Baltic Porter - Red Wine Barrel Project

>> Sunday, November 09, 2014

Today I'm brewing a Baltic Porter that's going to spend some time in a red wine barrel. One of my friends from my homebrew club (ZZ HOPS) acquired the barrel and asked for some help filling it. Projects like these are the kinds of fun things that result from participating in a homebrew club.

Here's a link to the original recipe and below is the way I brewed it (adjusted for my system efficiency and available ingredients).

8.5 # Avangard German Munich I
5.375 # Dingemans Pilsner Malt
6 oz Crisp Pale Chocolate Malt
6 oz Crisp Chocolate Malt
6 oz Dingemans Cara 45
6 oz Dingemans Special B
42.5g Magnum (60 min)
28.3g EKG (5 min)
0.5 Whirlfloc
0.5t Yeast Nutrient
WLP001 California Ale Yeast

Mash at 152F, 90 min boil, ferment at 65F

Brewing Notes
No real issues to speak of. My gravity came in a couple points low at 1.088; target was 1.091. My mill jammed as I was milling my grain for this batch. I took it apart and expected to find a pebble. I wasn't able to find the source of the jam and I ran it through for a second crush without any issues. I chilled down to about 70F then transferred to the fermenter and placed it in the ferm chamber set to 65F. I'll let it chill overnight then pitch the yeast.


Chitty Bang Bang - Oud Bruin

>> Sunday, October 19, 2014

I needed to use up my Wyeast PC Oud Bruin blend so today I brewed up an Oud Bruin-ish beer. I like my Oud Bruins a bit more tart than the classic style guidelines. This style should be tart but not as much as a Flanders Red and they should have a fairly substantial malty backbone. This particular blend is supposed to allow the malt character to shine in the finished beer so I'm anxious to taste the results. As usual, I'm using aged hops in this beer. The recipe as I brewed it:

3 lbs 8.0 oz Crisp Maris Otter
3 lbs 8.0 oz Pilsner Malt
2 lbs 8.0 oz Munich Dark
1 lbs 8.0 oz Chit Malt
10.0 oz Aromatic Malt
8.0 oz Pale Wheat
8.0 oz Special B
1.0 oz Midnight Wheat
1.0 oz Debittered Aged Hops (60.0 min)
PC Oud Bruin Blend (Wyeast #3209)
Yeast Nutrient

Mash at 156F for 50 min, 90 minute boil, ferment at 80F.

Brewing Notes
No issues. Hit target O.G. of 1.074 spot on. I whirlpooled down to 80F then transferred to a Better Bottle and pitched the blend. No aeration on this one.


Sour Rye

>> Sunday, October 12, 2014

I recently brewed a Russian River Consecration clone as part of a club barrel project. Our club voted on a few different styles and the Consecration clone won out. We're only a couple weeks away from racking this beer into the barrel on a whole bunch of zante currants...which also means we're two weeks away from kegging our Tart of Darkness clone! But I digress.

One of the other styles that was in the running was a sour rye beer. I thought this sounded really interesting and I had some Wyeast sour blends on hand, so I decided to try my hand at a sour rye beer. I guess you could say Sour in the Rye from The Bruery is the inspiration for this beer, but this really isn't intended to be a clone attempt.

Like wheat, rye malt is huskless and has a reputation causing stuck mashes when used in large proportions, so I'd strongly advise, don't skip the rice hulls. I'm also using the chit malt again (as in Super Juice Solution). Here's the recipe as I made it today:

4.0 # Muntons Pearl Malt
4.0 # Weyermann Rye Malt
1.25 # Best Malz Chit Malt
0.5 # Weyermann Vienna
6.0 oz Weyermann Dark Munich
3.0 oz Briess Black Patent
1.0 # Rice Hulls
28g Aged hops (60 min)
Wyeast Yeast Nutrient
0.5 Whirlfloc
Wyeast 3203 De Bom Sour Blend

Mash at 150F for 45 minutes. 90 minute boil. Ferment at 80F then ramp up to 85F over a few days.

Do not aerate before pitching sour blend. Wyeast does recommend measured aeration after reaching about 80% of expected attenuation.

Brewing Notes:
No issues to speak of. I hit the target gravity of 1.057 spot on. Currently sitting at a cozy 80F in the fermenter. 


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