Boulevard "Two Jokers Wit" recipe help!

Send me a message with your email address and I'll send you our recipe.

 

I just want to give a shout out to BA @TheJermis . He is a real asset to the BA Community!!

Cheers to TheJermis!!

 

I figured I'd go ahead and share what I sent to @finsfan.

Two Jokers Double-Wit
Malt:
Pale Malt – 50%
Wheat – 21%
Malted Wheat – 24%
Flaked Oats – 5%

Mash Schedule:
50 C – 31 minutes
63 C – 60 minutes
73 C – 15 minutes
Mash off at 78 C

Here’s where things get interesting. To create the acidity in Two Jokers, we brewhouse/kettle sour the wort. We lauter off the grain like normal, but then cool the wort down to 35 C and pitch with lactobacillus in a CO2 purged vessel on the brewhouse. We allow the wort to acidify over the weekend and come in and boil it like normal after we’ve confirmed we’ve dropped to the desired pH. Since we’re brewing multiple batches into the same fermenter, we’ll sour 25% of the total volume of the tank and treat the other brews like normal. If we were brewing into a 600 bbl tank, 1 150 bbl batch would be sour while the remain 3 would be normal.

We’re targeting a beginning of boil gravity of 16 Plato and are looking for 17.3 at the end of our 70 minute boil. We see an increase of .8 Plato from an addition of dextrose midway through the boil.

Hops:
Magnum – 8.1 IBUs at 10 minutes after beginning of boil
Perle – 4.9 IBUs 55 minutes after beginning of boil

Spices:
The following are added to the kettle with 5 minutes left in the boil:
Coriander – 25 g/hl
Orange Peel – 50 g/hl
Peppercorn – 4.9 g/hl
Cardamom - .2 g/hl
Lavender is added during whirlpooling at the rate of 4.9 g/hl

We cool the wort to 19 C and pitch with our house Belgian strain. I’d suggest going with a high gravity Trappist strain to closely approximate the yeast strain we’re using. We ferment at 21 C until we reach 7 Plato at which point we temp up to 23 C for the remainder of fermentation. Final gravity should be 3.8.

Specs:
ABV – 8
IBU – 15
EBC – 15.8

 

3.7ish.

 

Any interest in sharing the recipe for that insanely delicious wheatwine you guys make?

 

Sure thing.

Harvest Dance Wheat Wine
Malt:
Pale Malt – 35.6%
Pilsner Malt – 12.3%
Malted Wheat – 23.9%
Wheat – 21.6%
Cara 120 – 2.3%
Amber 50 – 2.3%
Flaked Oats – 2.1%

Mash Schedule:
52 C – 25 minutes
63 C – 50 minutes
73 C – 15 minutes
Mash off at 78 C

We target a beginning of boil gravity of 15.4 and reach 19.1 at the end of the boil with 3.1 Plato coming from an addition of dextrose midway through the boil.

Hops:
Citra – 6.4 IBU first wort
Perle – 2.1 IBU first wort
Perle – 4.1 IBU ten minutes after beginning of boil
Citra – 17.6 IBU at KO
Citra – 4.8 IBU during whirlpooling

We cool the wort to 19 C and ferment with our house Belgian strain until we reach 9 Plato. At that point, we temp up to 23 C for the remainder of fermentation. Final gravity is 2.5.

Dry Hopping:
Citra - .1 kg/bbl

Oak Aging:
Equal amounts of French and American Oak spirals for a total of 1 lb/bbl until we’re happy with the oak character.

Specs:
ABV – 9.5
IBU – 42
EBC - 23

 

Yes. Our full lineup is here:
http://www.boulevard.com/beers/2015-release-calendar/

 

Cardamom and lavender are two ingredients that are easy to get wrong with an overdose. Never had Two Jokers, but would you say the cardamom and lavender were both noticeable, but not overpowering?

 

Sorry, I just saw this. It's a step mash as indicated by the mash schedule. There's no decoction and it's not a turbid mash.

 

As are coriander and bitter orange peel ...in a Wit

 

@TheJermis Care to share the 80 Acre recipe? I need a boat beer this summer and figured I'd take advantage of your generosity. Thanks!

 

Sure thing. Please email me at jdanner at boulevard dot com. It's worth noting that you should be able to find 80-Acre Hoppy Wheat Beer on shelves in Florida.

 

Thank you. "Take advantage" was probably the wrong choice of words. Boulevard is indeed on shelves down here, but for some reason 80 Acre doesn't show up as much.

 

No worries. I didn't take it that way at all. I just wanted to make sure you knew that it was available in your area. You might give our beer finder a try.

http://www.boulevard.com/beers/beer-finder/

It's showing a few spots around 33041 with 80-Acre Hoppy Wheat on shelves or on tap. The finder is based on ordering history, not real time inventory so it's always best to call ahead before you make the trip over.

 

i love two jokers but im still new to the whole brewing thing.
could one of you kind advocates write up a simpler recipe for an average 5 gallon batch?
or is this way out of the league of a newbie brewer?