Beer Forum

Hey.

Stumbled across this website that has a neat collection of clone recipes of professional breweries. Thought it might appeal to this crowd of asshats.

http://www.thelostbeers.com/

Cheers and beers,

Justin

I like seeing the South represented. I wasn't of drinking age when Dogwood was around, but I wish I could have tried some of their beers. If he would have started the brewery now, I bet he would have made it.

Here's an email I received from Dogwood back in 10 years ago in response to my questions about their bock beer.


The key with any lager is fermentation temperature. Make sure you have
control over the temperature. We ferment ours around 49-50. Second, once the
primary fermentation is done, lager it for at least a month as close to 32
degrees as you can. Waiting and not drinking it is difficult - but be
patient. We use a lager strain from White Labs. Third, I strongly suggest
Weyermann malts from Germany. We use Pilsner malt, Vienna, Dark Munich,
Caramunich I and II. You'll want a good hop backbone to the beer, but
nothing too intense. We use Hallertauer. Regarding the water, use soft water
and don't add any salts. If your water supply is hard, use bottled water.

Let me know if you have any other questions. And you have to send us some of
your bock when it's done. Good luck.

Crawford Moran
President

I believe he's brewing for 5 Seasons now.