Fuzzy Wuzzy Barrel aged Blond

40 posts / 0 new
Last post
josh s
josh s's picture
Offline
Last seen: 2 years 6 months ago
Brewer (Intro), member since
Fuzzy Wuzzy Barrel aged Blond

Below is the recipe for the barrel project #3.

Recipe Specifics (All-Grain)
----------------
Batch Size (Gal): 6 come to the fill with 5 minnimum
Total Grain (Lbs): 12
Anticipated OG: 1.056
Anticipated SRM: 5
Anticipated IBU: 13
Brewhouse Efficiency: 74 %
Wort Boil Time: 75 Minutes

Grain/Extract
---------------
8 lbs. German Pilsener Malt
2.5 lbs. Marris Otter 
1 lbs. Wheat Malt

.5 lbs. Rolled Oats

Hops
-----
0.9 oz. Willamette @ 75 min.

Yeast
-----
White Labs Abbey ale WLP530 or equivalant

Uppon filling the barrel we will dose with 1million brettanomyces per ml

the brett with do its work and funk things up for 1-2 months when we will add lacto and pedio to the mix.  My plan is to have a bottle share of funky beers and collect dregs into a funky jar.

Mash Schedule
-------------
Mash @154 for 75 min add 1.3 qt/lb

strike with 3.74 gallons at 178

 

Raise temp to 169 with sparge water for 15 min

add 1.5 gallons @212

 

sparge @170 with 3.65 gallons

Notes
-----

 

 

Barrel #3 - 30 gallon maple barrel - Sour Blond w/ Peaches - 5 gallon batchs

1.  Josh Smith - brewed - paid

2.  Ken - brewed - paid

3.  Jeff - brewed - paid

4.  Eric - brewed

5.  Pete - brewed - paid

6.  Nancy - brewed - paid

7.  Rich - brewed - paid

 

Josh Glazier (Backup)

ChuckMac
ChuckMac's picture
Offline
Last seen: 5 months 4 weeks ago
Alchemist, member since
So how did folks get picked

So how did folks get picked already for new barrel projects?

Jeff W
Jeff W's picture
Offline
Last seen: 20 hours 45 min ago
Alchemist, member since
http://www.chaosbrewclub.net
ChuckMac
ChuckMac's picture
Offline
Last seen: 5 months 4 weeks ago
Alchemist, member since
Guess it got buried in my

Guess it got buried in my feed which sucks cause I really wanted to be on the port wine barrel nexts project...

 

Jeff W
Jeff W's picture
Offline
Last seen: 20 hours 45 min ago
Alchemist, member since
Chi k, I think you can still

Chuck, I think you can still brew for that one as a back up.  We always need top off batches.

kengetty
kengetty's picture
Offline
Last seen: 9 months 5 days ago
Alchemist, member since
When it comes time for the

When it comes time for the peaches, we should do White Peaches.  

Last year's Hailia from Goose Island used a blend of White & Yellow Peaches and Brett Porter has said in future batches its going to be 100% White for the tartness.  Side Project's Fuzzy was all White Peaches and it turned out alright.

josh s
josh s's picture
Offline
Last seen: 2 years 6 months ago
Brewer (Intro), member since
Chuck ill split my batch with

Chuck ill split my batch with you for the lambic 5gal each.  Ill let you know when i can brew it and what works for you.

ChuckMac
ChuckMac's picture
Offline
Last seen: 5 months 4 weeks ago
Alchemist, member since
Thanks Josh. Week nights

Thanks Josh. Week nights Monday thru Friday are a no go for me...

DanielBarker
DanielBarker's picture
Offline
Last seen: 6 years 1 month ago
Brewer (Intro), member since
Any reason for wanting to do

Any reason for wanting to do Brett before bacteria?

Brett is usually the last micro-organism to come into play in traditional lambic fermentation cycle, generally after the initial Sacc fermentation in the fall, winter dormancy, followed by pedio in the spring/summer and then brett again in the second fall/winter as the temperature and pH becomes unfavorable to the bacteria.  

I think you'll only prolong your aging process by waiting to add the pedio and or lacto.  A lot of people add everything all together and have great results with that.  In Belgium they're all present together from the start in the barrel but just take turns going at the beer as pH and temperature becomes favorable or unfavorable to them.

josh s
josh s's picture
Offline
Last seen: 2 years 6 months ago
Brewer (Intro), member since
This process is mimiced from

This process is mimiced from the way they do it at russian river.

DanielBarker
DanielBarker's picture
Offline
Last seen: 6 years 1 month ago
Brewer (Intro), member since
Double-checked in American

Double-checked in American Sour Beers and you're right!  That's how they do it.  I wonder what the purpose of letting the Brett go for a period before the bacteria is introduced is?  Is someone gonna make a bacteria starter?

Kyle
Kyle's picture
Offline
Last seen: 3 years 9 months ago
Brewer (Intro), member since
Unforunately since I am

Unforunately since I am moving I will have to back out of this barrel project.

josh s
josh s's picture
Offline
Last seen: 2 years 6 months ago
Brewer (Intro), member since
Kyles spot will go no nancy

Kyles spot will go no nancy the next in line.

josh s
josh s's picture
Offline
Last seen: 2 years 6 months ago
Brewer (Intro), member since
Can everybody update me on

Can everybody update me on what day they were planning on brewing this bat h

Rich
Rich's picture
Offline
Last seen: 19 hours 51 min ago
Alchemist, member since
When do you want it brewed?

When do you want it brewed?

josh s
josh s's picture
Offline
Last seen: 2 years 6 months ago
Brewer (Intro), member since
As always the sooner the

As always the sooner the better.  I don't want to drag on and wait for stragglers.  I will probably be brewing mind this weekend or early next week.

Jeff W
Jeff W's picture
Offline
Last seen: 20 hours 45 min ago
Alchemist, member since
I plan to brew mine next

I plan to brew mine next Thursday.

Rich
Rich's picture
Offline
Last seen: 19 hours 51 min ago
Alchemist, member since
I am going to try brewing

I am going to try brewing this on Sunday.  If I end up not able to do it Sunday, I will get it brewed some evening next week.

JoshGlazier
Offline
Last seen: 5 years 10 months ago
Please let me know asap if

Please let me know asap if anyone else needs to back out.  I'm happy to brew a top-offf batch in September if needed.  But if I need to brew next week to fit it into the original 30 gallons I'd like to know as early as possible.

josh s
josh s's picture
Offline
Last seen: 2 years 6 months ago
Brewer (Intro), member since
So I brewed this yesterday

So I brewed this yesterday and hit all my numbers dead on.  Lets get going on brewing people!

Jeff W
Jeff W's picture
Offline
Last seen: 20 hours 45 min ago
Alchemist, member since
I just bought the ingredients

I just bought the ingredients and am brewing mine on Thursday!

Rich
Rich's picture
Offline
Last seen: 19 hours 51 min ago
Alchemist, member since
I moved mine to secondary

I moved mine to secondary last week and I think it came out really good.

josh s
josh s's picture
Offline
Last seen: 2 years 6 months ago
Brewer (Intro), member since
Dont move it to secondary

Dont move it to secondary everyone else we want some of that dead yeast for the brett to eat.  

Eric, pete, nancy i need firm dates that your brewing for this by tomorrow or we will be exploring other options.

Pete
Pete's picture
Offline
Last seen: 3 weeks 3 days ago
Alchemist, member since
Once again Eric and I showed

Once again Eric and I showed up to kick ass and take names.  We are saving your sorry fucking asses by
brewing the shit out of this blonde and hitting 1.060 with 6 gallons each.  When you want something done right you come to us to pick up the slack and knock the fuck out of this brew.   SUCKAS!!!!

"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen

Rich
Rich's picture
Offline
Last seen: 19 hours 51 min ago
Alchemist, member since
Either that, or I was wrong

Either that, or I was wrong about which bag was which...

Pete
Pete's picture
Offline
Last seen: 3 weeks 3 days ago
Alchemist, member since
nope, this was definitely the

nope, this was definitely the blonde and it tastes fantastic.

"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen

josh s
josh s's picture
Offline
Last seen: 2 years 6 months ago
Brewer (Intro), member since
Great thanks guys. 

Great thanks guys. 

josh s
josh s's picture
Offline
Last seen: 2 years 6 months ago
Brewer (Intro), member since
I forgot to update this a

I forgot to update this a while back.

A few months ago I dosed the filled barrel with only brettanomyces c.  I tasted a few weeks ago and it was becoming nice and funky.

Now the next step in the plan is to dose with a mixed culture of lacto and pedio.

What better way to do this then to have a mini bottle share and just dump the dregs into the barrel.  Everyone can come and bring a bottle or two of your favorite sour beers to share and inocculate the barrel with the dregs.  

Im open possibly the first saturday of the new year the 3rd, I actually dont have any plans for New years Eve yet maby even that night?  Im open to thought or suggestians.

Pete
Pete's picture
Offline
Last seen: 3 weeks 3 days ago
Alchemist, member since
I'm down for the 3rd.  I have

I'm down for the 3rd.  I have a couple Upland bottles we can crack 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

josh s
josh s's picture
Offline
Last seen: 2 years 6 months ago
Brewer (Intro), member since
Ok everyone I purchased the

Ok everyone I purchased the peachs thatll be used for this barrel total is 84.10 so thatll be $12.01 each  plese make a point to pay me asap.

chirocky
chirocky's picture
Offline
Last seen: 3 years 11 months ago
Apprentice, member since
Will do that right now.

Will do that right now.

josh s
josh s's picture
Offline
Last seen: 2 years 6 months ago
Brewer (Intro), member since
Ok everyone the peach's have

Ok everyone the peach's have been in this barrel for about 2 months now.  Im going to plan on emptying it on sunday before the meeting.  We'll get started around 12-1 again as always please have a CLEAN carboy ready if your not going to be there to help.

In addition to whats in the barrel I pulled out a full 6 gallon carboy of un peached beer to make room for the peachs depending on how much we get and how it tastes I might use to blend each batch or bottle portion straight if you have an opinion show up.

Jeff W
Jeff W's picture
Offline
Last seen: 20 hours 45 min ago
Alchemist, member since
Is it peachy enough to need

Is it peachy enough to need blending?

josh s
josh s's picture
Offline
Last seen: 2 years 6 months ago
Brewer (Intro), member since
no idea havnt tried it.  we

no idea havnt tried it.  we'll see.

Pete
Pete's picture
Offline
Last seen: 3 weeks 3 days ago
Alchemist, member since
I won't be able to be there

I won't be able to be there on Sunday but I do have a clean keg under the stairs, if you can fill that, that would be great.

"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen

josh s
josh s's picture
Offline
Last seen: 2 years 6 months ago
Brewer (Intro), member since
If anyone was planning on

If anyone was planning on showing up i wont be coming till later.  We can empty after the meeting 

josh s
josh s's picture
Offline
Last seen: 2 years 6 months ago
Brewer (Intro), member since
Everyone in this barrel.  I

Everyone in this barrel.  I bottled up the portion that cane out to accommodate the peaches.  Bottles near the bar take em.

Rich
Rich's picture
Offline
Last seen: 19 hours 51 min ago
Alchemist, member since
You're pretty cool, Josh.

You're pretty cool, Josh.

Jeff W
Jeff W's picture
Offline
Last seen: 20 hours 45 min ago
Alchemist, member since
Thanks Josh!

Thanks Josh!

Kyle N
Kyle N's picture
Offline
Last seen: 2 weeks 6 days ago
Alchemist, member since
Jeff was gracious in his

Jeff was gracious in his unlabeling haste to share a bottle of the unpeached version with me last night. It was spectacular - good job, guys. 

The first thing that jumped out at me was the great mix of funk and sour, so I came looking for this thread to see what y'all had done and lo and behold I discovered the Brett before bacteria. I think I'll have to try this on my next sour batch, as what I've been turning out lately is more sour than funk despite a copitch of all organisms together. 

Thanks again for sharing Jeff, and thanks Josh for bringing this to my attention!