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Anyone attempt a clone of this? The information below is from the 8 Wired website:

This is an ale that is not afraid of standing tall among other great beers. The intense, sharp and fruity hoppiness is backed by its complex, caramel-like malty structure. Big, yet refreshing. Bold but balanced. This beer has been designed to have it all, to be the greatest common denominator.

India Red Ale 7%

Hops: Warrior, Columbus, Simcoe, Amarillo.
Malt: Pale, 3 shades of crystal, Munich, Wheat
Yeast: 1272 - All American Ale
IBU: 60
SRM: 16 (Red)

Sounds a lot like the keg of India Red johnnymac gave me. I should try one to compare, is it at Premiere?

Yes, they have it. They have a few of the 8 Wired brews down there - all of which are great brews.

Absolutely LOVE this beer and would really love to make a clone of it. If you brew it Jimmy, keep us posted. Their Hopwired IPA is one of the best I've ever had as well.

If I can find a clone for it, I'll post it. If I were to try and make a clone from the information above it probably wouldn't even come close.

There is a clone. I will post a link tomorrow. I enjoy this beer also, But my last bottle was a flop. At $$$$ a bottle that really sucked.

I found a link that was titled a clone, but when I looked at the ingredients it was totally different. A link would be fantastic!

Here's a link with comments from the brewer (soren) http://www.forum.realbeer.co.nz/forum/t ... e=activity" onclick="window.open(this.href);return false;

This is the base recipe with the actual brewers (Soren) note at the end.



10B American Amber Ale - Silver Medal, 39/50 - "Too hoppy for style - closer to IPA"


Recipe: Red52
Brewer: Glen Simpson
Style: American Amber Ale

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 29.50 L
Estimated OG: 1.062 SG
Estimated Color: 15.8 SRM
Estimated IBU: 61.9 IBU
Brewhouse Efficiency: 66.00 %
Boil Time: 65 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.80 kg ..Pale Malt (2 Row) UK (Bairds) (3.2 SRM) Grain 79.78 %
0.40 kg .Crystal, Pale (Bairds) (50.0 SRM) Grain 6.59 %
0.40 kg .Munich I (Weyermann) (7.1 SRM) Grain 6.59 %
0.20 kg .Crystal, Dark (Bairds) (120.0 SRM) Grain 3.37 %
0.20 kg .Caraamber (Weyermann) (36.0 SRM) Grain 3.32 %
0.02 kg .Chocolate Malt, Pale (Bairds) (275.0 SRM)Grain 0.33 %
16.00 gm Warrior [16.40 %] (60 min) Hops 31.5 IBU
20.00 gm .Columbus (Tomahawk) [14.20 %] (10 min) Hops 12.4 IBU
20.00 gm .Simcoe [12.30 %] (10 min) Hops 10.7 IBU
20.00 gm .Amarillo [8.40 %] (10 min) Hops 7.3 IBU
20.00 gm .Columbus (Tomahawk) [14.20 %] (0 min) Hops -
20.00 gm .Amarillo [8.40 %] (0 min) Hops -
20.00 gm .Simcoe [12.30 %] (0 min) Hops -
1.00 gm .Koppafloc (Boil 5.0 min) Misc
2 Pkgs Safale American Dry Ale (DCL Yeast #US-05)Yeast-Ale

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 6.02 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 15.99 L of water at 74.4 C 67.0 C
10 min Mash Out Add 8.00 L of water at 95.3 C 75.6 C

Notes:
------
15g yeast
Water used is Ca -112, Mg - 18, Na - 11, SO4 - 145, Cl - 50, HCO3 - 110
JZ's Recipe with some slight modifications.







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.

This might be what brings me out of my brewing retirement (or should I say just pure laziness)

Awesome! Definitely a beer I loved enough to keep buying more each time I went into Premiere.

Alright, I think I am going to give this a shot over the weekend.

Recipe: Tall Poppy IRA Clone

Recipe Specifications
--------------------------
Boil Size: 29.44 l
Batch Size (fermenter): 22.00 l
Estimated OG: 1.070 SG
Estimated Color: 15.7 SRM
Estimated IBU: 60.9 IBUs
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 1 -
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
12 lbs Pale Malt, Maris Otter (Thomas Fawcett) Grain 4 78.8 %
14.1 oz Caramel/Crystal Malt - 30L (30.0 SRM) Grain 5 5.8 %
14.1 oz Munich Malt (9.0 SRM) Grain 6 5.8 %
7.5 oz Caraamber (Weyermann) (36.0 SRM) Grain 7 3.1 %
7.5 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8 3.1 %
7.5 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 9 3.1 %
1.0 oz Chocolate Malt (350.0 SRM) Grain 10 0.4 %
1.00 oz Warrior [16.00 %] - Boil 60.0 min Hop 11 46.1 IBUs
0.75 oz Amarillo Gold [7.80 %] - Boil 10.0 min Hop 12 6.1 IBUs
0.75 oz Columbus (Tomahawk) [11.00 %] - Boil 10. Hop 13 8.6 IBUs
1.50 oz Amarillo Gold [7.80 %] - Aroma Steep 0.0 Hop 14 0.0 IBUs
1.50 oz Columbus (Tomahawk) [11.00 %] - Aroma St Hop 15 0.0 IBUs
1.50 oz Simcoe [13.00 %] - Aroma Steep 0.0 min Hop 16 0.0 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 17 -


Mash Schedule: BIAB, Full Body
Total Grain Weight: 15 lbs 3.7 oz
----------------------------
Name Description Step Temperatur Step Time
Saccharification Add 35.66 l of water at 162.2 F 156.0 F 60 min

Sparge: Remove grains, and prepare to boil wort

I used this in my British IPA. It looked pretty scary in the flask, so i probably went with 2/3 of it in the mash. May have been fine full strength. 10 gal batch.

27g gypsum
2g table salt
23g epsom salt
4.5g baking soda
13.5g chalk

Jimmy wrote:How's it look? I was trying to roughly shoot for the water profile posted in the recipe above - do the water adjustments I'm making seem out of whack? I normally use the EZ Water Calculator spreadsheet to figure out my water adjustments and that is what I came up with. All 3 additions are higher than I've ever done before so it's got me a little worried.

I ran your numbers through Beersmith based on 32L (total water vol in my average 5 gal batch) of the Dartmouth water profile (not too far from the Halifax one).

Ca: 201 ppm
Mg: 78 ppm
Na: 12 ppm
SO4: 582 ppm
Cl: 159 ppm
HCO3: 18 ppm

To from the target of Ca - 112, Mg - 18, Na - 11, SO4 - 145, Cl - 50, HCO3 - 110 it does look like too much.

Found the issue - I just realized the EZ water calculator spreadsheet was looking for gallons of water and I entered it as liters. Once I cut the water from 35 gallons to 35 liters the calculations make more sense. I've adjusted the recipe above with the new water additions.

Thanks Ladies!

mr x wrote:Sounds a lot like the keg of India Red johnnymac gave me. I should try one to compare, is it at Premiere?

I was going for an India Amber Hybrid, British malts with American hops and yeast, 10 gallon batch....

22 lbs Pale Malt, Halcyon (3.0 SRM) 91.7 %
2 lbs Caramel/Crystal Malt - 85L (85.0 SRM) 8.3 %
2.50 oz Chinook [7.69 %] - Boil 100.0 min 32.6 IBUs
1.75 oz Centennial [7.19 %] - Boil 100.0 min 21.4 IBUs
5.00 oz Cascade [5.00 %] - Boil 10.0 min 13.0 IBUs
4.00 oz Cascade [5.00 %] - Boil 0.0 min 0.0 IBUs
2.50 oz Centennial [7.20 %] - Boil 0.0 min 0.0 IBUs
1.0 pkg American West Coast Ale (Lallemand #BRY-97) [4L Starter]
4.00 oz Cascade [5.00 %] - Dry Hop 5.0 Days 0.0 IBUs
2.00 oz Centennial [7.20 %] - Dry Hop 5.0 Days 0.0 IBUs

Original Gravity: 16 Plato
Final Gravity: 5 Plato
Alcohol by Vol: 6 %
Bitterness: 67.0 IBUs
Est Color: 12.2 SRM
Water Treatment: 1 Tsp Gypsum (4.9 grams)/gallon brewing water
Mash at 156 F for 60 min

Jimmy wrote:Alright, I think I am going to give this a shot over the weekend.

Recipe: Tall Poppy IRA Clone

Recipe Specifications
--------------------------
Boil Size: 29.44 l
Batch Size (fermenter): 22.00 l
Estimated OG: 1.070 SG
Estimated Color: 15.7 SRM
Estimated IBU: 60.9 IBUs
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 1 -
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
12 lbs Pale Malt, Maris Otter (Thomas Fawcett) Grain 4 78.8 %
14.1 oz Caramel/Crystal Malt - 30L (30.0 SRM) Grain 5 5.8 %
14.1 oz Munich Malt (9.0 SRM) Grain 6 5.8 %
7.5 oz Caraamber (Weyermann) (36.0 SRM) Grain 7 3.1 %
7.5 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8 3.1 %
7.5 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 9 3.1 %
1.0 oz Chocolate Malt (350.0 SRM) Grain 10 0.4 %
1.00 oz Warrior [16.00 %] - Boil 60.0 min Hop 11 46.1 IBUs
0.75 oz Amarillo Gold [7.80 %] - Boil 10.0 min Hop 12 6.1 IBUs
0.75 oz Columbus (Tomahawk) [11.00 %] - Boil 10. Hop 13 8.6 IBUs
1.50 oz Amarillo Gold [7.80 %] - Aroma Steep 0.0 Hop 14 0.0 IBUs
1.50 oz Columbus (Tomahawk) [11.00 %] - Aroma St Hop 15 0.0 IBUs
1.50 oz Simcoe [13.00 %] - Aroma Steep 0.0 min Hop 16 0.0 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 17 -


Mash Schedule: BIAB, Full Body
Total Grain Weight: 15 lbs 3.7 oz
----------------------------
Name Description Step Temperatur Step Time
Saccharification Add 35.66 l of water at 162.2 F 156.0 F 60 min

Sparge: Remove grains, and prepare to boil wort

What's a good sub for the caraamber in this recipe?

Isn't that just a crystal malt? Check the Weyermann site....

It sounds like crystal 30 or victory/biscuit are subs, but it doesn't sound right because crystal 30 is not really similar to victory or biscuit.

Also, you already have a c30. Where did this recipe come from?

It's basically the tall poppy clone from the brewer himself; he posts in this link and says it's pretty much bang on.

http://www.forum.realbeer.co.nz/forum/t ... e=activity" onclick="window.open(this.href);return false;

I'd gamble on biscuit then.

That's what I was thinking. There's already quite a bit of crystal malts in there, and I've got some extra biscuit I could use.