dont worry if all goes well Kyle and I are brewing together on the tower so ill make sure he doesnt mess up our batch that much.
Yes, March 30th is assuming we've all been trained on the tower of power.
Jeff, Nancy - we still brewing this on Sunday?
Reminder recipe above is for each 5gal batch.
Yes, brewing big beers Sunday... holy crap. 50+ pounds of grain... fuck, this is a big beer!
I assume we're doing separate five gallon batches since the large systems are not yet ready for use?
Come on Jeff, I was counting on you to have mastered the tower! I think we could swing ten gallon batches, though not sure if we have enough mash tuns to do it all at once.
We should have enough mashtuns... are their 4 of us doing 10 gallon batches on Sunday? I could come in earlier and then we could stagger using them, I need to rack and bottle also anyway.
Guys, I totally dropped the ball on this and double booked myself on Sunday. I'm running the Shamrock Shuffle in the morning and will only have time to bottle in the afternoon.
I'm only doing 5 gallons, so can knock this out on my own on a different date.
Is there room to get in on this project? I have not even looked into this until now :/
Also, I was taking a look at the grain bill and thinking: Each mash tun holds a max of 24-25# of grain with water. I have been splitting bigger batches into two tuns. With those brewing 10Gal, how will you splt the almost 55#s of grain - 3 tuns? Just curious as to how everyone else sets these up.
Matt when we brewed this recipe the first time, two mash tuns were needed to get the proper gravity. Check the first post on the Bourbon Maple Syrup Barrel Project thread.
Matt - If you want to brew 5 of my 10 gallons, go for it. Just let me know.
When I brewed this recipe before I maxed out in 1 mash tun but still hit my numbers fine. Also I believe that for this recipe i didnt mash my roasted grains, added them in at the sparge to cut down on bitterness of hot roasted grains. which shouls decrease the overall volume enough to do in one tun.
Your more then welcome to brew 5/10 from rich. There might also be room for more in the future depending on the size of barrel I end up getting. Ill keep you in mind first if you want more then 5 gallons.
So what's up with the barrel on this? I wanna know when my carboys are going to be ready for some fresh beer. Do we have a timeframe? Mine was brewed 3/30, so it's been 3 weeks. Lemme know.
By the way, I transferred this to secondary and my FG was right around 1.040 for both fermenters. Looks like I ended up with a little over nine gallons. They are marked in the back on the middle shelf in case I am not around for the fill.
transfer to secondary and wait it out we wont get the barrel till probly mid june.
thanks for the update.
Ken / mark / jeff,
I'll be brewing this one in the next two weeks. I was hoping to get this done on the Tower of Power to gain a larger efficiency. I am sure Mark or Jeff would be up for doubling the recipe for a co-brew day.
10 gallons of this is Max on the top
Josh, I'm going to brew my batch with Ken on the ToP.
ken has a 10gal batch. This amount of grain will max out the capacity on the tower of power at 10 gal batch. I think you need to brew seperatly.
It would be close.... Well, I can brew at a brew station and supervise Ken while he uses the ToP. (He wasn't at the training last week.)
Racked mine last night, it was tasty! I have about 9 gallons, FG 1:40.
Mid June? Was not expecting that, no guarantees my beer will still be any good by then. But it probably will be since it's mine....
Get on the stick slackers!
Ya I'm not waiting till June to fill this. Lets get a barrel and everyone brew this shit asap. Let's aim for like a month from now.
Yeah, that was a bitch to brew, and it tasted good last night, I don't want it to go bad waiting for a barrel.
Mark / jeff / ken,
any update on the status of brewing your batch for this?
Also, ive exausted many avenues to get the actual barrel for this and it looks like we will be getting a 53gal rye whiskey barrel from this distillery
I'm thinking May 16th for my batch.
That's the best you can do Josh? Just kidding, looks great. I think coming from Utah, it gives us some really great name possiblities too, which I cannot help but throw out a couple:
Big Love Cherry Rye Stout
Stormin' Mormon Rye
Sister Wife Stout
Josh: Highwest is a very nice distillery. One of my favorites, in fact. I'm surprised that you were able to get a barrel from them. I sen them an email about 3 months ago and was basically told "no" in a very nice way. Good Job.
Rich - Expect a strongly worded letter from Kelli...and probably a pamphlet or two about joe smith.
Thanks dave they told me no at first too. I just kept asking. But either way lets get this brewed before they change their minds.
Jeff and I are brewing tonight. Was wondering if everyone has been hitting the targeted OG or if the grain needs to be boosted some?
You can boost a little i came in a little short bit that may have been due to my short sparge.
Brewed last night, but only ended up with four gallons at 1.110.
Brewed last night about 9.5 Gallons and hit 1.115. I am going to add some sugar during Fermentation to boost this.
Should we set up a time in two or three weeks to do a tasting of all the batches? My beer was great of course, but I am a little concerned about how long it has been sitting. It should be ok, but I would not want to ruin a fresh barrel batch, especially since the last one was so awesome. I can try it in the meantime too, but would rather have everyone's opinion and others to compare against.
As long as everyones batchs are properly sealed they could sit for months and be fine. We will get the barrel asap and we will test them all then as long as there is enough people there to help pull samples.
Brewed today, got 10 gallons at 1.116 on the tower.
Hi all. I realize I'm late to this project, but I was wondering if there was any room for me in this endeavor and when I'd have to get it brewed by.
sorry everyone is brewed for this already. But i might start another project soon keep on the look out.
Hi Josh, thanks for the response. I figured I was too late, but needed to ask. I'll make sure to keep up on the posts for the next one!
The barrel was emptied and shipped out on Thursday. I should be getting it in any day now and will be getting it in place and start filling on short notice one day this week. It will be last minute but any help will be appreciated as all batchs need to be tasted prior to going into the barrel. Please make sure all batchs are clearly marked in the ferm room today.
Thanks Josh, I'll try to make it, but my schedule is kinda crazy with the holiday this week.
I should be able to make it. My batches are on the middle shelf in the back and should be marked Cherry Darling.
There was a slight problem with delivery so ill be pocking up the barrel from ohare this afternoon after work should be at the bh ready to taste and fill by around 6:00-:30
I'll try and drop by. Both of my batches are labeled.
I can't come to the brewhouse tonight. I have a carboy and a bucket on the middle shelf closest to the door marked stout for barrel... let me know if you have questions locating it. Thanks, Nanc
Total cost of the barrel shipped was $255.00. Ive updated the first post with cost per batch per person. Easiest way to reimberse is quickpay email@example.com
The next step is cherry season. We will be using 50lbs of fresh cherries from mick klug farms. Im trying to get a bulk discount, ill update as soon as i hear back.
OK I recieved a quote from Mick Klug for all the cherries we will need for this. Itll be $120.00 for approx 50 lbs.
The bad news is they are picking the tart cheeries right now for delivery to markets soon. If I pick up the cherries on the morning of saturay July 12th we will need all hands on deck to depit them all and freeze untill we are ready to use them in a few months.
I know the filling of the barrel was last minuite and thank you Rich for providing help in filling. However I need everyone here for this. With everyone it shouldnt take that long. Here is my plan in video form below.
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