Wednesday, April 16, 2014

Hurricane's Barrel Aged Triple

A fellow homebrewer (Tom) purchased another Dad's Hat Barrel and contracted the group to fill it as I did recently with the Quad , so the barrel fleet among my Homebrew friends has doubled. I was recently accused of having "first world problems" when I mentioned we may get sick of Barrel Aged beers soon. Why would I say such a foolish thing? Its good timing to as it seems we are staggering the fills fairly well so that it doesn't feel like a chore to keep each barrel filled. I am getting anxious to get some bugs in these barrels, but there are clean beers to brew first.
Beautiful color going into the fermenter.
Both barrels currently sit in my neighbor Chris' basement, my barrel with some delicious Quad in it which we snuck an encouraging taste a few weeks ago, he has the space and a great set up for the barrels to hang out. With it being Tom's barrel we left the recipe formulation up to him this time, and his idea was to brew a big , fairly classic, Triple. The only non traditional aspect are the hops, where we bittered with Willamette and used a dash of Amarillo late in the boil because, you know, Amarillo is pretty awesome. Everything else is fairly classic, until it hits the barrel of course. 


Vigorous Fermentation.
The plan, as we did for the Quad, was for four brewers (Chris, Tom, Sean and myself, Bill took this round off) to brew the same recipe and then rack ~3.75 gallons of each batch into the barrel and the other 1.25 gallons blend together into secondary for a non barrel aged version. All went well with our respective brewdays, with OGs varying in the 1.082-090 range (mine was 1.089). Only hiccup, is that I missed the memo on what yeast strain we were using and went with WLP530 once again while everyone else used WLP500. It may add a layer of complexity to the finished beer with the varying yeast driven flavors, but only time will tell if I goofed it up or not. The other beers were significantly more dry than mine going into the barrel, however mine was only 14 days old when we racked to the barrel (mine was 1.019 the others were around 1.009). We figured that mine will finish off the the barrel fairly well and we should still have a dry Triple in time.

I am looking forward to trying more of the beers from these barrels, the Philly Breakfast Stout turned out fantastic and I'll have tasting notes posted this weekend. If the Quad and the Stout are any indication on how this Triple will turn out, we are in for a complex unique beer in a few months time. Great pick Tom. Soon, it will be time to refill the Quad barrel...First world problems continue.

Hurricane's Barrel Aged Triple


Brew day: 3/10/2014
Kegged: 3/24/2013 

Recipe Specifications
--------------------------
Boil Size: 8.25 gal
Post Boil Volume: 5.80 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.10 gal
Estimated OG: 1.082 SG
Measured OG: 1.089 SG
Measured FG: 1.019 SG (1.010)
ABV: 10.1% (after blending)
Estimated Color: 4.5 SRM
Estimated IBU: 31 IBUs
Brewhouse Efficiency: 77.00 %
Boil Time: 90 Minutes

Fermentables:
84.4% - 13 lbs 8 oz - Pilsner (1.5 SRM)
12.5% - 2 lbs - Cane Sugar 1.6% -  4oz - Aromatic Malt (26.0 SRM)
 1.6% -  4oz - White Wheat (3.5 SRM)

Boil:
Boil: 60min - 1.50 oz Willamette [5.50 %] - 26.1 IBUs
Boil: 15min - 1 Whirlfloc Tablet + 1 tsp Wyeast Yeast Nutrient
Boil:  5min - 1.00 oz Amarillo [8.50 %] - 5.4 IBUs

Yeast:
1 pkg - WLP530 Abbey Ale Yeast - 1.5L starter (although the other 3 brewers used WLP500, complexity right?!)

Mash:
Sacch rest - 60 min @ 149.5 F 

Sparge:
Fly Sparge 5.35 gallons 175f

Misc: 
60 seconds of pure O2. Filtered Philadelphia Tap water, Baxter Plant.

Notes:
Pitched at 62F and let it free rise naturally to 74F. I held it at 74F for a full 14 days before racking to a keg, it was still working a little bit but barrel fill day was planned and scheduled .(It was transferred to a keg so I could transport it to the barrel in Chris' basement across the street).

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