Next Barrel Brew

[Matt Killick]

Alrighty, Barley Wine is bottled and it's time to plan for the next barrel brew... Who has suggestions.

Bourbon/Imperial (?) Porter, Belgian Quad, Scotch Ale... the world is our oak barrel.

We should try to brew early 2018!

Cheers,

Matt

[Aidan Sheridan]

Russian Imperial Stout?

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[Ross Arbo]

Belgian Trippel?

Ross

[Toby Taylor]

How about this?

Wyeast STRAIN: 

3787

TRAPPIST STYLE HIGH GRAVITY

or

WLP500 Monastery Ale Yeast

[Brad]

No Ris for me. Here’s the barrel tasting crew for the barley wine. Thank you for hanging out

[Curtis Van Marck]

OK, This is my first time using SurveyMonkey but it seems pretty straight forward. Use this link. The deadline is Jan 1st.

https://www.surveymonkey.ca/r/9DHWFJC

[Brad]

Anonymous culture

[Rohan Singh]

I heard it was a tasty brew! 

Can't wait to give some a try.

On Sunday, 17 December 2017 17:49:07 UTC-8, Brad wrote:

Anonymous culture

[Brad]

Stop buy my place for a sample

[Curtis Van Marck]

Looks like Bourbon Porter is the winner! 8 people voted.

https://www.surveymonkey.ca/results/SM-3NFHN5MM8/?manage=true

On Sunday, December 17, 2017 at 3:25:41 PM UTC-8, Matt Killick wrote:

[Brad]

The oak is just wasting away. Get brewing boys!

[Curtis Van Marck]

Let's pick a time and place. Does anybody want to offer a backyard?

On Mon, Jan 8, 2018 at 2:24 PM, Brad <bra...@gmail.com> wrote:

The oak is just wasting away.   Get brewing boys!

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[Toby Taylor]

Jan 20 works for our schedule if you want to come to Surrey?

On Monday, January 8, 2018 at 5:58:31 PM UTC-8, Curtis Van Marck wrote:

Let's pick a time and place. Does anybody want to offer a backyard?

On Mon, Jan 8, 2018 at 2:24 PM, Brad <bra...@gmail.com> wrote:

The oak is just wasting away.   Get brewing boys!

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[Brad]

Works for me

[Curtis Van Marck]

I'm available that Sunday from about 10 to 3, so that would work for me.

On Fri, Jan 12, 2018 at 8:16 AM, Brad <bra...@gmail.com> wrote:

Works for me

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[Brad]

Curtis, Just take off from work for an hour and visit us on the Saturday.

You can measure and grind the grains too.

That all counts for a full share

[Curtis Van Marck]

Oh damn. I thought the 20th was a Sunday. I read the calendar incorrectly. 

[Matt Killick]

Might be able to make it! Getting back to Vancouver on Friday Eve.

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[Paul V]

i will be there

whats the recipe ?

Paul. 

[Toby Taylor]

Curtis, Sunday is not my preferred brew day, that being said are you going to spring for the ingredients again? If so I believe that equals a "full share" and if you can show up for an hour or so even better!

Jeremy can pick up the ingredients on the Thursday we have a mill or pre-milled is fine. Who is going to design this brew? There is a yeast consideration as well and that depends on whether Curtis is ordering from WLP or Wyeast that week or if he already has stock!

I would like to dough in before 9:00. the rest of you can trickle in as convenient. 9 IMP gallons fits my available glass and also my system for a high gravity brew, I can sparge with 4 gal so we won't need any extra equipment other than the Maestro's magic wand!

I got a new toy for Christmas, a Bradley Smoker I don't know what 5#'s of chicken wings cost but they only take 2hrs so if everyone is ok with maybe a $2 donation I'll provide chicken wings for lunch?     or?

[Brad]

I’m bringing a bigger pot for a real sparge volume!

[Toby Taylor]

pfft

[Brad]

Old man denial

[Toby Taylor]

I don't have a grain bill yet but I'm estimating we will have 80L in play including sparge water for a 42L brew that will yield 88% on my system, however as always you are welcome to do whatever makes you happy, all I really want is your wand Maestro there's magic in it!!!

Brewing and packaging today hecklers welcome, taps open about 2

On Saturday, January 13, 2018 at 12:50:27 PM UTC-8, Brad wrote:

Old man denial

[Curtis Van Marck]

Yeah, I can cover the hops and grain if you guys want to "pitch in" for the yeast (pun!). I just got Wyeast on Thursday so no yeast order this week. There was some discussion with Brad about doing a Baltic porter and using lager yeast. I'd like to hear from Paul as I'm pretty sure the Bourbon Porter was his idea.

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[Paul V]

recipe 1

Bourbon Vanilla Imperial Porter ::: 1.079/1.017 (6 Gal)

Grain Bill (70% Efficiency assumed)

13 lb.- 2-Row Pale Malt
2.5 lb. - Munich Malt (15 L)
1.5 lb. - Brown Malt
1 lb. - Crystal Malt (120L)
1/2 lb. - Crystal Malt (40L)
1.25 lb. - Chocolate Malt (edited - Thanks Denny)
Extras :
Kentucky Bourbon (Jim Beam, Knob Creek, etc.)
Real, Whole Vanilla Beans (Extract just won't do)
Oak Chips or Cubes

Hop Schedule (37 IBU)

1 oz - Magnum Hops (60 min)
1/2 oz - E.K. Goldings (10 min)

Yeast

White Labs Denny's Favorite 50 (WY1450) or 
White Labs California Ale Yeast (WLP001) - 1800 ml starter

Mash/Sparge/Boil

Mash at 153° for 60 min.
Sparge as usual
Cool and ferment at about 68° Add Vanilla Beans after primary - rack 7 to 14 days
Add Bourbon at bottling (1 to 1.75 cups - don't overdo this!)
Infuse Bourbon beforehand with Oak Chips/Cubes if you want.

recipe 2

Recipe Type:

 

All Grain

Yeast:

 

Nottingham Dry

Yeast Starter:

 

Nope

Batch Size (Gallons):

 

5

Original Gravity:

 

1.065

Final Gravity:

 

1.016

Boiling Time (Minutes):

 

90

IBU:

 

35

Color:

 

36 SRM

Primary Fermentation (# of Days & Temp):

 

10 days at 68 degrees then keg

This will make 5.5 gallons of Porter. Preboil is 7 gallons.

11# 2 Row
1# Chocolate Malt
1# Crystal 40
4 oz. Black Patent
1 oz. Roasted Barley
8 oz. Flaked Barley

Mash at 150 degrees for 60 minutes

Add 8 oz. of Malto Dextrin to boil at 20 minutes

Hops.

1 oz. Northern Brewer at 60 min.
0.5 oz Cascade at 60 min.


i have made the second one twice now and have added Bourbon to it as well.
 i still have some bourbon i can donate to the barrel

Baltic porter  or recipe 1.

other thoughts.......

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[Brad]

Recipe 2 with 1.080 OG and a few more tweaks to knock it off homebrewtalk please

I’m going to throw it in to beersmith

[Brad]

[Toby Taylor]

I tweaked that recipe in beer smith as well from the file you sent me Brad, Final Volume is 35L now! I need a 12L Carboy the barrel is only 23L we don't need to brew more than 35L.                   

44L in system,  mash 32L, sparge 20L = 64L, less grain displacement = 52L less 2hr boil, including 90min hoping, will be close to 40L less trub loss will be dam close to 35L? 

35L

Amt	Name	Type	#	%/IBU
9.50 kg	Pale Malt, Maris Otter (5.9 EBC)	Grain	1	85.1 %
0.75 kg	Brown Malt (128.1 EBC)	Grain	2	6.7 %
0.25 kg	Barley, Flaked (3.3 EBC)	Grain	3	2.2 %
0.25 kg	Caramel/Crystal Malt - 40L (78.8 EBC)	Grain	4	2.2 %
0.25 kg	Chocolate Malt (886.5 EBC)	Grain	5	2.2 %
0.10 kg	Black (Patent) Malt (985.0 EBC)	Grain	6	0.9 %
0.06 kg	Roasted Barley (591.0 EBC)	Grain	7	0.5 %
85.05 g	East Kent Goldings (EKG) [5.00 %] - First Wort 135.0 min	Hop	8	35.8 IBUs
14.17 g	Magnum [12.00 %] - Boil 90.0 min	Hop	9	12.8 IBUs
3.0 pkg	Nottingham (Danstar #-) [23.66 ml]	Yeast	10	-

STARTING GRAVITY FOR 35l AT 83% WOULD BE 1082 , MY SYSTEM SHOULD DO CLOSER TO 88%

On Sunday, January 14, 2018 at 12:23:39 PM UTC-8, Brad wrote:

[Brad]

90 min boil. If you need longer boil lauter is going too long?

Thought your system was 10 imperial gallons ???

not everything needs to go in Barrel

If you are now 88% mash efficient, I’ve been away too long 🤓

Please send me your file

[Brad]

I’ll cover Yeast

[Toby Taylor]

If we brew this to 46L you are correct we will need a larger sparge volume, and as we can add oak chips and bourbon as well then we can attempt 46L! I'll go back to the original 46L recipe and see how to make it work, then post revised mash methodology later today. 

On Sunday, January 14, 2018 at 7:09:37 PM UTC-8, Brad wrote:

I’ll cover Yeast

[Toby Taylor]

My system can NOT produce that high gravity at 46L ! TYVM Brad for revising the recipe to 35L this will fit my system at 78% not 88% as previously mentioned. I will submit the new grain bill to Curtis, pick it up and hopefully we will dough in before 9am.

I opted for Chicken thighs they should take about 3hrs in my smoker! I have over 5#'s of thighs I hope a few more than the known hard core show up or I'm going to be eating smoked chicken for a while !!!  

[Ross Arbo]

Toby I'm going to try to show up on Saturday, probably around 11:30.

Happy to pitch in for chicken. Ok if I bring my 9-y/o son?

Ross

--

[Toby Taylor]

Hey Ross your son is welcome! I'll just have to clean up my "vices" 

On Tuesday, January 16, 2018 at 7:20:26 AM UTC-8, Ross Arbo wrote:

Toby I'm going to try to show up on Saturday, probably around 11:30.

Happy to pitch in for chicken. Ok if I bring my 9-y/o son?

Ross

On Tue, Jan 16, 2018 at 7:11 AM, Toby Taylor <tobyt...@gmail.com> wrote:

My system can NOT produce that high gravity at 46L ! TYVM Brad for revising the recipe to 35L this will fit my system at 78% not 88% as previously mentioned. I will submit the new grain bill to Curtis, pick it up and hopefully we will dough in before 9am.

I opted for Chicken thighs they should take about 3hrs in my smoker! I have over 5#'s of thighs I hope a few more than the known hard core show up or I'm going to be eating smoked chicken for a while !!!  

On Monday, January 15, 2018 at 8:29:56 AM UTC-8, Toby Taylor wrote:

If we brew this to 46L you are correct we will need a larger sparge volume, and as we can add oak chips and bourbon as well then we can attempt 46L! I'll go back to the original 46L recipe and see how to make it work, then post revised mash methodology later today. 

On Sunday, January 14, 2018 at 7:09:37 PM UTC-8, Brad wrote:

I’ll cover Yeast

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[Curtis Van Marck]

The Brew West batch is ready for pick up! See you tomorrow, Toby (or Jeremy).

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[Toby Taylor]

Perfect I'll be along directly Curtis TYVM see you in the morning.

[Matt Killick]

Hey Guys, Is there a start time for tomorrows brew?

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[Brad]

Infusion just after 8am

[Toby Taylor]

11six31 ninety8A avenue, I know you've been here before but for the rest there's the address large covered brewing area, smoked chicken wings and taps open about 1:00 "Backyard Lager" on tap!

up Scott rd to 96 turn right, turn right on 116 come down the hill to 98A , 3rd house on the north side lots of parking! Be here or be square!

On Saturday, January 20, 2018 at 6:53:43 AM UTC-8, Brad wrote:

Infusion just after 8am

[Toby Taylor]

Matt, Ross, Paul, Brad, Jeremy and myself, Helluva day guys!!! 46L @ 1082, perfect!

[Brad]

Thank you very much for hosting Toby! Yes, a very full on day. Not sure if I’ll remember it as a brew day or a party 🤓

[Ross Arbo]

Thanks guys, it was fun for the short time we were there.

Ross

> On Jan 21, 2018, at 7:03 AM, Brad <bra...@gmail.com> wrote:
>
> Thank you very much for hosting Toby! Yes, a very full on day. Not sure if I’ll remember it as a brew day or a party 🤓
>

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[Brad]

Doesn’t some one have some background work to do here with a Hungarian lady?