Cable Car Clone - Brewed

Over the last few weeks I brewed the three "treads" for my Cable Car clone. The Avant Garde clone is finished fermenting, the Saison yeast is taking its time to finish the Red Barn Clone, and the Amigo Lager clone has just started fermenting.

I have to do this a bit faster than I wanted to so all the beers are ready for secondary by the time I leave for the holidays. Ideally I would have time to lager all of the beers for a few weeks after fermentation to clean them up before I add the funky microbes. 

3 gallons of Red Barn Clone (Brewed 12/02/07)

Pictured to the above

6.5 lbs Golden promise
10 oz Flaked wheat
4 oz Quick oats
5 oz Table sugar

Mashed at 150 for 60 min

OG 1.065 

90 min boil

3/8 oz Target @ 60 min

.5 oz Tettnanger @

27 IBUs 

Spices:

Ground in a coffee grinder and added @ 7 mins

2 g Sweet dried orange peel

1 g Black pepper

.5 g Dried ginger

.5 g Grains of paradise

Fermented around 82 with Wyeast 3724 Saison

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2 gallons of Avant Garde Clone (Brewed 11/27/07)

4.5 lbs Golden Promise

6 oz Home toasted malt (Toasted golden promise in a pie plate on my pizza stone @ 400 for 25 minutes, stirring every few minutes, smelled like Butterfingers when it was done)

2 oz of Honey malt

Mashed at 147 for 60 min

OG 1.058

130 minute boil

.25 oz Sterling @ 25 min

.25 oz Styrian Golding @ 25 min

.25 oz Saaz @ 15 min

19 IBUs

Fermented around 60 with Wyeast 2206 Bavarian lager

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1 gallon of Amigo Lager Clone (Brewed 12/09/07)

1.75 lbs German Pils

.75 lbs Golden Promise

Mashed at 148 for 60 min

OG 1.048

75 minute boil

2 g of Magnum @ 60

1/8 oz Saaz @ 15 min

18 IBU

Fermented around 50 with Wyeast 2206 Bavarian lager

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After losses to sampling/transfers I hope to have about 5 gallons going into secondary. They will get a bit of time to lager and drop out any yeast/protein, I'll rack again into a 5 gallon better bottle and add a blend of souring/funky microbes. Sadly I don't have the actual microbes that Lost Abbey uses, but I do have a blend that originated at Russian River. After a year with the bugs and .75 oz of Medium toast French oak I plan on bottling.

12/29/07 Left it in MA in an inside closet, left airlock on and beer near top of the carboy.

4/25/08 Airlock filled up with a gross mold. My father cleaned it, but left it dry for a couple days.

7/21/08 Added 1 oz of the Lost Abbey Red Poppy oak cubes because the beer was tasting rather bland (not much sour, not much funk). I may feed it with some DME in a month or so if it still needs help.

8/11/08 Was getting pretty oaky, so I racked it off the oak and added 3/4 cup of light DME boiled in a bit of water.

10/02/08 Update, looks like a decent krausen/pellicle is forming on the surface as a result off the DME.

12/26/08 Bottled with 3/4 cup of table sugar and some 71B-1122 (wine yeast). Tasted pretty good, nice citrus component, but still not as sour as I would have liked.

If you want the details of how I came up with the recipe check out this.

4/15/09 First tasting, doing pretty well.

1/03/10 Second tasting, alongside an actual bottle of Cable Car.  The results were pretty close, but I would add the microbes sooner to boost the acidity and tone down the honey malt and toasted malt in the Avant Garde portion since mine was maltier.

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