Last year we brewed Founder's Breakfast Stout clone and put it into the 31 gallon barrel from Koval. This barrel still has a lot of character in it. Before we empty the stout, we are hoping to make another batch of beer and let the barrel get another fill. The Stout was barrelled in December....we are shooting to have this barrel emptied around the same time. In order to do that we need to have 7 batches of a barleywine brewed to fill the barrel once it is emptied.
So, we are looking for 7 volunteers to do brew are Barleywine...respond to this thread if you would like to be a part of this barrel project. We are looking to put at least 6 months of age on this barrel....at a minimum.
The recipe has been posted to the recipe page, here. Anyone have a good name for this barrel/project?
I am in! Would love to do my 1st Barley Wine.
Count me in for a batch as well.
Count me in as well
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen
I'm in.
The emperor is not as forgiving as i am
im in.
when do we need this brewed by?
name suggestion: Ode to Ceres, Goddess of Grain
...igz...
Does a fill date of Nov 14th work for everyone. That is a Wednesday.
Everyones batches will need at least 7 days fermentation before the
14th. Is everyone okay with that. If not, it would have to be in
December as a lot of people are out of town.
So far I have:
-david
-chuck
-kyle
-pete
-bill Sansom
-iggi
Anyone else?
Works for me. Looks like we need to get to brewing, eh.
Dave, et al.,
I am interested in brewing for this, but I would be unable to brew until November 17 or 18. If that's acceptable, let me know.
-Adam
Anyone got some maris otter they want to sell to me for this recipe? Also are we gonna buy the hops in bulk for consistency?
only 3 plus dave said 14th. is that the date we are going with?
...igz...
beuler? beuler??
...igz...
I brewed this today. Amarillo hops are nowhere to be found...Pete and I called every place in the city - and a few in MI. I had no clue what to use...so I went with what was readily available at brew and grow. I ended up using Warrior and Willamete hops.
I will add my notes tomorrow. too late now to do so.
to answer some of the questions:
- i think it is best time wise if we do not do a bulk hop order...and I dont know if we would see much savings.
- adam, you're welcome to brew the batch if nobody steps up to have it done sooner. I only say this because I know there is some interest in getting the current batch of beer out of the barrel. The sooner we get these batches brewed, the quicker we can empty/fill the barrel. We are also getting close to the holidays...i fear if we dont get this thing filled before the holidays, it may be tricky to coordinate schedules for a fill date. That being said, if nobody does signs up for the last spot...then, adam, you are our guy...
-Iggi, I'd like to shoot for the 14th. does anyone have a problem wiith this date?
notes will be posted tomorrow about how the brew went, some insight on volumes, and when i added what/how much hops.
Thanks for the info Dave.
I am good for the 14th, I will brew it next Saturday 11/3
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen
I plan on brewing this on the 31st...
Is a 7th spot still open for this? If it is, I'll brew a batch...
Dave, I plan on brewing this tomorrow morn. Any notes you have on your brew would be great.
Here are my notes.
HOPS
This recipe was brewed on Saturday, October 28th. There are absolutely no Amarillo hops available in the City of Chicago. I called every store I know of. Simcoe is also starting to get very hard to find. Of the places I called, there were maybe a few ounces left collectively. Because of the two hops that this recipe calls for not being available, the hop bill was changed to reflect what was readily available in the city.
Mash Efficency:
My mash efficiency was 77% using Lucas's Mash tun and the house grain mill ( JSP model using the factory gap setting of .33 - I believe that is correct…it is where the marks line up on the mill). My mash efficiency was derived from my pre-boil total collection of 6.75 gallons of wort @ 23 brix.
Grist Ratio
I used a mash grist ratio of 1.25qt/# grain. This gave me an infusion volume of 7.5 Gallons into my mash.
Mash
I mashed for about 75 minutes. This was largely due to the fact that I was doing another batch of beer at the same time. I let the time go a little longer simply because I was preoccupied; not for any other reason related to fermentability. My mash infusion volume was 7.5 gallons with 24 pounds of grain. When the tun was opened I vorlaufed 2 qts before my runnings were clear. I collected 4 Gallons of wort @ 26 brix. FWH hops were added at this time.
Sparge
I added sparge water at 176 degrees to the tun and stirred. I waited 10 minutes to allow the grain bed to settle. I again had to vorlauf about 2 qts before the runnings were clear. I then collected a total of 2.75 Gallons of wort at 16.5 brix.
Pre-boil
mash and sparge runnings were combined in a 10 gallon Kettle. Total pre-boil volume was 6.75 Gallons at 23 brix.
Boil
I was not using a kettle that had a sight glass or graduated marks. I estimated the volume to be about 5 gallons, comparing it to a similar sized pot with graduated marks. No discrepancies with boil or hop additions.
Post Boil
Post boil was estimated at 5 gallons. However, the counter flow chiller was used and I believe that at least a quart was left in the coil. My end result was about 4.75 Gallons into the fermenter. The CFC did do a great job cooling, taking my wort down to 65 degrees with the ball valve fully open, unrestricting flow. I had the valve closed slightly at first, but it was producing wort chilled to 62.
Pitch
A temperature of 65 degrees was recorded at time of pitching. The wort was aerated using the mixing wand and drill for approximately 5 minutes. Two packets of 11 gram US-05 yeast was added to the aerated wort. Fermenting vessel is a 8 gallon bucket with rubber sealed lead, 3 piece airlock. Fermenter was placed on middle shelf of ferm room towards the front to allow a cooler fermentation.
Eric,
if you are brewing to have it available by the 14th , you are our 7th batch.
Thanks Dave!
Updated the recipe with the correct hop schedule
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen
Brewed this yesterday. Everything went smoothly. I collected a total of close to 8 gallons of wort but did a vigorous boil on the 15 gallon pot. I ended up with about 5.5 gallons after the 60 minute boil and was able to collect a tad over 5 gallons into my fermenter. The OG was 1.115.
brewing either tonight or wednesday.
...igz...