Gigantic Brewing Co.’s Belmont Boogaloo Clone
All-Grain Recipe
(5 gallons/19 L, all-grain)
OG = 1.051 FG = 1.008
IBU = 12 SRM = 9 ABV = 5.6%
“This beer dates from 2017 — it has nothing to do with any current extremist groups. It is a reference to Breakin’ Two: Electric Boogaloo. It was both our second beer made specifically for them, as well as their 20th anniversary, so a repeat theme made sense. But this is really the only packaged beer that we’ve dip hopped extensively. We tend to ‘bring it’ to other breweries more often than use it ourselves, or we use it as just a small part of a larger hopping procedure. This is pure dip hop.”
– Van Havig, Master Brewer, Gigantic Brewing Company
Ingredients
9.8 lbs. (4.5 kg) Mecca Grade Lamonta pale malt (Maris Otter or other)
6 oz. (170 g) Simpsons medium crystal malt (65 °L)
0.8 AAU Nugget hops (90 min.) (0.07 oz./2 g at 12% alpha acids)
10.7 AAU Crystal hops (5 min.) (2.7 oz./75 g at 4% alpha acids)
1.8 oz. (51 g) Mosaic® hops (dip hop)
1.8 oz. (51 g) Simcoe® hops (dip hop)
1.8 oz. (51 g) Citra® hops (dip hop)
Wyeast 1728 (Scottish Ale), White Labs WLP028 (Edinburgh Scottish Ale), Imperial Yeast A31 (Tartan Ale), or LalBrew Nottingham Ale yeast
3⁄4 cup corn sugar (if priming)
Step by Step
This is a single step infusion mash at 150 °F (66 °C). Hold at this temperature for 90 minutes before lautering. Collect roughly 6.5 gallons (25.6 L) of wort in your boil kettle. This is a 90-minute boil, adding your first hop addition at the start of the boil.
About one hour before cooling the wort, add the dip hops to a clean and sanitized fermenter. Add about 1.5 qts. (1.5 L) of water at 175–185 °F (80–85 °C). Pellets should be cold — the hop and water solution will come down to 140 °F (60 °C) or so. Don’t worry about it too much. If you used hot enough water, it will be “hot enough.”
When boil is complete, cool wort and add to the fermenter. You should be adding about 5 gallons (19 L) into the dip-hop solution already in the fermenter. Aim for a fermentation temperature of 72 °F (22 °C); when these strains are fermented warm, they can be quite estery.
Van Havig recommends that brewers remove the yeast from the beer after conditioning. “We fine our beers the old fashioned way with isinglass — because technology isn’t always the answer,” he said.
Extract With Grains Recipe
(5 gallons/19 L, extract with grains)
OG = 1.051 FG = 1.008
IBU = 12 SRM = 9 ABV = 5.6%
Ingredients
6.6 lbs. (3 kg) Maris Otter liquid malt extract
6 oz. (170 g) Simpsons medium crystal malt (65 °L)
0.8 AAU Nugget hops (90 min.) (0.07 oz./2 g at 12% alpha acids)
10.7 AAU Crystal hops (5 min.) (2.7 oz./75 g at 4% alpha acids)
1.8 oz. (51 g) Mosaic® hops (dip hop)
1.8 oz. (51 g) Simcoe® hops (dip hop)
1.8 oz. (51 g) Citra® hops (dip hop)
Wyeast 1728 (Scottish Ale), White Labs WLP028 (Edinburgh Scottish Ale), Imperial Yeast A31 (Tartan Ale), or LalBrew Nottingham Ale yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Place the crushed grains in a muslin bag and steep in roughly 6.5 gallons (25.6 L) of water as it heats up. Remove grains when the temperature reaches 165 °F (74 °C). Turn the heat off and stir in the liquid malt extract. Once all the extract has dissolved, turn the heat back on and bring up to a boil. This is a 90-minute boil, adding your first hop addition at the start of the boil.
About one hour before cooling the wort, add the dip hops to a clean and sanitized fermenter. Add about 1.5 qts. (1.5 L) of water at 175–185 °F (80–85 °C). Pellets should be cold — the hop and water solution will come down to 140 °F (60 °C) or so. Don’t worry about it too much. If you used hot enough water, it will be “hot enough.”
Add cooled wort to solution in fermenter. You should be adding about 5 gallons (19 L) into the dip-hop solution already in the fermenter. Aim for a fermentation temperature of 72 °F (22 °C); when these strains are fermented warm, they can be quite estery.
Van Havig recommends that brewers remove the yeast from the beer
after conditioning, which Gigantic does by using isinglass.
