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**skeezerpleezer** · 09-25-2012, 12:15 PM

Recipe Type: All Grain
Yeast: WY3787
Yeast Starter: Definitely
Batch Size (Gallons): 5.5
Original Gravity: 1.088
Final Gravity: 1.011
IBU: 24.8
Boiling Time (Minutes): 90
Color: 27.9
Primary Fermentation (# of Days & Temp): 66F to 1.024
Secondary Fermentation (# of Days & Temp): 73.5 for 21 days
Tasting Notes: Nice and dry for a big beer, oak/whiskey flavors come through nice w/ the dark fruit

11.60 lb Pale Malt (2 Row) US (2.0 SRM) Grain 70.2 %
0.83 lb Carafa I (337.0 SRM) Grain 5.0 %
0.73 lb Munich Malt - 10L (10.0 SRM) Grain 4.4 %
0.62 lb White Wheat Malt (2.4 SRM) Grain 3.8 %
0.25 oz Warrior [13.70%] (75 min) Hops 8.8 IBU
0.50 oz Styrian Goldings [5.40%] (75 min) Hops 6.9 IBU
0.13 oz Warrior [13.70%] (90 min) (First Wort Hop) Hops 5.1 IBU
1.50 oz Styrian Goldings [5.40%] (5 min) Hops 4.0 IBU
1.00 lb Candi Syrup, Dark Belgian (90.0 SRM) Sugar 6.0 %
0.75 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 4.5 %
0.50 lb Brown Sugar, Dark (50.0 SRM) Sugar 3.0 %
0.50 lb Brown Sugar, Light (8.0 SRM) Sugar 3.0 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) [Starter 5000 ml] Yeast-Wheat

Mash Profile:
147.2 F for 50 min
154.4 F for 20 min
163.4 F for 15 min
Sparge 167.0 F

Notes
Sugars added with 15min left in the boil.
Target Pre-boil Gravity: 1.065 (7.5g), Post Boil: 1.088. I overshot my gravity a bit and ended up with 6g of 1.091 post boil. I ended with 1.012.

Ferment at 66 until gravity is 1.024, then increase temp to 73.5
I primaried in carboy for ~3 weeks, then racked to a freshly used whiskey barrel. Boulevard adds cherry puree to top off some barrels. If doing this, I recommend letting the beer get to the level of oak/whiskey desired, then rack to a carboy and add the cherry puree to taste. Boulevard does not add them to all barrels, so start out light and add more to taste.

I am not calling this a clone of Boulevard BBQ (yet), but after about 2 months, this beer is great and will be really close in the end. I will update with a head to head tasting after another 4-6 months. BBQ is hard to find where I live, so want to wait and let the homebrew mature a little more. I will update this post once it happens.

**Cowtown** · 09-25-2012, 02:29 PM

This is the first time you have done this recipe or is this tried and true?

**skeezerpleezer** · 09-25-2012, 02:31 PM

I brewed it a couple months ago. Haven't done a head to head, but based on initial tastings and the sources of my information, it will be really close.

Schumed · 10-13-2012, 04:15 PM

Mashing this recipe right now

Schumed · 11-05-2012, 05:56 PM

Quote:

Originally Posted by Schumed

Mashing this recipe right now

I just racked this onto some oak chips that I soaked in some bourbon for 48 hours..2oz and 1lb of dried cherries

Initial taste was good and very bbqish without the oak

**skeezerpleezer** · 11-25-2012, 04:46 PM

Quick update:
I let this sit in the barrel for 12 weeks, then racked onto 24oz of frozen cherries on 11/14. I will probably let it ride on the cherries another week or so, then bottle. Initial taste is promising.

Schumed · 11-26-2012, 02:14 PM

Quote:

Originally Posted by skeezerpleezer

Quick update:
I let this sit in the barrel for 12 weeks, then racked onto 24oz of frozen cherries on 11/14. I will probably let it ride on the cherries another week or so, then bottle. Initial taste is promising.

What kind of cherries did you go with...sour or tart....I did a combo of both dried 1lb....

been sitting on soaked oak chips for two months now....bourbon and oak flavor is really good...but dont get much cherries...thinking about racking on to some more cherries but cant decide to go tart or sour

**skeezerpleezer** · 11-26-2012, 04:42 PM

I did tart I believe.

SoupNazi · 01-11-2013, 01:53 AM

Intrigued and subscribed. BBQ is one of my favorites! Cracked a bottle on Xmas which I've been saving.

**skeezerpleezer** · 02-09-2013, 01:17 PM

Another update. I have been lazy and letting this ride. It is a bit over 6 months old and has been sitting on the initial 1.5lbs of cherries for about 3 months. I finally pulled another sample. I am going to add another 1-1.5lbs of cherries to the fermenter for a few weeks and will then bottle. It may be lacking a little in the bourbon flavor, so i may add a bit of bourbon soaked oak chips as well.

Taste is great and smoothing out nicely, i am looking forward to doing a head to head.