ASH BrewBlogs > Recipes > BJ’s Goliath [Specialty Beer]

Style:

Category:	Specialty Beer
Number:	23A

A harmonious marriage of ingredients, processes and beer. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and harmony of the resulting combination. The overall uniqueness of the process, ingredients used, and creativity should be considered. The overall rating of the beer depends heavily on the inherently subjective assessment of distinctiveness and drinkability.

Commercial Examples: Bell’s Rye Stout, Bell’s Eccentric Ale, Samuel Adams Triple Bock and Utopias, Hair of the Dog Adam, Great Alba Scots Pine, Tommyknocker Maple Nut Brown Ale, Great Divide Bee Sting Honey Ale, Stoudt’s Honey Double Mai Bock, Rogue Dad’s Little Helper, Rogue Honey Cream Ale, Dogfish Head India Brown Ale, Zum Uerige Sticke and Doppel Sticke Altbier, Yards Brewing Company General Washington Tavern Porter, Rauchenfels Steinbier, Odells 90 Shilling Ale, Bear Republic Red Rocket Ale, Stone Arrogant Bastard.

OG	FG	ABV	Bitterness	Color (SRM/EBC)
Varies	Varies	Varies	Varies	Varies

Click for more information about Specialty Beer from the BJCP website.

Contributor:

Kevin Masaryk

Yield:

5 gallons

Color (SRM/EBC):

11.5/22.6

Bitterness (Calc):

45.2 IBU (Tinseth)

BU/GU:

0.56

Calories:

265 (12 ounces)

ABV:

8%

ABW:

6.2%

OG:	1.080
OG (Plato):	19.33° P
FG:	1.020
FG (Plato):	5.08° P
Real Extract:	7.65° P
App. Atten.:	73.7%
Real Atten.:	60.4%

Method:	All Grain
Source:	BJ’s Brewhouse - Chandler

Enter desired final yield (volume):

gallons

12.67 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

79.2% of grist

1.81 pounds

German Light Munich Malt

Color (L):	5-6 °L
Info/Use:	For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.

11.3% of grist

0.48 pounds

German CaraMunich Malt I

Color (L):	30-38 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.

3% of grist

0.27 pounds

Belgian Special B Malt

Color (L):	130-220 °L
Info/Use:	Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.

1.7% of grist

0.16 pounds

British Dextrin (Cara-Pils) Malt

Color (L):	10-14 °L
Info/Use:	Adds body; aids head retention. For porters, stouts and heavier bodied beers.

1% of grist

0.61 pounds

German Melanoidin Malt

Color (L):	23-31 °L
Info/Use:	For amber lagers and ales, dark lagers and ales, Scottish & red ales. Imparts a reddish hue.

3.8% of grist

16.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	70 minutes
Runoff Volume Needed:	7 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.8 gallons (boil evaporation)
Grain Amount:	16 pounds
Grain Absorbtion:	3.4 gallons
Total Water Needed:	11.4 gallons	7 gallons (runoff) + 3.4 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	5.3 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6 gallons	11.4 gallons (total water) – 5.3 gallons (mash water)

)

100% of grist

1.00 ounces

Falconers Flight

Region:	USA
AAU Range:	10 - 11%
Notes:	Tropical fruit, citrus, floral, lemon and grapefruit character. Beta Acid: 4.3% Falconer's Flight is a blend of NW IPA type hops. Potential substitutes could be a Columbus/Cascade blend, Chinook/Cascade blend, Simcoe/Amarillo blend, Citra, Centennial, etc.
Typical Use:	Dual
Substitution:	Columbus/Cascade, Chinook/Cascade, Simcoe/Amarillo, Citra, Centennial
Example:	American IPA

10.5% Pellets @ 70 minutes
Type: Bittering
Use: First Wort

10.5 AAUs

1.00 ounces

Falconers Flight

Region:	USA
AAU Range:	10 - 11%
Notes:	Tropical fruit, citrus, floral, lemon and grapefruit character. Beta Acid: 4.3% Falconer's Flight is a blend of NW IPA type hops. Potential substitutes could be a Columbus/Cascade blend, Chinook/Cascade blend, Simcoe/Amarillo blend, Citra, Centennial, etc.
Typical Use:	Dual
Substitution:	Columbus/Cascade, Chinook/Cascade, Simcoe/Amarillo, Citra, Centennial
Example:	American IPA

10.5% Pellets @ 20 minutes
Type: Flavor
Use: Boil

10.5 AAUs

2.00 ounces

Falconers Flight

Region:	USA
AAU Range:	10 - 11%
Notes:	Tropical fruit, citrus, floral, lemon and grapefruit character. Beta Acid: 4.3% Falconer's Flight is a blend of NW IPA type hops. Potential substitutes could be a Columbus/Cascade blend, Chinook/Cascade blend, Simcoe/Amarillo blend, Citra, Centennial, etc.
Typical Use:	Dual
Substitution:	Columbus/Cascade, Chinook/Cascade, Simcoe/Amarillo, Citra, Centennial
Example:	American IPA

10.5% Pellets @ 0 minutes
Type: Aroma
Use: Dry Hop

21 AAUs

1.50 ounces

Falconers Flight

Region:	USA
AAU Range:	10 - 11%
Notes:	Tropical fruit, citrus, floral, lemon and grapefruit character. Beta Acid: 4.3% Falconer's Flight is a blend of NW IPA type hops. Potential substitutes could be a Columbus/Cascade blend, Chinook/Cascade blend, Simcoe/Amarillo blend, Citra, Centennial, etc.
Typical Use:	Dual
Substitution:	Columbus/Cascade, Chinook/Cascade, Simcoe/Amarillo, Citra, Centennial
Example:	American IPA

10.5% Pellets @ 0 minutes
Type: Aroma
Use: Dry Hop

15.8 AAUs

5.50 ounces

Total Hop Weight

57.8 AAUs

Total Boil Time:	70 minutes

Total Boil Time:

70 minutes

Name:	California Ale
Manufacturer:	White Labs
Product ID:	WLP001
Type:	Ale
Flocculation:	High
Attenuation:	76%
Temperature Range:	68–73°F

Based on 72% efficiency. WLP001 yeast ferment at 18C and attemporate to 21C after primary. Do not crash! Dry hop and leave warm for at least a week after fermentation finishes.

Based on 72% efficiency. WLP001 yeast ferment at 18C and attemporate to 21C after primary. Do not crash! Dry hop and leave warm for at least a week after fermentation finishes.

Primary:	7 days @ 65° F
Secondary:	7 days @ 70° F

This recipe is courtesy of brewmaster Derek Osborne at BJ's in Chandler.

This recipe is courtesy of brewmaster Derek Osborne at BJ's in Chandler.

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