A beer inspired by Angels Share
So I've been itching to make a beer like The Angels Share, which is among my favorite beers (except the flat 2008, good but not best) and I recently got into a little project creating spirit based "tinctures" of oak spirals for some beers. Having had that going for a few weeks I decided I needed a good beer to add it to, and what better beer than the one that best captures the barrel character of a beer like The Angels Share?
Thought long and hard on the recipe, talked with Old Sock who did a clone attempt once and also found some info on something that IMO has a similar base beer profile, Palo Santo Marron. Did some hashing and rehashing of the recipe and here is what I came up with, I brewed it yesterday.
My efficiency was crap probably because I ranoff too quickly, but it should be sufficient for a first attempt.
Recipe: The Bourgeois
Style: Old Ale
TYPE: All Grain
Batch Size: 5.50 gal
Boil Size: 8.26 gal
Estimated OG: 1.101 SG
Estimated Color: 32.7 SRM
Estimated IBU: 63.2 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 120 Minutes
Amount Item Type % or IBU
18.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 79.12 %
2.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.99 %
1.25 lb Soft White Wheat (2.0 SRM) Grain 5.49 %
0.50 lb Chocolate Malt (500.0 SRM) Grain 2.20 %
1.00 oz Warrior [15.00 %] (90 min) Hops 56.1 IBU
0.25 oz Warrior [15.00 %] (30 min) Hops 7.1 IBU
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
2.00 items Servomyces (Boil 5.0 min) Misc
0.50 lb Dark 1 Belgian Candi Syrup (80.0 SRM) Sugar 2.20 %
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 22.25 lb
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 29.00 qt of water at 159.8 F 149.0 F
40 min Step Add 8.00 qt of water at 184.9 F 156.0 F
I ran off 9.2 gallons from the mash instead of 8.2 as described. I took 1 gallon of it and put it in my 5gal pot and started boiling it down, Wee Heavy style. I also realized I had about a half pound of D1 left that I wasn't sure where I was going to use it so I threw it into the boildown pot. In about 30 minutes I got a REALLY thick syrup that I tossed into the boil, right around when the first hop addition went. I put some more wort in it and swirled it around to get the rest of the syrupy goodness and that went in too. I really like this 1gal boildown method for producing yummy flavors in strong scotches and quads.
For my wood project I have three half-pint mason jars with 2/3rds of a French Oak Medium Toast spiral filled up with different spirits. One jar each of brandy, bourbon and rum. I think I'm going to get some American Heavy toast and do brandy, bourbon and rum again so I can have some blending complexity.
Lets see how this goes!
I guess I don't understand the 30 min hops addition. Does that actually contribute some kind of flavor or aroma that you don't get from 90 minute, or maybe a FWH?
Also for what it's worth, have you tried Deliverance? I had some last night and I think I like it better than the bourbon barrel Angle's Share I had a couple weeks ago.
Yeah, Deliverance is pretty damn tasty. I'm glad I've got 4 bottles of that left. I like the Bourbon Angels Share better than it, SD Brandy or AS Grand Cru.
Back on topic: The 30 minute hop addition is just to get a little more alpha acids in there that aren't completely cooked out by the end of the boil. Keeps it a little fresher in the long run I find.
Well I think the recipe looks good, although I wonder how you came up with the white wheat in there. I don't taste any wheat at all in it, but there's a lot of flavor going on in that beer so it could be I'm just missing it. Or, is that there for some other reason?
Another interesting point to me is the mash temperature. I understand the reasoning, but the "accepted" recipe for Judgement Day as I recall mashes a bit higher, even though I think it supposedly attenuates about the same or maybe even a bit more. In practice I just brewed a 10 gallon batch of that and it's attenuated about 80%, although I did the sugar addition after primary fermentation rather than adding during the boil. Seems interesting, the combination of MO and very low mash temperature.
Wheat is in there for a little malt complexity without adding too much sweetness, and head retention. I also read that Palo Santo Marron has about 15% wheat so I figure theres some merit there.
Low mash temperature because its a big ass beer and I'm using an American strain. OldSock threw a hydro at a bottle of Angels Share and came up with 1.019 or so thats going to be 81% attenuation or so. If I was using a Belgian strain of yeast and could do higher mash temperature I wouldn't be so worried.
Updated first post, forgot about the boildown I did.
My wood projects are ready for dosing so I am going to filter this puppy tomorrow (mostly as a means of transferring the beer into clean kegs) and I took a little sample of it and its mighty tasty. I think it fits in with what the base beer is probably like quite well. I might have put too much chocolate malt in, its a little astringent still. Perhaps batch 2 I could even up the color with a little special-B?
I'll post some pics tomorrow.
Very interested to hear how this turns out!
Any news on this?
Yeah its gone a while ago. I used too much dark malt and not enough crystal malt. Other than that not too far off.
I'd also probably switch the yeast to edinborough yeast, I think it matches this kind of big, boozy, sweet beer better.
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