[Liquidpoets] Sour barrel project

[Amanda Broz]

Hello poets -
It's that time again - the club sour barrel has done its work and will soon
be in need of a refill to create more delicious-ness.  If you would like to
get in on the barrel project, please send me an email (I'm taking over the
organizing for Ted this round).
We need approximately 10 brewers to put in one 5 gallon batch each.  The
current sour is basically done, so I'd say lets shoot for having our beers
ready to go into the barrel by late May/early June.  I will make an
announcement at the next meeting to give any new folks (who aren't on the
email list) a chance to participate - and for any of you who are interested
to give your input on recipe ideas in person.
As benevolent dictator of the group, Id like to put in a sour porter, but I
can be swayed by public opinion....
Finally- many thanks to Dan Seavey for providing a safe and caring home for
our club barrel.
Cheers,
Amanda

amandabroz at gmail.com
9702159283

-------
Example recipe below for a sour porter that I grabbed online, pretty high
alcohol - but I'm totally open to suggestions in style, recipe or otherwise
(Ted, maybe you can share the sour porter recipe the group did back in
2012? - that one turned out fantastic!)
--------------

*https://beerandbrewing.com/sour-ostseekuste-porter-recipe/
<https://beerandbrewing.com/sour-ostseekuste-porter-recipe/>*

*ALL-GRAIN*

*Brewhouse efficiency:* 72%
*OG:* 1.086
*FG:* 1.016
*ABV:* 9.2%
*IBUs:* 33

*MALT/GRAIN BILL*

10 lb (4.5 kg) Munich malt
5 lb (2.3 kg) Pilsner malt
8 oz (227 g) Fawcett Crystal 65
8 oz (227g) Briess Extra Special malt
8 oz (227 g) Carafa II
4 oz (113 g) Chocolate rye

*HOPS SCHEDULE*

0.5 oz (14 g) Nugget [13% AA] at 60 minutes (6.5 AAU)
1 oz (28 g) Styrian Goldings [5.5% AA] at 10 minutes (5.5 AAU)

*DIRECTIONS*

Mash at 152°F (67°C) for 60 minutes, drain, and sparge to yield 5.5 gallons
(18.9 l). Allow the wort to cool to 110–120°F (43–49°C)
Boil for 60 minutes, following the hops schedule.


and my notes for this project-
...
*YEAST:*
something "clean", but it probably doesnt matter too much - some type of
ale yeast-

*FERMENTATION:*
allow around 2 weeks or so for primary fermentation, rack into secondary
for a few days to a week and then put 'er in the barrel!

------
----
*FAQ:*
I only brew extract beer, can I still be part of the project?
Yes!  We wont let a lack of equipment keep you down!  Once a recipe is
settled on, we will figure out its extract equivalent, and you are good to
brew.
-------------- next part --------------
An HTML attachment was scrubbed...
URL: <http://lists.robsims.com/pipermail/liquidpoets/attachments/20170418/584c2d15/attachment.html>