Ive finalized the recipe for all who are involved in barrel #2 for the new barrel projects. The recipe was originally formulated for 5 gallons but ive modified it to be for 6 gallons to account for extra losses so that everyone has a better chance of coming on filling day with 5 full gallons.
For those that were worried about brewing this ill be at the brew house doing this on saturday starting around noon if you wanna stop by and brew together or take notes.
Batch Size (Gal): 6.00
Total Grain (Lbs): 21.75
Anticipated OG: 1.095
Anticipated SRM: 20.4
Anticipated IBU: 23.0
Brewhouse Efficiency: 72 %
Wort Boil Time: 90 Minutes
Grain
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82.8% 18.00 lbs. Maris Otter or Golden Promise
11.0% 2.40 lbs. Munich Malt light
2.8% 0.60 lbs. Crystal 90L
2.8% 0.60 lbs. Melanoidin Malt
0.7% 0.15 lbs. Chocolate Malt
Hops
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1 oz of Galena or @ 60 min. to get to 23 IBUs
Extras
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1.00 Unit(s) Whirlfloc @15 min.
Yeast
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Wyeast 3209-PC Oud Bruin Blend (Everyone should have 1 on hold at brew and grow Morgan street under Josh)
Mash Schedule
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Sacch Rest 60 min @ 155 @1.3qt/lb
strike with 7.23gallons @178
sparhe with 3.2 gallons @170
Fermentation Schedule
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ferment in ferm room untill we are ready to fill the barrel approx aug. 30th
Barrel #2 - 30 gallon spiteful barrel - Imperial Oud Bruin - 5 gallon batchs
1. Josh Smith - brewed
2. Ken - brewed
3. Eric - brewed
4. Pete. - brewed
5. Icehouse 666 - brewed
6. Jamie - brewed
7. Josh Glazier - brewed
again i encourage as many people as possible to brew this for possible blending in a few years.
I'll do mine on saturday.
I will brew mine in the next week or so and will ferment it here at my place. I will coordinate brining over the fermented product at the end of the month or the first few days of Sept. I am out of town the last week of August.
Josh please confirm with me when you brew
Josh S,
Will do. I just stopped by B&G for my specialty grains and yeast. There were still 4 yeast packets still there after I took mine. I'm hoping to brew tomorrow or Saturday and will keep you posted.
Josh G
I brewed this AM and am stepping up my yeast until I pitch tomorrow.
I could not find C90 at B&G so I used C80. My mash temp was off a bit, probably closer to 153 than 155. OG is just below 1.09. Otherwise, all went according to plan.
Do not step up this yeast. These are designd to pitch straight. Stepping up will only multiply sachro and not bugs throwing off the proportions.
OK, I'll pitch right now. The package says it's upper limit for OG is 1.06.
Can everybody update me on what day they're planning on brewing this batch
This Saturday
Thank you Jamie
Got my ingredients today. FYI stragglers, sounds like they aren't going to hold the rest of those yeast packs for too much longer
Thank you for the update Jamie everybody better get a move on it now
My ferment has considerably slowed and I took small sample of it yesterday and cold crashed it. Wow, did it taste great. This is going to be an awesome barrel! I will definitely brew with this yeast again.
Pretty sure you aren't gonna wanna cold crash a beer with brett and bugs. Whole point of that cocktail you pitched is to let it hang out for a long long time at room temps to funk and sour up that beer.
I only crashed an ounce or so to taste it.
Jamie,
im pretty sure you brewed for this already just wanted to confirm and see how it went?
Brewed on Saturday. It went fine, although I came in low and had to add a pound of DME
What's the status of this? Did we get 30 gallons of brew and will we be filling the barrel soon. I have 5+ gallons of wort and can bring it over at any time. It tastes great and will make a super beer, with or without souring. If needed, I'd be happy to talk about brewing more of it to reach the needed quantity.
Josh,
pete and eric still need to brew for this they just brewed there lambics for the other barrel last night so im sure there now freed up to brew for this soon . Guys any update on when youbwanna get this done?
eric and pete we need a solid brew date by tomorrow or we will have to persue other options.
Same here Bitches... 1.098 @ 6 gallons for Eric and I
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen
Awsome guys well be filling this barrel and hopefully the 2 others in 2 weeks on the 27th.
All,
Ive been trying out this barrel for the last few months. I dont see it going anywhere on its own. I am going to say we should pull it out of the barrel soon.
It is an ok beer on its own but it never really got sour. I will personally be blending mine with another batch that I have. You can do with your whatever you please. If you want advise let me know.
I want to pull it out of the barrel early afternoon before the next meeting on 4/12/2015. I will try and give a better time closer to then. Otherwise please come help around noon. We will empty it then I will blend and keg my batch. If you do not show up leave specific instructions for me to fill your carboy or your batch will not be saved.
Was it the barrel?
No its not the barrel. Its a solid beer just not what I expected. I think the alchol was to much to let it go sour. There are ways to change that through blends etc.
Friendly warning this barrel will be emptied this sunday around noon.
Make sure if you have a batch in it, that you have a clearly marked sanitized carboy, keg or some type of vessel. Or be present to help. If you do not have something on site and I cannot locate something of yours on rack you batch will be dumped.
Please come help if you can.
Gonna try to make it in, but just in case, I sanitized a keg with a yellow rubber top in the ferm room. It's next to the barrels in there.
Thanks icehouse ill be sure to find yours and fill it fir you.
Thanks Josh!