Wood-Aged Beer Bourbon Barrel Quad (Boulevard BBQ) - Page 2 - Home Brew Forums

Register Now!
Home Brew Forums > HomeBrewTalk.com Recipe Database > Specialty, Fruit, Historical, Other Homebrew Recipes > Wood-Aged Beer Bourbon Barrel Quad (Boulevard BBQ)

Reply
 
Thread Tools
Old 02-09-2013, 02:26 PM   #11
sfrisby
HBT_LIFETIMESUPPORTER.png
 
sfrisby's Avatar
Recipes 
 
Jan 2011
Atlanta, GA
Posts: 1,817
Liked 276 Times on 183 Posts


I have a Rochefort 10 clone, 1/2 on cherries, 1/2 on cherry bourbon and oak. If both of ours is bottled by the time the pallet arrives, may need to talk you into a trade.

 
Reply With Quote
Old 02-09-2013, 05:00 PM   #12
skeezerpleezer
 
skeezerpleezer's Avatar
Recipes 
 
Apr 2010
Roswell, GA
Posts: 2,597
Liked 686 Times on 423 Posts


Sounds good to me.

 
Reply With Quote
Old 02-25-2013, 03:22 AM   #13
Schumed
 
Schumed's Avatar
Recipes 
 
Feb 2011
Kansas City, Mo
Posts: 1,109
Liked 81 Times on 67 Posts


Update on my attempt....took a taste at 5 months.....wow it's good

Aroma has a nice oak/bourbon but not over powering....cherries really come through on the finish....tempted to bottle now
__________________
"To alcohol! The cause of... and solution to... all of life's problems,"

 
Reply With Quote
Old 05-12-2013, 03:26 AM   #14
Schumed
 
Schumed's Avatar
Recipes 
 
Feb 2011
Kansas City, Mo
Posts: 1,109
Liked 81 Times on 67 Posts


My attempt of this recipe got Gold!!!! For wood aged

http://brew.burp.org/Events/Spiritof...FBResults.aspx
__________________
"To alcohol! The cause of... and solution to... all of life's problems,"

 
Reply With Quote
Old 05-12-2013, 04:01 AM   #15
Cyclman
I Sell Koalas
HBT_LIFETIMESUPPORTER.png
 
Cyclman's Avatar
Recipes 
 
Jan 2013
Aurora, CO
Posts: 6,197
Liked 740 Times on 616 Posts


I am brewing this next month, any tips?
__________________
Give a man a beer, waste an hour. Teach a man to brew, and waste a lifetime! Bill Owen quote

Why does Happy Hour limit happiness to 1/24 of the day?

 
Reply With Quote
Old 05-12-2013, 02:21 PM   #16
Schumed
 
Schumed's Avatar
Recipes 
 
Feb 2011
Kansas City, Mo
Posts: 1,109
Liked 81 Times on 67 Posts


Quote:
Originally Posted by Cyclman
I am brewing this next month, any tips?
I followed the Original recipe pretty much....only differences I did was I used homemade dark Belgium Candi Syrup....look up the post about 20lbs of sugars and yeast nutrient to make..

I soaked 2oz medium toast oak chips in Bourbon for 48hours...I used the Jim Bean Black double aged Bourbon about 1 cup.

Racked to secondary after 3 weeks with the wood chips...and 1lb of dried sour and tart cherries that were also soaked in the bourbon also....aged for 6 months ....I added a can of Oregon Tart cherries at 3 months to add more cherry flavor....bottles were primed with 3oz of corn sugar....this entry was about 5 weeks in the bottle....should just improve with time now

I would called it more of an BBQ inspired recipe than clone
__________________
"To alcohol! The cause of... and solution to... all of life's problems,"

Cyclman Likes This 
Reply With Quote
Old 12-18-2014, 04:50 PM   #17
Schumed
 
Schumed's Avatar
Recipes 
 
Feb 2011
Kansas City, Mo
Posts: 1,109
Liked 81 Times on 67 Posts


I've brewed up this recipe many times now and its a winner...I'm actually working on a Can you Brew It? Article for kcbeerblog...decided to email Boulevard for some more info...they sent me their receipe

Bourbon Barrel Quad
Malt
Pale Malt – 84.2%
Cara 300 – 6%
Munich Malt – 5.3%
Malted Wheat – 4.5%

Mash Schedule
64 C – 50 minutes
68 C – 20 minutes
73 C – 15 minutes
Mash off at 78 C

We target a beginning of boil gravity of 15.9 Plato and reach 20.8 Plato at the end of our 70 minute boil. We add sugar midway through the boil to achieve the following increases in gravity:

Dextrose - 1.2
Brown Sugar - .9
Dark Brown Sugar - .5
Dark Candi Syrup - 1.7

Hops
Bravo – 9.2 IBU at 97 C
Saphir – 8.7 IBU at 15 minutes after beginning of boil
Saaz – 6.4 IBU at 15 minutes after beginning of boil
Saaz – 3.4 IBU at KO

We cool the wort to 19 C and ferment with our house Belgian strain. Once we reach 9 Plato, we temp up to 23 C for the remainder of fermentation. Final gravity is 2.6.

Aging
Finished beer is transferred to first and second use whiskey barrels. During aging, we either top up with fresh beer or an aseptic tart cherry puree. At the end of aging, beer is blended to taste. In the past, Bourbon Barrel Quad has been a blend of fresh and barrel aged beer, but the 2014 is a blend of first and second use barrel aged beer.

Jeremy Danner, Ambassador Brewer
Boulevard Brewing Company
@Boulevard_Beer / @Jeremy_Danner
__________________
"To alcohol! The cause of... and solution to... all of life's problems,"

 
Reply With Quote
Old 12-18-2014, 05:28 PM   #18
skeezerpleezer
 
skeezerpleezer's Avatar
Recipes 
 
Apr 2010
Roswell, GA
Posts: 2,597
Liked 686 Times on 423 Posts


Looks like there were a couple small changes since he sent me info back in July of 2012:

Savannah passed your email along to me. I'm happy to share some recipe information to get you going in the right direction for a beer similar to Bourbon Barrel Quad. What I'll do is provide some recipe information in the form of percentages of raw materials for the grain/fermentables and then a hop schedule. I'll also share some mash schedule and fermentation program info too. Let me know if I can clarify any of it further for you. I've also answered your questions inline at the bottom of this email.

Pale Malt - 84.2%
Cara 300 - 6%
Munich Malt - 5.3%
Malted Wheat - 4.5%

We mash in at 64 and rest for 50 minutes.
Heat up to 68 and rest for 20 minutes.
Heat up to 73 and rest for 15 minutes.
Mash off at 75.

Hops
Magnum 5.2 IBU at 97C
Magnum 9.8 IBU at 15 after beginning of boil
Styrian Golding 7.7 IBU at 15 after beginning of boil
Styrian Golding 4.1 IBU at 5 minutes before end of boil

We also add dextrose, brown sugar, dark brown sugar, and Belgian candi syrup during the boil to account for a plato increase of 4.3. We're targeting a beginning of boil gravity of 15.9 and are looking for 20.8 at the end.

We cool the wort to 19C and ferment at 19 until we reach 6 degrees Plato. At that point we temp up to 23 for the remainder of fermentation. The finished beer goes into a variety of 1st and 2nd use whiskey and bourbon barrels where we usually age at least a year, sometimes more. We really depend on the beer to let us know when it's ready. As the beer evaporates we top up with cherry puree or fresh 6th Glass. Not every barrel gets the cherry. That's something you'll definitely want to take into account.

Jeremy Danner

 
Reply With Quote
Old 12-21-2014, 04:01 AM   #19
Schumed
 
Schumed's Avatar
Recipes 
 
Feb 2011
Kansas City, Mo
Posts: 1,109
Liked 81 Times on 67 Posts


By the way confirmed that cara 300 is Special B by DinegAms
__________________
"To alcohol! The cause of... and solution to... all of life's problems,"

 
Reply With Quote
Old 01-13-2015, 06:41 PM   #20
carter2422
Recipes 
 
Jan 2015
Kansas City, KS
Posts: 2

Quote:
Originally Posted by Schumed View Post
I soaked 2oz medium toast oak chips in Bourbon for 48hours...I used the Jim Bean Black double aged Bourbon about 1 cup.

Hey Schumed, I've got this recipe in the fermenter right now. It's just a few days in, so no oak yet. I've been soaking two ounces of oak chips in Makers 46. They've been soaking for about a week now. Will this be too long?

I haven't found any definitive answers to if there's a problem with soaking too long.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bourbon Barrel Cherry Quad with Zin? Cyclman General Techniques 3 05-15-2015 04:41 PM
Boulevard Smokestack Sixth Glass/Bourbon Barrel Quad xeerohour Recipes/Ingredients 45 12-11-2014 09:01 PM
Attempting a bourbon bbl quad... looking for reassurance! Theodore General Beer Discussion 4 01-07-2012 01:57 PM
Bourbon Brett Cherry Quad landhoney Recipes/Ingredients 9 04-16-2008 01:10 PM


Forum Jump