11 replies to this topic

[harryfrog]

I thought I heard someone mention the other day that it's more of a malt liqour than a lager. Not sure what that really means, since it seems to me that all beers are malt liquors...but that's a topic for a different post.I had some spicy thai food last night and washed it down with three singhas. Now I want the recipe to try and make a clone.Any help out there?

[MtnBrewer]

I want to say that there's a recipe for it in Clone Brews but I don't have the book in front of me so that could be wrong. In any case, as I recall, there's not that much about Singha that makes it radically different from other American lagers. It's probably more hoppy than most so if you made something between a Premium American Lager and a German Pilsner I think you'd be in the right ballpark.

[Big Nake]

IIRC, MTN didn't like posting published recipes on the board so I will see if I can get it and I'll PM it to you, Harryfrog.

[zymot]

As I recall, one of the Papazian books has a recipe for an asian style lager. Basic lager with a good dose of rice.I do not mind Sing Ha beer. One of the most drinkable beers from Asia. It is light lager style (not lite) and willl present a challenge to the homebrewer.

[Big Nake]

I PM'd the recipe to HarryFrog and was surprised that it's 6% and has 9 AAUs of Northern Brewer (this is Clonebrews, remember...) and 43 IBUs. Seems like it's got some mojo. If the opinion has changed about posting published recipes on the board, I'll be happy to post what I have. Cheers.

[MtnBrewer]

I PM'd the recipe to HarryFrog and was surprised that it's 6% and has 9 AAUs of Northern Brewer (this is Clonebrews, remember...) and 43 IBUs. Seems like it's got some mojo. If the opinion has changed about posting published recipes on the board, I'll be happy to post what I have. Cheers.

I think the policy is still the same. No copyrighted material.

[Big Nake]

I think the policy is still the same. No copyrighted material.

Then I consider myself a policy-abiding board member. Cheers.

[harryfrog]

Thanks for the PM. Although I don't agree with their clone, I think i'll give it a shot and adjust from there. I'm still in the "beer is beer" stage of brewing maturity.

[MtnBrewer]

Thanks for the PM. Although I don't agree with their clone, I think i'll give it a shot and adjust from there. I'm still in the "beer is beer" stage of brewing maturity.

I'm not sure how many attempts you've made at cloning beers. In my experience, there are too many variables present to really and truly clone a beer. You can make something in the ballpark without too much trouble but if you're looking to survive a side-by-side comparison, then you've got your work cut out for you. Doesn't sound like that's what you're after though so the CB recipe ought you get you started. Also, you do have the ability to lager correct?

[Big Nake]

When I am out someplace and have a nice beer that I would like to make at home, I try to make some mental notes about the beer's color, aroma, flavor, etc. and then I try to put something together that will be "in the spirit" of that inspirational beer. I don't assume that I will create the exact beer or even get it close, but I try to make something that I would consider close and nearly as satisfying (or possibly moreso!) than the original. I agree that water composition, ingredients, yeast & fermentation variables make it very tough to get ultra-close, IMO.

[MtnBrewer]

When I am out someplace and have a nice beer that I would like to make at home, I try to make some mental notes about the beer's color, aroma, flavor, etc. and then I try to put something together that will be "in the spirit" of that inspirational beer. I don't assume that I will create the exact beer or even get it close, but I try to make something that I would consider close and nearly as satisfying (or possibly moreso!) than the original. I agree that water composition, ingredients, yeast & fermentation variables make it very tough to get ultra-close, IMO.

100% agree. I almost never try to do a real clone (Oak Aged Yeti is probably the one exception) but very often I'll do a "pseudo-clone" as you say, in the spirit of the original beer. Then if it turns out well, it can be a jumping off point to push it into a whole different direction or possibly to refine the clone and make it more like the original. So rather than trying to duplicate Sam Adams Boston Lager (for example), I'll make a lager with some crystal malt and hopped with Tettnanger and Hallertauer Mittelfruh. So it captures the idea of the beer if not the exact flavor.

[Big Nake]

I realize I'm perilously close to going even farther off topic, yet I continue to type. We went to a state park in March and the weather was nasty, cold, raining, sometimes snowing, etc. We hiked awhile and then stopped into a tavern in the park. The waitress said they had something called Starved Rock Ale which is brewed exclusively for the park by Leinenkugel. She described it as a reddish-amber ale and it was really nice (for my tastes). Very clear, a medium reddish-amber color, probably hopped once early in the boil and very probably some type of American Ale yeast. My wife and I both liked it. A few weeks ago I made a beer like this with Crisp Maris Otter, some Crystal 40L, Special B and enough German Magnum at 60 mins to get to about 30 IBUs. It won't be this beer, but it will be close and "In the spirit" of it. Cheers!