Oskar Blues Brewery’s Ten FIDY clone
Oskar Blues Brewery’s Ten FIDY clone
(3 gallons/11 L, all-grain)
OG = 1.106 FG = 1.034
IBU = 98 SRM = 74 ABV = 10.5%
Ingredients
10.6 lbs. (4.8 kg) 2-row pale malt (2 °L)
2.85 lbs. (1.3 kg) Munich malt (9 °L)
1.43 lbs. (0.65 kg) Simpsons caramalt (25 °L)
1.43 lbs. (0.65 kg) Simpsons dark crystal malt (95 °L)
1.43 lbs. (0.65 kg) chocolate malt (350 °L)
1.22 lbs. (0.55 kg) roasted barley (550 °L)
1.43 lbs. (0.65 kg) flaked oats
4 oz. (113 kg) re-hydrated rice hulls (added during lautering)
18 AAU Summit™ hops (60 min.) (1 oz./28 g at 18% alpha acid)
3.4 AAU Columbus hops (10 min.) (0.25 oz./7 g at 14% alpha acid)
1⁄2 Whirlfloc® tablet (10 min.)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Fermentis US-05 yeast
Lallemand CBC-1 yeast (if priming)
2⁄5 cup corn sugar (if priming)
Step by Step
Target the mash ratio to be about 1.3 quarts of water to 1 pound of grain (2.7 kg/L), or 37% malt by weight. Be sure to add in the volume of dead space liquid that is left in the mash tun after it is drained. For this recipe, that means approximately 28 qts (26.5 L) of strike water estimating 2 qts. (2 L) dead space in the mash tun. Mash the grains at 152 °F (67 °C) and hold at this temperature for 60 minutes. Raise the temperature of the grain bed to mash out at 168 °F (76 °C), add the rice hulls, then begin lauter phase by recirculating the wort back on top of the grain bed (vorlauf). Vorlauf until the wort runs clear, then drain all the wort in the mash tun into your kettle. There should be about 4 gal. (15 L) in your kettle with a gravity reading around 1.086. Add an appropriate amount of dried malt extract if this gravity is too low.
Total boil time is 60 minutes, adding hops at the times indicated in the ingredients list, and Whirfloc® tablet with 10 minutes left in the boil. At 0 minutes, turn off the heat and give the wort a stir for at least a minute and let it settle for 10 minutes. The total volume in the kettle should be about 3.25 gallons (12.3 L). You can add some cold tap water to correct the volume if necessary. Chill to yeast pitching temperature, pitch the yeast, then heavily aerate the wort. After 12 hours, hit the wort with a second dose of oxygen if possible. Ferment at 67 °F (19 °C) for 2–3 weeks or until target gravity has been achieved. Transfer to a secondary vessel and drop the temperature to 54 °F (21 °C) and condition the beer for a minimum of 3 weeks. At this point you have the option of leaving the base beer as is or adding an array of ingredients such as vanilla or whiskey soaked oak chips to suit your tastes. Rack to a keg and force carbonate, or rack to a bottling bucket, add priming sugar, and bottle. If the beer was aged in secondary for more than a few months, adding priming yeast such as Lallemand’s CBC-1 is suggested if bottle conditioning.
Oskar Blues Brewery’s Ten FIDY clone
(5 gallons/19 L, partial mash)
OG = 1.106 FG = 1.034
IBU = 98 SRM = 71 ABV = 10.5%
If you are not looking to utilize the parti-gyle process, then a partial mash will probably be your best bet to achieve a beer closest to Ten FIDY.
Ingredients
5.5 lbs. (2.6 kg) extra light dried malt extract
3.3 lbs. (1.5 kg) Munich liquid malt extract
1 lb. (0.45 kg) Munich malt (9 °L)
1.43 lbs. (0.65 kg) Simpsons caramalt (25 °L)
1.43 lbs. (0.65 kg) Simpsons dark crystal malt (95 °L)
1.43 lbs. (0.65 kg) chocolate malt (350 °L)
1.22 lbs. (0.55 kg) roasted barley (550 °L)
1.43 lbs. (0.65 kg) flaked oats
30.6 AAU Summit™ hops (60 min.) (1.7 oz./48 g at 18% alpha acid)
3.4 AAU Columbus hops (10 min.) (0.25 oz./7 g at 14% alpha acid)
1⁄2 Whirlfloc® tablet (10 min.)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Fermentis US-05 yeast
Lallemand CBC-1 yeast (if priming)
2⁄3 cup corn sugar (if priming)
Step by Step
Place the crushed Munich malt in a muslin bag with the flaked oats. Submerge the grain bag in 1 gallon (~4 L) of hot water to hold the mash at 152 °F (67 °C) for 60 minutes. Raise the temperature of the mash to 168 °F (76 °C), then remove the grain bag and wash with 2 qts. of 168 °F (76 °C) water. Add an additional 2 gallons of 168 °F (76 °C) water to the wort, then add the remainder of the crushed specialty grains in a second muslin bag. Hold for 20 minutes at this temperature. Remove the specialty grain bag and rinse with 1 gallon (~4 L) of hot water. Top off kettle to about 6 gallons (23 L) water and bring to a boil. Once at a boil, remove the kettle from heat and add the liquid and dried malt extract. Stir until all the malt extract is dissolved, then return the wort to a boil. The wort gravity at this point should be 1.089 at room temperature.
Total boil time is 60 minutes, adding hops at the times indicated and Whirfloc® tablet with 10 minutes left in the boil. At 0 minutes, turn off the heat then give the wort a stir for at least a minute and let settle for 10 minutes. Chill to yeast pitching temperature, pitch the yeast then heavily aerate the wort. After 24 hours, hit the wort with a second dose of oxygen. Ferment at 67 °F (19 °C) for 2–3 weeks or until target gravity has been achieved. Transfer to a secondary vessel and drop temperature to 54 °F (21 °C) and condition the beer for a minimum of 3 weeks. Now follow the remainder of the all-grain recipe above.
