Bakayaro! and Inside Baird Brewery
Today, December 18th 2009, is the commercial release of Chris Poel’s award winning homebrew recipe Bakayaro! at Baird’s Harajuku Taproom.
Chris is a brewer I have deep respect for. A homebrewer turned commercial brewer, Bakayaro! is even listed as a kit available from More Beer in the US. As homebrewers go, could there be anyone else more “living the dream”?
To celebrate the launch of Bakayaro! I contacted Chris and asked him for the recipe. While not exactly the same as made at Baird Brewery (adjustments have to be made for commercial brewing equipment efficiency, brand of grain, etc), it is the same as Chris made it.
Chris will be at Harajuku Taproom tonight, 18th December, from 5pm to 8pm to share his joy. Photos are of Chris touring people around the Baird Brewery in Numazu. Baird also has taprooms in Nakameguro (which serves import beer also) and Numazu.
BakaYaro! – The Recipe
Here’s the recipe, the last version I did at home, which turned out pretty damn good. Similar but not exactly what we did at the brewery.
OG = 1.080
FG = 1.016-1.020
SRM = 20-25
IBU = 80
Mashing Efficiency = 80%
• 2000 g Crisp Maris Otter (28.33%)
• 2000 g Weyermann Munich I (28.33%)
• 2000 g Weyermann Lt Wheat (28.33%)
• 425 g Dingemans Special B (5%)
• 425 g Dingemans Aromatic (5%)
• 425 g Dingemans Biscuit (5%)
Hops [estimated 80 IBUs]
• 36 g Centennial whole hops (10.0%) (first wort hops)
• 29 g Zeus whole hops (15.4%) (60 min)
• 28 g Chinook whole hops (11.8%) (50 min)
• 43 g Centennial whole hops (10.0%) (hopback)
• 43 g Centennial whole hops (10.0%) (whirlpool)
• 25 g Centennial whole hops (10.0%) (1st dry hops) for 5-7 days
• 25 g Centennial whole hops (10.0%) (2nd dry hops) for 5-7 days
• 12 g gypsum in mash
• 1 Servo capsule (10 min)
• 1 whirlfloc tablet (10 min)
• US-05 or WLP001 California Ale or Wyeast 1056 American Ale
Mash @ 64-65C for 60 minutes
Boil for at least 75 minutes
Ferment at 20-21C
If you pitch enough healthy yeast, fermentation should be complete in 5-8 days.