Hibernation Old Ale now with Recipe

[blatz]

I can’t believe I’m going to put up a noob type  :D  post like this, but:

Anybody have a tried and true recipe/clone of Hibernation Ale by Great Divide?  I had my first ever bottle this week and was just floored by it - what an excellent beer. Wow.

Any help in this direction would be great.

I do have, and have made a few times, a recipe for Old Jubilation (Avery Brewing) direct from Adam, but that is an entirely different beer IMO.

[blatz]

well, after digging around a little on the internet, I came up relatively empty handed.  so I pieced some data points together and came up with the following.  Hops are a little ‘grab-bag’ ish since I rarely keep anything limey on hand, its all big american hops if you recall most of my posts.  Anyways thoughts on this:

[quote]BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Olde Blatz
Brewer: Paul Blatz
Asst Brewer:
Style: Old Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications

Batch Size: 6.50 gal     
Boil Size: 7.69 gal
Estimated OG: 1.077 SG
Estimated Color: 19.2 SRM
Estimated IBU: 36.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:

Amount      Item                                        Type        % or IBU   
8.00 lb      Pale Malt, Maris Otter (2.2 SRM)            Grain      40.00 %     
8.00 lb      Vienna Malt (3.5 SRM)                        Grain      40.00 %     
1.50 lb      Oats, Flaked (1.0 SRM)                      Grain      7.50 %     
1.00 lb      Brown Malt (65.0 SRM)                        Grain      5.00 %     
0.75 lb      Caramel/Crystal Malt - 60L (60.0 SRM)        Grain      3.75 %     
0.50 lb      Biscuit Malt (23.0 SRM)                      Grain      2.50 %     
0.25 lb      Chocolate Malt (400.0 SRM)                  Grain      1.25 %     
1.00 oz      Williamette [5.50 %]  (Dry Hop 14 days)      Hops        -         
1.20 oz      Citra [10.50 %]  (60 min)                    Hops        26.1 IBU   
1.00 oz      Goldings, East Kent [5.00 %]  (15 min)      Hops        5.1 IBU     
1.00 oz      Williamette [5.50 %]  (15 min)              Hops        5.7 IBU     
1 Pkgs      Yorkshire Square Ale Yeast                  Yeast-Ale

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 20.00 lb

Single Infusion, Medium Body
Step Time    Name              Description                        Step Temp   
60 min        Mash In            Add 28.92 qt of water at 165.5 F    155.0 F
[/quote]

[denny]

I’d drink it! 

[ndcube]

I bet the citra hops won you over!

[blatz]

@denny

I’d drink it! 

I assume that’s similar to “it doesn’t suck”  ;D

[bluesman]

@denny

I’d drink it! 

+1

Looks very nice!

I would do a long secondary.  8)

[denny]

@blatz

@denny

I’d drink it! 

I assume that’s similar to “it doesn’t suck”  ;D

Yeah, but it’s pre-itdoesn’tsuck, since I can’t taste the beer til it’s done! 

[blatz]

@bluesman

I would do a long secondary.  8)

how long do you recommend?  I was thinking 3-4 week primary (however long it takes) then a 3 month secondary, throwing the dryhops in the last 2 weeks and then bottle.

[bluesman]

@blatz

@bluesman

I would do a long secondary.  8)

how long do you recommend?  I was thinking 3-4 week primary (however long it takes) then a 3 month secondary, throwing the dryhops in the last 2 weeks and then bottle.

3 months would be good.

[blatz]

well, I brewed this yesterday after completing my barleywine/ESB partigyle.  I don’t know that I will be tagging together essentially 3- brews like that again - I am beat tired today.

anyhow, I don’t know how I did this, but I ended up screwing up and adding a half gallon too much at some point to the sparge and wound up collecting almost 8.5gal.  So I ended up 1.071 instead of 77 so I guess I’ll end up around 7% instead of 7.5-8%. Eh, I don’t really like the really boozy beers as much anyway, maybe this was meant to happen…

However, the mash and boiling wort smelled absolutely fantastic, exactly what I was looking for - I have high hopes for this one later in the year.

[kristian1987]

@blatz

well, I brewed this yesterday after completing my barleywine/ESB partigyle.  I don’t know that I will be tagging together essentially 3- brews like that again - I am beat tired today.

anyhow, I don’t know how I did this, but I ended up screwing up and adding a half gallon too much at some point to the sparge and wound up collecting almost 8.5gal.  So I ended up 1.071 instead of 77 so I guess I’ll end up around 7% instead of 7.5-8%. Eh, I don’t really like the really boozy beers as much anyway, maybe this was meant to happen…

However, the mash and boiling wort smelled absolutely fantastic, exactly what I was looking for - I have high hopes for this one later in the year.

Hi,

It’s been a long time since 2009. I am currently on the same quest of cloning the Great Divide Hibernation ale. I was wondering how far you got in your attempts?

Here’s my latest educated guess, 5 gallon batch:

Malt grist:
58% pale malt, 4,4kg
10,66% Vienna malt, 0,81kg
10,66% wheat malt, 0,81kg
7,6% Caramel/Crystal malt - 60L, 0,58kg
6,66% Oats, flaked, 0,51kg
3,3% chocolate malt, 0,25kg
3% brown malt, 0,23kg

OG1089
Alc: 8,6%
51,6 EBC

Hops:
60 min 31g Magnum 36 IBU
15 min 28g East Kent Goldings 6,9 IBU
5 min 20gTettnang 1,3 IBU
1 min 15g Amarillo 0,6 IBU
Dry hop 10 days 30g Tettnang
Dry hop 5 days 30g Amarillo

Total IBU: 47,1

Yeast: Wyeast 1728 Scottish Ale

I have not brewed any attempts at Hibernation ale yet, nor have I tasted the actual commercial beer, but I have mapped the different clones on the web, checking percentages of composition and crosschecking with taste notes from beeradvocate and the others. It’s fun to do.

Regards from Norway,

Kristian

[blatz]

@kristian1987

@blatz

well, I brewed this yesterday after completing my barleywine/ESB partigyle.  I don’t know that I will be tagging together essentially 3- brews like that again - I am beat tired today.

anyhow, I don’t know how I did this, but I ended up screwing up and adding a half gallon too much at some point to the sparge and wound up collecting almost 8.5gal.  So I ended up 1.071 instead of 77 so I guess I’ll end up around 7% instead of 7.5-8%. Eh, I don’t really like the really boozy beers as much anyway, maybe this was meant to happen…

However, the mash and boiling wort smelled absolutely fantastic, exactly what I was looking for - I have high hopes for this one later in the year.

Hi,

It’s been a long time since 2009. I am currently on the same quest of cloning the Great Divide Hibernation ale. I was wondering how far you got in your attempts?

Here’s my latest educated guess, 5 gallon batch:

Malt grist:
58% pale malt, 4,4kg
10,66% Vienna malt, 0,81kg
10,66% wheat malt, 0,81kg
7,6% Caramel/Crystal malt - 60L, 0,58kg
6,66% Oats, flaked, 0,51kg
3,3% chocolate malt, 0,25kg
3% brown malt, 0,23kg

OG1089
Alc: 8,6%
51,6 EBC

Hops:
60 min 31g Magnum 36 IBU
15 min 28g East Kent Goldings 6,9 IBU
5 min 20gTettnang 1,3 IBU
1 min 15g Amarillo 0,6 IBU
Dry hop 10 days 30g Tettnang
Dry hop 5 days 30g Amarillo

Total IBU: 47,1

Yeast: Wyeast 1728 Scottish Ale

I have not brewed any attempts at Hibernation ale yet, nor have I tasted the actual commercial beer, but I have mapped the different clones on the web, checking percentages of composition and crosschecking with taste notes from beeradvocate and the others. It’s fun to do.

Regards from Norway,

Kristian

kristian

hello!  i only brewed the one batch of this, but it was pretty damned tasty and fairly close to the real deal.  I think your recipe will get you close, but I would use WY1272 and not the scottish ale yeast, as i believe 1272 is close to what GD uses.