Transcribed the recipe as I liked it when previous members have done so for recipes. Make sure to read the protocols as these are probably more important then the recipe itself.
Jolly Pumpkin Bam Biere Clone (6 Gallons)
Grain Bill:
4.38 lb Pilsner Malt
2.19 lb 2-row Malt
1.19 lb White Wheat
.56 lb Flaked Barley
.25 lb Crystal 80
.02 lb Black Patent Malt
Hop Schedule:
1.19 oz Crystal (3.8% aa) 60 min
.82 oz Crystal (3.8% aa) 30 min
.55 oz Crystal (3.8% aa) 0 min
.25-.50 oz Crystal (3.8% aa) Dry hop in secondary [you can personalize this to your liking]
Recommended yeast:
WLP550 Belgian Ale Yeast for primary fermentation
WLP650 Brettanomyces bruxellensis for secondary
WLP653 Brettanomyces lambicus for secondary
Other:
.15 oz American Oak Cubes in secondary (2 weeks)
.15 oz French Oak Cubes in secondary (2 weeks)
*To prepare, mix cubes in .5 oz of water and microwave until the water boils off
Preparation notations:
Recommended primary fermentation with WLP550 at 64 degrees initially and let ramp uncontrolled afterward
Use a thin mash: 1.4 qt/lb @ 149 degrees F
After 2 weeks in secondary, rack off hops and oak cubes into tertiary for 6 weeks
Alternatives:
Fermenting completely with dregs of a Bam Biere will create a much funkier, not accurate clone
Fermenting in secondary with dregs of a Bam Biere might create a good alternative to WLP650 and WLP653 in secondary
If using dregs, make sure to use a starter at 1.020 and step it up every time thereafter
