weshorsford
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Had this beer for the first time this weekend and loved it. Wondering if anyone's worked up a clone recipe at all...
This is probably my current favorite beer, easily hanging in there with the best IPAs in the country.
Anyone try emailing the brewery? Of talk with anyone there? I'd love to get this down as well
Gave this a go over the weekend:
OG: 1.061
FG: 1.012 (est.)
ABV: 6.43%
IBU: 68
Grains
- 10# Pale Ale
- 1.5# Caramel 20
- 6oz Flaked Barley
Mash
- 1.33qt/# @ 152*
Hops
- 1oz Centennial @ 60
- .5oz Galaxy @ 20
- 1oz Citra @ 10
- 1oz Centennial @10
- 2oz Citra @ 0
- .5oz Galaxy @ 0
Yeast
- WLP001
Used this article as the basis for my hop choices. I'll let you know how it turns out in a couple weeks when it is ready.
I'm brewing this on Saturday. I'm leaving the crystal out. I always seem to pick up some staling flavor in my IPAs when I use crystal. We'll see how it goes.
Recipe Specifications
--------------------------
Boil Size: 13.12 gal
Post Boil Volume: 12.27 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.00 gal
Estimated OG: 1.060 SG
Estimated Color: 5.2 SRM
Estimated IBU: 66.4 IBUs
Brewhouse Efficiency: 67.00 %
Est Mash Efficiency: 71.9 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
1.00 Items Campden Tablet (Mash 5.0 mins) Water Agent 2 -
19 lbs Pilsner (Weyermann) (1.7 SRM) Grain 3 73.1 %
5 lbs Munich I (Weyermann) (7.1 SRM) Grain 4 19.2 %
1 lbs 8.0 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 5 5.8 %
8.0 oz Acid Malt (3.0 SRM) Grain 6 1.9 %
1.50 oz Warrior [15.00 %] - Boil 60.0 min Hop 7 34.9 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
2.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 9 -
2.00 oz Centennial [10.00 %] - Boil 5.0 min Hop 10 6.2 IBUs
2.00 oz Citra [12.00 %] - Boil 5.0 min Hop 11 7.4 IBUs
2.00 oz Citra [12.00 %] - Boil 0.0 min Hop 12 0.0 IBUs
2.00 oz Galaxy [14.00 %] - Boil 0.0 min Hop 14 0.0 IBUs
2.00 oz Citra [12.00 %] - Steep/Whirlpool 20.0 Hop 13 11.3 IBUs
1.00 oz Galaxy [14.00 %] - Steep/Whirlpool 20.0 Hop 15 6.6 IBUs
1.0 pkg Vermont Ale Yeast (The Yeast Bay #) Yeast 16 -
4.00 oz Citra [12.00 %] - Dry Hop 4.0 Days Hop 17 0.0 IBUs
2.00 oz Galaxy [14.00 %] - Dry Hop 4.0 Days Hop 18 0.0 IBUs
My recipe is in Post #18. I brewed 10gal and fermented them separately. My 5-gal batch was decent, reminiscent of the real deal. On Saturday we brewed again at my buddy's house and I poured a glass from his keg and it was MUCH closer. Same recipe, brewed at the same time, same dry hops. Everything is the same except he let his sit another week or so before sticking it in the fridge. Mine picked up some grassiness that faded somewhat. His was straight hop juice. We brewed something different on Saturday but are planning another IPA on 08/29 brew day. I'm still deciding if I'm going to give this one another go, try a PseudoSue clone, or go back to my faithful HDnR version.
Brewed this a couple of weeks ago. I will report back after dry hopping and kegging.
72% Pilsner
16% Munich
8% Wheat Malt (used red wheat because I needed to use it up)
4% Crystal 20L (actually used 10L because I was out of 20L)
Wyeast 1968
OG - 1.062
IBU's - 72
I decided to hop burst it.
35g Galaxy @ 20min
35g Citra @ 10min
35g Centennial @ 10min
28g Galaxy @ 5min
56g Citra @ 0min
56g Citra and 56g Galaxy planned in a double dry hop
Here is a side by side. The homebrew is a little darker. Hop aroma and bitterness are much higher in the homebrew, but similar aromas/flavors. Just more intense. The real thing is more restrained in terms of hop flavor, aroma, and bitterness. As I said before, I would cut back on hopbursting and go with a traditional hop schedule on a re-brew. Maybe even throw in some Nelson in lieu of some of the Galaxy.View attachment 304708
There appears to be a huge difference in color between the two of those beers in the picture you posted. Not sure many people would agree that it looks only a "little" darker.
That being said thanks guys for working on a clone for this; had it at DLD 2015 thanks to @skeezerpleezer and have been craving it ever since!
There appears to be a huge difference in color between the two of those beers in the picture you posted. Not sure many people would agree that it looks only a "little" darker.
Glad you enjoyed it.
I know for a fact that 1968 is their house yeast, so that would be a good one to use here. Haven't really asked for any info about Trop though. They have changed a few things process wise recently to get the beer to market fresher. I think its around 3 weeks from brewing to store now. They likely use a water profile more similar to some of the IPA brewers in the NE than those out west.
Here is a side by side. The homebrew is a little darker. Hop aroma and bitterness are much higher in the homebrew, but similar aromas/flavors. Just more intense. The real thing is more restrained in terms of hop flavor, aroma, and bitterness. As I said before, I would cut back on hopbursting and go with a traditional hop schedule on a re-brew. Maybe even throw in some Nelson in lieu of some of the Galaxy.View attachment 304708
I substituted Mosaic for Galaxy and Pacman yeast for London ESB.
Malt: Pale, Munich, Wheat, C-20
Hops: Citra, Centennial, Mosaic
65 IBU hopburst & hopstand
1.060 OG
Hoping to get 1.012 or below.
#cravecuriosity
Tropicalia clone
Water: Treated RO: 0.5 gram/gallon each of gypsum and calcium chloride (mash and sparge treated equally)
68 ppm Ca
75 ppm SO4
68 ppm Cl
Fermentables:
12 lbs German Pilsner
2.5 lbs Light Munich
.5 lbs Flaked wheat
Mash:
148F, 60 minutes, 1.5 thickness, no mashout, stirred every 20 mins
Boil:
:60 1.0 oz Warrior
:10 Whirlfloc
Whirlpool: 1.25 oz each Centennial & Citra, .5 oz Galaxy
Begin at flameout, chill to 170F, then hold temp 15 mins
Yeast: WLP002, 2.5L starter, .75 pitch rate
OG: 1.069
FG: 1.015 (7.1%)
IBU: 55-75 (depending on hopstand utilization)
SRM: 6
Primary: 60 secs O2. Pitched 66. 67-68 2 days. 69-70 days 3-6. Dry hopped day 9 through day 19. 69F day 10-14. Crashed to 45 over days 14-19.
Dry hop: 1.75 oz each Centennial & Citra, .5 oz Galaxy
So here's my attempt. I used the feedback from here for the grain bill and yeast. I broke down what they said on the podcast to get close to the hop schedule (rounding a bit, because I hate having leftover hops). I used RO water and Bru'n water for my water chemistry (this was my first time manipulating the water).
I will say it's damn good after 2 weeks in the bottle. It may have turned out a bit too bitter, but I'm still definitely happy with my decision to forgo any crystal malt. Aroma is there but it's been so long since I've had the real thing it's hard to say much else. Anybody have a few cans of Trop in the Cumming or Alpharetta area and want to get together for a tasting after Christmas?!
(Sorry for the less than formal recipe format. The version I have in Brewer's Friend isn't exactly what got brewed so this is just from my notebook)
Tropicalia clone
Water: Treated RO: 0.5 gram/gallon each of gypsum and calcium chloride (mash and sparge treated equally)
68 ppm Ca
75 ppm SO4
68 ppm Cl
Fermentables:
12 lbs German Pilsner
2.5 lbs Light Munich
.5 lbs Flaked wheat
Mash:
148F, 60 minutes, 1.5 thickness, no mashout, stirred every 20 mins
Boil:
:60 1.0 oz Warrior
:10 Whirlfloc
Whirlpool: 1.25 oz each Centennial & Citra, .5 oz Galaxy
Begin at flameout, chill to 170F, then hold temp 15 mins
Yeast: WLP002, 2.5L starter, .75 pitch rate
OG: 1.069
FG: 1.015 (7.1%)
IBU: 55-75 (depending on hopstand utilization)
SRM: 6
Primary: 60 secs O2. Pitched 66. 67-68 2 days. 69-70 days 3-6. Dry hopped day 9 through day 19. 69F day 10-14. Crashed to 45 over days 14-19.
Dry hop: 1.75 oz each Centennial & Citra, .5 oz Galaxy
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