Sangiovese Barrel Oud Bruin

[fyodor]

Hey All,
So here's the lowdown on the barrel project:

Recipe:

Oud Bruin
Target abv 6%
Target fermentables 76.5 - so mash at 68 degrees c.
target og - 1.060
Marris otter 80%
Munich type II 13%
Crystal Malt ecb 240 - 6%
Roast barley - 1%

Desired water profile:

Ca 100
Cl 300
SO4 150
HCO3 100

please do not use any form of magnesium - it's a laxative

Target IBU - 10, use anything ye like at 60 mins, no late additions. I used some three year old Amarillo.

Yeast - so not all of it has to be soured, I've soured my 44 liters that I made the other day.
If ye just used a standard ale yeast, US, Irish, or British that would do fine, and if ye want to add Brett, Lacto, or pediococcus that's fine, but if so, the sooner the better.
At the end, when the beer is going in the barrel, I'll top it off with 40 liters of fresh wort.

So ideally ye would all have fully fermented beer by the 10th of January.

So far we have:

Adrian 20 L
Ciaran 20 L
Manu 40 L
fionn 84 L
Paul B 20L

Barrel size 224L

Just looking another 60 litres...

Thanks.
f

[Jonnycheech]

Would love to get involved in this but I don't think I'll get a chance to put a brew on between now and Christmas unfortunately. Does it have to be ready for the 10th or is there a bit of leeway with this date?

[ferg]

Will pale malt do in place of MO?? Minch malt pale to be exact.

[fyodor]

Hey Ferg, the minch is fine. Although I would prefer if you used Marris otter.
Johnny, the 10 is not set in stone, but it's because of the barrel, it's not good to leave it empty for too long, plus it's a sunday, which is handy. Wouldn't be prepared to go to the next weekend like...

[cruiscinlan]

Hey Ferg, the minch is fine. Although I would prefer if you used Marris otter.
Johnny, the 10 is not set in stone, but it's because of the barrel, it's not good to leave it empty for too long, plus it's a sunday, which is handy. Wouldn't be prepared to go to the next weekend like...

Sorry I seem to have missed this project entirely.  If you're still looking for contributors I would be interested.

In any event if you've not got it all in the barrel yet here's an article by Daniel Pambianchi
http://byo.com/malt/item/948-keeping-it-clean he suggests filling the barrel with a holding solution until ready to be filled.

Used Barrel Maintenance

Used barrels must also be properly stored and maintained; however, since these previously contained beer or another liquid, a different maintenance program is recommended.

If used barrels are to be stored empty, rinse them several times with clean water, and drain. If left empty, the barrel wood will dry and shrink over time, and will therefore require to be swelled again when transferring beer into it. An effective alternative is to fill and store barrels with a sulfur-citric holding solution. This holding solution will promote sanitation, keep the barrels swelled and smelling sweet. It is not recommended for new barrels, barrels less than one year old  or barrels previously holding spirits such as bourbon since precious oak or other flavors would be stripped.

The holding solution is prepared using 1 tsp of citric acid and 1.5 tsp of potassium metabisulfite for each gallon (4 L) of barrel volume. Dissolve these in one gallon of hot water. Fill the barrel two-thirds with water, add the holding solution, top up the barrel with cool water, and bung the barrel. Top up the barrel with a holding solution once a month to replace lost solution. The barrel can be stored indefinitely without the risk of spoilage. During storage, rotate the barrel 45° in either direction every time you top up to keep the bung area soaked. This will prevent the bung area from drying out and protect it from spoilage organism growth. The sulfur-citric holding solution will etch a concrete floor. Rinse the floor with water to prevent this.

Used barrels require no special preparation beyond a simple water rinse, if desired, when transferring beer out and in immediately. If the barrel has been stored with a holding solution, drain the barrel and rinse it thoroughly with clean water before transferring beer into it.

[Beermonger]

I've got about 15 litres (will check tomorrow) of Oud Bruin that was fermented out with S-04 and then pitched with WLP655 (Belgian sour mix 1) at the end of August. It's been working away at room temperature since then. It wasn't really very sour when I last checked it.

The recipe was 60% Chateau pilsner, 25% Munich I, 5% Caramunich III, 3.3% Chateau aroma, 3.3% Special B, 3.3% wheat malt, 0.8% black malt, 23 IBUs from a 60 min EKG addition. It started at 1072 and was at about 1018 when I pitched the sour mix.

I'll bring it along tomorrow if you want it... if it's too different, though, just say no. Either way is fine with me.