stormtracker
Well-Known Member
I thought it would be fun to tap the expertise here at HBT and make a small challenge to the experts.
I would like to make a clone of one of my current favorites. I realize there is alot of talent here and this may or may not be easy.
Ok so I like many others enjoy and favor the Belgian BIG beers.
One of my newest favorites is a local brewery that has proliferated the midwestern states. You may or may not have heard of.
Boulevard Brewery
The recipe in question is: ( drumroll )
"The Sixth Glass" Belgian Quadrupel.
Now, I will provide the clues needed to create the clone recipe for this challenge.
Brewery Intro text for this beer:
Drawing inspiration from the great Trappist ales of Belgium, the term ‘quadrupel’ is often used by Americans to describe a strong but approachable beer, one the Belgians would most likely call ‘Abt’ or Abbot. The storied abbey breweries of Rochefort, La Trappe, Chimay, and Westvleteren each brew in their own unique version of this robust and warming brew.
Brewers notes for this beer:
This devilishly strong ale is dark auburn in color, with a creamy tan head. Fruity aromas of date and fig precede flavors of prune, raisin, and subtle hints of chocolate. This malty, full-bodied beer finishes with a warming Madeira essence that begs for another taste. As it ages, the Port flavors will further develop. Stored upright in a cool, dark place, this beer will mature for up to 10 years. Drink the Sixth Glass from a goblet at 50 degrees to 58 degrees F.
Each 35-barrel brew uses 2,300 pounds of grain, consisting of two-row pales, light caramel, and Special B malts, and a measure of malted wheat. An extra 350 pounds of golden and dark brown sugars help with the wort reach a starting Plato of 21 degrees, yielding 10.5% alcohol by volume. We use only the noble Styrian Goldings hop from Slovenia.
IBUs 25
OG 21 degree Plato
FG 3.6 degree Plato
Alc by vol 10.5%
Here is the link. I have typed basically word for word here of what the information about this particular beer.
http://www.boulevard.com/smokestack/
Now,
Another element to this challenge. I will be purchasing the ingredients from Northern Brewer in Bulk to save some cash.
I will be doing a partial mash. In particular using their LME in a 33 lb jerry can so I can make 4 brews. ( note: I may need to add some DME to get 4 out of it ??? )
That aside. Here are the links to make it easy for you guys.
LME:
http://www.northernbrewer.com/malt-extract.html
Grain Malts:
http://www.northernbrewer.com/grainmalts.html
Sugar:
http://www.northernbrewer.com/sugars.html
Yeast:
http://www.northernbrewer.com/wyeast.html
Im hoping to have some participation by some seasoned brewers here. Trust me a clone of this beer would be heavenly. Boulevard is raising their price of this beer and the cheapest retail I can find is about $ 7.99 ( 750 ml ) with the new price increase.
The ability to brew a similar product at $2 - $3 a bottle really appeals to me.
So what ye say? How about some recipe ideas for this brew.
I would like to make a clone of one of my current favorites. I realize there is alot of talent here and this may or may not be easy.
Ok so I like many others enjoy and favor the Belgian BIG beers.
One of my newest favorites is a local brewery that has proliferated the midwestern states. You may or may not have heard of.
Boulevard Brewery
The recipe in question is: ( drumroll )
"The Sixth Glass" Belgian Quadrupel.
Now, I will provide the clues needed to create the clone recipe for this challenge.
Brewery Intro text for this beer:
Drawing inspiration from the great Trappist ales of Belgium, the term ‘quadrupel’ is often used by Americans to describe a strong but approachable beer, one the Belgians would most likely call ‘Abt’ or Abbot. The storied abbey breweries of Rochefort, La Trappe, Chimay, and Westvleteren each brew in their own unique version of this robust and warming brew.
Brewers notes for this beer:
This devilishly strong ale is dark auburn in color, with a creamy tan head. Fruity aromas of date and fig precede flavors of prune, raisin, and subtle hints of chocolate. This malty, full-bodied beer finishes with a warming Madeira essence that begs for another taste. As it ages, the Port flavors will further develop. Stored upright in a cool, dark place, this beer will mature for up to 10 years. Drink the Sixth Glass from a goblet at 50 degrees to 58 degrees F.
Each 35-barrel brew uses 2,300 pounds of grain, consisting of two-row pales, light caramel, and Special B malts, and a measure of malted wheat. An extra 350 pounds of golden and dark brown sugars help with the wort reach a starting Plato of 21 degrees, yielding 10.5% alcohol by volume. We use only the noble Styrian Goldings hop from Slovenia.
IBUs 25
OG 21 degree Plato
FG 3.6 degree Plato
Alc by vol 10.5%
Here is the link. I have typed basically word for word here of what the information about this particular beer.
http://www.boulevard.com/smokestack/
Now,
Another element to this challenge. I will be purchasing the ingredients from Northern Brewer in Bulk to save some cash.
I will be doing a partial mash. In particular using their LME in a 33 lb jerry can so I can make 4 brews. ( note: I may need to add some DME to get 4 out of it ??? )
That aside. Here are the links to make it easy for you guys.
LME:
http://www.northernbrewer.com/malt-extract.html
Grain Malts:
http://www.northernbrewer.com/grainmalts.html
Sugar:
http://www.northernbrewer.com/sugars.html
Yeast:
http://www.northernbrewer.com/wyeast.html
Im hoping to have some participation by some seasoned brewers here. Trust me a clone of this beer would be heavenly. Boulevard is raising their price of this beer and the cheapest retail I can find is about $ 7.99 ( 750 ml ) with the new price increase.
The ability to brew a similar product at $2 - $3 a bottle really appeals to me.
So what ye say? How about some recipe ideas for this brew.
