[Liquidpoets] Sour barrel project

[Taylor Caron]

Thanks for stepping for Ted, Amanda!
I think a sour porter sounds great. Count me in, unless a new member needs
the spot.
Recipe looks solid. I might suggest a higher mash temp to give the bugs a
bit more to work on, but I have doubts that it matters much in such an
established barrel as this.

Remind me what the last was, Scottish 90/-?

On Tue, Apr 18, 2017 at 9:27 PM, Amanda Broz <amandabroz at gmail.com> wrote:

> 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 <(970)%20215-9283>
>
> -------
> 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.
>
> _______________________________________________
> LiquidPoets mailing list
> LiquidPoets at lists.robsims.com
> http://lists.robsims.com/mailman/listinfo/liquidpoets
>
>


-- 
Taylor Caron
General Manager

Hops & Berries
1833 E Harmony Rd Unit 16
Fort Collins, CO
(970) 493-2484
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