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<body class='hmmessage'><div dir='ltr'><font style="font-size:12pt;" face="Tahoma" size="3">Hi Liquid Poets,<br><br>It is time to start planning for a replacement beer to fill the sour barrel that New Belgium is letting us use. This project requires 12 brewers / brewsters to brew the same recipe. We then fill the 55 gallon barrel, wait a year, and claim our delicious sour beer! We should plan to have our beer fermented and racked to secondary early to mid September.<br><br>There are two recipes under consideration:<br>1) American Wheat: 50% wheat malt 50% ale malt, 1.055 OG 15 IBU<br>2) Dark Wheat: 75% Weyermann Dark wheat malt (7°L), 25% ale malt, 1.055 OG 15 IBU<br><br>Option 1 would provide a neutral base to showcase the barrel character and highlight any fruit additions you add.<br>Option 2 would add the dark wheat character and color.<br><br>If you are interested in this project send me an email with your name, email address, and a vote for one of the recipes. A couple brewers signed up at the last meeting, but there are many spots open. Participants will be chosen by lottery if we are over-subscribed.<br><br>Ted<br>970-692-3497<br></font><font style="font-size:12pt;" face="Tahoma" size="3"><font style="font-size:12pt;" face="Tahoma" size="3">ted_manahan@hotmail.com</font><br><br>P.S. If you are a participant in the 2013 Flanders Red project, it tastes great! I will let you know the date when we do the transfer so you can claim your share. If you have one of the "control" batches (unsoured, Wyeast Roeselare, or White Labs Lambic) please bottle your share in the next couple months. I suggest adding 1/4 package rehydrated Safale US-05 along with a standard amount of priming sugar to ensure viable yeast for carbonation.<br id="FontBreak"></font> </div></body>
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