Hi all The lagunitas brewing co. brews the wilco tango foxtrot ale. It is a very unique brown ale, very tasty. The bottle give o.g. 1.072, 59 IBU, 7.58% alc by vol. I would like to brew it using extract but I have no clues what the hops, yeast and malt should be. Is there anybody here savvy enough to replicate it? Thanks Matt
If you like wtf, you'll like the beer "janet's brown' by Mike McDole which is another hopy brown ale, and is a homebrew recipe that is easy to find, online, in extract form. You could start at that and adjust it to be more like wtf but it is very similar. Oh and Janet's Brown has also been brewed by russian river a bunch of times.
Thanks, got one. Just a question about "Dryhop" A recipe calls the following: Northern Brewer (6.5%AA) 2.0oz (57g) @ 60 Minutes Northern Brewer (6.5%AA) 1.0oz (28g) @ 15 Minutes Cascade (6.0%AA) 1.5oz (43g) @ 10 Minutes Cascade (6.0%AA) 1.5oz (43g) @ 0 Minutes Centennial (9.0%AA) 2.0oz. (57g) Dryhop What is the recommended time for dryhope? 3 days? Never used that before...
As a general rule of thumb, I'd say 7-10 days, depending on beer temp. Warmer temp, less time. Cold, more time.
Ok. Thanks! So it is just a matter of adding hops before end of fermentation, right? Should it be sanitized? Thx Matt
You would normally add the hops after primary fermentation is done. If you are adding loose hops, no need to sanitize them. If you are adding in a 'hop bag' (so that you can easily remove them and avoid any possible clogging when you eventually rack), the hop bag should be sanitized before adding the hops to it. You can do this by immersing in boiling water for a minute or two. You may also want to weight the bag (so that it doesn't float above the beer). If so, you can use just about anything made of stainless steel for weight. Or some people use marbles. The weights should also be sanitized.
