Oak barrel aging project

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alikocho
Posts: 1540
Joined: Fri Feb 04, 2011 8:31 am

Re: Oak barrel aging project

Post by alikocho »

Meantime London Porter - 1750 recipe (adapted from the Brewing Network's Can You Brew It)

23l
OG 1.060
FG 1.012
6.5%
23 IBU (using Rager)

Pale Ale (Blend of Maris Otter, Halcyon, Golden Promise) 3 kg
Munich 1.5 kg
Brown 500 g
Rauch Malt 500 g
Light Crystal 250 g
Torrified Wheat 250 g
Chocolate 125 g
Black 75g

33g Fuggles 5% @ 75 mins
33g Fuggles 5% @ 10 mins
33g Fuggles 5
    % @ 0 mins

    Mash 66c/151F for 60 mins

    Yeast WLP039 or Danstar Nottingham - Ferment at 68c
    Ali

    BJCP National Judge
    BJCP Assistant Regional Director (North-East/Europe)
    American Homebrewers' Association International Subcommittee
    Organizer, National Homebrew Competition
    CBA UK Competition and Training Coordinator

    http://serenbrewing.com
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    MapperMatt
    Posts: 316
    Joined: Sat Feb 05, 2011 10:33 am

    Re: Oak barrel aging project

    Post by MapperMatt »

    Hi all,
    Can someone provide an update about what is happening with barrel?
    Thanks
    Matt
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    I_used_to_brew
    Posts: 2356
    Joined: Sat Nov 20, 2010 1:06 pm

    Re: Oak barrel aging project

    Post by I_used_to_brew »

    It's in my front garden covered in a tarp as after this weekend I would not have been able to move it for a while, awaiting further info from Colin about it's new home.
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    SteveW
    Posts: 264
    Joined: Fri Feb 04, 2011 5:53 pm

    Re: Oak barrel aging project

    Post by SteveW »

    Hi everyone!

    I bumped into Colin at the Bristol Beer Festival on Saturday (Another Great Festival, Thanks to all the CAMRA volunteers who made it possible!)

    I chatted with him about the current status of the project as I felt it had become stuck and poor Roger is still looking after the Hogshead(?)

    It looks like Jon Cromer of Arbor Ales (Great Triple by the way, and thanks, Jon for agreeing to do this) will take the hogshead and store it until we are ready to fill it, and then it will be held in a temperature controlled store.

    Thats great but we need to decide what recipe we are going to use, Ali could you post your recipe for the meantime 1750 porter? There was some discussion and tasting of this beer in the Radio Four Food Program about Malt (see other thread).

    Then when we've decided on the recipe and when we want to fill the Hogshead, it gives us all time to source the ingredients and put it into our brew schedules.

    Sorry if all this is out there in peoples heads and you've told me, but quite often I forget things!
    I just thought it would be useful to get this down so we all know where we are with it.
    The craft beer revolution will not be sanitised!
    (Apologies to Gil Scott-Heron)
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    I_used_to_brew
    Posts: 2356
    Joined: Sat Nov 20, 2010 1:06 pm

    Re: Oak barrel aging project

    Post by I_used_to_brew »

    This has now be resurrected. My ww is going into Arbors oak cask to be stored until next winter.
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