[Liquidpoets] New Belgium / Liquid Poets Sour Barrel Project 2014 call for participants

[Ted Manahan]

Hi all,

We were over-subscribed for the 2014 NBB / Liquid Poets sour beer. A lottery was held, and the winners are:

Ted Manahan
Greg Ebhers
Taylor Caron
Shaun Pettine / Allie Storey
Todd Weaver
Cy Bevenger
Chris Osborn
Steve Koenig
Hermen Diaz
Jeffrey Callaway
Matthew Michels
Jesse McConnell

If any of the above-named brewers is no longer willing or able to brew, please speak up as soon as possible. One of the others who expressed interest can be considered an "alternate" and the more time we have to react the better.

I would have preferred the basic light wheat, but the overwhelming vote was for the dark wheat recipe. So be it - here is a recipe I suggest. 

2014 NBB / Liquid Poets Sour Dark Wheat
Target 1.055 O.G. and 15 IBU

7 lbs Weyermann Dark wheat malt (7°L)
2.5 lbs ale malt
1 lb rice hulls
0.5 oz Hallertau Tradition (6.9% AA) for 60 minutes
Safale US-05 or any other fairly neutral yeast.

Because of the high percentage of wheat, rice hulls will aid with lautering. I think one pound is appropriate but let me know if more or less should be used. I do not have much experience with a high percentage of wheat in a malt bill!

We should plan to have our beer fermented and racked to secondary by early September, so please brew in mid-August. Let me know when you have brewed your share and I will check you off the list.

Questions and comments are welcome! Send them to me and I will respond to you or to the list if the question is of general interest.

Ted Manahan

From: ted_manahan at hotmail.com
To: liquidpoets at lists.robsims.com
Date: Mon, 14 Jul 2014 15:31:00 -0600
Subject: [Liquidpoets] New Belgium / Liquid Poets Sour Barrel Project 2014 call for participants




Hi Liquid Poets,

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.

There are two recipes under consideration:
1) American Wheat: 50% wheat malt 50% ale malt, 1.055 OG 15 IBU
2) Dark Wheat: 75% Weyermann Dark wheat malt (7°L), 25% ale malt, 1.055 OG 15 IBU

Option 1 would provide a neutral base to showcase the barrel character and highlight any fruit additions you add.
Option 2 would add the dark wheat character and color.

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.

Ted
970-692-3497
ted_manahan at hotmail.com

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. 		 	   		  

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