Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Belgian Strong Ale > Bourbon Barrel Quad (Boulevard BBQ)

Reply
 
LinkBack Thread Tools
Old 09-25-2012, 01:15 PM   #1
skeezerpleezer
HBT_SUPPORTER.png
Feedback Score: 23 reviews
 
skeezerpleezer's Avatar
Recipes 
 
Join Date: Apr 2010
Location: Roswell, GA
Posts: 1,855
Liked 393 Times on 229 Posts

Default

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.

__________________
skeezerpleezer is online now  
 
Reply With Quote Quick reply to this message
Old 09-25-2012, 03:29 PM   #2
Cowtown
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Kansas City
Posts: 2
Likes Given: 1

Default


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

__________________
Cowtown is offline  
 
Reply With Quote Quick reply to this message
Old 09-25-2012, 03:31 PM   #3
skeezerpleezer
HBT_SUPPORTER.png
Feedback Score: 23 reviews
 
skeezerpleezer's Avatar
Recipes 
 
Join Date: Apr 2010
Location: Roswell, GA
Posts: 1,855
Liked 393 Times on 229 Posts

Default


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.

__________________
skeezerpleezer is online now  
 
Reply With Quote Quick reply to this message
Old 10-13-2012, 05:15 PM   #4
Schumed
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Schumed's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Kansas City
Posts: 901
Liked 39 Times on 33 Posts
Likes Given: 15

Default


Mashing this recipe right now

__________________

"To alcohol! The cause of... and solution to... all of life's problems,"

Schumed is offline  
 
Reply With Quote Quick reply to this message
Old 11-05-2012, 06:56 PM   #5
Schumed
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Schumed's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Kansas City
Posts: 901
Liked 39 Times on 33 Posts
Likes Given: 15

Default


Quote:
Originally Posted by Schumed View Post
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
__________________

"To alcohol! The cause of... and solution to... all of life's problems,"

Schumed is offline  
 
Reply With Quote Quick reply to this message
Old 11-25-2012, 05:46 PM   #6
skeezerpleezer
HBT_SUPPORTER.png
Feedback Score: 23 reviews
 
skeezerpleezer's Avatar
Recipes 
 
Join Date: Apr 2010
Location: Roswell, GA
Posts: 1,855
Liked 393 Times on 229 Posts

Default


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.

__________________
skeezerpleezer is online now  
 
Reply With Quote Quick reply to this message
Old 11-26-2012, 03:14 PM   #7
Schumed
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Schumed's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Kansas City
Posts: 901
Liked 39 Times on 33 Posts
Likes Given: 15

Default


Quote:
Originally Posted by skeezerpleezer View Post
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
__________________

"To alcohol! The cause of... and solution to... all of life's problems,"

Schumed is offline  
 
Reply With Quote Quick reply to this message
Old 11-26-2012, 05:42 PM   #8
skeezerpleezer
HBT_SUPPORTER.png
Feedback Score: 23 reviews
 
skeezerpleezer's Avatar
Recipes 
 
Join Date: Apr 2010
Location: Roswell, GA
Posts: 1,855
Liked 393 Times on 229 Posts

Default


I did tart I believe.

__________________
skeezerpleezer is online now  
 
Reply With Quote Quick reply to this message
Old 01-11-2013, 02:53 AM   #9
SoupNazi
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Portland
Posts: 157
Liked 8 Times on 8 Posts
Likes Given: 11

Default


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

__________________

"You put the balm on? Who told you to put the balm on? Did i tell you to put the balm on?"

SoupNazi is offline  
 
Reply With Quote Quick reply to this message
Old 02-09-2013, 02:17 PM   #10
skeezerpleezer
HBT_SUPPORTER.png
Feedback Score: 23 reviews
 
skeezerpleezer's Avatar
Recipes 
 
Join Date: Apr 2010
Location: Roswell, GA
Posts: 1,855
Liked 393 Times on 229 Posts

Default


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.

__________________
skeezerpleezer is online now  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Multiple - The Pious - Westvleteren 12 style quad - multiple saq Belgian Strong Ale 2257 11-11-2014 08:43 AM
All-Grain - The Rabbi (pseudo-clone of Avery's The Reverend) -- Belgian Quad heywolfie1015 Belgian Strong Ale 24 01-04-2014 03:25 AM
RBBC Special Quad - Stoudt Tripel Clone Attempt RoaringBrewer Belgian Strong Ale 0 03-17-2008 08:57 PM



Newest Threads

LATEST SPONSOR DEALS