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Backwoods Bastard Clone

361 calories 41.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 120 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 361 calories (Per 12oz)
Carbs: 41.3 g (Per 12oz)
Created Sunday February 23rd 2014
1.107
1.033
10.94%
50.84
31
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb United Kingdom - Maris Otter Pale14 lb Maris Otter Pale 38 3.75 59.1%
3 lb American - Munich - Light 10L3 lb Munich - Light 10L 33 10 12.7%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 4.2%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 4.2%
1 lb United Kingdom - Carastan (30/37)1 lb Carastan (30/37) 35 34 4.2%
6 oz United Kingdom - Roasted Barley6 oz Roasted Barley 29 550 1.6%
4 oz United Kingdom - Pale Chocolate4 oz Pale Chocolate 33 207 1.1%
3 oz American - Caramel / Crystal 120L3 oz Caramel / Crystal 120L 33 120 0.8%
8 oz Belgian - Special B8 oz Special B 34 115 2.1%
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 8.4%
6 oz Cherrywood smoked malt6 oz Cherrywood smoked malt 25 5 1.6%
23.69 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 12.57 30.8%
0.75 oz Magnum0.75 oz Magnum Hops Pellet 15 Boil 60 min 28.29 23.1%
0.75 oz Willamette0.75 oz Willamette Hops Pellet 4.5 Boil 30 min 6.52 23.1%
0.25 oz Willamette0.25 oz Willamette Hops Pellet 4.5 Boil 15 min 1.4 7.7%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 10 min 2.05 15.4%
3.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 qt Infusion 156 °F 90 min
24 qt Sparge 170 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Prep batch-late boil Other Boil 45 min.
1 each Whirlfloc Fining Boil 15 min.
1 tsp Wyeast Nutrient Other Boil 15 min.
4 oz Oak cubes french med toast bourbon soaked Flavor Secondary --
16 oz Bourbon Makers Mark Flavor Bottling --
4 tbsp Vanilla McCormick Flavor Bottling --
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
58 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 718 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Crystal Geyser bottled modifed
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72 7 33 62 60 140
Various salts added
Mash Chemistry and Brewing Water Calculator
 
Notes

I. One month or more before brew day prepare in a 1 pint mason jar makers mark Bourbon or whatever you like and 4 oz. of oak cubes. I also put in 3 Benilla vanilla beans cut up. Soak with oak one month or until they sink.

II. Four days before brew day make a huge starter using Wyeast1728. Use stirplate for best results. Follow favorite software recco.

III. There will be two mashes for this 6.25 gallon batch. The first mash is for kettle carmelaztion only/boil down. As opposed to taking just the first runnings this recipe is using a small separate mash/wort for boildown. Lot of work but delightful. End result will be one quart of caramelized wort.
Recipe:
I do this mash the day before main brew day. Set aside in the refrig.
A. Mash: ph5.4
5 lbs.,simpsons golden promise 2-Row
1/2 oz UK choc 250L
1/2 oz Roasted Barley
1/2 oz east kent goldings
1.50 gal/H2O at 156-58 for one hour.
Sparge for 20 minutes to get 6 qts and reserve balance for main boil. I mashed in a 5 gallon cooler in a bag.

Note: The gravity will be way higher than above recipe, due to the first mash with unfermentable dextrins and long chain sugars. Looking for sweetness/flavors. Hence, the final gravity will also be higher. Check gravity 2-3 times towards the end of primary.

IV. Main mash see receipe above. Mash 1.35 gal/lb at 152F., for two hrs. Add water to maintain heat or recirculate-HERMS/RIMS, Stirring occassionaly, then, Sparge.

V. Combine 1st/2nd mash in boil pot.

VI. Boil for 2 hours further caramelization.
I continue adding reserved wort to the boil over the 2 hours. Sitting in the chair sipping with my hand on the propane valve.

VII. Cool wort to 50F and transfer to fermenter. Put fermenter in an environment of 40-53F ambient. I use a 18 cubic foot chest freezer and a digital controller. Ferment cool/long.

VIII. Take gravity reading

IX. Blast with pure O2 for 1 minute.

X. Add Yeast Wyeast 1728 starter and shake.

XI. 4 hours blast with O2 for one minute

XII 8 hours blast with O2 for one minute

XIII. 12 hours blast with O2 for 30 sec. Yes I actually, get up for this.

VX. Primary fermentation for 3-4 weeks, your call.

XV.Day 7: Take gravity reading
Carefully stir or walk the yeast. Poly stir paddle small end. Be gentle as not to induce oxygen or splash. Get those yeast back to work.

Day 14:Take gravity reading before stirring.
Repeat procedure-walk yeast
Sanitation: Let you stir paddle live in a bucket of star-san next to the fermenter.
Let it now settle for one more week.

Day 21 take gravity reading.
Total of 21 days in fermenter

XVI.Day 21 transfere to secondary. Add oak cubes/two fresh vanilla beans only (not the oaked bourbon).(Save oaked bourbon for secondary if you want to add to it.) Taste after one week and continue to until desired flavor is achieved, then remove oak/beans. Leave in secondary for 3 weeks or desired length at 50-55F. Update: I dropped the temp the last week to 45 ambient: fermenter prob around 49-50.

XVII.Day 42 Bottling bucket. Taste for Bourbon/vanilla. This is for the few who like bourbon/vanilla. I add 12oz. of makers mark and 1/4 cup of (Pure Macormick vanilla 40% ABV) to bottling bucket. If you like more oak/bourbon add some of the bourbon that the oak soaked in. This brew is not for the weak of heart and impatient. Allow to bottle condition for quite some time. This is one hell of a delicious bourbon/vanilla scotch ale for a sipper, cooled to 50F, and drunk in what my wife calls my diva glass. Cheers Good brewing!

Update: Just tasted the first bottle 11/3/14. Still needs to go longer for best flavor. But, no kidding imo it is better than backwoods bastard. I just bought a case for $84 and compared the two. Mine is better hands down. I tweaked the recipe for what I think will be even better next spring when I make it again. (CHANGES)1.I will leave the oak cubes longer;2. Add 1 tbs more vanilla to secondary,and eliminate beans. 3. Increase hop rate-too sweet. 4. Added hops to kettle prep/caramelization batch. 5. Eliminated choc malt 450L and replaced with choc 250L.5. Increased roasted malt.6. Now cooling wort to 48-50F prior to racking to fermenter. Four wks secondary at 45 ambient. Also this ale needs 6 mos plus to age. Worth the wait!
UDATE 2:
Making this recipe this weekend. Adding 1/2 oz of magnum hops at 60 minutes. Beer was not quite bitter enough to match backwoods bastard. Also adding 1/2 cp more of makers mark bourbon.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-07-18 20:46 UTC
Other Brewers Who Brewed This Recipe:
GrantJ
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kmllr315 04/18/2017 at 07:44pm



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