On April 18th, Brandon and I headed down to BJ's Restaurant & Brewhouse in Tacoma to brew the first part of the world's first ever Sasquatch Ale. BJ's brewer extraordinaire, Derek Osborne, was a great host and put us right to work throughout the whole process and he was very welcoming to the big mess of juniper and smoked squash. It was a blast and eye-opening experience brewing on a professional system for a first time and even the cleaning was fun!! The aroma mix from the smoked malt, juniper boughs, smoked squash and spices was amazing. Batch size was ~ 3 barrels (90 gallons) and it is fermenting away. I will post updates when the beer is kegged, etc.
Final recipe and some photos are below (full photo album).
Recipe:
- 2 Row - 137.7 lbs.
- Munich Light - 111.2 lbs.
- Biscuit - 23.0 lbs.
- Flaked Rye - 23.0 lbs.
- Smoke - 15.0 lbs.
- Crystal 80L - 11.5 lbs.
- Crystal 60L - 11.5 lbs.
- Special B - 5.7 lbs.
- Carafa I - 5.7 lbs.
- Chocolate - 5.7 lbs.
- Juniper Boughs in the mash
- Juniper Boughs stuffed in the grant during sparge
- Cascade - 21.0 oz. (60)
- Centennial - 10.5 oz. (60)
- Cascade - 10.5 oz. (30)
- Centennial - 10.5 oz. (30)
- Smoked Buttercup Squash - 14.0 lbs. (20)
- Juniper Berries - 9.0 oz. (0)
- Coriander - 9.0 oz. (0)
- White Labs WLP 01 California Ale
- OG 19.8 (1.082)
No comments:
Post a Comment