2009 Dechutes Jubelale

[McKBrew]

To me it seems like this years version is a bit more maltier, and less hoppy.

 

[GroosBrewz]

To me it seems like this years version is a bit more maltier, and less hoppy.

Funny, I thought just the opposite! I really felt like the hops were more pronounced that in years past.. It's really hard to say since I havent had one since last year and I have had a lot of beer in between.. All I know is it is damn tasty! Cant wait to try to brew this up...

 

[oswegan]

I brewed my version of it at the end of October. It's in the keg now waiting for the holiday.

Here's my recipe that is essetially based on what I have heard is the Brewery's original recipe:

7 Gallon Batch:

15.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.74 %
2.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 10.90 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.45 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 1.36 %
0.10 lb Roasted Barley (300.0 SRM) Grain 0.54 %
1.25 oz Cascade [5.50 %] (60 min) Hops 15.8 IBU
1.00 oz Williamette [5.50 %] (60 min) Hops 12.6 IBU
1.25 oz Chinook [13.00 %] (60 min) Hops 37.4 IBU
1.25 oz Hallertauer [4.80 %] (30 min) Hops 10.6 IBU
1.00 oz Goldings, East Kent [5.00 %] (0 min) Hops
2.00 oz Goldings, East Kent [5.00 %] (Dry Hop 7 days) Hops
1.00 oz Cascade [5.50 %] (Dry Hop 7 days) Hops

Mash 158 for 60 minutes.

 

[HoppyDaze]

what style is Jubelale?

 

[MattHollingsworth]

what style is Jubelale?

Don't think there is a style for these beers yet. Most of those I used to drink like Jubelale, Full Sail Wassail, Pyramid Snow Cap and such were basically strong brown ales.

 

[HoppyDaze]

the closest style I found was the "old ale"

 

[ocluke]

Regarding yeast, the Can You Brew It Guys have been using WLP002 for all their Deschutes clones -- they got Obsidian and Black Butte Porter right, but missed Mirror Pond.

This yeast doesn't attenuate particularly high, but mashing low and pitching well seems to help. I've got a cascade hopped pale ale on day 4 in the primary right now -- we'll see what attenuation I get out of it. It was down from 53 to 17 in 2 days. Temperature wise, Deschutes ferments everything at 64/65 from listening to the CYBI show interviews w/ the brewers.

There's also a thread hear claiming they use 1968 (which is the same as WLP002) http://forums.moreflavor.com/viewtopic.php?f=2&t=33273&start=0

I just got confirmation from the brewer himself (and I can verify this) that the closest yeast clone to the Deschutes house yeast (which is proprietary) is Wyeast 1187 Ringwood Ale. He also added that the diacetyl rest is very important for this yeast, as it can produce a decent amount, especially when over pitched.

 

[MattHollingsworth]

I just got confirmation from the brewer himself (and I can verify this) that the closest yeast clone to the Deschutes house yeast (which is proprietary) is Wyeast 1187 Ringwood Ale. He also added that the diacetyl rest is very important for this yeast, as it can produce a decent amount, especially when over pitched.

Good to know. Everyone always assumes it's 1968/Fullers, but from what I've heard, the brewers always just said "highly flocculent English strain", they never said it was Fullers. And, seems it turns out to be Swedish!

Thanks for posting.

 

[peregrinebio]

Hey all,
Just picked up the ingredients to brew this. Fond memories of the PNW.

Does anybody have any opinions on why the brewer used three different hops at 60 minutes? Do they contribute differently? My understanding is bittering hop contributions are all the same.

Cheers

 

[iShadrak]

@Oswegan, how did your recipe turn out last year? Wanting to get a clone of Jubelale going soon and wondering which of these recipes to use.

Like many of you guys on here, used to live in PDX and have great memories of this beer. No chance of getting in here in Alabama, so I'm going to brew my own.

 

[GroosBrewz]

@Oswegan, how did your recipe turn out last year? Wanting to get a clone of Jubelale going soon and wondering which of these recipes to use.

Like many of you guys on here, used to live in PDX and have great memories of this beer. No chance of getting in here in Alabama, so I'm going to brew my own.

Yeah Oswegan! I am curious too.. I wanted to brew this last year, but got too late of a start...

 

[ocluke]

@Oswegan, how did your recipe turn out last year? Wanting to get a clone of Jubelale going soon and wondering which of these recipes to use.

Like many of you guys on here, used to live in PDX and have great memories of this beer. No chance of getting in here in Alabama, so I'm going to brew my own.

I will be making a batch in the next month or so as well, so feedback from others is a good idea. I was at GABF this past week and met with the Wyeast people. They confirmed that the closest yeast to the Deschutes house yeast is the Ringwood Ale yeast. Now we have confirmation from an executive at Wyeast and the brewer at Deschutes.

 

[ocluke]

Below is exactly what I received from Deschutes when I emailed them for a clone recipe. Clearly it's not a complete recipe, but it is from Deschutes Brewery directly. I would go with a clone recipe that adheres to these basics. I discovered the yeast strain after inquiring further about their vague "English Ale" description for the yeast.

Recipe type: All grain
Batch size: 5 U.S. gallons
Original gravity: 1.062-1.069
Final gravity: 1.017-1.022
Boil time: 90 minutes
Fermentation temp: 65° F
Yeast type: English Ale
Malt: Crystal Malt(s), Roasted Barley, Dextrin Malt
Hops: Cascade, Galena, E.K.G., Willamette
**Note**
Temps, times and weights are the challenge. Happy Brewing!

 

[BainbridgeBrewer]

Bumping this thread as its that time of year again!

Just finished plugging this into Beersmith 2. I made an extract with steeping grains last year based on this thread. Here's what I'll be making this weekend. I never heard anyone's opinions on mash temp but 153* seems to put my FG in the ballpark according to their website. I LOVE Jubelale! I haven't seen it in the stores yet, but its gotta be getting close.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Jubelale AG
Brewer: Joe Oliver
Asst Brewer:
Style: Christmas/Winter Specialty Spice Beer
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.23 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.067 SG
Estimated Color: 24.2 SRM
Estimated IBU: 67.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 78.4 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
11 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 81.8 %
1 lbs 8.0 oz Caramel/Crystal Malt -150L (150.0 SRM) Grain 3 10.9 %
12.0 oz Caramel/Crystal Malt - 70/80L (75.0 SRM) Grain 4 5.5 %
2.4 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 1.1 %
1.6 oz Roasted Barley (300.0 SRM) Grain 6 0.7 %
0.75 oz Galena [13.00 %] - Boil 60.0 min Hop 7 33.0 IBUs
0.50 oz Cascade [5.70 %] - Boil 60.0 min Hop 9 9.7 IBUs
0.75 oz Willamette [5.00 %] - Boil 60.0 min Hop 8 12.7 IBUs
1.00 oz Tettnang [4.50 %] - Boil 30.0 min Hop 10 11.7 IBUs
0.50 oz Goldings, East Kent [4.75 %] - Boil 0.0 Hop 11 0.0 IBUs
1.00 oz Goldings, East Kent [4.75 %] - Dry Hop 7 Hop 13 0.0 IBUs
0.50 oz Cascade [5.75 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
5.50 gal Seattle, WA Water 1 -
1.0 pkg London Ale III (Wyeast Labs #1318) [4.20 Yeast 12 -


Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 13 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 4.60 gal of water at 164.0 F 153.0 F 60 min

Sparge: Fly sparge with 5.41 gal water at 180.0 F
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[iShadrak]

I did one last fall (also about to repeat it) and I felt like it was really close. Used one of the recipes in this thread I think with some adjustments/substitutions.

Hope yours turns out. I'm about ready for the winter beers.


Amount Item Type % or IBU
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.00 %
1.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 10.91 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.45 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 1.82 %
0.25 lb Roasted Barley (300.0 SRM) Grain 1.82 %
1.00 oz Goldings, East Kent [5.00 %] (Dry Hop 7 days) Hops -
0.50 oz Cascade [5.50 %] (Dry Hop 7 days) Hops -
0.75 oz Cascade [5.50 %] (60 min) Hops 12.5 IBU
0.75 oz Galena [13.00 %] (60 min) Hops 29.6 IBU
0.75 oz Williamette [5.50 %] (60 min) Hops 12.5 IBU
1.00 oz Tettnang [4.50 %] (30 min) Hops 10.5 IBU
0.50 oz Goldings, East Kent [5.00 %] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs British Ale (White Labs #WLP005) Yeast-Ale

 

[BainbridgeBrewer]

Nice, I took the big batch from the first page and re-scaled it. Then I tweaked it a little more to fit my system and to make it easier to order the grains instead of saying I need 1.6 pounds of Crystal 150.

Last years clone turned out pretty good, although it had a bit of extract flavor that didn't mellow until about my last 6-pack. I'm using a different yeast this time too. London III just because I have some washed and waiting in the fridge.

 

[Denny]

FWIW, I've been seeing Jubel around here for the last month.

 

[ChshreCat]

FWIW, I've been seeing Jubel around here for the last month.

I KNEW there was a reason to continue living...

 

[BainbridgeBrewer]

Maybe I'll swing into Costco tomorrow on my way to the LHBS. There's always hope!

 

[ChshreCat]

Maybe I'll swing into Costco tomorrow on my way to the LHBS. There's always hope!

Saw it there over the weekend in 24 packs for 23.99 iirc.

 

[ultravista]

Any updates to this excellent beer. I'm enjoying one now while working on Business Law 201 homework and reading HBT.

 

[BainbridgeBrewer]

I brewed this up a few weeks ago. I'm drinking it now, and actually am brewing another batch tomorrow. My recipe turned out tasting more like a Cascadian Dark Ale. Really hoppy without the roasted backbone that I tasted in this years Jubel. I've boosted the roasted barley and the cara pils on my recipe to get more roasted flavor, and a bit more body.

As for the commercial version. I think it tastes great! I'm not sure how stoked I am on the label though. It took me a second to see what I was looking at.

 

[ultravista]

Which receipe did you brew?

 

[BainbridgeBrewer]

I scaled the one that was claimed to have come from the brewery. I brought it down to a 5.5 gallon batch and then tweaked the numbers to make weights a little easier. Its on page 5 of this thread.

 

[Montanaandy]

I brewed this up a few weeks ago. I'm drinking it now, and actually am brewing another batch tomorrow. My recipe turned out tasting more like a Cascadian Dark Ale. Really hoppy without the roasted backbone that I tasted in this years Jubel. I've boosted the roasted barley and the cara pils on my recipe to get more roasted flavor, and a bit more body.

As for the commercial version. I think it tastes great! I'm not sure how stoked I am on the label though. It took me a second to see what I was looking at.

I got my case at Costco today and am drinking it as I type. Definite strong roast flavor which stood out with The first sip. Great idea to boost the roasted barley & carapils. I am going to give this a shot during my next home brew session.

 

[ryanmbeal]

Has anyone done this with the Ringwood Ale yeast from Wyeast?

I recently had great outcomes with Ringwood for an Oatmeal Stout and have been looking for other places to use it. Thoughts on using it for something like the Jubelale?

 

[BainbridgeBrewer]

I'll let you all know how the second batch turns out. Its in primary right now bubbling away. I'll dry hop this weekend hopefully.

I've never used Ringwood. Couldn't hurt to give it a try. If it tastes great then thats all that really matters.

I can never seem to remember from year to year how this beer changes. I definitely feel like the roasty flavor stands out more this year than I can think the others did.

 

[lower1310]

Any updates on this? I am planning on brewing a Christmas ale this weekend, and I am trying to decide between this and making a jolly roger Christmas clone. How did this turn out?

 

[BainbridgeBrewer]

Man, I guess it is about time to start thinking about winter brews. The last batch I made turned out tasting more like a CDA than what I think the Jubel tastes like. I know I missed my volumes and my efficiency wasn't where I thought so that may have had something to do with it. I'll definitely be making this soon so I can age it for a while.

 

[MattHollingsworth]

I brewed the recipe from the brewery earlier this year and it came out awesome. Haven't had Jubel in a few years, so can't compare, but going from memory, seems decently close. Use Wyeast 1187 for fermentation.