Barbecue Bob's BBQ and Beer Bash!

Today Miss Claudia and I are gonna taste some beers and in our humble opinion, tell you what we think.

We're sampling beers from Stone Brewery, Speakeasy, and some other surprises - even one of Bob's recipes.

Listen Here!

God Bless!

BBQ Bob

This is a 40 minute show and especially for the beer drinkers out there.

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We received this great note from Sean in Utah giving BBQ Bob a big thank you for his 9-11 Commemoration Ale Recipe. Thanks, Sean. (When you have a chance, Sean, join the forum!)

Hey Bob, just wanted to let you know, the wife and I tapped into a batch this weekend that we brewed when you posted this recipe (the 9-11 Commemeoration Ale) and it turned out awesome! Actually the wife and I are quite new at this, this batch being only our 3rd ever. But I think we're quick learners. I've wanted to brew beer as far back as I can remember drinking it and have done quite a bit of reading on the subject for years before I started my first batch a couple of months ago. Anyway I wanted to share a little more details as far as what went into this batch and maybe get some insights and compare notes.

While hopping the wort this time we did away with the hop bags and dropped the pellets at the boil times you spelled out for us, figuring this would give us maximum extraction from the pellets without sacrificing the usual 10-15 percent associated with hop bags and the lack of complete exposure to the wort. This left quite a bit of trub in the wort that was mostly strained out through a stailnless collinder when it was dumped hot into the primary fermenter. Still this technique did account for some chunkies that could be seen supended in the beer all the way through the secondary fermentation. This was eventually filtered out using a course (5 micron sediment filter) while pumping into the final serving corny keg. We pithced with WLP001 (California Ale) and fermented 1 week in a plastic primary and two weeks in a glass carboy. The beer was then chilled to 35 degrees and racked into a staging keg where it could be pressurized and pump into the serving keg by way of the afore mentioned filter. We had a football game the next day so we expedited the forced carbonation process with a little vigourous shaking (5 minutes shaking, 5 minutes rest, and then 5 more minutes shaking) under 25 psi and let it settle for 8 hours under 12 psi before tapping. I've heard that you run the risk of over carbonating with this technique, but being careful I've had good success using this both of the times that i've tried it.

The beer turned out as good as any micro I've ever tasted. There was a lot of specialty grains in this recipe and I think it really shows in the finished product. It has quite a bit more flavor and body than your standard, hops and water pale ale. There is also a tasty, hoppy profile. I'm inclined to think a lot of this is due to leaving out the hop bags when hopping the wort and the extra exposure the chunkies would have lended in the secondary - almost like a poor mans dry hopping technique. I wonder if the the final IBU value is any higher than the recipe you've posted. But I'm not exactly sure. I do know that it is a very tasty brew . . .


Anyway thanks for the awesome recipe.
Sean in Utah