BrewBlog: Shirley Furioso
Brewer: Brad Miller
Brew Date: February 13, 2010
Yield: 5 gallons
Color (SRM/EBC):
Bitterness (Calc): 108.1 IBU (Rager)
BU/GU: 1.74
Calories: 205 (12 ounces)
Conditioning: Bottles
ABV: 6.3%
ABW: 4.9%
Bottling ABV: 6.8%
Batch No: 20
OG: 1.062
OG (Plato): 15.21° P
Target OG: 1.062
Reading 1: 1.021  (7 days)
Reading 2: 1.020  (16 days)
FG: 1.015
FG (Plato): 3.82° P
Real Extract: 5.88° P
App. Atten.: 74.9%
Real Atten.: 61.3%
General Information
Method: All Grain

Northern Brewer's recipe for Surly Furious. Half pound each of Golden Promise and Munich removed to account for my system. Hop substitutions, Magnum for Summit, Cascade for Ahtanum.

Dryhop with 2 oz Simcoe and 1 oz Amarillo.


Submitted to St. Francis Brewery's IPA contest (5/8/10). Did not win the opportunity to brew on their system but that is okay. Received score sheets with comments, and the opportunity was fantastic. My friend and I did not brew this for the competition and I knew going in it may have had a few things against it from the start:

It is a darker IPA that probably pushes it out of the stated category range. Removing the black patent solves that. It is also more bitter than I'd usually make an IPA, even with the perceived smoother bittering with Magnum. If there is indeed too much astringency then I believe it has to come from the the 3 oz of dry hops. There is quite a bit of age on the Simcoe hops (though stored frozen) so that might play a factor too. What is interesting is that the nose is wonderful, and if I scrubbed off aroma when the beer refermented upon racking to secondary, I can stand to use less dry hops next time and still get similar aroma.  Even so, with that much dryhop, I still had a very clear, clean, wonderful beer. Cheers!

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
9.00 pounds 71.3% of grist
2.00 pounds 15.8% of grist
1.00 pounds 7.9% of grist
0.50 pounds 4% of grist
0.13 pounds 1% of grist
12.63 pounds 100% of grist
1.30 ounces 12.1% Pellets @ 60 minutes 15.7 AAUs
1.00 ounces 5.4% Pellets @ 60 minutes 5.4 AAUs
0.50 ounces 7.5% Pellets @ 20 minutes 3.8 AAUs
0.50 ounces 5.4% Pellets @ 20 minutes 2.7 AAUs
0.50 ounces 8% Pellets @ 20 minutes 4 AAUs
0.50 ounces 7.5% Pellets @ 10 minutes 4 AAUs
0.50 ounces 5.4% Pellets @ 10 minutes 2.7 AAUs
0.50 ounces 8% Pellets @ 10 minutes 4 AAUs
5.30 ounces Total Hop Weight 42 AAUs
Total Boil Time: 60 minutes
Name: Nottingham
Manufacturer: Danstar
Type: Ale
Flocculation: High
Attenuation: 75%
Temperature Range: 57–70°F

Mashed in with 5 gallons of Milwaukee tap water treated with 1/4 campden tablet and 1 tsp chalk. Mash temperature 155F, target 152F. 60 minutes.

First runnings of 3.1 gallons, 1.077 wort. Sparged with 3.25 gallons tap water, drained 6.4 total gallons, 1.056 pre-boil wort.

Added 1 tsp gypsum and 1/4 tsp salt for luck into the boil.

1 tsp irish moss and 1/2 tsp yeast nutrient into boil with 10 minutes to go.

~5.3 gallons post boil @ 1.062

Pitched yeast from #19 Old Slug Porter, essentially a 1.5 gallon starter.

2/20/10 Day 7 - SG=1.021, sample tasted a little sweet.

3/1/10 Day 16 - SG=1.020. Sweetness gone, medium body. I don't know if this will dry out anymore, yeast may be done. I probably made the mistake in racking this to secondary on top of my 3 oz of dryhops (2 oz Simcoe, 1 oz Amarillo).

3/10/10 Day 25, Day 9 dryhop - SG=1.015. Yeast did wake up again, aroma out of the airlock was divine but every whiff is one less in the glass. Smooth bitterness from the Magnum melds nicely with the malt background providing for a nice balance. I hope carbonation will brighten up the hops a bit, however. I probably did lose a bunch of aroma so note for next time...when unsure of FG, rack to secondary and wait a few days to a week before adding dryhops. Plan to bottle tomorrow night.

3/11/10 - Primed 4.5 gallons with 3.7 oz (105g) corn sugar for a 2.5 vol CO2 level. 46 12oz longnecks.




Primary: 16 days @ 64° F
Secondary: 10 days @ 64° F
Tasting Reviews
2 Reviews Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by Judge (BJCP Apprentice Judge)
Aroma: 7 / 12 Hops and malt. Appropriate, no off flavors.
Appearance: 2 / 3 Dark brown, too dark for IPA. Clear thick head, great Belgian lace.
Flavor: 11 / 20 Grain astringency, dry. Malt sweetness. Nice flavor hops. Bitterness balanced. Sweet caramel with nice underlying bitterness.
Mouthfeel: 3 / 5 Creamy, correct carbonation. A little astringent, could be hops or malt.
Overall Impression: 6 / 10 Too dark - good beer, wrong color. American Brown Ale scores 32-34. Very nice drinking, flavors blend, well balanced.
Cumulative Score: 29 / 50 Good
Review by Judge (BJCP Certified Judge)
Aroma: 9 / 12 Nice hoppy aroma. Picked up malt characteristics as well.
Appearance: 2 / 3 Deep dark red. On the dark side. Nice head and retention, creamy.
Flavor: 12 / 20 Nice hoppy IPA. On the hoppier side, nice bitter finish. A bit of an alcohol flavor. Very clean.
Mouthfeel: 4 / 5 Very nicely carbonated with a creamy head. A bit of dryness to it. Medium to full body.
Overall Impression: 7 / 10 The best I have had so far. True to style, a little dark, clean IPA.
Cumulative Score: 34 / 50 Very Good
print logprint default Output to Beer XML
Bottle Label
Awards & Competitions
Entry Name: Shirley Furioso
Competition: St. Francis Brewery IPA Competition
Date: May 8, 2010
Style: American IPA
Place: Entry Only
Brad's BrewBlogs
All Club BrewBlogs
Romper Red Rye Jan 4, 2014
Saison Iron Brewer 20... Jun 3, 2013
Mild Nov 24, 2012
Centennial IPA Nov 17, 2012
Shark’s Tooth Pacific... Jul 1, 2011
Waldo Lake Amber Mar 12, 2011
Celebration Ale Dec 17, 2010
Belgian Pale Ale Dec 12, 2010
<< <  More  [1] 2 3 4 5 > >>
Brad's Brew Status