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Homebrew Recipes

Jolly Pumpkin Artisan Ales Bam Biére

This beerecipe was taken from the book Session Beers: Brewing for Flavor and Balance by Jennifer Talley.

Jolly Pumpkin‘s farmhouse ale is named for it’s Jack Russell, who after being struck by a car bounced back in tenacious Jack Russell fashion. It’s golden, naturally cloudy, bottle conditioned and dry hopped for a perfect flavor balance.

This homebrew recipe is featured in 51 Craft Beer Clone Recipes 2019. Find out what recipe was featured for your state!

Jolly Pumpkin Artisan Ales Bam Biére | Sour Ale

Ingredients

  • For 5 gal (18.9 L)
    • 4 lb (1.81 kg) Pilsner malt
    • 2 lb (0.91 kg) 2-row Pale malt
    • 0.75 lb (0.34 kg) Wheat malt
    • 0.5 lb (0.23 kg) Flaked Barley
    • 1 oz (28 g) Crystal 75 malt
    • 0.25 oz (7 g) Black malt
    • 0.5 oz Cascade hops, 5.5% a.a. (75 min)
    • 0.75 oz (21 g) Crystal hops, 3.5% a.a. (30 min)
    • 0.75 oz (21 g) Crystal hops, 3.5% a.a. (0 min)
    • 0.5 oz (14 g) Crystal hops, 3.5% a.a. (dry hop)
    • White Labs WLP 550
    • Wild cultures

    Specifications

    • Original Gravity: 1.037 (9.25 P)
    • Final Gravity: 1.004-1.006 (1.0-1.5 P)
    • ABV: 4.5%
    • IBU: 24

    Directions

    Produced with a cultured abbey ale yeast, this beer also benefits from a mixed fermentation of a house wild culture, most likely including Brettanomyces and various Lactobacillus strains. Using the bottle dregs from a Bam Biére to inspire a secondary fermentation in a small oak barrel is probably the best way to recreate this beer at home. The other option is to purchase a mixed culture packet and some oak cubes or spirals and add to the secondary carboy after primary fermentation.

    Mash 147-149° F (64-65° C). Free rise temperature to 80° F (27° C) and above, do not control temperature during fermentation. Step down to 50-55° F (10-13° C) once fermentation is complete. Bottle condition to high carb levels. Heavy glass bottles must be used, such as a champagne bottle, to protect from explosion. The safer option is to keg the beer in a corny keg. To dispense the beer properly, higher amounts of C02 will be needed to drwa the beer out to limit excessive foaming.

     
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