Wednesday, November 11, 2015

#036 Ballast Point Grapefruit Sculpin CLONE

Ballast Point Sculpin CLONE 

All Grain Recipe

Submitted By: BYOBKC (Share)
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Brewer: BYOBKC
Batch Size: 12.00 galStyle: Imperial IPA (14C)
Boil Size: 14.46 galStyle Guide: BJCP 2008
Color: 5.8 SRMEquipment: Dos Coconuts 10 Gallon
Bitterness: 42.9 IBUsBoil Time: 60 min
Est OG: 1.072 (17.3° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 7.5%Taste Rating: 30.0


Ingredients
AmountNameType#
31 lbs 9.0 ozPale Malt (2 Row) US (2.0 SRM)Grain1
15.2 ozCaramel/Crystal Malt - 20L (20.0 SRM)Grain2
7.6 ozCaramel/Crystal Malt - 20L (20.0 SRM)Grain3
1.2 ozChinook [13.0%] - Boil 60 minHops4
1.2 ozCascade [5.5%] - Boil 20 minHops5
1.2 ozChinook [13.0%] - Boil 20 minHops6
1.2 ozCascade [5.5%] - Boil 5 minHops7
1.2 ozChinook [13.0%] - Boil 5 minHops8
2.4 ozAmarillo [9.2%] - Boil 0 minHops9
1.2 ozChinook [13.0%] - Boil 0 minHops10
2 pkgsAmerican Ale (Wyeast Labs #1056)Yeast11
4.80 ozGrapefruit Peel (DRY) (Primary 7 days)Misc12
2.4 ozCascade [5.5%] - Dry Hop 7 daysHops13
2.4 ozSimcoe [13.0%] - Dry Hop 7 daysHops14

#035 Belgian Single

Second runnings from the BBQ (Bourbon Barrel Quad)

#034 Bourbon Barrel Quad CLONE

Boulevard Bourbon Barrel Quad - Clone 

All Grain Recipe

Submitted By: BYOBKC
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Brewer: BYOBKC
Batch Size: 12.00 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 14.46 galStyle Guide: BJCP 2008
Color: 28.8 SRMEquipment: Dos Coconuts 10 Gallon
Bitterness: 24.5 IBUsBoil Time: 60 min
Est OG: 1.096 (22.6° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.017 SG (4.4° P)Fermentation: Ale, Single Stage
ABV: 10.4%Taste Rating: 30.0

Ingredients
AmountNameType#
30 lbs 11.7 ozPale Malt (2 Row) US (2.0 SRM)Grain1
1 lbs 10.3 ozWhite Wheat Malt (2.4 SRM)Grain2
1 lbs 15.6 ozSpecial B Malt (180.0 SRM)Grain3
1 lbs 15.0 ozMunich Malt - 10L (10.0 SRM)Grain4
0.4 ozBravo [15.5%] - First WortHops5
4.0 ozSaphir [3.5%] - Boil 15 minHops6
2.6 ozSaaz [4.0%] - Boil 15 minHops7
2.4 ozSaaz [4.0%] - Boil 0 minHops8
2 pkgsTrappist High Gravity (Wyeast Labs #3787)Yeast9
1 lbs 10.9 ozCandi Sugar, Dark - Boil 15 min (275.0 SRM)Grain10
1 lbs 6.2 ozDextrose - Boil 15 min (0.0 SRM)Grain11
14.8 ozBrown Sugar, Light - Boil 15 min (8.0 SRM)Grain12
13.5 ozBrown Sugar, Dark - - Boil 15 min (50.0 SRM)Grain13
4.80 ozOak Chips (Secondary 14 days)Misc14
2.40 lbsTart Cherry Puree (Secondary 12 weeks)Misc15


Notes

Bourbon Barrel Quad Malt Pale Malt – 84.2% Cara 300 – 6% Munich Malt – 5.3% Malted Wheat – 4.5% Mash Schedule 64 C – 50 minutes 68 C – 20 minutes 73 C – 15 minutes Mash off at 78 C We target a beginning of boil gravity of 15.9 Plato and reach 20.8 Plato at the end of our 70 minute boil. We add sugar midway through the boil to achieve the following increases in gravity: Dextrose - 1.2 Brown Sugar - .9 Dark Brown Sugar - .5 Dark Candi Syrup - 1.7 Hops Bravo – 9.2 IBU at 97 C Saphir – 8.7 IBU at 15 minutes after beginning of boil Saaz – 6.4 IBU at 15 minutes after beginning of boil Saaz – 3.4 IBU at KO We cool the wort to 19 C and ferment with our house Belgian strain. Once we reach 9 Plato, we temp up to 23 C for the remainder of fermentation. Final gravity is 2.6. Aging Finished beer is transferred to first and second use whiskey barrels. During aging, we either top up with fresh beer or an aseptic tart cherry puree. At the end of aging, beer is blended to taste. In the past, Bourbon Barrel Quad has been a blend of fresh and barrel aged beer, but the 2014 is a blend of first and second use barrel aged beer. Jeremy Danner, Ambassador Brewer Boulevard Brewing Company @Boulevard_Beer / @Jeremy_Danner First Wort hops should be added at 206F while wort is rising to a boil. Fermentation: Primary to 1.036 at 66F Secondary to 1.010 at 73.5F After secondary add bourbon-soaked oak chips. Taste frequently. Probably 2-3 weeks After oak rack to carboy and add 1lb tart cherry puree and age for 6-12 months. Recipe based on: http://www.homebrewtalk.com/f73/bourbon-barrel-quad-boulevard-bbq-356669/

Thursday, October 15, 2015

Brewing TV #49: Sour Beers – The Recipes

Tuesday, November 22, 2011

Brewing TV #49: Sour Beers – The Recipes

Brewing TV #49: Sour Beers – The Recipes:
Here are some of the recipes you saw being brewed, fermented, blended, oaked, bottled, poured, and otherwise made awesome inBrewing TV – Episode 49: Sour Beers.



Included are the Flanders Red, Oud Bruin and Brett Barrel Imperial Porter/Stout. Thanks to Josh Voeltz and Dan Boody. [See this linkfor Dawson's recipes and notes from the episode]


Dan Boody’s Flanders Red Ale

OG: 1.052

FG: 1.009

IBU – 18, ABV – 5.5%, SRM – 17

Boil volume – 3.5 gallons

Batch size – 5.5 gallons


Fermentables:

- 1 lbs Amber DME

- 5 lbs Light DME


Steeping grains:

- 0.5 lb Belgian CaraMunich

- 0.5 lb Belgian Aromatic

- 0.5 lb Belgian Special B


Hops:

- 0.75 oz East Kent Goldings (pellets – 5%AA) @ 60 min


Process:

- Steep grains for 30 min at 153F

- Remove grains, do not rinse or squeeze bag

- Stir in Amber and Light DME

- Bring to a boil, add 60 min hops

- Cool wort, transfer to carboy, top off with water

- Pitch Wyeast 3763 Roeselare and 2 oz oak cubes into primary

- Let sit 1-2 years, if possible – blend with a younger version of a Flanders Red


———————-


Dan Boody’s Oud Bruin

OG: 1.070

FG: 1.014

IBU – 22, ABV – 7.2%, SRM – 23

Boil volume – 3.5 gallons

Batch size – 5.5 gallons


Fermentables:

- 1 lb Amber DME

- 7 lbs Light DME


Steeping Grains:

- 1 lb Belgian CaraMunich

- 0.75 lb Belgian Aromatic

- 0.50 lb Belgian Special B

- 0.125 lb British Black Patent


Hops:

- 1 oz East Kent Goldings (pellets – 5.0%AA) @ 60 min


Process:

- Steep grains for 30 min at 153F

- Remove grains, do not rinse or squeeze bag

- Stir in Amber and Light DME

- Bring to a boil, add 60 min hops

- Cool wort, transfer to carboy, top off with water

- Primary: Pitch Wyeast 1056 American Ale yeast, let sit two weeks

- Secondary: Transfer to sanitized fermentor, pitch Wyeast 3763 Roeselare yeast and 1.5 oz oak cubes

- Let sit 6-12 months for a slightly soured beer; let sit two years and blend with younger batch for more complex profile, balancing malt character and sour sensation


———————-


Josh Voeltz’ Brett Barrel Imperial Porter/Stout


Josh’s notes:


“Here’s a shot at the recipe. It is calculated for 10 gallons of finished beer, with 13 gallons collected at boil. The original concoction came from combining three malt bills from NB Limited Edition recipes:Twelfth Night StoutSt. James Gate Foreign Extra Stout, andBelgian Poorter. The first time I brewed this I used the hop schedule from the SJGFES, which was 1 oz. Summit @ 60 mins, and 1 oz. Fuggle @ 30 mins. Hops in this recipe are simply meant for some preservation and shouldn’t be present in the finished beer (although, you could certainly change that). I wanted the characteristics of the Brett. C. to take charge. The second batch I used Dawson’s homegrown Centennials and changed the schedule to 1 oz. @ 60 and 1 oz. @ 45. Depending on efficiency, one should hit around 1.090 to 1.093 OG or more, so a healthy strong yeast starter or fresh yeast cake (even better!) will be necessary if you choose to pitch on a California Lager yeast. Once I was down to 1.021 or so, I racked into secondary and pitched one vial of White Labs WLP645 Brett Claussenii and added 2 oz. of Hungarian Medium Plus oak cubes. Common practice is to pasteurize the oak prior to adding it to the beer, and I recommend this even though I didn’t follow suit. Eight months later, the beer was “ready” to drink and ended up at a final gravity of 1.018. The beer was great at that point, but it became even better after 14 months.


The second time around brewing this recipe, I skipped the yeast fermentation and pitched directly on the bacteria cake that was left over from the previous secondary…oak cubes and all. It took less than two weeks to hit a final gravity of 1.018 from 1.090 OG. Once terminal gravity was reached, I added the oak again. This beer is only three months old right now, but will continue to age for another 3-6 months before bottling.”


Grain bill for 10 gallons all-grain:

- 10.50 lbs American Two-row

- 9.50 lbs Maris Otter

- 10.25 lbs Belgian Pale Ale

- 0.50 lb Flaked Oats

- 2.00 lbs Flaked Barley

- 0.75 lb Belgian Aromatic

- 0.75 lb Chocolate Rye

- 0.25 lb English Extra Dark Crystal

- 0.50 lb English Dark Crystal

- 0.50 lb Belgian Special B

- 0.50 lb Debittered Black

- 1.00 lb Roasted Barley

Brewing TV – Episode 49: Sour Beers:

Brewing TV – Episode 49: Sour Beers:


Pucker up, buttercup. This episode is nice and sour! Brewing TV joins a certified cicerone for a quick taste-tour through some of Belgium’s best sour beers. We take what we learn and put it to good use homebrewing and blending more than a half-dozen sour beers. This episode has been aging for a while and it’s at its peak. Don’t wait another moment, watch it right now! [Original postdate: November 18, 2011]


After watching the episode, you’ll probably want to brew up a sour beer. Check out these links!


Homebrewed Sours by Dan Boody and Josh Voeltz

Dawson’s Recipe’s and Blending Notes

Beer Style Guide – Sour Beers

Oud Bruin beer kit: extract / all-grain

Dawson’s Kriek beer kit: extract / all-grain

Chateau Northern Lambic Grand Cru beer kit

Wild Brews by Jeff Sparrow

Sour Mashing Techniques (BYO article)

Monday, September 21, 2015

#033 Toasted Coconut Porter 1.0 & 1.1

adding a 1028 to one of these as well, I overlooked the name change due to the "Ale" on the end of the recent packaging update and assumed that I had must have picked up one of each. Hoping to get a difference in yeast character from each car boy.
 

made some All grain starter wort


two 1968 yeast starters


The Stage


raising the strike water


low mash temp, had to resolve that


beginning of wort transfer to reheat mash


just before boil, almost there


near the end of boil


in process


Tuesday, August 18, 2015

#032 Berliner Weisse 1.2

Stuck mash nightmare, poor process and planning.

thickest mash ever!

oatmeal sludge.

Burnt kettle gunk.

New Post brew process works like a charm.

Love the digital thermometer post plate-chiller allowing me to knock down temp to 81° in a single pass. This will encourage me to drop temp over night from now on and pitch yeast the next morning as Wort acclimates to pitching temp in fermentation freezer.

Wort = nasty thick , lemony tart, clean, yet gross.

Monday, December 22, 2014

The Rare Barrel - Base Recipes

The Rare Barrel - Base Recipes
New show on the Brewing Network called The Sour Hour featuring host Jay Goodwin, co-founder of The Rare Barrel. On episode 1 he gave The Rare Barrel base malt bills. On episode 2, he clarified a bit more. I thought I'd type these grists up and see how we can play with them.


Golden (loosely based on lambic) - 12*P
Red - 14*P
Bruin - 16*P
SOURCE:

- 70% base malt (pick your poison)
- 12% malted wheat
- 6% rolled oats
- 6% spelt malt (sub wheat if you can't procure spelt)
- 6% special aromatic (specifically Franco-Belges)

- 70% base
- 12% wheat
- 4.5% rolled oats
- 4.5% spelt malt
- 4.5% special aromatic
- 4.5% crystal 60
- use dehusked black to adjust color to you liking; ~1%

- 70% base
- 12% wheat
- 3.6% rolled oats
- 3.6% spelt malt
- 3.6% special aromatic
- 3.6% crystal 60
- 3.6% chocolate
- use dehusked black to adjust color to you liking; ~1%

http://www.homebrewtalk.com/f12/rare-barrel-base-recipes-496393/


Barrel Care

per THE RARE BARREL = per 59 gallon barrel; citric acid = 8oz ; potassium metabisulfite 1 lb

Tuesday, December 16, 2014

#025 Cider

First Cider

Wyeast Cider yeast

5 gallons of Whole Foods branded Apple Juice

#027 Friendship Brew at Crane's

10/26/2014

Loose Recipe, some changes were made on the fly to accommodate the yield increase.

Amt                   Name                                     Type          #        %/IBU        
7 lbs 5.8 oz          Pilsner (2 Row) Bel (2.0 SRM)            Grain         1        64.8 %        
1 lbs 10.2 oz         White Wheat Malt (2.4 SRM)               Grain         2        14.4 %       
13.1 oz               Wheat, Flaked (1.6 SRM)                  Grain         3        7.2 %        
6.5 oz                Vienna Malt (3.5 SRM)                    Grain         4        3.6 %        
3.3 oz                Acid Malt (3.0 SRM)                      Grain         5        1.8 %        
0.59 oz               Hallertauer [4.80 %] - First Wort 60.0 m Hop           6        9.2 IBUs     
0.59 oz               Styrian Goldings [5.40 %] - First Wort 6 Hop           7        10.4 IBUs    
14.8 oz               Cane (Beet) Sugar (0.0 SRM)              Sugar         8  
      8.2 %   

Flaked Oats were also used instead of Flaked Wheat.

4lbs of fresh Raspberries added post sodium metabisulfite treatment for 48 hours.

#026 Unknown Belgian Beer

recipe to follow

#024 Golden Rye beer for the barrel

10/4/2014
Golden Rye beer for the barrel, so how about this:
Barrel Rye
5 gallon batch
5lbs Pils
4lbs Rye
3lbs 2 Row
4oz Maltodextrine at 15min
2oz Saaz at 90min
1oz Saaz at 30min
1oz Saaz at 0min
Primary with 3711 or your favorite Belgian yeast. (I used the Wyeast Abbey II)

Monday, December 9, 2013

#022 KBS Clonish for KCBM Holiday Party

2013.10.13
KBS Clone (BB Blend)_Mod
All Grain Recipe
Submitted By: BYOBKC (Private) (Share)
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Batch Size: 15.00 gal Style: Imperial Stout (13F)
Boil Size: 16.10 gal Style Guide: BJCP 2008
Color: 50.1 SRM Equipment: Pot (26 GALLON)
Bitterness: 63.9 IBUs Boil Time: 90 min
Est OG: 1.086 (20.6° P) Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.021 SG (5.2° P) Fermentation: Ale, Single Stage
ABV: 8.7% Taste Rating: 30.0


Ingredients
Amount Name Type #
39 lbs 12.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain
4 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain
2 lbs 4.0 oz Chocolate Malt (350.0 SRM) Grain
2 lbs 4.0 oz Roasted Barley (300.0 SRM) Grain
1 lbs 8.0 oz Black (Patent) Malt (500.0 SRM) Grain
1 lbs 8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain
3.1 oz Nugget [13.0%] - Boil 60 min Hops
3.9 oz Willamette [5.5%] - Boil 25 min Hops
8oz. Belgian Bittersweet Chocolate in the boil - Boil 10 min
3.00 tsp Irish Moss (Boil 15 min) Misc
5.5 oz Willamette [5.5%] - Boil 10 min Hops

16 oz coffee per keg - Target Branded Kona blend added to keg
3oz toasted oak cubes soaked in 6oz Makers Mark, 4oz Jack Daniels, 3 oz Knob Creek, 1 oz Pappy Van Winkle 20 year
1 pkg London Ale Yeast - This is my favorite result of the 3 carboys
1 pkg California Ale - 1056
1 pkg Denny's Favorite 40 -

Thursday, August 15, 2013

#021.1 Brown Ale Portion

#021 Oud Bruin Brew

Barrel Bruin @ 5 gallons

8 lb 2 Row
1 lb Melanoiden
12 oz Special B
8 oz Chocolate Malt

1 oz Willamette @ 60min
8 oz Maltodextrine @ 10min

75% efficiency
target gravity 1.055
target ABV 6.5%
target SRM 24
target IBU 20

Here's the Barrel Bruin recipe. If anyone has objections, say something. I calculated this for 5 gallons, all grain, at 75% efficiency. Roughly the same as the other recipes which have turned out OK.

I left the yeast off, I'll leave that up to you guys, just pick something Belgian, trappist/abbey if you can. I think that'll lay a good base.

Do take note of the specialty grains even if you're doing extract, it'll help us get enough unfermentables for the bugs, color for the bruin and body etc...

#020 It's Wabbit Saison

Thursday, May 30, 2013

#018 Boulevard Wort Transformation 2013

#018 Boulevard Wort Transformation 2013 

All Grain Recipe

Submitted By: BYOBKC (Private) (Share)
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Brewer: Boulevard Brewery
Batch Size: 5.00 galStyle: American Pale Ale ()
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 3.9 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 12.4 IBUsBoil Time: 60 min
Est OG: 1.049 (12.1° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 4.9%Taste Rating: 30.0

Ingredients
AmountNameType#
8 lbs 11.2 ozPale Malt (2 Row) US (2.0 SRM)Grain1
10.5 ozMunich Malt (9.0 SRM)Grain2
0.1 ozBravo [15.5%] - Boil 60 minHops3
0.1 ozMagnum [14.0%] - Boil 60 minHops4


Notes

12.2 Plato1.049 SG12.4 IBU12.7 EB6.45 SRMMalt Bill: 93% pale malt7% Munich maltCongratulations! You’ve earned yourself five gallons of Boulevard Brewing Company wort. Additional details are below…------------------------------------------------------------------------------------Collecting Your Wort:You must pick up your wort between 5pm-6pm on Tuesday, May 14. We understand that this timing may not work for everyone, but this is the only way we're able to facilitate this year's inaugural give-away—thanks for your understanding.Please check in at the brewery Gift Shop (2501 Southwest Boulevard; Kansas City, MO 64108).Bring a valid drivers license for confirmation.Bring a cleaned-and-sanitized 5-gallon fermentation vessel with a lid.Boulevard will not be able to provide any additional brewing supplies (containers, lids, yeast, hops, barley, etc.).We will provide you with additional information regarding how to return your completed beer and enter it for competition.After picking up your wort and returning it to your car, we’d love to have you back into our Tasting Room for a few beer samples.Wort Information: