sierra nevada tumbler

[brewranger]

has anyone brewed a clone of this?

Based on what is on the SN website and beersmith this is what I have come up with

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Tumbler Clone
Brewer: Ryan Cochrane
Asst Brewer:
Style: American Brown Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.052 SG
Estimated Color: 21.1 SRM
Estimated IBU: 39.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 78.26 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.70 %
1.00 lb Smoked Malt (9.0 SRM) Grain 8.70 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 4.35 %
1.00 oz Challenger [7.50 %] (60 min) Hops 24.6 IBU
1.00 oz Challenger [7.50 %] (10 min) Hops 8.9 IBU
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 5.9 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
0.25 tsp Yeast Nutrient (Boil 10.0 min) Misc
1.00 items Anti-Foam Powder (Boil 60.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter Yeast-Ale


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 11.50 lb
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 14.38 qt of water at 170.5 F 158.0 F

[Bruce G]

I really like that beer. I am too new at this to be an authority, but that recipe sounds in the ballpark to me. I was surprised to see the smoked malt. The beer definitely has some of those flavors, but I thought it was coming from normal dark malts rather than smoked.

Tell us how it comes out.

[thatguy314]

That smoked malt seems a little high for a beer that's so subtly smokey. IIRC he said the smoked malt was down around 1% in his interview on the session. Relisten to that interview, it might help you tweak the recipe a bit. However, I think they smoke their own malt, so 1% fresh smoked might be more like 4% from your homebrew shop.

[jwatkins56550]

That beer is wonderful, like thatguy said, the smoke malt is around 1%, CYBI needs to clone this one

[Mylo]

I taste some late additions of Northern Brewer. There is a distinctive minty/woody hop thing going on there, just sayin.


Mylo

[brewranger]

final recipe...i cut back on the smoked malt and put in a little more chocolate...because i had it. Also, the challenger I picked up was really low AA compared to "norm" so i bumped up my 60min addition.

just tasted it after a week in primary and the flavors seem spot on. the smoke is just enough to let you know its there, i am so glad i didnt use the full pound.

5.5 gallon
OG 1.056
IBU 37
FG 1.016

Ingredients Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.00 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.89 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 6.67 %
0.50 lb Smoked Malt (9.0 SRM) Grain 4.44 %
1.50 oz Challenger [5.60 %] (60 min) Hops 27.8 IBU
0.50 oz Challenger [5.60 %] (10 min) Hops 3.4 IBU
1.00 oz Goldings, East Kent [4.50 %] (10 min) Hops 5.4 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
0.25 tsp Yeast Nutrient (Boil 10.0 min) Misc
1.00 items Anti-Foam Powder (Boil 60.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 1000 ml] Yeast-Ale

[brewranger]

my girlfriend couldn't pick out the tumber in a triangle test...mine was a slight bit smokier, but the tumber i had on draft a week or so ago was more smokey than the bottles I have. for my second all grain...couldnt be happier.

[AaronWesternNY]

If you try this one again, throw in some brown malt. My friend threw some brown malt into his beer and it was in the nose- in both beers. I would bet my life on it.