Bam Biere Recipe

[dags]

What were you planning on souring with?

either a Wyeast Bret culture or I have a belgian pale that I have added the dregs of 2 bottles of Orval to. I could use some of that to kick it off but thats only a new thing I'm playing with and really dont know what I'll end up with. Right now it has a nice tame bret character to it. Its only 10litres and had shown no activity at all for a month but on Saturday I added 2 litres of lsat runnnings from the bam biere clone to it, this seems to have kicked something off. This may have also added some local Yarraville bugs to the sour as it wasnt boiled and sat out side for at least an hour or so before I tipped it into the "sour brew". not sure where this one will end up

[brewinhard]

Sounds interesting! Keep us posted with the results.

[Brewchief]

One of my favorite episodes so far. Listening to Ron describe the crafting of Bam, I was wondering what the guys were getting themselves into.

What I found impressive was how Mike used his own knowledge to make close to the same beer without using the same kind of system (i.e. a barrel inoculated with the house bugs). Kudos, and thanks to Mike and the CYBI crew for putting this one together.

[DBear]

Thanks again to Jolly Pumpkin, Mike Miraz, and CYBI for the Bam Biere (BB) clone recipe.

My BB is in its 4th day of dry hop/oaking I am brewing this version with WLP550 and oak only (no bugs) to see what the oak by itself contributes.

SG 1039 FG 1.009. One vial wlp 550 in .5l starter, ferment starting at 64F and @ 24hrs let free rise to 70F and finishing at 72F over 14 days, dry hop and oak in primary at 68F.

Substitutions : Mt Hood for Crystal (same schedule, AA), a mix of c120/c60 for c80, and MO for US pale at half amt and bumped up Pils - could not get clone recipe ingredients in time. I plan on bottle carbing at 2.5-3.0 vols.

At this stage the sample is very thin, slight fruit, some layering from the malts and the oak is noticable in the mouthfeel and dryness (tannic) now but not overwhelming. I'm thinking of not going the full 2wks per the recipe because I don't know if the oak contribution is maxed and I don't what anymore. My next version of this will have the original ingredients but i will rethink the mash ratio and temp for more body.

Anyone else brewed this can share results?

-Cheers

[kntgtaid]

5112 - Brettanomyces bruxellensis
5335 - Lactobacillus
5526 - Brettanomyces lambicus
to the secondary.

Any thoughts on subbing 1 vial of WLP655 Belgian Sour Mix 1 for these 3 packs?

Thanks

Bryan

[Martin2D]

Bad idea. Bacteria in that blend will not go well with a saison IMO. If you live near an area that has Boulevard Saison-Brett or Bam Biere, I would culture either bottle and just use that.

[Pseudolus.]

Brewing this tomorrow (finally). I have a funky-ass starter cultured up from a couple JP bottles. (Um, that's "Jolly Pumpkin bottles".) I'm going to ferment first with the Golden Ale yeast, then transfer to secondary and add the critters. (The Golden Ale yeast cake is going to be rescued, pre-bugs, to ferment out something Duvel-y.)

[Pseudolus.]

Thoughts on temperature for secondarying with dregs (after using the Golden Ale yeast for primary)?

My basement's in the low sixties. I'd rather not tie up my temp controlled fermentation chamber with this beer if I don't have to. Think the buggies will do their thing around 62F?