Bam Biere Recipe

[terrenum]

Brewed a 10 Gallons batch 2 weeks ago.
Moved it over to secondary yesterday and split the batch in 2 x 5 gallons. I added the bretts to one of them along with the oak and hops and I only added oak and hops the the other one. So in other words a version without bugs...
We'll see how it goes.
Tasted the beer yesterday; it tasted quite malty and my FG after 2 weeks @ 72F was 1.013...I screwed up a bit on the mash temperature so wondering if I converted some less fermentable sugars...
May be the bugs will bring the FG down a bit.
Did anyone brewed this without the bugs? how did it turned out?
I still have a pack of lactic..should I add this on its own with the brett? would it be weird?
thanks for your reply

[terrenum]

Bam Biere

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 8.58
Anticipated OG: 1.037 Plato: 9.20
Anticipated SRM: 5.9
Anticipated IBU: 25.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
51.0 4.38 lbs. Pilsener Belgium 1.037 2
25.5 2.19 lbs. Pale Malt(2-row) America 1.036 2
13.8 1.19 lbs. White Wheat Belgium 1.040 3
6.6 0.56 lbs. Flaked Barley America 1.032 2
2.9 0.25 lbs. Crystal 80L America 1.033 80
0.2 0.02 lbs. Black Patent Malt America 1.028 525
(black patent is .25oz)

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.20 oz. Crystal Pellet 3.80 18.6 60 min.
0.80 oz. Crystal Pellet 3.80 6.5 30 min.
0.50 oz. Crystal Pellet 3.80 0.0 0 min.
0.25 oz. Crystal Pellet 3.80 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.30 Oz Oak Cubes Other 14 Days


Mash Type: Single Step

Qts Water Per Lbs Grain: 1.40

Saccharification Rest Temp : 149 Time: 60
Mash-out Rest Temp : 169 Time: 10
Sparge Temp : 169 Time: 30



Notes
-----
.15 American oak and .15 French Oak
The oak cubes are boiled for 30 sec in the microwave to pull out some of the flavor and aromatics, also to soften the oak flavor. Pour off the water and add just the oak cubes. add the dry hop at
the same time.

you can dry hop with .25-.50 oz.



yeast can be from a fresh Bam Biere or

White labs wlp 550 then add Wyeast
5112 - Brettanomyces bruxellensis
5335 - Lactobacillus
5526 - Brettanomyces lambicus
to the secondary.

For this recipe I was worried about percentages so the amounts for the grain is odd feel free to round up if you like.

Did listen to the show again and I didn'T hear him talk about the Lactobacilius... only the 2 types of Bretts... Are you sure there is lactobacilius in there?

[Dirk McLargeHuge]

Bam Biere

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 8.58
Anticipated OG: 1.037 Plato: 9.20
Anticipated SRM: 5.9
Anticipated IBU: 25.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
51.0 4.38 lbs. Pilsener Belgium 1.037 2
25.5 2.19 lbs. Pale Malt(2-row) America 1.036 2
13.8 1.19 lbs. White Wheat Belgium 1.040 3
6.6 0.56 lbs. Flaked Barley America 1.032 2
2.9 0.25 lbs. Crystal 80L America 1.033 80
0.2 0.02 lbs. Black Patent Malt America 1.028 525
(black patent is .25oz)

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.20 oz. Crystal Pellet 3.80 18.6 60 min.
0.80 oz. Crystal Pellet 3.80 6.5 30 min.
0.50 oz. Crystal Pellet 3.80 0.0 0 min.
0.25 oz. Crystal Pellet 3.80 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.30 Oz Oak Cubes Other 14 Days


Mash Type: Single Step

Qts Water Per Lbs Grain: 1.40

Saccharification Rest Temp : 149 Time: 60
Mash-out Rest Temp : 169 Time: 10
Sparge Temp : 169 Time: 30



Notes
-----
.15 American oak and .15 French Oak
The oak cubes are boiled for 30 sec in the microwave to pull out some of the flavor and aromatics, also to soften the oak flavor. Pour off the water and add just the oak cubes. add the dry hop at
the same time.

you can dry hop with .25-.50 oz.



yeast can be from a fresh Bam Biere or

White labs wlp 550 then add Wyeast
5112 - Brettanomyces bruxellensis
5335 - Lactobacillus
5526 - Brettanomyces lambicus
to the secondary.

For this recipe I was worried about percentages so the amounts for the grain is odd feel free to round up if you like.

Did listen to the show again and I didn'T hear him talk about the Lactobacilius... only the 2 types of Bretts... Are you sure there is lactobacilius in there?

Positive. When I brewed it, I listened to the show three times. Mraz (Cuda) said he used lacto and two bretts. I think it was in the proces part of the episode.

[terrenum]

thanks.
will trow lactobacillus in now. the other breets have been there for 3 days. shouldn't be a big deal.

[DBear]

I use the base Bam Biere grain bill for styles such as blonde table beer and saisons with or without oak and dry hops but I have never used bugs

This version got me into the 2010 GABF Pro-am with New-Belgium. That was an incredibe experience!

http://wiki.homebrewersassociation.org/PartiallyBlonde