Hibiscus Sour on Oak

>> Friday, October 02, 2015

Today I'm doing a rare evening brew session. I don't do too many of these because it usually results in cleaning pots at midnight...something that isn't real high on my list of favorite things to do. I'm excited to get started on this beer though, so I'm just going,with it.

I'm starting the first of several experimental sour beers based on the well-publicized grain bills used by The Rare Barrel. The Rare Barrel essentially has three different base beers, a golden, a red, and a bruin (brown). They'll take these base beers and age them in different barrels and/or add adjuncts in secondary to end up with a variety of beers. If you google Rare Barrel Base Recipes, it's pretty easy to find them. Additionally, Jay Goodwin has freely provided info on several episodes of The BN's Sour Hour. The grain bills cited below were found on the Milk the Funk Wiki:

Golden Recipe

12° Plato (1.048 SG)
70% Base Malt (any type; probably Belgian Pilsner)
12% Malted Wheat
6% Rolled Oats
6% Spelt Malt (substitute wheat if you can't procure spelt)
6% Special Aromatic (specifically Franco-Belges; substitute with Vienna or Light Munich)
 Red Recipe
14° Plato (1.057 SG)
70% Base Malt (any type; probably Belgian Pilsner)
12% Malted Wheat
4.5% Rolled Oats
4.5% Spelt Malt (substitute wheat if you can't procure spelt)
4.5% Special Aromatic (specifically Franco-Belges; substitute with Vienna or Light Munich)
4.5% Crystal 60
Use de-husked black (Carafa II or III) to adjust color to you liking; ~1%
 Bruin Recipe
16° Plato (1.065 SG)
70% Base Malt (any type; probably Belgian Pilsner)
12% Malted Wheat
3.6% Rolled Oats
3.6% Spelt Malt (substitute wheat if you can't procure spelt)
3.6% Special Aromatic (specifically Franco-Belges; substitute with Vienna or Light Munich)
3.6% Crystal 60
3.6% Chocolate
Use de-husked black (Carafa II or III) to adjust color to you liking; ~1%
The beer I'm making today is based on the Golden Recipe above. I will be adding dried hibiscus flowers after fermentation. I've never used hibiscus before but they're said to give a slight tart berry-like character and tons of deep red color to a beer. For yeast, I'm going with a clean primary followed by dregs cultured from Jester King's Petite Prince. SO-4 should leave some sugars behind for whatever is in the JK dregs.

A note on the malts, it may be hard to find Spelt and Special Aromatic. Spelt is an heirloom wheat variety. Special Aromatic is said to be different than both Special B and Aromatic malt. I had to special order both from the guys at Salt City, but you could make substitutions as noted above. Here's the recipe as I made it:

5.75 # Weyermann Pilsner
1.00 # Weyermann Malted Wheat
0.50 # Rolled Oats
0.50 # Best Malz Spelt Malt
0.50 # Franco-Belges Special Aromatic
1-2 handfuls of rice hulls
7g U.S. Goldings (60 min)
7g Aged Hops (60 min)
Safale S-04 (Primary)
Jester King Petite Prince (Secondary)
3.0 oz Dried Hibiscus Flowers (Secondary) - TBD, either dry hopped or made into a tea
French oak, Medium+ toast for aging

Mash at 150F, 90 minute boil, primary ferment at 65F, secondary at room temp

Update 10/7/2015
Primary fermentation seems to have wrapped up and the yeast have dropped out for the most part. I tasted a sample from the Petite Prince dregs starter and it tastes amazing. I'll probably let this go until the weekend then rack to secondary and pitch the dregs.

Update 10/9/2015
I racked to secondary tonight and pitched the JK dregs.


Whiskey Barrel Russian Imperial Stout

>> Sunday, September 20, 2015

As mentioned in my previous post, I recently acquired a 10 gallon oak whiskey barrel. I wanted to brew something that would be able to stand up to the strong flavors of a freshly emptied whiskey barrel. I decided a RIS would be a good candidate. I've been wanting to brew a RIS this past year,but was never able to fit it into my brew schedule. This is going to be a big beer and it would take me years to go through 10 gallons of it, so I asked a couple buddies of mine if they'd be interested in splitting a batch. Fortunately they said yes.

This recipe is based on the 2015 NHC gold medal winning recipe from William Steimle, Dylan Vaughan, and Craig Vilhauer. Our batch will be a 10 gallon batch and will have to be split into two separate mashes. We'll then recombine for a single boil. The recipe as we brewed it is:

16.0# Crisp Maris Otter
11.0 # Fawcett Pearl Malt
2.31 # Crisp Roasted Barley
1.50 # Briess Golden Light DME
1.44 # Simpsons Double Roasted Crystal
0.63 # Crisp Chocolate Malt
0.63 # Crisp Pale Chocolate Malt
71g Warrior (60 min)
85g US Golding (10 min)
85g US Golding (0 min)
Yeast Nutrient
3 packets US-05

Mash at 152F, 90 minute boil, ferment at 63F then raise to 68F over a few days. After primary is complete, cold-crash to ensure as much yeast has dropped out as possible, then rack to whiskey barrel for aging. I'll start pulling samples after about a month to check this beer's progress.

Update 10/2/2015
No real issues from this brew session other than we missed our target gravity by a bit. We were shooting for 1.100 and got 1.090. The plan was to collect about 6.25 gallons from each mash, but I turned my back for a minute during the first sparge, and we ended up collecting almost 8 gallons. So our wort was a bit more diluted than we intended. 1.090 is still pretty high gravity, so I'm not too conscerned. Everything else went well and we wrapped up the brew session in plenty of time before I headed out of town for GABF.  This one went into the barrel today, finishing out at 9% ABV.


Barrel Time!

>> Tuesday, September 08, 2015

Fresh out of the shipping box
As I've indicated in a couple of my posts, I've been involved in a few barrel projects with my club. Our projects have involved full-size 55-ish gallon barrels, and while it's been a blast, I don't have enough room to store a 55 gallon barrel at my house...nor can I turn out a 55 gallon batch by myself. Well, I recently came across a sale on 10 gallon whiskey barrels from Farmhouse Brewing Supply. I decided to go ahead and pull the trigger on one.

The barrel came to Farmhouse from Old Sugar Distillery and had been used to age their sorghum whiskey, Queen Jennie. The plan is to use this barrel for a couple clean beers, then start doing some sour experiments in it as the barrel character heads toward neutral.

First up for this project was building a cradle for the barrel. Nothing too fancy here, it's just some 2x8 stock and other scrap I had in my garage. Joints were glued and screwed. Later on I'll make a dolly that the cradle will be mounted to, but I didn't have time to do that this past weekend.

With the cradle built, next I decided to wax the barrel. Depending on who you ask, this step may or may not be necessary. Smaller barrels like mine have thinner staves compared to full-size barrels. Also, the surface-to-volume ratio is higher than larger barrels. This raises two primary concerns. 

The first concern is oxidation, and this is where waxing comes into play. Because of the thinner staves and surface area, the amount of oxygen transfer is higher than a full-size barrel. Given enough time, this could result in oxidized beer. The theory is by waxing a portion of the barrel you're able to reduce the permeability of the barrel to that of a 55 gallon barrel. In the case of 10 gallon barrels, the recommendation is 75% of the staves waxed leaving the remainder of the staves and the heads un-waxed. 

The second concern is extraction rate. Because of the high surface-to-volume ratio, flavors tend to extract much faster in a smaller barrel. Long story short, it shouldn't take as long to extract oak and whiskey character from this barrel compared to a full-size barrel. The first beer in this barrel is going to be a Russian Imperial Stout and I'll probably start pulling samples after a month or so to see how things are coming along.

Fresh coat of wax before heat gun clean-up
The waxing process was pretty simple...but it was messy. If you don't want to catch grief from your significant other, do it in the garage and be sure to lay out some newspaper.

I picked up some paraffin wax from Walmart, melted it in an old tomato can immersed in simmering water, then used an old paint brush to paint it on the barrel. I used painters tape to mask off the staves that I didn't want waxed. For mine, I left the bottom 1/4 un-waxed. This process leaves a fairly thick coat of wax on the barrel, so I plan to go back over it with a heat gun to remove excess wax.

One word of caution, barrels like this contain explosive fumes from the residual distilled spirits. Use common sense. Unless you want to be picking splinters out of your spleen, I'd avoid any open flames around an empty barrel.

That's about it.  Stay tuned for updates as we run different beers through this barrel.

Update 9/9/2015
I had some time tonight so I took the heat gun to the barrel. It did a great job of removing excess wax from both the staves and the bands. Here's the barrel ready for some beer!
Post heat gun


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