Sour Saison Barrel Project

[fyodor]

Hi There Everyone,

Got some more barrels coming, and I plan to fill them in about two months.
Still it would be good to get the beers underway and nice and clear in the secondary before adding them to the barrel with the fresh wort.

So here is the recipe:

Saison

Target abv: 6
Mash Temp: 68 c - looking for 76.5% fermentables

Grain Bill:

Marris Otter 30%
Pilsner        45%
Wheat Malt  25%

Target IBU: 11 (it would be nice if ye could find some old low alpha hops)

Yeast: any liquid Saison yeast, a mixture should add more complexity.

Water:

Target Alkalinity 25-35mg/l
Target Sulphate 107mg/l
Target Chloride  20 mg/l
Target Calcium 52mg/l

with a 25 litre brew I added 3.2ml CRS to get to the 35, but that in turn gave me 7mg/l sulphate, knocking that target down to 100, and gave me 5mg/l chloride, bumping mine up to 25, so no addition there.

I would prefer if nobody used any epsom salts.

That's pretty much it, Put your name down and say how much you'd like to make, we need 225 litres...

Fionn - 88 Litres




Thanks for your time.

[cruiscinlan]

Fionn,

If you have no MO malt can you use pale ale? Also were saisons barrel aged in the past?  Would be interested in taking part to see how this would turn out.

[fyodor]

pale would be fine

Saison is a kinda wide term that catches a lot of different beers styles, Markowski's book on farmhouse ales is a good read on the subject. But yea, there would have been use of barrels for aging saisons back in the day. And it's a very common base for building up a sour beer.

Shit, I forgot to mention that this would be a sour saison! I'll change the title of the post...

[Dr Jacoby]

Did the barrels hold sour beer before?

[Adrian]

Count me in for 20litres at least

[fyodor]

Cool Ado,

There was red wine in the barrels, amarone. But with the treatment that pretty much all disappears. The idea is to sour the barrels and start them on their way.

[phoenix]

+20 litres here

[cruiscinlan]

pale would be fine

Saison is a kinda wide term that catches a lot of different beers styles, Markowski's book on farmhouse ales is a good read on the subject. But yea, there would have been use of barrels for aging saisons back in the day. And it's a very common base for building up a sour beer.

Sound out, count me in for 22L. 

I've not taken part in one of these before. Can you let me know the procedure?

[fyodor]

Cool, when it's ready to go everybody drops over to Russell Street, beside Croke park, where the barrels are kept in a basement room. You put in clean beer and about a year later you take back whatever quantity you put in, soured by the bugs in my portion.

[Frequent Sequence]

I'd love to get in on this if it's cool with ye seeing as I'm not a Dublin club member.
I'll be up for the nationals on the the of march. When do you expect to get the barrel filled?

[GlasbrewInc]

May Aswell put some order to this....

Target 225ltrs

Fionn                         - 88ltrs
Adrian                        - 20ltrs
Phoenix                      - 20ltrs
cruiscinlan                  - 22ltrs
Frequent Sequence    -
GlasBrewInc              - 25ltrs (Can increase amount if needed)

Current Total
175ltrs
 

[Frequent Sequence]

Should have said.  I'll be hauling a keg so 20L. 

[GlasbrewInc]

May Aswell put some order to this....

Target 225ltrs

Fionn                         - 88ltrs
Adrian                        - 20ltrs
Phoenix                      - 20ltrs
cruiscinlan                  - 22ltrs
Frequent Sequence    - 20ltrs
GlasBrewInc              - 25ltrs (Can increase amount if needed)

Current Total
195ltrs

[fyodor]

Thanks Dean for sorting that out,
So I'm looking at getting the barrels delivered in about four weeks, they'll need a weeks treatment at least, but either way, waiting a bit longer so that my sour portions of the saison take on more sour character will only be better for the project. Ideally we will fill in 6 - 8 weeks from now.

As regards quantity we're just missing 9 litres:

Target 225ltrs

Fionn                         - 109ltrs (69 sour/40 fresh wort brewed the morning of filling)
Adrian                        - 20ltrs
Phoenix                      - 20ltrs
cruiscinlan                  - 22ltrs
Frequent Sequence    - 20ltrs
GlasBrewInc              - 25ltrs

[cruiscinlan]

Target 225ltrs

Fionn                         - 109ltrs (69 sour/40 fresh wort brewed the morning of filling)
Adrian                        - 20ltrs
Phoenix                      - 20ltrs
cruiscinlan                  - 31ltrs
Frequent Sequence    - 20ltrs
GlasBrewInc              - 25ltrs

I've added 9L to mine to bring us up to the total.  Fionn do you have a large source of brett or other sour culture is it?