Jester Goldman, one of our blind-tasting panel judges, designed this beer to be a little bigger than is typical for the style, approaching a Rauchbock. He’s brewed and honed this recipe for many years, both at home and in 2013 at a commercial scale with Equinox Brewery (Fort Collins, Colorado).
Batch Size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
6.5 lb (2.9 kg) 2-row pale malt
4 lb (1.8 kg) Best Malz rauch malt
1 lb (454 g) Munich malt (48L)
0.75 lb (340 g) melanoidin malt
0.75 lb (340 g) 60L crystal malt
0.5 lb (227 g) flaked barley
0.25 lb (113 g) Dextrin malt
0.5 oz (14 g) Spalt [7.0% AA] at 60 minutes
0.5 oz (14 g) Spalt [7.0% AA] at 30 minutes
0.5 oz (14 g) Spalt [7.0% AA] at 5 minutes
Wyeast 2308 Munich Lager
Single step infusion mash at 156°F (69°C). Boil for 60 minutes, following the hops schedule. Ferment for 1 day at 55°F (13°C); 21 days at 45°F (7°); 3 days at 55°F(13°C) (diacetyl rest); and 14 days at 40°F (4°C).
Podcast Episode 17: Jolly Pumpkin Founder Ron Jeffries Joins John Holl
Ron Jeffries the founder of Jolly Pumpkin Artisan Ales sits down with Senior Editor John Holl for a wide ranging discussion on the nature of sour and wild, recipe development, and what brewers and drinkers should be doing to take care of their health.