8 wired pale ale 7% clone

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Permalink Reply by Reviled on February 5, 2011 at 10:48am

How dark is dark mate? As in was it brown? Cos if it was it was most likely re-wired, which is also a truely awesome beer!

 

Its brewed by Soren, of 8 wired, who frequents this forum and is an awesome bloke in terms of helping out a fellow brewer, id suggest flicking him an email directly, whilst he might not give you the recipe im sure he wll give you some awesome pointers!

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Permalink Reply by Greig McGill on February 5, 2011 at 1:30pm

It's Tall Poppy. It's been on for three weeks now. Almost like the RCC drinkers don't know what they have! ;) Ah well, all the more for those of us who do...

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Permalink Reply by denimglen on February 5, 2011 at 1:39pm

Tall poppy is a great beer.

 

This is another amber ale but is very similar and would be a good start if you can't squeeze much out of Soren ;-)

 

 

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Permalink Reply by Darrin Smith on February 5, 2011 at 3:54pm

cheers,  alot of different hops and grains in there Denim.  that tall poppy would have alot more malt wouldnt it?

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Permalink Reply by denimglen on February 5, 2011 at 6:08pm

This recipe comes out at 6% ABV, if you wanted to hit the Tall Poppy 7% then you could up the base malt to around 5.6kg to get about 1070 and increase the warrior addition to about 21g to hit 70ish IBU.  I'd drop the mash temp to 66-67C as well.

 

I've brewed that recipe a few times with variations, once pushing it up to 9%, I'd recommend for that recipe to stick to around 6.0-6.5%, that's where it's at it's best.  And you can drink more of it.

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Permalink Reply by Soren on February 5, 2011 at 9:53pm

Glen's recipe is so spot on it is almost scary:)

 

From a quick glance, the main difference is that I use about 50% more hops and as he suggest my starting gravity is 1.070. I also dry hop, but that's mainly because in our commercial setup, the beer is whirlpooled and settled, before being taken through the heat exchanger, which in itself takes at least an hour. So, after all this time sitting around at almost 100C the hops will loose a lot of the aromatics. To add some freshness I dry hop it. In a homebrew setting, a hefty flameout addition immidiately before cooling would be good.

Amarillo is the main hop and the 2 batches that has been around for a couple of month has Warrior, Columbus and simcoe, The latest batch I substituted the columbus for centennial.

 

I use golden promise, munich, 3 shades of crystal and a bit of wheat malt.

 

I use Wyeast 1272 but US-05 would do, but then I'd mash at around 69C to make sure it doesnt dry out too much. In fact, I think Tall Poppy is a little too dry and I'm trying to tweek it a little fatter. I'm trying to make a double red ale, whereas at the moment I think it's almost 'just' another IPA.

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Permalink Reply by Matt Smith on February 6, 2011 at 10:48am

Legend, thanks for sharing Soren, and Glen also. Really love this beer, also been keen to try brewing something close

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Permalink Reply by Darrin Smith on February 6, 2011 at 8:43pm

cheers Glen and Soren,  amazing how giving people can be if you only just ask :-)

 

 

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Permalink Reply by Stu McKinlay on February 7, 2011 at 1:43pm

open source brewing.

 

makes me think of a better idea than getting everyone to one spot for for the world's biggest collaboration brew... you just start a thread with a recipe, and everyone makes their own play on it, and then we brew it on the same day.  pretty much everyone will use different water, some will use different yeasts and mash temps... some might use NZ base malt... some might homebrew it, some might commercially brew it... everyone posts their own thoughts in the thread up until brew day, and then we just all brew.

 

Might have to grab a Tall Poppy on the way home.

 

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Permalink Reply by jt on February 7, 2011 at 3:32pm

I guess I'd have to work on how to squeeze it into 1.034 eh Stu ?

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Permalink Reply by denimglen on February 7, 2011 at 3:59pm

"open source brewing."

 

Hard bro.  Good beer shouldn't be kept a secret.

 

I would partake in that collab.

 

 

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Permalink Reply by Darrin Smith on February 12, 2011 at 2:56pm

sooooo taken a hybrid of your description and Glen's and come up with this, it may taste like arse but what do you think?

 

Type: All Grain	Date: 12/02/2011
Batch Size: 20.00 L	Brewer:
Boil Size: 29.00 L	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 66.0
Taste Notes:
Ingredients
Amount Item Type % or IBU 4.80 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 79.7 % 0.40 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.6 % 0.40 kg Munich Malt (9.0 SRM) Grain 6.6 % 0.20 kg Caraamber (30.0 SRM) Grain 3.3 % 0.20 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.3 % 0.02 kg Chocolate Malt (350.0 SRM) Grain 0.3 % 35.00 gm Warrior [15.00%] (60 min) Hops 65.6 IBU 20.00 gm Columbus (Tomahawk) [14.00%] (10 min) Hops 12.7 IBU 20.00 gm SIMCOE [12.30%] (10 min) Hops 11.1 IBU 20.00 gm Amarillo Gold [8.50%] (10 min) Hops 7.7 IBU 40.00 gm Amarillo Gold [8.50%] (0 min) Hops - 40.00 gm Columbus (Tomahawk) [14.00%] (0 min) Hops - 40.00 gm SIMCOE [12.30%] (0 min) Hops - 2 Pkgs My Yeast Culture Yeast-Ale
Beer Profile
Est Original Gravity: 1.059 SG	Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.017 SG	Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.5 %	Actual Alcohol by Vol: 7.2 %
Bitterness: 97.1 IBU	Calories: 669 cal/l
Est Color: 15.2 SRM	Color: Color

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