Boskoops Winterboomje
Boskoop is known for its tree nurseries, and for the cold Winter days a beer has been brewed, which reflects the mood of the open fire place (smoke) and the wooden spices (juniper).Clear dark beer, with a sweet body, in which the smoke, the freshness of the Amarillo hop and the juniper spice, give the beer a good after-taste. The open fire place in your beer glass!
The 2015-version is an extra strong version (to compensate the lack of a real Winter) and has an extra wood-tone.
The 2017-versions are a further development. with French oak chips, which have been riped on whisky for 3 months, as well as a "spilling" of whisky; batch 015 with single-malt Old Ballantruan and batch 016 with blended light-peated Firean. The juniper berries have been left out in these batches
Recommended drinking temperature: 10...15 oC
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| Bottled: | 015: 2017-05-21 016: 2017-06-10 |
| Alc. vol.: | 015: 9.6% 016: 8.0% |
| EBC: | 72 |
| EBU: | 72 |
| Brew volume: | 20 liter |
| Barley: | 3.89 kg Pale barley (7 EBC) 1.87 kg Smoked barley (6 EBC) 1,00 kg Melanoidin barly (10 EBC) 0.43 kg Crystal barley (130 EBC) 0.20 kg Pale Chocolate barly (500EBC) 0.135 kg Carafa III (1400 EBC) |
| Hops: | 47.0 gr Centennial (10% @ 90 minutes) 66.0 gr Amerillo (8.9% @ 20 minutes) 31.0gr Amarillo (8.9% @ flame out) 4.0 gr Irish Mos (flame out) 50.0 gr Amarillo (8.9% dry hop) in both first as well as second fermentation 125.0 gr French oak chips, baked in Al-foil at 180oC in oven for 10 minutes and soaked in whicky for 3 months (2nd fermentation) 125.0 gr whisky at 2nd fermentation (015: Old Ballantruan, 016: Firean) (2nd fermentation) |
| Yeast: | 2 smack-packs Wyeast 3787 Trappist High Gravity |
| SG (start - end): | 015: 1.094 - 1.028 016: 1.082 - 1.023 |
| Steeping-scheme: | 20 liter Boskoops water at 66.5oC with 13.5gr CaSO4 (gipsium)(temperature dropped 64oC) Steeping scheme: - Beta-amylase: 64oC 40 min - Heating to 70oC: 10 minutes - Alpha-amylase: 70oC 20min - Heating to 78oC in 10min - Steeping out: 78oC 10min 4x gefiltered through chaff particles (covered with perforated silver-foil) Rinsed with 8.5 liter (015) / 11.0 liter (016) Boskoops water of 67oC |
| Fermentation: | 1st fermentation of 4 days 2nd fermentation with dry hopping of 10 days  |
| Bottled: | In 37.5cl bottled with 1/2 Coopers carbonation drop per bottle (effective 1.26gr sugar) |
| Batch-nummer(s): | 015 and 016 |
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| Bottled: | 2016-01-16 |
| Alc. vol.: | 8.6% |
| EBC: | 65 |
| EBU: | 100 |
| Brew volume: | 20 liter |
| Barley: | 4.898 kg Pale barley (7 EBC) 1.872 kg Smoked barley (6 EBC) 0.434 kg Crystal barley (130 EBC) 0.135 kg Carafa III (1400 EBC) |
| Hops: | 48.0 gr Centennial (10% @ 90 minutes) 66.0 gr Amerillo (8.9% @ 20 minutes) 35.0 gr French oak chips (@ 20 minutes), baked in Al-foil at 180oC in oven for 10 minutes 31.0gr Amarillo (8.9% @ flame out) 41.0 gr Amarillo (8.9% dry hop) plus the 35.0gr French oak wood chips Dry-hopping both in first as well as second fermentation |
| Spices: | 12.0 gr Juniper (crushed @ 90 minutes) |
| Yeast: | 2 smack-packs Wyeast 3787 Trappist High Gravity |
| SG (start - end): | 1.086 - 1.022 |
| Steeping-scheme: | 20 liter Boskoops water at 66.5oC with 13.5gr CaSO4 (gipsium)(temperature dropped 64oC) Steeping scheme: - Beta-amylase: 61oC 30 min - Heating to 70oC: 10 minutes - Alpha-amylase: 70oC 30min - Heating to 78oC in 13min - Steeping out: 78oC 5min 3x gefiltered through chaff particles (covered with perforated silver-foil) Rinsed with 8.5 liter Boskoops water of 67oC |
| Fermentation: | 1st fermentation of 7 days 2nd fermentation with dry hopping of 9 days |
| Bottled: | In 30cl bottled with 1 Coopers carbonation drop per bottle (effective 2.52gr sugar) |
| Batch-nummer(s): | 007 |
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| Bottled: | 2015-01-14 |
| Alc. vol.: | 7.0% |
| EBC: | 50 |
| EBU: | 101 |
| Brew volume: | 20 liter |
| Barley: | 4.300 kg Pale barley (7 EBC) 1.595 kg Smoked barley (6 EBC) 0.370 kg Crystal barley (130 EBC) 0.115 kg Carafa III (1400 EBC) |
| Hops: | 44.1 gr Centennial (10% @ 90 minutes) 65.6 gr Amerillo (8.9% @ 20 minutes) 30.8gr Amarillo (8.9% @ flame out) 41.0 gr Amarillo (8.9% dry hop) |
| Spices: | 12.0 gr Juniper (crushed @ 90 minutes) |
| Yeast: | 2 smack-packs Wyeast 1056 |
| SG (start - end): | 1.072 - 1.024 |
| Steeping-scheme: | 20 liter Boskoops water at 63oC with 10.5gr CaSO4 (gipsium)(temperature dropped 59oC), heating to 61oC in 7 minutes Steeping scheme: - Beta-amylase: 61oC 10 min - Heating to 70oC: 15 minutes - Alpha-amylase: 70oC 45min - Heating to 78oC in 10min - Steeping out: 78oC 5min 3x gefiltered through chaff particles (covered with perforated silver-foil) Rinsed with 9 liter Boskoops water of 67oC |
| Fermentation: | 1st fermentation of 6 days 2nd fermentation with dry hopping of 8 days |
| Bottled: | In 33cl bottled with 1.1 gr crystal sugar per bottle |
| Batch-nummer(s): | 002 |
| Co-brewer: | John v.d. Sande |