[Liquidpoets] Sour barrel project

[Ted Manahan]

The porter from 2008 was "Jonas Porter" from Hops and Berries, with less bittering hops. Simple stuff, but it turned out great!

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From: liquidpoets-bounces at lists.robsims.com <liquidpoets-bounces at lists.robsims.com> on behalf of Amanda Broz <amandabroz at gmail.com>
Sent: Tuesday, April 18, 2017 9:27:38 PM
To: liquid poets beer
Subject: [Liquidpoets] Sour barrel project

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

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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!)
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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!

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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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