Alright guys, here was my first attempt at a Prairie Bomb clone. It's finished aging now and I can say that this is going to be an amazing beer and very close to Prairie Bomb. I will be bottling it this week and preparing it for at least 6 months of aging before I submit it to a competition. Please let me know if you have any questions and I'll be happy to provide you with what I can.
Name: Beanie Bomb!
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.56 gal
Boil Time: 60 min
End of Boil Vol: 6.76 gal
Final Bottling Vol: 5.00 gal
Date: 29 Jul 2014
Brewer: 5 Beanies
Equipment: 15 gal Kettle 10 gal Mash Tun
1 tbsp - PH 5.2 Stabilizer (Pre-Mash)
1 campden tab (Pre-Mash)
22.1 lbs - Pale Malt (2 Row) UK (3.0 SRM)
1.25 lbs - Chocolate (Briess) (350.0 SRM)
1.25 lbs - Roasted Barley (300.0 SRM)
12 oz - Caramunich Malt (56.0 SRM)
12 oz - Pale Chocolate (250.0 SRM)
12 oz - Special B Malt (180.0 SRM)
3 oz - Horizon [10.10 %] - Boil 60.0 min
1 tab - Whirlfloc Tablet (Boil 15.0 mins)
2 oz - Goldings, East Kent [5.00 %] - Boil 10.0 min
2 oz - Goldings, East Kent [5.00 %] - Boil 1.0 min
2 vial & 2 Liter starter - California Ale (White Labs #WLP001) ~456 Billion Cells
Mash Profile Total Grain Weight: 26 lbs 13.7 oz
Grain Temperature: 72.0 F
Tun Temperature: 100.0 F
Mash PH: 5.20
Mash Water: 30.00 qt of water at 170.0 F (75 Minute mash)
Sparge Water: 3.48 gal Sparge Temperature: 168.0 F
Est Original Gravity: 1.123
Actual Original Gravity 1.093 (Should have mashed longer or in a bigger tun, 10 gal tun didn't cut it for this batch)
Estimated Alcohol by Vol: 12.5 %
Actual Alcohol by Vol: 9.6 %
Bitterness: 60.7 IBUs
Calories: 151.6 kcal/12oz
Est Color: 54.8 SRM
Fermented for two weeks at 68 degrees
Racked into big mouth bubbler containing the ingredients below in a cheesecloth bag (Aged for 3 weeks on ingredients)
6oz Cacao Nibs
2 Cups Espresso Beans (Actual bean used in Bomb! is what I used: Espresso Divino - http://nordaggios.com/coffee-shop/bl...spresso-divino
3 Vanilla Beans (Cut Long ways)
3 Ancho Chili Peppers (Chopped into thirds)
Aged for three weeks and removed cheesecloth bag and ingredients, ready for bottling.
Tasted after one week of aging and coffee was overpowering. Tasted again at three weeks, the coffee flavor had died down and the other ingredients were more pronounced, great balance with the coffee.
As it stands right now I'd say it is very close to Prairie Bomb, however bottling, carbing, and aging will change this beer I'm sure. Whatever it turns out to be it is amazing the way it is right now so I have really high hopes.
I'll keep you all in the loop.