Advice for an Old Fezziwig Clone

Discussion in 'Homebrewing' started by BedetheVenerable, Oct 10, 2012.

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  1. BedetheVenerable

    BedetheVenerable Initiate (0) Sep 5, 2008 Missouri

    A recent thread on here got me thinking about something I've wanted to do for a long time: try to approximate something like SA's Old Fezziwig, on the homebrew scale. Using some info from Sam Adams, I came up with the following recipe. I'd appreciate any/all feedback on the recipe itself, but I'm especially interested to know what levels of spices people might shoot for, as I've never done a spiced beer. FWIW, I want to use fresh orange zest (rather than the dried) but I have no idea of what levels to shoot for in a brew like this. Also, powdered or freshly-grated ginger, etc etc etc.

    5 gallons 60 minute boil 77.2% efficiency EOG 1.062 EFG 1.016

    7.25 lbs Maris Otter
    2 lbs. Munich 10
    1 lb. Crystal 55/60
    8 oz. Carafa III (probably dehusked)

    .75 oz. Northern Brewer at 60 min, ~ 21 IBUs

    2 packets White Labs East Coast Ale, in 1L starter

    Unknown amounts of cinnamon, orange zest, and ginger
     
    #1 BedetheVenerable, Oct 10, 2012
  2. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    I like the beer. Never tried to brew anything like it but recall seeing a clone recipe on homebrewtalk (I think). My only experiences with spices in homebrew have been few and disappointing. I think the best approach is to make a spice tincture and add at packaging, according to your tastes. Try it on a small scale (shot glass) first, then scale up. A bit of a pain, but I think it is the only way you can begin to account for variability in the potency of spices.
     
    #2 pweis909, Oct 11, 2012
  3. telejunkie

    telejunkie Savant (1,107) Sep 14, 2007 Vermont

    actually the old forums here had a good thread about this one...
    100% agree with pweis though....recommend getting Radical Brewing by Randy Mosher and get it fine tuned. Advice in that book is worth its weight in gold for stuff such as this
     
    #3 telejunkie, Oct 11, 2012
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  4. BedetheVenerable

    BedetheVenerable Initiate (0) Sep 5, 2008 Missouri

    I'd wondered about this! Good to know; I have this book and love it, just never brewed anything from it yet!
     
    #4 BedetheVenerable, Oct 11, 2012
  5. telejunkie

    telejunkie Savant (1,107) Sep 14, 2007 Vermont

    think it was the spices chapter which randy lays out how to make a spice potion, how to get it fine tuned with a shot glass & eye dropper then scaling up to full batch size. Best of luck...i've always like old fezz
     
    #5 telejunkie, Oct 11, 2012
  6. fAtHanD

    fAtHanD Crusader (443) Mar 7, 2007 Michigan

    My wife loves this beer so I attempted it several years ago. I didn't really take notes back then but I remember it turned out good. A bit more boozy than Fezzi. Spice was subtle but became more pronounced as it warmed. Also think I only used 1 clove not 3.
    Might have to try this all-grain.

    6 lbs. light Malt Extract 

    2.5 lbs. Dry Dark Malt Extract (DME) 

    .05 lbs. Chocolate Malt 

    .05 lbs. Crystal Malt (80-L) 

    .05 lbs. Black Patent Malt 

    3 lbs. Clover Honey 

    2 oz. Northern Brewer Hops (Bittering) 
- 60 min
    1 oz. Cascade Hops (Aroma) 
- 5 min
    1 oz. Ginger, Grated 

    3 Oranges, Peeled and Quartered 

    3 Cinnamon Sticks 

    2 Whole Nutmegs 

    3 Whole Cloves 

    1/4 Teaspoon Irish Moss

    1 Vial White Labs Irish Ale Yeast (WLP004) 

    OG 1.040 – 1.060
    FG 1.010 – 1.017
     
    #6 fAtHanD, Oct 11, 2012
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