Sasquatch Ale - Part 2 @ Larry's Homebrew Supply

Brewing the Sasquatch Ale for NHC - Part Two

On April 22nd, Jerome and I headed down to Larry's Homebrew Supply in Tukwila to brew the second part of the world's first ever Sasquatch Ale.  Bascially concerned about not having enough for the conference, so we brewed ~ 120 gallons total (~ 90 at BJ's and ~ 45 at Larry's).  Essentially the same recipe though no smoked squash in the batch at Larry's.  We brewed in the warehouse on Don's super slick "homebrew" system.  So many cool features including hot water on demand, big clean vessels on wheels, stainless steel conical fermenters and efficient burner for the brew kettle.  I didn't hang around the whole day, but Don was a great host.  We had to add quite a few rice hulls to prevent a stuck mash and the transfer was incredibly slow.  I will post updates when the beer is kegged, etc.

Final recipe and some photos are below (full photo album). 

Recipe:

• 2 Row - 55.0 lbs
• Smoke - 55.0 lbs.
• Biscuit - 9.0 lbs.
• Flaked Rye - 9.0 lbs.
• Crystal 80L - 4.5 lbs.
• Crystal 60L - 4.5 lbs.
• Special B - 2.0 lbs.
• Carafa I - 2.0 lbs.
• Chocolate - 2.0 lbs.
• Juniper Berries in the mash
• Juniper Boughs stuffed in the grant during sparge 

• Cascade - 10.0 oz. (60)
• Centennial - 5.0 oz. (60)
• Cascade - 5.0 oz. (30)
• Centennial - 5.0 oz. (30)
• Juniper Berries - 5.0 oz. (0)
• Coriander - 5.0 oz. (0)

• Wyeast #1056 California Ale

• OG 18.65 (1.077) 

Sasquatch Ale - Part One @ BJ's

Brewing the Sasquatch Ale for NHC - Part One

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)