paulthenurse
Fecal Transplant Super Donor
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- May 14, 2007
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Ok guys, a friend and I have agreed that we're going to try to brew a Utopia Clone just after Christmas. We've both had it before so we at least have tasted what we're trying to replicate. From information gathered from a ton of sources we've cobbled together this recipie. We're going to aim for 20 gallons going into the pots, boiled down to ten gallons of final product. Tell me what you think of the recipie. It's not a perfect clone, I know Sam has a starting point of 48*Plato and we're only around 42. We've talked about adding some malt extract to boost ours up, we're still negotiating on that, I want to keep it all grain. We'll also be adding either sherry or champagne yeast (if we can't get sherry which according to our local guy is hard to get) and we'll be aging it on oak chips for probably a year. I'm thinking about how to replicate the taste profiles they get from the time SA keeps the beer in old whiskey and sherry barrels
I know Pummba and Landhoney were both talking about taking a shot at this some time ago, dows anyone know how that turned out?
Anyways, heres our recipie
Recipe Type All Grain
Batch Size 10 gal. Boiled down from 20 gallons at start of boil
Predicted Original Gravity 1.188 @ 60 °F
Predicted Terminal Gravity 1.034 @ 60 °F
Mash Efficiency 80 %
Total Grain/Extract 70.00 lbs.
Calories (12 fl. oz.) 782.1
40 lbs. American 2-row
15 lbs. American 6-row Pale
3 lbs. American Caramel 60°L
3 lbs. Toasted Pale Malt
1 lbs. Melanoidin Malt
4 lbs. Munich Malt
1.5 lbs. German Smoked
2.5 lbs. Maple Syrup added with 15 minutes left in boil
2 oz. Tettnanger (Whole, 4.50 %AA) boiled 60 min.
2 oz. Spalt Spalter (Whole, 4.75 %AA) boiled 60 min.
2 oz. Hallertau (Whole, 4.50 %AA) boiled 30 min.
2 oz. Hallertau Mittelfruh (Whole, 4.50 %AA) boiled 10 min.
Yeast : White Labs WLP099 Super High Gravity Ale
Original 41.75 °Plato
Attenuation 79.6 % 63.1 %
Extract 8.53 °Plato
Alcohol 21.1 % ABV
PTN
I know Pummba and Landhoney were both talking about taking a shot at this some time ago, dows anyone know how that turned out?
Anyways, heres our recipie
Recipe Type All Grain
Batch Size 10 gal. Boiled down from 20 gallons at start of boil
Predicted Original Gravity 1.188 @ 60 °F
Predicted Terminal Gravity 1.034 @ 60 °F
Mash Efficiency 80 %
Total Grain/Extract 70.00 lbs.
Calories (12 fl. oz.) 782.1
40 lbs. American 2-row
15 lbs. American 6-row Pale
3 lbs. American Caramel 60°L
3 lbs. Toasted Pale Malt
1 lbs. Melanoidin Malt
4 lbs. Munich Malt
1.5 lbs. German Smoked
2.5 lbs. Maple Syrup added with 15 minutes left in boil
2 oz. Tettnanger (Whole, 4.50 %AA) boiled 60 min.
2 oz. Spalt Spalter (Whole, 4.75 %AA) boiled 60 min.
2 oz. Hallertau (Whole, 4.50 %AA) boiled 30 min.
2 oz. Hallertau Mittelfruh (Whole, 4.50 %AA) boiled 10 min.
Yeast : White Labs WLP099 Super High Gravity Ale
Original 41.75 °Plato
Attenuation 79.6 % 63.1 %
Extract 8.53 °Plato
Alcohol 21.1 % ABV
PTN