barrel aged beer

Conditioning / Lagering / Ageing / Dispensing of Bottled and Kegged Beer.
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barrel aged beer

Postby shibolet » 5 years ago

so a group of us got together and bought a used reconditioned wine barrel (225L).
we each brewed the same recipe - Robust Porter, and got together last night for the barrel filling. what an excitement!.
the recipe:

OG: 1.082
FG: 1.018
Color: 38.1 SRM
IBU: 28.5 IBU
ABV: 8.1%
6.00 kg Pale Malt (2 Row) UK (3.0 SRM) 84.8 %
0.50 kg Caramunich Malt (56.0 SRM) 7.0 %
0.33 kg Carafa II (412.0 SRM) 4.6 %
0.25 kg Roasted Barley (300.0 SRM) 3.6 %
40.00 gm Goldings, EK [5.00 %] (60 min)
Yeast: US-05

Mash @ 68 C, 60 min, efficiency 75%
Boil 60 Minutes

you can view pictures and read a write up here:
http://myhomebrewedbeer.blogspot.com/20 ... -post.html
OR use Google translate to read it in English
Last edited by shibolet on Wed Apr 13, 2011 6:16 pm, edited 5 times in total.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

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Postby stux » 5 years ago

Cool,

Also liked the 200L braumeister and matching 240L fermenter! :)
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

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Postby shibolet » 5 years ago

stux wrote:Cool,

Also liked the 200L braumeister and matching 240L fermenter! :)


Yes, the barrel is hosted at my friend Dagan's new nano brewery. 200L braumeister and nine 240L fermenters. they brew their own beers HADUBIM (the Bears) and contract brew for other wannabe commercial brewers.

http://myhomebrewedbeer.blogspot.com/20 ... -post.html


here's the label for their first commercial brew:
Image
Last edited by shibolet on Thu Apr 14, 2011 2:12 am, edited 5 times in total.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

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Postby PistolPatch » 5 years ago

Shib, that is an exciting project. You must have had some fun doing that.

Sounds like you have an enthusiastic community of brewers there in Israel. :thumbs:
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Postby thughes » 3 years ago

Hey Noam, guess what I just bought?

http://www.homebrewing.com/equipment/whiskey-barrel.php

Image

I'm planning to run a few porters through it, and possibly an IPA (there's a local brewery that offers an oaked IPA that is fantastic).

Once most of the oak flavor is gone it'll be time to infect it with some bugs. Can you say "Flanders Red"? :thumbs:
Last edited by thughes on Sun Feb 10, 2013 10:24 am, edited 5 times in total.
WWBBD?

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Postby joshua » 3 years ago

If you do not have to space for a Barrel, you can still OAK your beer with these..

http://www.eckraus.com/wine-making/wine ... oak-chips/
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Postby GuingesRock » 3 years ago

Todd, I really wanted to get some casks once, like in the picture below. I found a place to order them online. My plan was to make historical IPA and put it in the casks. I couldn’t solve the cleaning and sanitisation issue. In the “old days” they used formaldehyde, which is extremely toxic. Did you come up with a practical solution to this?
Thanks
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Postby thughes » 3 years ago

180 F water. The barrel that I ordered has been full of whiskey until just recently so there really isn't any concerns with having to clean/sterilize it. In the long run it will be used for long term aging of sour beers so, again, there is no big concern about sanitizing (we sour guys WANT the bugs in there!)
WWBBD?

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Postby shibolet » 3 years ago

Todd, that's kind of pricey isn't it?
and Joshua, oak chips aren't nearly as fun as having your own barrel :)
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

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Postby Lylo » 3 years ago

A big plus is the bourbon/whiskey flavour imparted with a used barrel
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Postby thughes » 3 years ago

shibolet wrote:Todd, that's kind of pricey isn't it?
and Joshua, oak chips aren't nearly as fun as having your own barrel :)


Actually it's pretty cheap on this side of the pond. A similar sized Hungarian Oak barrel is $135 USD plus shipping and the French Oak is $300 USD plus shipping. Once the weather gets a bit nicer I will hit the Finger Lakes Wine Trail here and see about procuring a used wine barrel. :pray:
Last edited by thughes on Mon Feb 11, 2013 1:56 am, edited 5 times in total.
WWBBD?

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Postby GuingesRock » 3 years ago

thughes wrote:180 F water. The barrel that I ordered has been full of whiskey until just recently so there really isn't any concerns with having to clean/sterilize it. In the long run it will be used for long term aging of sour beers so, again, there is no big concern about sanitizing (we sour guys WANT the bugs in there!)


I never even thought of using hot water. Thanks! I googled it for ages too, and didn’t come across that. Makes perfect sense to me.


thughes wrote:I'm planning to run a few porters through it, and possibly an IPA (there's a local brewery that offers an oaked IPA that is fantastic).


Beer in casks went off once it was started, and had to be drunk within a week or two because of the air getting in as it was dispensed. Do you know how your local brewery avoids that? or if there is a way I could get around that?
Last edited by GuingesRock on Mon Feb 11, 2013 6:47 am, edited 5 times in total.
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Postby thughes » 3 years ago

The local place is not doing cask ale, they simply aged a few batches of their signature IPA in oak barrels before kegging and then released it on tap at a few select pubs. This is the beer that they oaked, and here are the tasting notes. I believe it was done as an homage to the great IPA's of yore that once traveled the ocean in oak barrels.
Last edited by thughes on Mon Feb 11, 2013 7:44 am, edited 5 times in total.
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Postby thughes » 3 years ago

I think the all brett IPA I did recently would be a pefect candidate to spend a bit of time soaking in an oak barrel......
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Postby GuingesRock » 3 years ago

I really don’t like oaked wines :argh: (I like many non-oaked wines). I like any kind of scotch though. Do you reckon I’d like naturally oaked IPA? Does anyone like oaked beers but not like their wine oaked?

Should I try it by throwing in some of Joshua’s oak chips? Does that work as well as an oak barrel, even though it might be less fun.

How does that sour beer taste? You’d need the patience of a saint (I don’t have that) to age it for so long. Is it worth the wait?
Last edited by GuingesRock on Mon Feb 11, 2013 5:58 pm, edited 6 times in total.
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Postby joshua » 3 years ago

GR, Oaking Beer??? check this link for some Beginner's ideas....http://beersmith.com/blog/2012/02/20/oa ... rel-aging/

Have Fun!
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Postby GuingesRock » 3 years ago

Thaks Joshua, good link. I'll copy into links library, so I can find it again later. Hope you don't mind
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Postby joshua » 3 years ago

GR, No worries, This topic could end today, or run for weeks with this link!!

Enjoy Experiments!
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Postby shibolet » 3 years ago

i have beer ageing on oak (cubes :sad: ) for over a year. yes, being patient sucks.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

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Postby BobBrews » 3 years ago

I have a 1 gallon glass growler. I regularly have some oak chips sitting in there with various things. At the moment I have oak chips, vanilla beans, Licorice root and all soaking in brandy!

In fact I am tweaking my beer now!

Growler.jpg
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Last edited by BobBrews on Tue Feb 12, 2013 3:59 am, edited 5 times in total.
tap 1 Raspberry wine
tap 2 Pear Cider
tap 3 Irish Red Ale
tap 4 Nut Brown ale

Pipeline: Bourbon Barrel Porter

http://cheesestradamus.com/ Brewers challenge!

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Postby shibolet » 3 years ago

our barrel project is approaching it's third year. today was the first tasting of a sample taken from the second batch ageing in the barrel since last March.
Image
it's a dark brown ale at around 10%. we will be bottling in a week or two.
Last edited by shibolet on Wed Feb 13, 2013 4:57 am, edited 5 times in total.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

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Postby Lylo » 3 years ago

Shib,I see you have one of those shy hydros too! Always facing the wrong direction. :shoot:
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Postby Homemade » 3 years ago

shibolet wrote:so a group of us got together and bought a used reconditioned wine barrel (225L).
we each brewed the same recipe - Robust Porter, and got together last night for the barrel filling. what an excitement!.


Hi shibolet

I am planning to do this with some friends as well, we have a red wine barrel, 100L smaller than yours. I don't think we will age it for so long as you.

I am interested to learn if you sterilized the barrel before you added the beer?

Also do you expect the beer will turn sour?

Thanks
Last edited by Homemade on Mon Jun 24, 2013 8:14 pm, edited 5 times in total.

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Postby shibolet » 3 years ago

hey Homemade,
you can't actually sterilize an oak barrel. we rinsed it with hot water. one year we also rinsed it with 95% alcohol.
at the last cleaning we used a sulfur stick to kill the bugs in the barrel. (BTW, DO NOT burn a sulfur stick in a barrel that had alcohol or spirit of any kind in it)
I do expect the barrel to go sour eventually but so far the beers are surprisingly clean.

I also recently acquired another 100L barrel. this one will be intentionally soured.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

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Postby Homemade » 3 years ago

Hi shibolet

Thks for that can I ask more questions of you?

I do not want a sour beer but I have read a few things and I am struggling to understand if it will be sour tasting on the first brew. So you have done a few brews in the barrel and the beer has not come out sour yet?

The barrel I have was sulphited before I got it, but has been stored empty for a few months now. so I just need to rinse it with hot (i guess boiling) water that's sounds easy enough. How much do you use? I am guessing you need a large amount otherwise it will cool down quickly once it is inside the barrel?

Do you store yours empty between use?

I notice you ferment the beer first then age in the barrel, but you fit an air lock, do you get much additional ferment activity? do you leave much headspace in the barrel?

does your barrel leak much or do you prime it to soak the wood so it swells?

Last question, do you notice any evaporation? In a podcast Jamil suggested there will be evaporation through the wood?

Appreciate your feedback on this

Thks


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