain Bill

8.5# 2-Row Brewer's Malt;49.6%
3# Crystal 120L; 17.5%
2# Oats, Flaked, Roasted (30 SRM); 11.7%
1# Chocolate Malt; 5.8%
1# Roasted Barley; 5.8%
1# Roasted Wheat; 5.8%
10oz Cara-pils Malt; 3.6%

Single Infusion; 152F Mash-Temp for 60 min; Fly-Sparge

Fining
Irish Moss (30 min)

Hops

1oz Cluster (55 min)
0.5oz Cluster (15 min)
0.5oz Cluster (5 min)

Spices (10 min)
2 Cinnamon Sticks, slightly crushed
2 Nutmeg, whole, slightly crushed
1 tsp Ginger, ground
2 Cloves, whole

Yeast

1.75L Wyeast Belgian Abbey II (1762); Starter on Stir Plate (or 3L w/o stir plate)

Fermentation

7 days Primary; 14 days Secondary; Bottle with 3.5oz Priming Sugar (Dextrose); Condition 30 days

 

[zzARzz]

Or an Extract Version:

Type-------- Extract w/ Steeping Grains; Imperial Stout; 4 gallon pot
Boil---------- 3 gal; 60 min; Top-off to 5 gal
Size--------- 5 gal
OG----------- 1.088
FG------------ 1.021
SRM---------- 50
IBU----------- 25
ABV----------- 9.0%

Steeping Grains (152F for 30 min)

1# Chocolate Malt
1# Oats, Flaked, Roasted (30 SRM)
8oz Crystal 120L
8oz Roasted Barley
8oz Wheat, Roasted

Fermentables

6.25# Golden Light LME (30 min)
5# Dark Traditional LME (30 min)

Hops

0.5oz Cluster (60 min)
0.5oz Cluster (25 min)
0.5oz Cluster (10 min)

Spices (10 min)

2 Cinnamon Sticks, slightly crushed
2 Nutmeg, whole, slightly crushed
1 tsp Ginger, ground
2 Cloves, whole

Yeast

1.75L Wyeast Belgian Abbey II (1762); Starter on Stir Plate (or 3L w/o stir plate)

Fermentation

7 days Primary; 14 days Secondary; Bottle with 3.75oz Priming Sugar (Dextrose); Condition 30 days

 

[Jilaman]

Is this a tried and true recipe, or a first shot formulation ? It sounds like a good shot at it, I might try it as my next brew.

 

[bribo179]

I would actually use special b and the east coast ale yeast

 

[zzARzz]

Is this a tried and true recipe, or a first shot formulation ? It sounds like a good shot at it, I might try it as my next brew.

It was just something I put together based on your OP. I've never had Merry Mischief, but it sounds good. I've used those spices in other brews and found those quantities give a pronounced flavor without being bitter or overpowering.

 

[kblankenship11]

Here's another version, mine is rated at 75% brew house efficiency. I matched the plato but didnt end up with the ABV of the original recipe. Could be they pitch another yeast on the wort after primary finishes, not sure. I have a few doppelbock and extra stout recipes that follow that convention. With a gravity this high I could see something like this being needed.

I went with more wheat and added a protein rest. This will give it a nice thick, lacy head. Since the original recipe states the "spiciness" of it I added another cinnamon stick than I normally would. The cinnamon and nutmeg could probably be tweaked to satisfy the spiciness of the original, as I've never had it. I would need to taste it to judge the level of chocolate vs. roasted flavor/aroma in it, but I went with some extra roasted barley. I added the rest of the grain in one pound increments (that's what my LHBS sells them in) for ease.

I went with the West Yorkshire yeast as it tends to give off the nutty/malty flavor.

One of my local bars is having a tasting this Wednesday so I'll have to go out and give it a try. I'll try to take notes and tweak the recipe based on the taste.

HOME BREW RECIPE:
Title: Sam Adams Merry Mischeif

Brew Method: All Grain
Style Name: Foreign Extra Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Efficiency: 75% (brew house)

STATS:
Original Gravity: 21.4 °P
Final Gravity: 7.0 °P
ABV (standard): 8.1%
IBU (tinseth): 21.73
SRM (morey): 40

FERMENTABLES:
9 lb - Pale 2-Row (51.4%)
2 lb - Wheat (11.4%)
1.5 lb - Roasted Barley (8.6%)
1 lb - Special B (5.7%)
1 lb - Cane Sugar (5.7%)
1 lb - Flaked Oats (5.7%)
1 lb - Chocolate (5.7%)
1 lb - Crystal 60L (5.7%)

HOPS:
1 oz - Fuggles (AA 5) for 60 min, Type: Pellet, Use: Boil
1 oz - East Kent Goldings (AA 4.5) for 15 min, Type: Pellet, Use: Boil

MASH STEPS:
1) Infusion, Temp: 133 F, Time: 20 min, Protein Rest
2) Infusion, Temp: 154 F, Time: 60 min
3) Sparge, Temp: 168 F

OTHER INGREDIENTS:
2 each - Cinnamon Stick, Time: 15 min, Type: Spice, Use: Boil
1 tsp - Nutmeg, Time: 15 min, Type: Spice, Use: Boil
1 tsp - Ginger, Time: 15 min, Type: Spice, Use: Boil
1 tsp - Clove, Time: 15 min, Type: Spice, Use: Boil

YEAST:
Wyeast - West Yorkshire 1469
Starter: Yes
Form: Liquid
Attenuation (avg): 69%
Flocculation: High
Optimum Temperature: 64 F - 72 F

 

[xjmox14x]

lol 200 SRM.

Sounds good though, I'll have to think about this one.

 

[OppR2nist]

Looking at the bottle for this year, it says that it uses East Kent Goldings and Fuggles for hops. I'd livre to see an accurate extract clone for this.

Sent from my SPH-D710 using Home Brew mobile app

 

[matt1776]

I would actually use special b and the east coast ale yeast

Topping this thread as I'm thinking about trying it this year. Anyone had any luck or done something similar?

I like the idea of adding Special B.

Cloves scare me. One or two go a long way!

Matt