SBPatt 0 Report post Posted March 27, 2017 Waiting for my plane in the Bozeman airport a few years ago, I picked up a copy of Flyfishing and Tying Journal and came across an excellent article written by Al and Gretchen Beatty about the Lochsa River. In the article was a picture of this fly - sorta kinda H&L Variant/Wulff (also very similar to Charlie Craven's GTH Variant) which looked like a fun one to tie. Although I didn't get to the Lochsa the following summer, I did use this fly on a number of streams on the East side of those mountains and the fish seemed interested. Not a hard fly to tie, just a matter of watching proportions and maintaining thread control. hook - Dai Riki 320 #12 thread - UTC 70 chartreuse tail - moose body hair abdomen - Uni Stretch chartreuse thorax - peacock herl wing - calf body hair hackle - brown Part 1 mash barb and attach thread at 75% mark clean, stack and measure a clump of calf body hair (shank length) tie in with 2 firm wraps and continue back with firm wraps trim butts at an angle (I was a bit steep here) brush with a little Sally and move thread back to point above barb clean, stack and measure a clump of moose body hair (shank length) tie down and wrap forward (firmly) to wing butts trim tail butts and smooth over with tying thread tie in Uni Stretch wrap forward to 50% mark; tie off move thread in front of wing and create thread dam crease with thumbnail to force fibers up and back divide wing with 3 wraps from front to back repeat with 3 wraps from back to front post near wing; 5 wraps up post and 1 behind wings to lock in place repeat for far wing; brush wing base with a little Sally return thread to 40% mark tie in a couple peacock herls and twist with tying thread to create chenille wrap forward to 50% mark and tie off prepare a hackle and tie in between wings wrap hackle, 4 turns behind, 7 in front (thanks Mr. Whiting); half hitch x2, trim and SHHAN I've also tied it in orange (always been a good color for cutts for me) and with foam back for additional floatation, but I've tied this one as close to the Beatty's recipe as possible. Regards, Scott Quote Share this post Link to post Share on other sites