Barrel American Saison w/ Dandelion Root

Quite similar to the first batch, but with a few modifications. I just used dandelion root in this version, lessened the late hop additions, and cut the sugar addition. Hopefully, I will be able to discern the flavors contributed by the dandelion root. At least that is the intended goal. I’ll bottle a couple to try later before racking the rest into the barrel. Check back!

210. Barrel American Saison w/ Dandelion Root

Mash:

6 lbs. Best Malz Pilsen

2 lbs. flaked maize

Mash @ 148° F for 80 minutes w/ 3 gallons RO water and 6 g. gypsum; collected 1 ½ @ 1.072

Batch sparge @ 164° F for 20 minutes w/ 4 ½ gallons RO water; wort collected 5 @ 1.026

Collected 6 ½ gallons; topped off to 7 gallons, brought to a boil (70 minutes), & added:
w/60 to go: ½ oz. Azacca leaf 9.9% AA
1 oz. Comet leaf 10.9 AA

1 ½ oz. dandelion root, coarsely chopped

w/10 to go: 5 g. Wyeast yeast nutrient

w/5 to go: 1 oz. Styrian Golding leaf 3.7% AA
3 ½ oz. table sugar

w/0 to go: ¾ oz. Comet leaf 10.9 AA

2 g. coriander
2 g. grains of paradise

Chilled, & pitched mason jar of saison yeast blend from 207. Dandelion Saison

Brewed: 5/31/2015

Barrel: 6/14//2015 @ 1.002

209/210a. 1/30/2016 @ 1.000; racked onto 2 lbs. wild plums

209/210b. 1/30/2016 @ 1.000; racked onto 4 lbs. 10 oz. tart cherries
209/210c. 1/30/2016 @ 1.000; bottled w/ 2.5 oz. table sugar

OG: 1.044

FG:

Tasting Notes: 

Barrel Cider Brewday

It has been a couple of years since I brewed a cider, so I figured that it was time for another run at it. And since there is now a barrel at my house, I figured that I should combine the two projects to try and replicate some of the drier and funkier French and Spanish ciders that I enjoy. I am using the Lactobacillus, bruxellensis Trois, and custersianus blend that has been my house yeast standard for the last year and a half; once the beer comes out of the barrel, I’ll bottle half and bulk-age the other half with a half pound of maltodextrin to see if that contributes any additional complexity via the Brettanomyces. I scored my cider at Peifer Orchards in Yellow Springs. 

185. Barrel Cider

11 gallons Peifer Farms cider

Split in two carboys; pitched LTC blend from mason jars

Carboy: 10/25/2014

Barrel: 11/15/2014 @ .998; bottled remaining half gallon 

Bottled:

OG: 1.058

FG:

Tasting Notes: 

Barrel Beer Dark Saison Brewday

It is about time to swap out the current barrel beer for another; this one is a dark saison that I will most likely get aged on fruit. While my version is fermented with the same LTC slurry that has been used in previous barrel beers, Jake is using a saison yeast (I believe he finally settled on Lallemand after the Belgian Ardennes failed to take off) in his 5 gallon batch. The thought behind the yeast combination is that the saison yeast will contribute to the mouthfeel via glycerol production; this is also the intention behind  the spelt and the flaked oats in the mash, as, after all, the Brettanomyces should produce a beer with a very low final gravity, and it will need some body to bring this all together. As per usual, we’ll keep you posted!

175. Barrel Beer Dark Saison
Mash:
5 lbs. MFB Vienna
3 lbs. Best Malz Spelt
1 lb. Weyermann Dark Munich
1 lb. flaked oats
1 lb. D180 candi syrup
½ lb. Special B
½ lb. Weyermann Acidulated

Mash @ 150° F for 70 minutes w/ 4 gallons RO water & 5 g. gypsum; collected 2 ½ gallons @ 1.060
Batch sparge @ 170° F for 20 minutes w/ 4 gallons RO water & 4 g. gypsum; collected 4 gallons @ 1.020

Collected 6 ½ gallons; added ½ gallon and brought to a boil (60 minutes), & added:
w/60 to go: 1 ¼ oz. Willamette leaf 7.8% AA
¾ oz. Millenium leaf 16.6% AA

w/10 to go: 1 lb. D180 candi syrup
3 g. Wyeast yeast nutrient

Chilled and pitched 2 mason jars of Lactobacillus, bruxellensis Trois, and custersianus slurry from 173. Barrel Beer

Brewed: 7/1/2014 @ 74° F
Barrel: 7/18/2014
Fruit: 11/15/2014 @ 1.000; split four ways in 3 gallon carboys; three on fruit and one aged as is
175a. straight  
175b. 6 ½ lbs. sour cherries

175c. 1 lb. 5 oz. elderberries
175d. 4 lbs. pureed paw paws
Bottled: 3/1/2015 w/ 1.75 oz. table sugar for each batch

OG: 1.048
FG: 175a. 1.000
175b. 1.002
175c. 1.000
175d. 1.002

Tasting Notes:

Barrel Beer Replacement Brewday

Time to get ready to swap out the first round of beer currently residing in the barrel, so that means time to make more beer. Such a travesty! Since I already have 5 gallons via the infected No Name Best Bitter, this should give me plenty of gallons to build up that barrel beer stock. Photo is courtesy Jeff Fortney from when we were at Country Boy Brewing for the Craft Writing Conference in Lexington.

174. Barrel Beer 
Mash:
5 lbs. Dingemanns Pilsner
3 lbs. Breiss White Wheat
1 lb. Breiss 2-row
1 lb. Weyermann Acidulated
1 lb. Breiss flaked maize
½ lb. Weyermann Carafoam
½ lb. Breiss Caramel 10° L

Mash @ 152° F for 90 minutes w/ 4 gallons RO water & 5 g. gypsum; collected 2 ½ gallons @ 1.074
Batch sparge @ 170° F for 20 minutes w/ 4 gallons RO water & 5 g. gypsum; collected 4 gallons @ 1.022

Collected 6 ½ gallons; brought to a boil (70 minutes), & added:
w/60 to go: 2 oz. Willamette leaf 7.8% AA

w/10 to go: 3 g. Wyeast yeast nutrient

Chilled and racked onto yeast cake from 170. Barrel Project

Primary: 4/21/2014 @ 68° F
Secondary:
Bottled:

OG: 1.056
FG:

Tasting Notes: