Topic: OD OBS Clone? (Read 1510 times)

G_Reichow · « **on:** October 05, 2006, 01:44:48 PM »

in honor of teach a friend to brew day, he's requested to make a near clone of Old Dominion OBS, anyone got a near recipe for this?

Thanks,
Greer

Jay · « **Reply #1 on:** October 05, 2006, 01:46:50 PM »

DerekT · « **Reply #2 on:** October 05, 2006, 01:47:25 PM »

No idea how close it is but BYO had one a while back and some of the clone books might too. I can tell you that OD uses American oak chips in the tank along with the vanilla bean(s), both of which are soaked overnight in very hot water to sanitize and also extract some character from. HTH.

- D

JeffH · « **Reply #3 on:** October 05, 2006, 01:48:17 PM »

Old Bitches Shoe?

G_Reichow · « **Reply #4 on:** October 05, 2006, 01:55:13 PM »

Oak Barrel Stout

thanks Derek. Any chance you can pull that recipe out of the archive or have an online link for it?

-Greer

DerekT · « **Reply #5 on:** October 05, 2006, 02:18:31 PM »

I just sent a PDF to your gmail addy. Assuming it'll get hung up like last time I also USPS'd it you. Note: the recipe says French oak but Kenny Allen told me American. Also, it mentions smoked malt which I doubt they use but I did not think to ask about.

Jay · « **Reply #6 on:** October 05, 2006, 02:21:31 PM »

**Cough** post it up here!

G_Reichow · « **Reply #7 on:** October 05, 2006, 03:01:12 PM »

Note: THIS IS A BYO CLONE (there, said it)

See attached.

Jay · « **Reply #8 on:** October 05, 2006, 03:09:44 PM »

Sweet - Is this the new clone mag or the old clone mag?

scootertig · « **Reply #9 on:** October 05, 2006, 03:13:56 PM »

I'll ask about the smoked malt... I'll have an answer by the time I get home tonight. Of course, whether or not I can actually still TYPE by the time I get home tonight remains to be seen... It will be a night of celebration.

:knuppel2:

(why is there no "tipsy" smiley?)

aaron

G_Reichow · « **Reply #10 on:** October 05, 2006, 03:17:23 PM »

what are we celebrating tonight aaron?

-Greer

scootertig · « **Reply #11 on:** October 05, 2006, 04:00:02 PM »

First night o'drinking back in my native land. I guess I'm a patriot. Come to think of it, that makes me a lot like one Sam Adams. Brewer, Patriot. If he'd added "cheerleader" to the list, he would have been a triple threat!

watch out world, here I come...

(really, no reason for celebration... it just sounds better to say you're drinking because you're celebrating than to say that you're drinking because you're a drunk...)

aaron

G_Reichow · « **Reply #12 on:** October 05, 2006, 06:44:54 PM »

can someone 'splain somethin to me? Why the 1lb 2 row, .66lb DME and 4.13lb LME. Is there something each adds to the flavor profile I'm not aware of?

-Greer

scootertig · « **Reply #13 on:** October 05, 2006, 06:58:09 PM »

I'm no expert, but I'll take a crack at this answer...

The LME and DME form the greater part of the fermentables. As for the split between light/pale, I don't know. I'd think you could use almost anything darker than light and get close to the right color, since it's such a dark beer anyway. The Briess and the Alexanders have different fermentabilities, so they may contribute distinct levels of mouthfeel/flavor/sweetness to the beer.

For the 2-row, that's there to provide diastatic potential to convert the starches in the carapils, munich, etc, during the mini-mash. Without that, you'd just be steeping those grains, and would get very little besides color from there. If you wanted to, you could actually use mostly 2-row malt instead of the DME (to give you the same amount of fermentables as the DME would provide), and do an all-grain version.

I hope someone else hops in to tell me if I'm close...

aaron