#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 gal	Style: Belgian Dark Strong Ale (18E)
Boil Size: 14.46 gal	Style Guide: BJCP 2008
Color: 28.8 SRM	Equipment: Dos Coconuts 10 Gallon
Bitterness: 24.5 IBUs	Boil 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

Amount	Name	Type	#
30 lbs 11.7 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
1 lbs 10.3 oz	White Wheat Malt (2.4 SRM)	Grain	2
1 lbs 15.6 oz	Special B Malt (180.0 SRM)	Grain	3
1 lbs 15.0 oz	Munich Malt - 10L (10.0 SRM)	Grain	4
0.4 oz	Bravo [15.5%] - First Wort	Hops	5
4.0 oz	Saphir [3.5%] - Boil 15 min	Hops	6
2.6 oz	Saaz [4.0%] - Boil 15 min	Hops	7
2.4 oz	Saaz [4.0%] - Boil 0 min	Hops	8
2 pkgs	Trappist High Gravity (Wyeast Labs #3787)	Yeast	9
1 lbs 10.9 oz	Candi Sugar, Dark - Boil 15 min (275.0 SRM)	Grain	10
1 lbs 6.2 oz	Dextrose - Boil 15 min (0.0 SRM)	Grain	11
14.8 oz	Brown Sugar, Light - Boil 15 min (8.0 SRM)	Grain	12
13.5 oz	Brown Sugar, Dark - - Boil 15 min (50.0 SRM)	Grain	13
4.80 oz	Oak Chips (Secondary 14 days)	Misc	14
2.40 lbs	Tart Cherry Puree (Secondary 12 weeks)	Misc	15

Brewed: 11/2015
Bourbon soaked dried Cherries added 10/4/2016

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/