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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Prairie Bomb! Clone
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Old 09-07-2014, 03:03 PM   #31
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Sweet think this will def be a trail and error to match. Thinking I might let this batch age a while

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Old 09-08-2014, 04:19 AM   #32
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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


Ingredients:
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.

Notes:
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.

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Old 09-08-2014, 02:45 PM   #33
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Thanks!! How long do you plan to age? Both bulk and bottle? Im assuming you want some oxidation from bulk aging

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Old 10-19-2014, 01:24 PM   #34
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I aged the beer in bulk for another month before bottling. It's been in bottles for two weeks now but still needs at least a few more months to a year to age.

When tasting the beer it smells insanely of intense coffee, I'd say too much coffee. When tasting the smooth chocolate hits first, followed by a really nice vanilla, and finishes up with a kick to the back of the throat from the peppers.

This probably isn't as close to Bomb as I would like it to be, but it's a damn fine beer and a little bit of aging could bring it closer to bomb.

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Old 10-19-2014, 04:41 PM   #35
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Quote:
Originally Posted by Ebrews View Post
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


Ingredients:
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.

Notes:
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.
you probably couldn't have asked for a whole lot more than 1.093 out of a 10 gallon mash tun. Also as long as you are getting full conversion, mashing longer isn't going to increase your gravity.

Next time, if a larger mash tun isn't an option, you could just add a few pounds of DME, and some simple sugar. I'm willing to bet Bomb uses some (maybe a fair bit) of simple sugar.

As far as aging on the cocoa nibs, vanilla beans and chilis, three weeks is probably a bit excessive. About a week is all you really need to extract all their flavours. 3 weeks is definitely excessive for coffee beans though. I have had good results adding coarse ground coffee beans directly into the fermenter 24 hours before packaging.

And their is no real reason to need to age the beer 6-12 months. A couple months in the bottle is really all you should need.
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Old 10-19-2014, 04:50 PM   #36
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Quote:
Originally Posted by J343MY View Post
you probably couldn't have asked for a whole lot more than 1.093 out of a 10 gallon mash tun. Also as long as you are getting full conversion, mashing longer isn't going to increase your gravity.

Next time, if a larger mash tun isn't an option, you could just add a few pounds of DME, and some simple sugar. I'm willing to bet Bomb uses some (maybe a fair bit) of simple sugar.

As far as aging on the cocoa nibs, vanilla beans and chilis, three weeks is probably a bit excessive. About a week is all you really need to extract all their flavours. 3 weeks is definitely excessive for coffee beans though. I have had good results adding coarse ground coffee beans directly into the fermenter 24 hours before packaging.

And their is no real reason to need to age the beer 6-12 months. A couple months in the bottle is really all you should need.


Have heard folk say that the chile flavor fades quickly.

If you want more gravity points from your mash, do a finer crush or better yet, do a decoction mash. I normally get approx 80% efficiency but when I did a decoction mash for a dopplebock I hit 90%, which I was not expecting.

TD
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Old 10-19-2014, 04:55 PM   #37
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The chili flavor was pretty bold at first and it did fade, I like where it is currently and hope that it doesn't fade further now that it is in bottles.

Appreciate the advice on the gravity boost, I'll give one of those a shot next time.

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Old 11-17-2014, 07:21 PM   #38
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Would a 12 gallon MLT be enough for a 5.5 gallon batch of this? Theoretically 1.3 qt/lb and 27 pounds of grain takes up under 11 gallons head space, but in practice I've found my 48 qt cooler to be awfully damn close to the top at that 1.3 with 21.25 pounds of grain. Must ... stir ... carefully ... ****.

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Old 11-17-2014, 07:47 PM   #39
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I was able to do it with my 10 gal mash ton, but it was so close to the top that the lid couldn't fit all the way on without spilling liquid.

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Old 11-17-2014, 07:50 PM   #40
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I was able to do it with my 10 gal mash ton, but it was so close to the top that the lid couldn't fit all the way on without spilling liquid.
Hey as long as I've got another OKC brewer's attention, a couple of questions.

Are you aware of any groups of homebrewers around here? The only person I am at all acquainted with is Gaile at the brew shop, merely because I buy stuff there for that matter.

Does anybody around here do bulk grain buys? Paying 60 bucks a bag sucks.
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