Boulevard Brewery/CCB Collab "Tropical Pale Ale"

[Chris7687]

Hey guys,
Went out to dinner with some friends this weekend and ordered some beers at a local, renowned seafood restaurant. They have an ever changing tap and bottle list which this weekend held the collaboration beer called Tropical Pale Ale. It was a great beer that paired perfectly with our seafood dinners and would be great as an pale ale to leave on draft at all times!

I was wondering if anyone else has tried this. I am trying to hunt down a 4 pack to have when I do a side by side.

The link for the collab announcement states its a light Pilsner malt layered with MO, Munich, and caramels. Also, it states the late "huge" hop additions. I have never head of Lemondrop or Azacca, but I'm going to try to source them.

Any help is appreciated in trying to tune this recipe. I'm going to mess around with it tonight on BeerSmith to try to get some type of base started.

http://www.boulevard.com/collaboration-no-5/

 

[Marc77]

Email Boulevard, they won't tell you an exact recipe obviously but I'm in Kansas City. I've heard a few people say that if you email them and nicely ask about the recipe and say you're looking for guidance they'll do what they can. Let me know because I'm interested in trying to clone this too. If I wasn't trying to get my house ready to sell in 3 months I'd do what I can to help out.

 

[Calichusetts]

It was pretty good, had a few over the weekend. Azzaca stands out the most, with a strong mosaic/citra background.

 

[Chris7687]

Shot them an email, we shall see what they share back.

 

[Chris7687]

This is something I put together. Anyone have any suggestions? Not exactly how well the malt profile is tuned to the actual recipe.


Type: All Grain
Batch Size: 5.50 gal
Boil Size: 8.19 gal
Boil Time: 60 min
End of Boil Vol: 6.77 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage


Date: 26 Oct 2015
Equipment: 11g Bayou Classic BIAB
Efficiency: 70.00 %
Est Mash Efficiency: 82.9 %
Taste Rating: 30.0

Ingredients

11 lbs 5.1 oz Pilsner (2 Row) UK (1.0 SRM) Grain 1 74.0 %
2 lbs 7.2 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2 16.0 %
12.2 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 5.0 %
12.2 oz Munich Malt (9.0 SRM) Grain 4 5.0 %
1.00 oz Cascade [5.50 %] - First Wort 60.0 min Hop 5 16.7 IBUs
0.50 oz Azacca [15.30 %] - Boil 15.0 min Hop 6 10.5 IBUs
0.50 oz Citra [11.70 %] - Boil 15.0 min Hop 7 8.0 IBUs
0.50 oz Lemondrop [4.50 %] - Boil 15.0 min Hop 8 3.1 IBUs
0.50 oz Mosaic (HBC 369) [11.60 %] - Boil 15.0 min Hop 9 7.9 IBUs
0.25 oz Azacca [15.30 %] - Boil 5.0 min Hop 10 2.1 IBUs
0.25 oz Citra [12.00 %] - Boil 5.0 min Hop 11 1.6 IBUs
0.25 oz Lemondrop [4.50 %] - Boil 5.0 min Hop 12 0.6 IBUs
0.25 oz Mosaic (HBC 369) [11.60 %] - Boil 5.0 min Hop 13 1.6 IBUs
0.25 oz Azacca [15.30 %] - Steep/Whirlpool 0.0 min Hop 14 0.0 IBUs
0.25 oz Citra [12.00 %] - Steep/Whirlpool 0.0 min Hop 15 0.0 IBUs
0.25 oz Lemondrop [4.50 %] - Steep/Whirlpool 0.0 min Hop 16 0.0 IBUs
0.25 oz Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 0.0 min Hop 17 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 18 -


Gravity, Alcohol Content and Color

Est Original Gravity: 1.070 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 7.3 %
Bitterness: 52.1 IBUs
Est Color: 6.5 SRM


Mash Profile

Mash Name: BIAB, Medium Body
Sparge Water: 0.00 gal
Sparge Temperature: 168.1 F
Adjust Temp for Equipment: TRUE


Total Grain Weight: 15 lbs 4.8 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20

Mash Steps


Step Time

Saccharification Add 37.24 qt of water at 160.0 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

 

[gmthomas_13]

I have emailed them before about a recipe and they sent me the exact recipe. It took about a week or two but jeremy danner responded to the email personally. Good luck and let us know how it turns out!

 

[andysim]

Can you post the recipe?

 

[gmthomas_13]

Pm me and I will send it

 

[Chris7687]

Gmthomas_13 - I was not looking for the Hibiscus Gose recipe. Can you or an admin please remove your post as to not confuse people?

 

[Chris7687]

Just an update for anyone looking for this recipe. I was able to obtain the recipe from Boulevard. I ended brewing an 11g batch on 11/29. I pitched two yeasts to experiment with, US-05 and Wyeast 1332. I had an OG of 1.07 and right now I am sitting 6 days after pitching at 1.02. I still have a few more points until the FG I need of 1.011, so bumped it up the temp to 73* to help finish it off. I am not sure if it'll get all the way down though, BeerSmith is estimating it finishing around 1.022. I'll leave it on the cake for another 2-3 days to see if there are any further drops.

The only thing I changed up was passion fruit for some fresh kiwi. The tasting notes of both beers are extremely fruity. Strong papaya and pineapple notes, heavy alcohol but it's covered hop by the hop flavor. I'm excited to see what it tastes like after dry hopping and carbed up.

Below is the recipe for this beer from Boulevard.


Malt:
Pilsner – 60%
Marris Otter – 20%
Munich Malt – 15%
Carastan – 5%

Mash Schedule:
63 C – 30 minutes
73 C – 15 minutes
Mash off at 78 C

Hops:
Magnum – 1.3 IBU at 98 C
Mosaic – 4.9 IBU at 15 minutes before end of boil
Azacca – 4.9 IBU at 15 minutes before end of boil
Citra – 4.8 IBU at 15 minutes before end of boil
Lemondrop – 3.3 IBU during whirlpooling
Azacca – 8.2 IBU during whirlpooling
Mosaic – 4.1 IBU during whirlpooling

Fruit:
Grapefruit – 1 lb/bbl during whirlpooling (We sliced whole grapefruit into wheels leaving the peel on the fruit.)
Passionfruit Juice Concentrate – 1.5 lbs/bbl during whirlpooling

We boil for 70 minutes and target 15.7 Plato at the beginning of the boil and target 16.2 Plato at the end of the boil.

We cool the wort to 19C and ferment with our house English ale strain at 19 C until we reach 7 Plato. At that point, we temp up to 23 C for the remainder of fermentation. Final gravity is 2.7.

Dry-Hopping:
Lemondrop - .15 kg/bbl
Azacca - .15 kg/bbl
Pacific Jade - .3 kg/bbl

Specs:
ABV – 7.2
IBU – 55
EBC - 25