Has anyone ever brewed a hair of the dog Adam clone with great success? been a tricky/ fun one for me to try and nail, Wondering if any suggestions for water adjustments using distilled water. Been doing 1 gallon batches of it so far. cheers!
Supposedly this recipe came from the brewmaster https://chefs-table.homebrewchef.com/homebrew-recipes/hair-dog-adam-bier-recipe/ Here’s also some info from the mad fermentationist https://www.themadfermentationist.com/2011/04/hair-of-dog-adam-clone-tasting.html?m=1
My one comment is that the label on bottles of Adam says it uses Pilsner malt, not the Gambrinus pale malt listed in the recipes.
I'm not familiar with Adam, but in general, it's amazing how many clone recipes out there directly contradict information on labels, brewery web sites, or even what brewers will tell you if you just ask.
I imagine some of this reflects chronology. Perhaps clones recipes pre-dated the release of the beer information and were more guesses that came out tasting about right. Or the clones represent a time when the recipe used to look like X but now looks like Y. A few years ago, someone pointed out to me that New Glarus Spotted Cow no longer had corn in it. Apparently they changed the description on the can but not their website (the website now reflects the change). At the time, all of the internet clone recipes had corn in them. Stuff lives a long time time on the internet, even when it is no longer true. Or was never true.
There were probably just (multiple?) changes in Hair of the Dog's recipe over the years. I was just looking in my copy of Barleywine (by Fal Allen and Dick Cantwell) that was published in 1998. They list the below info, which has the same malt and hop varieties as the recipe linked in @GetMeAnIPA 's post. But different boil time and yeast, and maybe less smoked malt. OG 1.094 FG 1.020 ABV 9.9% IBU 65 Hops: Northern Brewer, Tettnang Malt: Blend of Pale, Munich, Crystal, Chocolate, Black Patent, and dash of Peated Malt Boil time: 2 hours Ferm Temp: 68 to 70 Yeast: German Ale Yeast
Have you done any further trial batches over the last year? I am thinking about doing maybe a 3 gallon batch scaled from the recipe from Hair of the Dog referenced above.
I think I did one more batch after that, it’s good but just not Adam at all, I found some old interviews from Alan Sprints (don’t remember what website it was) and the level of depth he gets from it is because ‘supposedly’ he introduces past batches into new ones for krausening, fermentation purposes etc so when you taste adam it has parts of maybe very old vintages so it just continues to grow more concentrated and deft. So while the recipe is simple and good, it’s his process that makes a difference.
