Cloning Omnipollo Fatamorgana

I don’t often make clones. I prefer to take ideas from beers I’ve tasted and design my own. But this time I did, because Elijah Toh from Applehops is bringing this to Singapore at the end of the month. He suggested the homebrewers in Singapore try to clone it as their brewers Henok Fentie and Karl Grandin had put the recipe up on Facebook.

I thought, why not? It uses a lot of hops, including Citra, so it seemed like it would turn out to be something I would drink. The only concern I have is that the first clone I’ve made without tasting the original, so the result would be a complete unknown.

Measuring out the hops
Measuring out the hops
Hops at the end
Hops at the end

 

 

 

 

 

 

 

 

Brewday was pretty straight forward but I did need to go buy 20kg of ice to crash chill the wort after the whirlpool.

IMG_20150911_163338
Cooling down the wort

After chilling the beer to 15C, I tasted the sweet bitter wort and could detect some hop flavors, so the massive amount of hops actually contributed something.

 Omnipollo Fatamorgana recipe

Batch Size 20.827 L Boil Size 23.666 L
Boil Time 60.000 min Efficiency 70%
OG 1.080 FG 1.016
ABV 8.3% Bitterness 54.1 IBU (Tinseth)
Color 6.0 srm (Morey) Calories (per 12 oz.) 264

Fermentables

Total grain: 7.100 kg
Name Type Amount Mashed Late Yield Color
Weyermann – Pale Ale Malt Grain 5.000 kg Yes No 85% 3.4 srm
Corn Sugar (Dextrose) Sugar 700.000 g No No 100% 0.0 srm
Oats, Flaked Grain 700.000 g Yes No 80% 1.0 srm
Wheat Malt, Ger Grain 700.000 g Yes No 84% 2.0 srm

Hops

Name Alpha Amount Use Time Form IBU
Columbus/Tomahawk/Zeus 15.5% 25.000 g Boil 75.000 min Pellet 39.9
Centennial 10.5% 14.000 g Boil 10.000 min Pellet 5.3
Citra 12.0% 21.000 g Boil 10.000 min Pellet 9.0
Centennial 10.5% 40.000 g Boil 0.000 s Pellet 0.0
Centennial 10.5% 14.000 g Boil 0.000 s Pellet 0.0
Citra 12.0% 60.000 g Boil 0.000 s Pellet 0.0
Citra 12.0% 21.000 g Boil 0.000 s Pellet 0.0
Columbus/Tomahawk/Zeus 15.5% 7.000 g Boil 0.000 s Pellet 0.0
Columbus/Tomahawk/Zeus 15.5% 20.000 g Boil 0.000 s Pellet 0.0

Yeast

Name Type Form Amount Stage
Danstar – Nottingham Ale Dry 11.001 mL Primary

Mash

Name Type Amount Temp Target Temp Time
Single Infusion 22.500 L 72.013 C 67.000 C 75.000 min
Final Batch Sparge Infusion 7.669 L 93.751 C 74.000 C 15.000 min

Notes

The larger 0 min hop additions is dry hopping and the smaller ones refers to the whirlpool.

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