Can you Brew It recipe for Jolly Pumpkin Bam Biere

[dcHokie]

I was going to check, but isn't breaking the pellicle a no-no?

You can pull a sample without concern of breaking the pellicle. It may reform, it may not, but if you are practicing good sanitation it shouldn't matter.

I've had a pellicle drop out from vibration when the city was jackhammering the sidewalk abutting my house. That beer stayed clear for a few months after the pellicle fell, then out of nowhere reformed about 6 months later.

 

[Prionburger]

So I brewed up a Bam Biere clone in mid june. 10 gallons. OG was 1.038, and it was ~1.010 when I racked to secondary about a month later. Pitched 3 bottles worth of dregs between the two secondaries: Maracaibo, Madrugada, and Oro. The pellicle formed within a week! Totally crazy.

I'm fighting the urge to taste it or read the gravity. How fast should I expect the souring to occur? I was thinking of leaving this for another few months before sampling.

 

[elproducto]

Nice. What about sampling one, and bottling it now.

 

[elproducto]

OK fans.

Cracked my first one after 2 weeks in the bottle.

Fan freaking tastic.

Undercarbed unfortunately, but I'll probably gain some carbonation as the brett continues to work. I was afraid of bottle bombs, so I only carbed to 2.5 volumes and I guess with the low gravity 1.005 I should have added some yeast or something.

Mine was on dregs/oak for 2 months. In hindsight I should have waited until just before bottling to dry hop.. i.e. there was no dry hop aroma.. all brett.

Wonderfully light and refreshing, with just a touch of twang on the end. The brett/sour is not overpowering and would appeal to non-sour lovers. I'm going to brew this again right away, and do 10 gallons. I'm going to keg 5 gallons for drinking fresh, and bottling the rest to age.

 

[dcp27]

I brewed this but with a few minor changes and added 5% acidulated malt. i went with just a starter of the dregs from ES Bam for the primary and after only 2 months its crazy how sour this is. I plan on re-using this cake a ton (already tossed a flanders onto it), those are some super active bugs!

 

[elproducto]

Nice idea.. I saved the cake after bottling and left a little beer sitting on top of it. Perhaps I'll brew a Flanders, as that was going to be my next sour beer. I'm assuming it will take a year or so to get properly sour?

 

[dcp27]

it probably varies batch to batch, but if this one was any indication of others, 2 months may be enough. it was as sour as any flanders ive had. its still a lil rough around the edges, so more time would definitely help, but im truly amazed at the quality of a sour this made in just 2 months time.

 

[dcHokie]

Have most folks bottled or kegged their BB clone? And for those that have bottled, did you use bottling yeast?

I sorta forgot about this batch, so mine has been sitting for 7 months and is pretty darn close to 1.000 gravity. Thinking I’ll dry hop this for a couple days and bottle in heavies with champagne yeast next week.

 

[boostsr20]

Have most folks bottled or kegged their BB clone? And for those that have bottled, did you use bottling yeast?

I sorta forgot about this batch, so mine has been sitting for 7 months and is pretty darn close to 1.000 gravity. Thinking I’ll dry hop this for a couple days and bottle in heavies with champagne yeast next week.

I've aged for 6 months and haven't needed to add any yeast at bottling yet but the champagne yeast is a nice safety net just in case.

 

[elproducto]

Alright fans, here it is. Absolutely delicious.

Brewed July 18, 2011.

 

[dcHokie]

Alright fans, here it is. Absolutely delicious.

Brewed July 18, 2011.

Looks awesome, elproducto! How would you compare yours to the JP version?

In mine, I detect a bit of tart apple...more tart than sour. I bottled and it is still a bit green, so I hope that will fade a bit as its a little disappointing

 

[elproducto]

I haven't had a BB in a couple of months, but I think the color is VERY close. I've only ever had BB that was a few months old, so it certainly has more sour/funk than my young version. Mine has definate sour notes, it hits me right in the back of the throat on the finish. My carbonation is a bit low.. but I undercarbed on purpose as I bottled at 1.005ish, so I suspect it will level out.

Next time I brew it, I will do 10 gallons and with 5 gallons I'll keg it while it's young to stop the bugs.

 

[dcHokie]

I take back my previous comments about my batch, tried it again recently and it has really come around nicely. Really happy with the level of sourness, not much I would change.

 

[Lgaddy44]

Ive recently purchased 2 smack packs of Roseleare. I had planned on modifying a Founders Breakfast Stout clone, S-04 in the primary, and Roseleare in the secondary, just as an experiment.

I'm a huge fan of Jolly Pumpkin, especially the Madrugada Obscura. Today, I finally found a local store that had a few bottles of the Obscura and La Roja, so I bought a couple of each.

Although I have no plans on what to do with the dregs, I do want to harvest them from these bottles. Just curious on the best way to do this, and what I can expect on the life of the dregs. I was thinking of just sterilizing a mason jar, leaving some sterile water in it, and pouring the dregs in it. I'm guessing this should be good, but if there is a better way, I'm open to suggestions.

I may be a month or two out before I utilize the dregs, as I've got a backlog of recipes I'm planning on brewing. I just want to make sure I can keep them viable, and I'm all about trying to learn how to put them to good use. I'll be making my first attempt at a sour in a couple weeks.

 

[dcp27]

were you planning on using both packs of roselare on the breakfast stout? one is all you need for a secondary. make sure to keep your IBUs low if you want to get much sour out of it.

personally, id just hold off on drinking the JP stuff til you're gunna use the dregs or make a lil extra of something to toss them in to build up

 

[Lgaddy44]

Yeah, I just planned on using one of the roeselare on the breakfast stout. I'll be brewing that next weekend, and I expect to leave it in the primary on the S-04 for a month before racking and pitching the Roeselare.

If I do want to save the dregs from the Obscura and La Roja, how long could I expect them to keep? I'd rather not just dump them, if I can keep them viable for a couple months.

 

[nberk]

I brewed this recipe a little while back and am enjoying the results now. My attempt is really close to Bam Biere flavorwise and a wonderful drinking beer. My efficiency was higher than expected during the brew so I ended up with a higher ABV, more like an ES Bam. I fermented with WLP550 and then added JP dregs that I had built up on a stir plate into secondary.

I left the beer with the dregs for about 8 weeks at ambient house temps, in the upper 60s to 70 (early this spring/late winter). Tasting along the way is a great way to judge when you are getting the beer you want. I kegged my version so I didn’t need to worry about the bottling aspect. Here’s what happened with my gravities:
OG: 1.046
FG (from WLP550): 1.010
FG (from dregs): 1.002

 

[nberk]

Harvesting the dregs isn't too hard. Here's what I did:
1. Make a small starter (500ml).
2. Open beer and pour off to drink and enjoy.
3. With about and inch or two of beer left in the bottle swirl it around to get all the dregs in suspension.
4. Flame the bottle top.
5. Pour dregs into the starter.
6. Set on stir plate and leave alone for a week or two.

I can't speak from experience to how long the dreg starter will remain viable, but they did survive for quite a long time in the bottle already, so I would expect that your starter mix will keep for a few months in the fridge without an issue.

Ive recently purchased 2 smack packs of Roseleare. I had planned on modifying a Founders Breakfast Stout clone, S-04 in the primary, and Roseleare in the secondary, just as an experiment.

I'm a huge fan of Jolly Pumpkin, especially the Madrugada Obscura. Today, I finally found a local store that had a few bottles of the Obscura and La Roja, so I bought a couple of each.

Although I have no plans on what to do with the dregs, I do want to harvest them from these bottles. Just curious on the best way to do this, and what I can expect on the life of the dregs. I was thinking of just sterilizing a mason jar, leaving some sterile water in it, and pouring the dregs in it. I'm guessing this should be good, but if there is a better way, I'm open to suggestions.

I may be a month or two out before I utilize the dregs, as I've got a backlog of recipes I'm planning on brewing. I just want to make sure I can keep them viable, and I'm all about trying to learn how to put them to good use. I'll be making my first attempt at a sour in a couple weeks.

 

[elproducto]

I was thinking of entering this in a comp.. what category would it be?

 

[boostsr20]

I was thinking of entering this in a comp.. what category would it be?

My buddy did this clone and won gold in 16E.

 

[Caleb1980]

I love this beer and may just make it my first sour as i can get bam biere here regularly, so my question is, if i add dregs from a couple of bottles into secondary, and wait a few months before i bottle, will it develop enough sour/funky qualities? 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? I figure if i add to secondary i have a few months at least to get these together. I'll have to convert it to extract, but i'll try to figure that out later, just making sure i can do it this way and not need a whole new set of plastics right away.
Does this sound reasonable?

 

[TNGabe]

If you haven't listened to the podcast this recipe is from, check it out. Detailed interview with the brewer and lots of hints and tips on how to brew this.

Can't wait to try this one. Great excuse to pick up some Bam at the bottle shop.

 

[dcp27]

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?

i did the whole thing in plastic with 100% JP dregs last year, no cross contamination into any of the clean beers that went into it after. i just use a long soak in PBW & then star san

 

[HellBentBrewCo]

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.

 

[elproducto]

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.

How did it turn out?

 

[TEWNCfarms]

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

Awesome! Thanks for posting! I Just had my first jolly pumpkin starting with bam biere, and I Love it it is my Top 3 beers so far ever. I was actually going to make my own farmhouse saison ale and pitch a couple bottles of bam to add to the complexity. Thanks Ron Jefferies!

So are they saying you Can Just use bam biere as the entire culture? Just build it with a starter? I’d much rather do that than pay $20-30 for lab yeast.

And oak cubes for Only 14 days total?!? How long did this take to finish to bottling? And then after conditioning?

 

[TEWNCfarms]

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.

Thanks for sharing this! How long till it finished? And JP Only keeps their beer in barrels for 3 months?!? Crazy, I Love their house culture they going on in all their beers, I’d LOVE to be able to make these beers in Only 3 months or so instead of 1-3 years!

 

[TEWNCfarms]

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

That is awesome congratulations!

 

[TEWNCfarms]

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

Doesn’t this many hops inhibit Lactobacillus? I’d like mine a little more sour, should I cut it down to 10IBU?