Houblon Bourreau

A Terrapin Hopsecutioner Clone

Grain Bill / Fermentables

  • 10 lbs 2 Row Pale Malt
  • 2.75 lbs Munich Malt
  • 1 lb Crystal 20
  • 0.5 lbs Honey Malt
  • 1 lb Victory Malt

Hops

  • 1 oz Warrior (16 AAU)
  • 0.5 oz Chinook (13  AAU)
  • 2 oz Centennial (10.5 AAU)
  • 0.5 oz Simcoe (13 AAU)
  • 1 oz Amarillo Gold (9.5 AAU)
  • 2 oz Cascade (Dry Hop)

Yeast

  • Mangrove Jack’s M36 Liberty Bell Ale

Target Stats

  • OG 1.060
  • FG 1.012
  • ABV 6.30%
  • IBU

Prior to Brew Day

Prepare yeast starter.  This is a big beer, it’ll need all the cells it can get.

Brew Day (2017-02-25)

Heat 6 gallons of water to 157°.

Gently dough in grains until all grain is covered by water.

Mash grains at 148° for 1 hour and 10 minutes.

Remove “grain bag” and allow grains to drain.

Transfer grain bag to cooler to collect second runnings.

Bring wort to a boil.

Use a hop sack.

Once wort is boiling, add 1 oz Warrior hops and continue for 30 minutes.

Add 0.5 oz Chinook hops and continue boil for another 15 minutes.

At this point I topped off the brew pot with 1 gallon of boiling distilled water to reach proper volume.  All other water was local Dover City water.

Add 1.25 oz Centennial, 0.5 oz Simcoe hops and continue boil for 10 minutes.

Add 1 oz Amarillo Gold hops and continue boil for 5 minutes. (This is a good time to drop in the wort chiller.)

Reduce wort temperature to 68° and take OG reading.

Sufficiently aerate and transfer to primary fermenter.

Pitch yeast starter into fermenter.

Allow beer 2 weeks in the primary to adequately ferment and cleanup any diacetyl produced during fermentation.

Use gelatin finings and allow up to 1 week for beer to clear at room temperature.

Transfer to secondary for 1 week adding 2oz Cascade and 0.75 oz Centennial for dry hop.

Bottle and wait another 2 weeks…

Enjoy!

Notes:

  • This recipe is adapted from HomeBrewTalk
  • M36 yeast starter was amazing.  Airlock had 1 bubble every minute within 2 hours and a 2 inch krausen within 10 hours.
  • Airlock still has a constant stream of bubble after 24 hours.
  • Krausen has completely dropped after 40 hours. Still seeing a bubble in the airlock every ~1 minute.
  • Transferred to secondary and dry hopped at 2.75 weeks.
  • Beer was very clear going in to secondary, but is now very cloudy with this amount of hops.
  • Bottled after 1.25 weeks in secondary.
  • This was a great brew. The only improvement I could make would be closer attention to the water profile and mash ph.