Turbodog Clone

>> Saturday, June 12, 2010

A friend of mine at work is from the New Orleans area and raved about Abita Brewing Company's Turbodog Brown Ale. I tried some of their brews at the 2008 GABF but to be honest it was at the end of the session when things were a bit hazy and I can't really remember exactly which ones I tried.

Abita describes it as:
Turbodog is a dark brown ale brewed with Willamette hops and a combination of pale, crystal and chocolate malts. This combination gives Turbodog its rich body and color and a sweet chocolate toffee-like flavor. Turbodog began as a specialty ale but has gained a huge loyal following and has become one of our flagship brews.

This ale pairs well with most meats and is great served with hamburgers or sausages. It is a good match with smoked fish and can even stand up to wild game dishes. Turbodog is also great for marinating and braising meats and cooking such things as cabbage and greens. Colby, Gloucester, Cheddar and Blue cheeses go nicely with Turbodog. It’s perfect with spicy Louisiana jambalaya or Spanish paella. Some even like it paired with chocolate!
I cracked open BYO's 150 Classic Clone Recipes and since I haven't brewed a brown ale for a long time I figured it'd be a great time to try this brew. The recipe as I'm brewing it is as follows:

9.75 lbs Munton's Pale 2 row
1.25 lbs Briess Crystal 80 (BYO's calls for Crystal 100 but my LHBS doesn't carry it so I went with 80)
.5 lbs Briess Chocolate Malt
.6 oz Chinook hops (90 minutes)
1.25 oz Williamette hops (5 mins)
1.5 oz Williamette hops (0 mins)
White Labs WLP004 Irish Ale Yeast

Mash with 17.25 quarts of water at 152 F for 45 minutes then raise the temp to 172 F for five minutes, then sparge at 172 F.

Follow the above hop schedule letting the wort rest for 15 minutes before chilling after the last hop addition.

Ferment at 65 F for 5-6 days. Cool to 45 F for 7 days then keg/bottle.

Rating: B+