[Liquidpoets] Sour barrel project

[DanSeavey]

Here are the properties to the biere de garden:

OG: 1.077
FG: 1.015
ABV: 8.1%
IBU: 24

Dan


> On 19 Apr 2017, at 4:15 PM, Audrey McDonald <aud.mcdonald at gmail.com> wrote:
> 
> I'm in as well!  Porter sounds great!
> 
> On Tue, Apr 18, 2017 at 9:27 PM, Amanda Broz <amandabroz at gmail.com <mailto: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 <mailto:amandabroz at gmail.com>
> 9702159283 <tel:(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.
> 
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