Can you Brew It recipe for Jolly Pumpkin Bam Biere

Caleb1980 said:

And i assume i will need to acquire a new set of bottling gear since the bugs are there. And that will mean bottling bucket, racking cane, bottling wand, tubes, and maybe stopper/airlock?

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HellBentBrewCo said:

I brewed this today. I did a 10 gallon batch, 5 gallons with just Jolly Pumpkin dregs and 5 gallons using Saison yeast. How long should I let the JP age? I'm planning on kegging it and then bottling out of the keg.

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EricCSU said:

All recipes are 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).

If you brew this, please reply with your results.

The italicized text is the recipe and post by Mraz from TBN Forum

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 8.58
Anticipated OG: 1.037 Plato: 9.20
Anticipated SRM: 5.9
Anticipated IBU: 25.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
51.0 4.38 lbs. Pilsener Belgium 1.037 2
25.5 2.19 lbs. Pale Malt(2-row) America 1.036 2
13.8 1.19 lbs. White Wheat Belgium 1.040 3
6.6 0.56 lbs. Flaked Barley America 1.032 2
2.9 0.25 lbs. Crystal 80L America 1.033 80
0.2 0.02 lbs. Black Patent Malt America 1.028 525
(black patent is .25oz)

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.20 oz. Crystal Pellet 3.80 18.6 60 min.
0.80 oz. Crystal Pellet 3.80 6.5 30 min.
0.50 oz. Crystal Pellet 3.80 0.0 0 min.
0.25 oz. Crystal Pellet 3.80 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.30 Oz Oak Cubes Other 14 Days


Mash Type: Single Step

Qts Water Per Lbs Grain: 1.40

Saccharification Rest Temp : 149 Time: 60
Mash-out Rest Temp : 169 Time: 10
Sparge Temp : 169 Time: 30



Notes
-----
.15 American oak and .15 French Oak
The oak cubes are boiled for 30 sec in the microwave to pull out some of the flavor and aromatics, also to soften the oak flavor. Pour off the water and add just the oak cubes. add the dry hop at
the same time.

you can dry hop with .25-.50 oz.



yeast can be from a fresh Bam Biere or

White labs wlp 550 then add Wyeast
5112 - Brettanomyces bruxellensis
5335 - Lactobacillus
5526 - Brettanomyces lambicus
to the secondary.

For this recipe I was worried about percentages so the amounts for the grain is odd feel free to round up if you like


Discussion regarding the recipe:
The brewer at Jolly Pumpkin recommended harvesting yeast from a bottle of Bam Biere. However, to make this recipe simpler and easier to replicate, the clone brewer opted to use WLP550. He did make a batch of harvested yeast, but he preferred the batch made with WLP550. It was recommended to use WLP550 for primary, then make a starter for the Wyeast 5112, 5335, and 5526 and add to secondary.

Ferment at 68.

It was recommended to use

Click to expand...

dcHokie said:

Really depends on how viable your bugs are, and how funky/sour you want it. At JP they only leave their beers in the barrels for 3 weeks, but the timeframe isn't going to be the same since you can't replicate the conditions/surface area of an inoculated barrel in 5 gallon homebrew batches. JP also has some open air ambient ferm conditions unique to their brewery. It seems the consensus is to co-pitch sacch and dregs or pitch the bugs not long after the primary sacch strain. Either way, you will likely make a darn fine replica.

My Bam Biere has been sitting for 2 months, after a few days in primary I dumped in 2 bottles of JP dregs. I added another bottle of JP dregs about 2-3 weeks later and just recently added a little maltodextrin for the dregs to munch on since I used 3711 and its such a sugar hog.

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DBear said:

This is a great base recipe. I have brewed it a coulple of times first time without bugs just to see what it does as a session beer - its great!!
I brewed this beer with out the bugs and oak using the base grain beer and wy3522. This beer was choosen by New Begium for 2010 GABF ProAm. Ramped recipe from 5 gals to 100 barrels!

If you listen to the Can you Brew It podcast, Ron Jefferies expains the use of c80 - pull things together - and the Black Patent - for color only.

-Cheers

Click to expand...

EricCSU said:

All recipes are 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).

If you brew this, please reply with your results.

The italicized text is the recipe and post by Mraz from TBN Forum

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 8.58
Anticipated OG: 1.037 Plato: 9.20
Anticipated SRM: 5.9
Anticipated IBU: 25.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
51.0 4.38 lbs. Pilsener Belgium 1.037 2
25.5 2.19 lbs. Pale Malt(2-row) America 1.036 2
13.8 1.19 lbs. White Wheat Belgium 1.040 3
6.6 0.56 lbs. Flaked Barley America 1.032 2
2.9 0.25 lbs. Crystal 80L America 1.033 80
0.2 0.02 lbs. Black Patent Malt America 1.028 525
(black patent is .25oz)

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.20 oz. Crystal Pellet 3.80 18.6 60 min.
0.80 oz. Crystal Pellet 3.80 6.5 30 min.
0.50 oz. Crystal Pellet 3.80 0.0 0 min.
0.25 oz. Crystal Pellet 3.80 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.30 Oz Oak Cubes Other 14 Days


Mash Type: Single Step

Qts Water Per Lbs Grain: 1.40

Saccharification Rest Temp : 149 Time: 60
Mash-out Rest Temp : 169 Time: 10
Sparge Temp : 169 Time: 30



Notes
-----
.15 American oak and .15 French Oak
The oak cubes are boiled for 30 sec in the microwave to pull out some of the flavor and aromatics, also to soften the oak flavor. Pour off the water and add just the oak cubes. add the dry hop at
the same time.

you can dry hop with .25-.50 oz.



yeast can be from a fresh Bam Biere or

White labs wlp 550 then add Wyeast
5112 - Brettanomyces bruxellensis
5335 - Lactobacillus
5526 - Brettanomyces lambicus
to the secondary.

For this recipe I was worried about percentages so the amounts for the grain is odd feel free to round up if you like


Discussion regarding the recipe:
The brewer at Jolly Pumpkin recommended harvesting yeast from a bottle of Bam Biere. However, to make this recipe simpler and easier to replicate, the clone brewer opted to use WLP550. He did make a batch of harvested yeast, but he preferred the batch made with WLP550. It was recommended to use WLP550 for primary, then make a starter for the Wyeast 5112, 5335, and 5526 and add to secondary.

Ferment at 68.

It was recommended to use

Click to expand...