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Old 05-14-2010, 04:02 PM   #1
EricCSU
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Default Can you Brew It recipe for Jolly Pumpkin Bam Biere

All recipes are 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).

If you brew this, please reply with your results.

The italicized text is the recipe and post by Mraz from TBN Forum

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 8.58
Anticipated OG: 1.037 Plato: 9.20
Anticipated SRM: 5.9
Anticipated IBU: 25.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
51.0 4.38 lbs. Pilsener Belgium 1.037 2
25.5 2.19 lbs. Pale Malt(2-row) America 1.036 2
13.8 1.19 lbs. White Wheat Belgium 1.040 3
6.6 0.56 lbs. Flaked Barley America 1.032 2
2.9 0.25 lbs. Crystal 80L America 1.033 80
0.2 0.02 lbs. Black Patent Malt America 1.028 525
(black patent is .25oz)

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.20 oz. Crystal Pellet 3.80 18.6 60 min.
0.80 oz. Crystal Pellet 3.80 6.5 30 min.
0.50 oz. Crystal Pellet 3.80 0.0 0 min.
0.25 oz. Crystal Pellet 3.80 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.30 Oz Oak Cubes Other 14 Days


Mash Type: Single Step

Qts Water Per Lbs Grain: 1.40

Saccharification Rest Temp : 149 Time: 60
Mash-out Rest Temp : 169 Time: 10
Sparge Temp : 169 Time: 30



Notes
-----
.15 American oak and .15 French Oak
The oak cubes are boiled for 30 sec in the microwave to pull out some of the flavor and aromatics, also to soften the oak flavor. Pour off the water and add just the oak cubes. add the dry hop at
the same time.

you can dry hop with .25-.50 oz.



yeast can be from a fresh Bam Biere or

White labs wlp 550 then add Wyeast
5112 - Brettanomyces bruxellensis
5335 - Lactobacillus
5526 - Brettanomyces lambicus
to the secondary.

For this recipe I was worried about percentages so the amounts for the grain is odd feel free to round up if you like


Discussion regarding the recipe:
The brewer at Jolly Pumpkin recommended harvesting yeast from a bottle of Bam Biere. However, to make this recipe simpler and easier to replicate, the clone brewer opted to use WLP550. He did make a batch of harvested yeast, but he preferred the batch made with WLP550. It was recommended to use WLP550 for primary, then make a starter for the Wyeast 5112, 5335, and 5526 and add to secondary.

Ferment at 68.

It was recommended to use

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Old 07-14-2010, 04:15 PM   #2
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Had this at the Jolly Pumpkin Old Mission at Bowers Harbor in Traverse City. What a great beer! I will definitely be brewing this one soon... Thanks for posting this!

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Old 01-21-2011, 06:34 AM   #3
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Update??

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Old 01-21-2011, 07:31 AM   #4
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I'd be more interested in brewing this if it didn't require purchasing four packets of microbes.

I'd be concerned that harvesting wouldn't give you the proper proportion of yeasts/bacteria in the starter too.

but, I do really love bam biere... hm...

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Old 01-21-2011, 03:38 PM   #5
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Quote:
Originally Posted by bovineblitz View Post
I'd be more interested in brewing this if it didn't require purchasing four packets of microbes.

I'd be concerned that harvesting wouldn't give you the proper proportion of yeasts/bacteria in the starter too.

but, I do really love bam biere... hm...
You'll be fine culturing it. You just need step up the starter a few times. Also, don't depend on it for the full fermentation. Purchase a Saison yeast like 3726 to get it started. Thats my plan anyways. I'm also going to be using the micro's from some Trinity brewing beer.
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Old 01-21-2011, 04:43 PM   #6
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Is that wheat malted or unmalted?

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Old 01-21-2011, 05:43 PM   #7
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Quote:
Originally Posted by boostsr20 View Post
Purchase a Saison yeast like 3726 to get it started. Thats my plan anyways. I'm also going to be using the micro's from some Trinity brewing beer.
That sounds like a good plan, but it's hardly a clone of Bam Biere with different cultured yeast and a different set up bugs.
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Old 01-21-2011, 06:05 PM   #8
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Quote:
Originally Posted by boostsr20 View Post
Purchase a Saison yeast like 3726 to get it started. Thats my plan anyways. I'm also going to be using the micro's from some Trinity brewing beer.
I'm doing something similar. I used the base recipe from this clone (except increased base malts to 1.045) and did WLP 565 by itself in the primary. I've got a bottle of La Roja dregs starting up that I'm going to throw on the secondary. I'm going to harvest both the primary/secondary cakes and do the same for the Madrugada Obscura recipe, which I'll brew next weekend.

I was initially planning on using Orval dregs for the secondary, but every bottle for sale in my area is 9+ months old, stored warm, and everything on the bottom is dead. At least I got to drink a couple of Orval's.

Quote:
Originally Posted by effigyoffaith View Post
Is that wheat malted or unmalted?
Unmalted.
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Old 01-21-2011, 06:32 PM   #9
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I picked up two bottles of Bam Biere and one bottle of Oro when I was in MI over New Years. Planning on saving the dregs when I break them open and doing a batch of this... mmmmmmmmm biere.

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Old 01-21-2011, 06:36 PM   #10
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Quote:
Originally Posted by yellowthere View Post
That sounds like a good plan, but it's hardly a clone of Bam Biere with different cultured yeast and a different set up bugs.
Even using soley there yeast won't end in a "cloned" brew. So much depends on the barrels used to age it in.
I'm actually do that for the Madrugada style sour. I just ordered the stuff and plan to actually pitch it on a yeast slurry from a tart cherry wheat I made. Hoping it picks up some of the cherry flavor.
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