Trying to clone Victory Yakima Glory

Discussion in 'Homebrewing' started by celeriac, Feb 27, 2013.

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  1. celeriac

    celeriac Crusader (484) Oct 21, 2008 Massachusetts

    Hey there, wondering if anyone out there has any good info on (or has tried to clone) Victory's Yakima Glory. I'm thinking to brew something along those lines in the coming week. It seems that solid information is scant on the nets.

    Just to share what I've found so far: in a video on their website they describe the malt bill as follows: Pilsner malts, Vienna malts, Munich malts, "caramel" malts, very dark "caramel" malts, light chocolate malt. ABV is 8.7, color is dark brown (I'd guess about 25 SRM, but I'm not great with SRM). They use four PNW hops, but no indication with ones.

    Thanks for any insights you might have!
     
    #1 celeriac, Feb 27, 2013
  2. jlpred55

    jlpred55 Initiate (0) Jul 26, 2006 Iowa

    I'm about 99% sure there was a clone in BYO a year or so ago.
     
    #2 jlpred55, Feb 27, 2013
  3. WickedSluggy

    WickedSluggy Savant (1,129) Nov 21, 2008 Texas

    Great beer. You have to figure out how they get that subtle fresh manure quality.
     
    #3 WickedSluggy, Feb 27, 2013
  4. celeriac

    celeriac Crusader (484) Oct 21, 2008 Massachusetts

    I looked at the BYO website and couldn't find it... anyone else recall this?
     
    #4 celeriac, Feb 27, 2013
  5. jlpred55

    jlpred55 Initiate (0) Jul 26, 2006 Iowa

    Sorry, I thought I remembered something in there about it.
     
    #5 jlpred55, Feb 27, 2013
  6. Starkbier

    Starkbier Initiate (0) Sep 19, 2002 Maryland

    Aim for a good mash rest at 144F, say 30 mins to get high attenuation before saach rest. You want to use some Carafa dehusked or chocolate malts too, I often add these to the lauter tun for a more subtle bite, but if you like more of a burnt/roast effect you can add in the mash tun. For hops you can do a mix of the normal PNW - Columbus, Centennials, Simcoe and/or Citras/Cascades. Basically you want a hoppy double IPA that has a roast finish but not to the extent of an Imperial Stout. And since this is hoppy be sure to dose heavy at mid and late hop charges. Use normal ale yeast like 1056. Cheers and have fun. Jim
     
    #6 Starkbier, Feb 27, 2013
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