Flanders Red Ale | American Amber Ale | Funky Split batch

Yes Yes, I brewed another Flanders Red ale and this time I did 13 gallons.   5 gallons saw some ECY02 + Wyeast Roseleare.   5 Gallons saw some ECY02 and the White Labs Lambic blend.  The other 3 gallons was fermented clean with Cali V ale yeast!!!   Our red wine barrel need more beer in it to be completely full and for topping off so I gave 5 gallons of this beer to that.  The other 5 gallons I'll age long term in a better bottle carboy.  It should be a good comparison to the difference between barrel aging and carboy aging.    

For this recipe I decide I'd try and tackle the issue that many sour beers have in my mind, they are typically very thin and because of this, we blend in young beer at the time of bottling to give the beer the desired body.   This is an attempt to create a beer that doesn't need to be blended.  First I took and award winning Flanders Red recipe that one of my homebrew club members has won with, then I added a bunch of Caramunich (essentially crystal 60 malt.   Upon sampling, it definitely had a nice thick mouthfeel and I have high hopes for this.    

Batch Size: 13 gallons

Specific Gravity: 1.054 OG

Final Gravity: 1.005 FG

Color: 20° SRM    Light Brown to Medium Brown

Mash Efficiency:  83 %

Bitterness:  9.9 IBU

Alcohol:  6.5% ABV

Calories: 174 per 12 oz. 

Malt & Fermentables

	%	LB	OZ			°L	PPG
	27%	6	~	Briess Vienna Malt	Mash	4°	36
	27%	6	~	Rahr Pilsner Malt	Mash	2°	34
	13%	3	~	Briess Munich Malt	Mash	10°	34
	13%	3	~	Briess Caramunich	Mash	60°	34
	7%	1	8	Aromatic Malt	Mash	26°	36
	4%	1	~	Briess White Wheat Malt	Mash	3°	37
	4%	1	~	Belgian Special B	Mash	220°	30
	4%	1	~	Briess Red Wheat 2 - 2.4L	Mash	2°	34
		22	8

Hops

	Usage	Time	OZ			AA » IBU
	boil	60 min	2	Hallertau ~ pellet		3.1 » 9.9

Yeast

ECY02 Flemish Ale yeast in liquid form with low flocculation and 90% attenuation

Russian Imperial Stout | Brown Ale | 8 Gallon Woodenville Rye Whiskey Barrel

This is an 8 gallon Woodenville Whiskey barrel that are readily available online direct from the distillery in the Seattle, WA area.   My buddy at ZooBrew and I decided to get one of these and age some big beers in that will have a quicker turn around.   We decided for our first attempt that we'd do a big RIS.   We liked the RIS we created for the big Red Wine Barrel so much that we decided that it would be a good comparison to do the same beer and age it in this Rye Whiskey barrel.   The beer that we brewed both had final gravities in the 1.025 -1.035 range so this should be a big thick 9% Barrel aged RIS that will only need to be aged in this barrel for about two months.   Next Up, Rye Wyne!


This RIS recipe tastes and smells like beautiful chocolate.   Absolutely amazing nose on this!

Specific Gravity: 1.090 OG (average between two 4 gallons batch's)

Final Gravity: 1.027 FG  (average between two 4 gallons batch's)

Color:  46° SRM   Black

Mash Efficiency: 64 %

Bitterness: 67.3 IBU

Alcohol: 9.3% ABV

Calories: 330

Malt & Fermentables

	%	LB	OZ			°L	PPG
	74%	14	~	Rahr 2-row Pale	Mash	2°	36
	8%	1	8	Belgian Chocolate Malt	Mash	5°	34
	5%	1	~	Roasted Barley	Mash	300°	25
	3%	~	8	Flaked Oats	Mash	2°	33
	3%	~	8	Briess Crystal 120L	Mash	120°	34
	3%	~	8	Black Patent Malt	Mash	550°	27
	3%	~	8	Brown Sugar	Boil	18°	45
	1%	~	4	Flaked Wheat	Mash	2°	34
	1%	~	4	Belgian Special B	Mash	220°	30
		19	0

Hops

	Usage	Time	OZ			AA » IBU
	boil	60 min	1.3	Columbus ~ pellet		14.6 » 57.9
	boil	10 min	1	Northern Brewer ~ pellet		8.5 » 9.4

Yeast

Super High Gravity and Cali V yeasts pitched with no starter.

***I also got 4 gallons of 1.042 gravity second runnings brown ale/stout that I hopped to about 30 IBU's.  I love extra beers that are easy drinking!

The Essence (2.1) | Nectar of the Essence | Lagunitas Homebrew Competition

 
This DIPA is essentially a re-brew of a beer that I made almost two years ago that my friends absolutely freaked out about.   In my mind it is a combination between Bell's Hopslam and Pliney the Elder.   I lowered the IBU's on this because I wanted this to taste less bitter and more like juicy hop candy and the result is amazing.  It's more on the same page as Lagunitas Sucks actually.   It's a very tasty beer, and I also did a partigyle which is something I've been doing lately with all of my big beer.  For the 3 gallons of Pale ale I got out of the second runnings I used the hops from the DIPA to hop stand this pale ale while it was chilling.   The DIPA got 3rd place on our Lagunitas Mpls/St.Paul Homebrew comp, that we did within my homebrew club and got dinged for it's clarity (it was very hazy) and then some non experienced tasters give it  very low flavor rating which was just crazy.  Either way, the winner was a Black IPA that apparently was the clear winner.

Specific Gravity: 1.095 OG

Final Gravity: 1.012 FG

Color:  6° SRM Yellow to Gold

Mash Efficiency:  60 %

Bitterness:  57.3 IBU

Alcohol: 10.9% ABV

Calories:  308 per 12 oz.

Malt & Fermentables

	%	LB	OZ			°L	PPG
	63%	13	~	American Two-row Pale	Mash	1°	37
	20%	4	~	Vienna Malt	Mash	3°	36
	10%	2	~	Honey	Boil	1°	35
	2%	~	8	Flaked Oats	Mash	2°	33
	2%	~	8	Cara-Pils/Dextrine	Mash	2°	33
	2%	~	8	Honey Malt	Mash	25°	37
		20	8

Hops

	Usage	Time	OZ			AA » IBU
	first wort	60 min	½	Amarillo ~ leaf		7.0 » 7.6
	first wort	60 min	½	Citra ~ leaf		11.0 » 11.9
	first wort	60 min	½	Simcoe ~ leaf		13.0 » 14.1
	boil	15 min	1	Amarillo ~ leaf		7.0 » 5.4
	boil	15 min	½	Citra ~ pellet		11.0 » 4.7
	boil	15 min	½	Simcoe ~ leaf		13.0 » 5.0
	boil	5 min	2	Amarillo ~ leaf		7.0 » 5.8
	boil	5 min	½	Simcoe ~ leaf		13.0 » 2.7
	post-boil	5 min	1	Amarillo ~ leaf		7.0 » 0.0
	post-boil	5 min	1	Apollo ~ pellet		19.7 » 0.0
	post-boil	5 min	½	Simcoe ~ leaf		13.0 » 0.0
	dry hop	7 days	1	Citra ~ pellet		11.0 » 0.0
	dry hop	1 days	2	Amarillo ~ pellet		7.0 » 0.0

Yeast

California Ale V (WLP051) yeast in liquid form with medium to high flocculation and 86% attenuation