Barrel Project #1
Every time I visited a brewery, I was looking to all those beer-filled barrels with the greatest interest. And as a lover of Geuze- and barrel-aged beers, the idea emerged to combine these in a barrel-age sour ale, and I have bought a 15 liter new oak-wood barrel.In the Summer of 2023 I brewed a simple beer with about 20% unmalted Bucket-wheat. Unfortunately no cooling attic in which the beer can be exposed to natural Brettanomyos yeast, however with adding cultivated Brett yeast the aim is to get a complex and interesting sour beer.
Time will tell, as time is brewer's best friend: Barrel Project #1!
Recommended drinking temperature: 10...12oC
 |
|
| Bottling: | In new oak wood barrel: 2023-06-23 planned bottle-date: June 2024 |
| Alc. vol.: | +6.5% |
| EBC: | 55 |
| EBU: | 30 |
| Brew volume: | 20 liter barrel-volume: 15 liter |
| malts: | 2730gr Pils 990gr Wheat 990gr Bucket-wheat (unmalted) 250gr Chocolade wheat |
| Hops and Herbs: | 75gr Hallertauer Hersbrucker (2020 3.5% @ 90 minutes) |
| Boiling: | 90 minutes |
| Yeast: | 20gr Mangrove Jack M41 Belgium Ale at 20oC 70ml White Labs WLP653 Brettanomyus Lambicus |
| SG (start - end): | 1.054 - 1.010 |
| Mashing-scheme: | 21.0 liter Boskoops water with 2.5gr CaSO4, 1.5gr CaCl2 and 5.0ml lactic acid (80%) Beta-amylase: 30 minutes at 64oC stir at 15 nd0 minutes In 5 minutes heat to 72oC Alpha-amylase: 45 minutes at 72oC In 5 minutes heat to 78oC 10 minutes mash-out at 78oC Rinsing: Rins with 8.2 liter Boskoops water with 1.0ml lactic acid at 80oC |
| Fermentation: | 7 days in CCT, no yeast drained (M41) About 1 year in new oak wood barrel (WLP653)  |
| Bottling: | Geplanned somewhere in June 2024 |
| Batch-nummer(s): | 048 |
| Yield: | t.b.d. |