So, I'm attempting to formulate a clone recipe for my first belgian beer.
Specifically, I'm attempting to mimic Boulevard's Bourbon Barrel Quad, which is their Sixth Glass Quad aged in Bourbon Barrels over some cherries.
Nice simple place to start, right?
Per their website (boulevard.com), I have a pretty solid idea how to pull off the sixth glass, the only question is what quantities I need for each of the relative ingredients.
Here's what I had in mind for a five gallon batch:
15lb Pale 2-Row
2lb Pale Wheat
.5lb CaraVienne
.5lb Special B
1lb Belgian Dark Candi Sugar
1lb Brown Sugar
.67oz Magnum - 60min
1oz Saphir - 10min
They list the sixth glass at 22 IBUs, and per my calculations this hits exactly.
They list the color as 73.2 EBC, which is basically 28 SRM, and I calculate this out at 30 SRM, so it's just a touch too dark. To get around this, I could probably pull some of the brown or belgian sugars in favor of some corn sugar, but I'm not sure if that's really necessary.
I've dropped the belgian dark candi syrup as I can't get ahold of that locally - I'm trying to get the sugar/flavor/color out of that by bumping up the belgian dark crystal to a full pound.
I'm thinking I'll probably give this a shot this coming weekend - the only real question I had is whether to scale down the 2-row in favor of some additional sugars, or if I'm comfortable with the current proportions.
After about 2-3 weeks in primary, I was planning on racking this over onto some bourbon (about a cup), a few ounces of oak chips, and some cherries, in order to pull in that aged flavor that boulevard does so well with this beer.
Those of you with some additional experience with Quads have any suggestions?
Specifically, I'm attempting to mimic Boulevard's Bourbon Barrel Quad, which is their Sixth Glass Quad aged in Bourbon Barrels over some cherries.
Nice simple place to start, right?
Per their website (boulevard.com), I have a pretty solid idea how to pull off the sixth glass, the only question is what quantities I need for each of the relative ingredients.
Here's what I had in mind for a five gallon batch:
15lb Pale 2-Row
2lb Pale Wheat
.5lb CaraVienne
.5lb Special B
1lb Belgian Dark Candi Sugar
1lb Brown Sugar
.67oz Magnum - 60min
1oz Saphir - 10min
They list the sixth glass at 22 IBUs, and per my calculations this hits exactly.
They list the color as 73.2 EBC, which is basically 28 SRM, and I calculate this out at 30 SRM, so it's just a touch too dark. To get around this, I could probably pull some of the brown or belgian sugars in favor of some corn sugar, but I'm not sure if that's really necessary.
I've dropped the belgian dark candi syrup as I can't get ahold of that locally - I'm trying to get the sugar/flavor/color out of that by bumping up the belgian dark crystal to a full pound.
I'm thinking I'll probably give this a shot this coming weekend - the only real question I had is whether to scale down the 2-row in favor of some additional sugars, or if I'm comfortable with the current proportions.
After about 2-3 weeks in primary, I was planning on racking this over onto some bourbon (about a cup), a few ounces of oak chips, and some cherries, in order to pull in that aged flavor that boulevard does so well with this beer.
Those of you with some additional experience with Quads have any suggestions?