2 Jokers Double Wit Sour Ale Clone - Beer Recipe - Brewer's Friend

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2 Jokers Double Wit Sour Ale Clone

251 calories 23.7 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Clone Beer
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.3 gallons
Pre Boil Gravity: 1.139 (recipe based estimate)
Post Boil Gravity: 1.320 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Boulevard Brewing, Kansas City, MO
Calories: 251 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Monday March 19th 2018
1.076
1.016
7.9%
16.3
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Dry Malt Extract - Pilsen7 lb Dry Malt Extract - Pilsen 42 2 65.7%
1 lb American - Wheat1 lb Wheat 38 1.8 9.4%
1 lb German - Floor-Malted Bohemian Wheat1 lb Floor-Malted Bohemian Wheat 38 2 9.4%
0.25 lb Flaked Oats0.25 lb Flaked Oats 33 2.2 2.3%
1.40 lb Corn Sugar - Dextrose1.4 lb Corn Sugar - Dextrose 42 0.5 13.1%
10.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Leaf/Whole 9 Boil 60 min 12.74 50%
1 oz Perle1 oz Perle Hops Leaf/Whole 5 Boil 15 min 3.51 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp coriander Spice Boil 5 min.
12 g dried orange peel Spice Boil 5 min.
1 tsp cracked peppercorns Spice Boil 5 min.
0.13 tsp cardamom Spice Boil 5 min.
1 tsp lavender Spice Boil 0 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 575 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 qt sour mash wort with lactobacillus culture Sparge -- 160 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.75 g | 11 qt) 2.63 10.5  
Mash volume with grains (equipment estimates 2.75 g | 11 qt) 2.81 11.2  
Grain absorption losses (steeping) -0.28 -1.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.65 2.6  
Pre boil volume (equipment estimates 3.13 g | 12.5 qt) 3 12  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 1.3 5.2  
Top off amount 4.2 16.8  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.83 27.3
Equipment Profile Used: System Default
 
Notes

Two Jokers Double-Wit

I used the grain bill above for a partial mash, and the end product was VERY close to Boulevard's original (and now discontinued) 2 Jokers. Even with a kettle sour step, I ended up adding some lactic acid to the secondary to approximate brewhouse results. All-grain instructions follow.

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 (3.7). 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
#4JeremyDanner, Nov 19, 2014

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  • Last Updated: 2021-05-20 19:54 UTC