designing a psuedo sue clone - suggestions?

bf514921 · Post by **bf514921** » Sun Sep 23, 2012 9:39 am

Last meeting when at brcks i tried toppling goliaths psuedo sue. really liked it. did a little reading found some info, but not alot. it all citra all the time, i am guessing with a generous dry hop of citr hops also, i have plenty of citra in the freezer that needs to be in a beer, i am looking for any and all suggestions on the recipie?
hopping
i was thinking of skipping a 60 minute addition, maybe put
1oz at 30, 2oz at 5minutes and dry hop it again with 2oz.

i havent really thought about a base for the beer, i just really like the aroma and smell of the hops in psuedo sue. i thought about using the recipie out of designing great beers for a pale ale as astarting place,

and lastly any yeast sugesstions wlpoo1? simple clean easy? or is there a distinct flavor that others have picked up in this beer that would suggest a different yeat?

also i could make a 10 gallon batch and do differnt yeast and dry hopping scedules. to try 2 different ideas.

Steven P · Post by **Steven P** » Sun Sep 23, 2012 10:37 am

I'd go easy on caramel malt, just perhaps 90% two row -some C10 and use WLP002 as it's less flocculant than WLP001.

If I recall that beer is pretty cloudy so there may have been some small portion of wheat in the bill. Post what you come up with. I can't wait to see what you come up with.

bf514921 · Post by **bf514921** » Sun Sep 23, 2012 5:42 pm

hmm forgot about the cloudy character, pluss it was more golden than "pale" maybe some white wheat , 2 row and a little c10, or c40

CMLarrison · Post by **CMLarrison** » Sun Sep 23, 2012 6:37 pm

I heard they use no Irish moss or whirlfoc

bf514921 · Post by **bf514921** » Sun Sep 23, 2012 7:10 pm

well that shouldn't be an issue, i don t have either. wondering about the srm, 10 maybe? or does that seem too dark

Matt F · Post by **Matt F** » Sun Sep 23, 2012 7:43 pm

Steven P wrote:I'd go easy on caramel malt, just perhaps 90% two row -some C10 and use WLP002 as it's less flocculant than WLP001.

If I recall that beer is pretty cloudy so there may have been some small portion of wheat in the bill. Post what you come up with. I can't wait to see what you come up with.

I think the cloudiness may be contributed by the hops, no filtering, and lack of irish moss or other clarifiers. I would try the wheat too.

I disagree on the comments about the yeast. I would use WLP001 if you want cloudy. WLP002 is a very high flocculating yeast. I use it and 007 and haven't have WLP001 in the brewery for a few years. 002 flocs like crazy and leaves clear beer. Give the yeast time to clean up diacetyl with both these english strains. Pitch these two english yeast low if you want to keep the fruity character in check. I pitch them at 64 F and let them rise slowly to 68F. After a week I bump it up to 70 F and let it sit for a week to clean up. The following is from the white labs site.

WLP002 English Ale Yeast
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.
Attenuation: 63-70%
Flocculation: Very High
Optimum Fermentation Temperature: 65-68°F
(18-20°C)
Alcohol Tolerance: Medium

bf514921 · Post by **bf514921** » Sun Sep 23, 2012 8:05 pm

i am wondering what yeast in general, when i had the suedosue, i got smacked up side the head with the citra hop and wasnt paying attention to the rest of the beer, i am thinking some wheatalso. still trying to determine yeast i am just looking for clean, nothing extra, i probably will have to go back to bricks and have another pint to think about it

Steven P · Post by **Steven P** » Mon Sep 24, 2012 7:05 am

Thanks for the correction Matt!

bf514921 · Post by **bf514921** » Mon Sep 24, 2012 4:32 pm

if i can get it tomorrow going with the wlp001, and go from there

daveR · Post by **daveR** » Tue Sep 25, 2012 7:46 am

I emailed the brewery and asked about the yeast:

something like safale 06 or similar liquid yeast should get you rolling

Steven P · Post by **Steven P** » Tue Sep 25, 2012 7:50 am

http://www.fermentis.com/fo/pdf/HB/EN/S ... -06_HB.pdf

Looks like a wheat yeast.

tony b · Post by **tony b** » Tue Sep 25, 2012 3:45 pm

Dave's post brings up a good point. Don't be shy about emailing breweries about their beers if you are planning a clone. Remember "imitation is the sincerest form of flattery!"

bf514921 · Post by **bf514921** » Tue Sep 25, 2012 4:51 pm

well already picekd up the wlp001 today, guess i will have to make it again
then again i have had a hankering for pale ales

bf514921 · Post by **bf514921** » Tue Sep 25, 2012 4:54 pm

any ideas on a liquid equivalent?looking at whitlabs site for wheat looks like
WLP001 California Ale

WLP320 American Hefeweizen Ale

maybe WLP351 Bavarian Weizen Ale

Steven P · Post by **Steven P** » Wed Sep 26, 2012 7:41 am

I'd go with WLP320 American Hefeweizen Ale. It's pretty neutral for a wheat yeast. I think this yeast came from Widmer.