Barrel'O'Rebel

[johnrm]

I have the barrel, heading to Tafs with it this evening.

[Dara]

Good stuff! Looking forward to this.

[johnrm]

Barrel in Tafs, time to think about recipes.

[Taf]

I've a few ideas for a recipe, so will work on that over the next few days, and we can try to firm something up. The barrel is looking good, with plenty of liquor inside!

[LordEoin]

How does the liquor taste?
I'll be very disappointed if you haven't tried it 

[Taf]

Ha ha, no haven't tried it, as saving it for the stout.

[johnrm]

BTW, the trick is to take it out, fill with Stout then add it in to taste.
Also, I have a bung and Stay template for you Taf.

[Taf]

Hi All.

Just trying to sort out the logistics for Sunday. Can people confirm if they are definitely attending and whether they will be brewing in their own right, or just helping out in general. If you are intending to brew on your own setup, please confirm whether you are gas or electric, as I can probably only accomodate a couple of electric boliers, probably two maybe three depending on the wattage. If you are intending to bring your own gear, also confirm what size setup you have and whether you need anything additional. Also let us know what time you plan to arrive, and whether you will be around for the full day or just morning/afternoon/evening, as I'd say there will be activity all day, so don't be put off if you can't be there first thing. Although it would be good to have at least a few people starting early, and we can stagger things a bit. I will be getting water ready early, so people should be able to get started soon enough after arriving. I will try to get things setup as much as possible on Satuday, but may end up milling some of the grain on Sunday. If people are bringing equipment out, let me know if they are going to drop it prior to sunday, so I can be around. Also on the day of the brew, let me know if you have your own transport or if people need spins. Also, let me know if you will be bringing your own ingredients, or want me to supply them. I can supply grain at approx €1 per kg for the various malts, but If you have them, you might bring them with you, as don't really want to completely decimate my stocks. I have hops in stock, but mostly Amercan ones, and we can use some of these, but if people have spare can they let me know, as I don't want to use all my hops, as some of them are really more suited to pale ales, and would be wasted on a stout.

I need to put some more thought into the actual recipe, so let me know if anyone has any specific ideas, and what %abv we are aiming for. The below is just a basic stout recipe to get an idea of how much ingredients we need roughly, so please feel free to make suggestions. I haven't put any crystal in, as will probably be sweet enough, and I've also left out chocolate, but open to an addition, as would probably soften things a bit. The plan is to get a couple of flasks of yeast from Fransiscan well. Is there any hunger for a chocolate stout to compliment the whiskey, or whould we keep it more straight forward? Oats are another option if you want a certain silkiness, but might require a cereal mash, which should be doable.

Fermentable   Grams   Ratio
Pale Malt            60,680   75%
Wheat Malt       12,170   15%
Roasted Barley   6,040   7.50%
Black Malt           2,000     2.50%

         
Final Volume:   220   Litres      
Original Gravity:   1.082         
Final Gravity:   1.024         
Alcohol Content:   7.70%   ABV      
Total Liquor:   325.9   Litres      
Mash Liquor:   202.2   Litres      
Mash Efficiency:   75   %      
Colour:   379   EBC      

Other things to take into account is chilling, and fermenting. I think it's preferable to ferment in bulk, and I have large food grade plastic drums than contained wine concentrate that are probably over 200 litres, so they might be ideal. No problem though if people want to take the wort home to ferment and then bring it back. Hopefully the volume of liquor will help keep it stable. We'll have to see how the chilling goes, and may stagger this depending on how things go. It is possible to seal the drums I have, so leaving it cool naturally and then pithcing might be another option, but maybe not best option as that volume could take a while to get down to pitching temp. The plan is also to have a bbq, so bring a few bits and bobs like mince and sausages, bread etc, but we can sort that out later.

Please come back with suggestions to any part of the process, recipe, logistics, food anything at all. If anyone wants hop plants, they can dig some up while they are out there. If anyone is really bored they can help out with some bottling/kegging of an ale that needs to get packaged, with obviously some to take home!

I know I've probably left loads of details out, but lets start a list to try and get confirmation of who's around, and can take it from there.

1) Billy (Gas) 60 to 100 litres, (maybe more if need be, as could do a double batch, but presume not necessary).

[Ciderhead]

Very envious of a monster brew day Taf, your abv looks a little low to kill off any unwelcome guests over 11 months?


Sent from my mediocre phone and an average phone app

[Taf]

Very envious of a monster brew day Taf, your abv looks a little low to kill off any unwelcome guests over 11 months?


Sent from my mediocre phone and an average phone app

Might be a little on the low side, so we could push it up a bit alright, but just a starting point really.

[Blackbrew]

1) Billy (Gas) 60 to 100 litres, (maybe more if need be, as could do a double batch, but presume not necessary).
2) Sam (Gas) 60 to 80 litres, planning to arrive lunchtime will drop gear and grains out this week, I vote for FV in bulk to minimise infection risk.

[johnrm]

1) Billy (Gas) 60 to 100 litres, (maybe more if need be, as could do a double batch, but presume not necessary).
2) Sam (Gas) 60 to 80 litres, planning to arrive lunchtime will drop gear and grains out this week, I vote for FV in bulk to minimise infection risk.
3) johnrm leccy 2x2200W 23litres or so.
FV in bulk is grand with me.
Have you a water butt? I have a water butt pump I use for chilling. Recalculate back into butt...
I

[Dara]

Hi lads,

1) Billy (Gas) 60 to 100 litres, (maybe more if need be, as could do a double batch, but presume not necessary).
2) Sam (Gas) 60 to 80 litres, planning to arrive lunchtime will drop gear and grains out this week, I vote for FV in bulk to minimise infection risk.
3) johnrm leccy 2x2200W 23litres or so.
4) Dara leccy 1x2200W 23litres or so. Mash tun might be a bit small 24L, haven't tried high gravity yet but I'll give it a go (3 batch sparges I'd say?).

FV in bulk grand with me. 

Except for black malt I have everything else.  I also have EKG (100g) and Fuggles (100g) and will bring along some oats.

Dara

[Taf]

I have a spare 70 litre cooler mash tun, so that can be used as well. Maybe we can do a couple of big mash's, and can then boil in peoples respective vessels, but whatever works.
Also Simon from the F Well should be around and will be using gas, probably 20 odd litres.

[Blackbrew]

Pretty sure the "Cascade" i have from the group by are really Magnum?? or some such so happy to get rid of the lot of them (300 g ish) as they are no real use to me. I have around pale malt 20 KG of pale malt maybe, Roasted barley/Black/Chocolate/Crystal etc so will bring a did of everything along.

For the recipe how about something like the 8 Wired Stout recipe from "BN can you brew it" with some adjustments for our ingredients /process/hops/level of daring

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 8 Wired Stout
Brewer:
Asst Brewer:
Style: Russian Imperial Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 25.55 l
Post Boil Volume: 21.65 l
Batch Size (fermenter): 20.82 l   
Bottling Volume: 20.82 l
Estimated OG: 1.115 SG
Estimated Color: 117.3 EBC
Estimated IBU: 131.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
7.51 kg               Pale Malt (2 Row) US (3.9 EBC)           Grain         1        64.4 %       
1.50 kg               Pale Malt, Maris Otter (5.9 EBC)         Grain         2        12.9 %       
0.38 kg               Black (Patent) Malt (985.0 EBC)          Grain         3        3.3 %         
0.38 kg               Brown Malt (128.1 EBC)                   Grain         4        3.3 %         
0.38 kg               Caramel/Crystal Malt -120L (236.4 EBC)   Grain         5        3.3 %         
0.38 kg               Carastan (59.1 EBC)                      Grain         6        3.3 %         
0.38 kg               Chocolate Malt (689.5 EBC)               Grain         7        3.3 %         
0.38 kg               Oats, Flaked (2.0 EBC)                   Grain         8        3.3 %         
0.38 kg               Roasted Barley (591.0 EBC)               Grain         9        3.3 %         
19.00 g               Horizon [13.00 %] - Boil 120.0 min       Hop           10       22.0 IBUs     
57.00 g               Horizon [13.00 %] - Boil 60.0 min        Hop           11       60.6 IBUs     
95.00 g               Williamette [5.00 %] - Boil 30.0 min     Hop           12       29.8 IBUs     
95.00 g               Williamette [5.00 %] - Boil 15.0 min     Hop           13       19.3 IBUs     
2.0 pkg               American Ale (Wyeast Labs #1056) [2000.0 Yeast         14       -             


Mash Schedule: My Mash
Total Grain Weight: 11.67 kg
----------------------------
Name                 Description                Step Temperature    Step Time     
Step                 Add 34.06 l of water at 70 65.0 C              90 min       

Sparge: Fly sparge with 3.18 l water at 75.6 C
Notes:
------
Ca 57ppm
Sulfates 47ppm
Na 69ppm
Cl 127ppm
Carbonates 140ppm