Yazoo clone recipes that I brew...

[swenocha]

Maybe BlackDuck will post his recipe mod based on more current information...

[BlackDuck]

I will do it in the morning.

[swenocha]

I had a first taste tonight of the current batch based on the recipe posted early in this thread. It's very nice and a fairly solid representation, though it's lacking a bit of the maltiness. I'll enjoy drinking these, but I think it would be more spot-on with the munich addition. We found based on a little investigation when at the brewery that the recipe has changed since Linus' original version (that the recipe posted earlier was based on)... the biggest change was the addition of Munich, with a reduction in Vienna and a bit of an increase in 20L. Would account for the lighter color I achieved here as well.



The head and lacing persisted through the entire glass. Carbonation was quite good. Hit many of the notes that Gerst has. Generally pretty pleased with this go-round.

[swenocha]

[I'm copying this post from the Nashville thread and into this recipe thread so it will be easier to find...]



I had mentioned that Dave Miller, original brewer at Blackstone and homebrewing legend, had posted his original Blackstone recipes online. Here is the article about Dave, and here are links to the recipes:

Chaser Pale
Nut Brown Ale
St. Charles Porter
Oatmeal Stout
Coffee Stout

IPA (I don't believe that this is a current IPA that they do)

[mashani]

That Gerst sounds really good, especially with Munich added. Maybe I'll brew some.

[BlackDuck]

As promised, here is the recipe for Gerst that I re-worked based on "some very good information" that I was able to procure this past weekend. It is re-worked for my equipment set up, but the percentages on the grain amounts are almost exactly the same percentages as what I gathered through my investigation. Note also that the low fermentation temp is very important. I can't wait to make this.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Gerst Clone
Brewer: Antler Brewing
Style: American Amber Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.84 gal
Post Boil Volume: 6.29 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.049 SG
Estimated Color: 7.6 SRM
Estimated IBU: 12.7 IBUs
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5 lbs 4.0 oz Pale Malt (2 Row) US (1.5 SRM) Grain 1 48.0 %
1 lbs 14.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 17.1 %
1 lbs 14.0 oz Vienna Malt (3.5 SRM) Grain 3 17.1 %
1 lbs 4.0 oz Munich Malt (9.0 SRM) Grain 4 11.4 %
11.0 oz Corn, Flaked (1.3 SRM) Grain 5 6.3 %
0.38 oz Perle [5.50 %] - First Wort 60.0 min Hop 6 8.0 IBUs
0.25 oz Tettnang [4.50 %] - Boil 30.0 min Hop 7 3.1 IBUs
0.50 oz Tettnang [4.50 %] - Boil 5.0 min Hop 8 1.6 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 9 -

Total Grain Weight: 10 lbs 15.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 3.42 gal of water at 162.9 F 148.0 F 75 min

Sparge: Fly sparge with 5.73 gal water at 170.0 F
Ferment low....60 - 62 degrees

[Beer-lord]

I'm not sure my equipment would let me use so few hops. They'd likely revolt.
I think the 1968 yeast is what really makes this beer good though we were told they use it for most of their beers. It's more pronounced in this one.
Thanks for working out the math!

[Kealia]

I'm not sure my equipment would let me use so few hops. They'd likely revolt.

I remember doing the Yazoo Pale Ale about 2 years ago and that was a solid one, too.

[mashani]

London ESB makes good beer, it's my favorite English strain besides West Yorkshire.

[Inkleg]

Have a starter of Wyeast 1968 going. This yeast was farmed from another starter back on 7/26/14, so it's been in the fridge 7 months. It took 48 hours but it's come to life and going strong. I did a 1 liter of 1.020 wort to take it easy on the little guys. Plan on spinning it for another 48, cold crash and do a second 2 liter of 1.040 wort on the next pitch, before cold crashing again.

Plan on brewing the Gerst on the 28th.

[Inkleg]

Pitched last night at 7pm at 62*. The Gerst is alive this morning. I hope it's as good from the keg in a few weeks as the last bottle I had.

[swenocha]

Mine is nice and I really enjoy the beer, but it's just not similar enough to the real thing. Of course, I was working off of old data. I need to rebrew it soon now that I have updated info.

[Inkleg]

Checked the FG, right at 1.012 where it should be. Remember that nice sweet, malty, beady aroma that hit your nose when Neil handed you the beer? That's what greater me when I took the top off the fermenter. Going to raise the temperature about 5* over the next 24 hours for a mini D-rest for a few days. Cold crash, keg and enjoy.

[Inkleg]

Yazoo update.
The Gerst sofa king Rocks, this is a super Amber to keep on hand. Malty, Sweet, Easy drinking goodness. My son asked for a six pack to give to friends.

Checked my Sue Smoked Porter that I brewed last Sunday. Down from a OG of 1.080 to 1.018, fermented at 65*. Have started a mini D-rest for a few days and will cold crash mid week to keg next weekend. OMG the sample is FANTASTIC, the Cherry smoke malt comes through in a great way. Really looking forward to getting this on tap. I have a bottle of this from the Nashville trip for a side by side.

My recipe for Sue is pretty spot on to what Swen posted on page one, except my SG in BeerSmith came out to 1.083 and I hit 1.080 instead of the 1.094 listed.

[swenocha]

Awesome... the smoked porter is on my short list as well, and my Gerst gets better and better.

Now, I need to work up something related to this gem that debuted today at the East Nashville Beer Fest... #redIPA

redipa.JPG (75.4 KiB) Viewed 1499 times