Rebel Barrel 2014; Empty Oct beer and Possible Refill

[johnrm]

Actually, 200g of mauribrew, it's the stuff that fecker in Kildare keeps wupping ass with!

[mr hoppy]

How's about a 6% Czech dark lager? And those who don't like lager can transform it into a Czech Black IPA by dry hopping the shite out of it when they get it in the keg - apparently those crazy Czech make their IPAs with lager yeast.

Reason for going dark is a pale lager won't improve after 6 months of barrel aging

[Garry]

The yanks are calling those IPL's now. What kind of hops and grains would you be looking at?

What about emptying? Is the 3rd/4th Oct too soon?

[mr hoppy]

Saaz, saaz, saaz and more saaz. Well for the boil anyway.

[Dr Horrible]

Would definitely be up for a dark Czech lager, great idea.

[johnrm]

Sounds good. 20g dry yeast should do, times 10 is 200g.
Primary ferment at home, secondary in the Barrel?
Something here to consider...
http://www.homebrewtalk.com/f60/black-lager-167758/

[LordEoin]

sounds good to me. looks tasty.
saturday 4th would be best for me for emptying anyway

[brenmurph]

Actually, 200g of mauribrew, it's the stuff that fecker in Kildare keeps wupping ass with!

Ha.. I won 10 pks of mauribrew lager at uk nationals as well. Great yeast. Our gold medal weiss was mauribrew weiss yeast. Great under rated yeast brand. Go for it

[brenmurph]

6 medals in nationals.. 4 lager and 2 ales.... 1 yeast mauribrew lager

[johnrm]

Jaysus, I've started him now...

[mr hoppy]

What temp profiles did you use for your lagers with the mauribrew bren, and how much of it did you pitch?

[johnrm]

We should split this thread. Mods?

[Garry]

Thread splitteded 

If it's a 6% beer, I assume we don't need a ginormous starter or a small batch first?

What grains should we stocking up on?

Will we all work from the same recipe or will we just call it a general style and do a blend in the barrel?

[mr hoppy]

Well if it's a lager we need a lot of yeast, but if the barrel is about 200 litres 200g of dry would be getting close i'd imagine. Maybe someone familiar with mauribrew could give us some pointers.

Either way I'm actually going to be doing a few small batches of lager with Wyeast 2001 (Pilsner Urquell) yeast over the next while.

I've just got 500g of saaz yesterday so that would probably be useful as well.

From memory grains would be something like pilsner 60%, munich 30%, caramunich 7%, carafa 3 dehusked 3%.

I'd be most concerned about temp control, both before and after it goes into the barrel. I do seem to recall hearing that mauribrew lager is fine at higher temps but again maybe someone familiar with mauribrew could give us some pointers.

[Garry]

Our "Indian summer" appears to be coming to an end so I'd expect the garage to stay below 15°C until next April/May.

The Mauribrew yeast can also be used at higher temps to produce a Californian Ale so it sounds hardy enough. It is Australian after all!

I haven't used pilsner malt before, does it need a step mash?

Is all Carafa III "dehusked"?