Beer Forum

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

Martin2D wrote:*To prepare, mix cubes in .5 oz of water and microwave until the water boils off

Not what I heard. I heard boil in microwave for 30 seconds, let sit for a while, then discard the water. The idea is to remove some of the aggresive new oakiness from the cubes, simulating used oak. If you boil them dry, the oakiness just precipitates back onto the cubes and goes into your beer.

Everything else is accurate.

One quick question on the ingredients here. What level of toasting was used on the American/French Oak Cubes? Thanks for the post! Looking forward to brewing this one.