Beer Forum

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

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.

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.

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

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


Mylo

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

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.

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.