The Rare Barrel - Base Recipes

The Rare Barrel - Base Recipes
New show on the Brewing Network called The Sour Hour featuring host Jay Goodwin, co-founder of The Rare Barrel. On episode 1 he gave The Rare Barrel base malt bills. On episode 2, he clarified a bit more. I thought I'd type these grists up and see how we can play with them.


Golden (loosely based on lambic) - 12*P
Red - 14*P
Bruin - 16*P
SOURCE:

- 70% base malt (pick your poison)
- 12% malted wheat
- 6% rolled oats
- 6% spelt malt (sub wheat if you can't procure spelt)
- 6% special aromatic (specifically Franco-Belges)

- 70% base
- 12% wheat
- 4.5% rolled oats
- 4.5% spelt malt
- 4.5% special aromatic
- 4.5% crystal 60
- use dehusked black to adjust color to you liking; ~1%

- 70% base
- 12% wheat
- 3.6% rolled oats
- 3.6% spelt malt
- 3.6% special aromatic
- 3.6% crystal 60
- 3.6% chocolate
- use dehusked black to adjust color to you liking; ~1%

http://www.homebrewtalk.com/f12/rare-barrel-base-recipes-496393/


Barrel Care

per THE RARE BARREL = per 59 gallon barrel; citric acid = 8oz ; potassium metabisulfite 1 lb

#025 Cider

First Cider

Wyeast Cider yeast

5 gallons of Whole Foods branded Apple Juice

#027 Friendship Brew at Crane's

10/26/2014

Loose Recipe, some changes were made on the fly to accommodate the yield increase.

Amt                   Name                                     Type          #        %/IBU        

7 lbs 5.8 oz          Pilsner (2 Row) Bel (2.0 SRM)            Grain         1        64.8 %        

1 lbs 10.2 oz         White Wheat Malt (2.4 SRM)               Grain         2        14.4 %       

13.1 oz               Wheat, Flaked (1.6 SRM)                  Grain         3        7.2 %        

6.5 oz                Vienna Malt (3.5 SRM)                    Grain         4        3.6 %        

3.3 oz                Acid Malt (3.0 SRM)                      Grain         5        1.8 %        

0.59 oz               Hallertauer [4.80 %] - First Wort 60.0 m Hop           6        9.2 IBUs     

0.59 oz               Styrian Goldings [5.40 %] - First Wort 6 Hop           7        10.4 IBUs    

14.8 oz               Cane (Beet) Sugar (0.0 SRM)              Sugar         8  

      8.2 %   

Flaked Oats were also used instead of Flaked Wheat.

4lbs of fresh Raspberries added post sodium metabisulfite treatment for 48 hours.

#026 Unknown Belgian Beer

recipe to follow

#024 Golden Rye beer for the barrel

10/4/2014

Golden Rye beer for the barrel, so how about this:

Barrel Rye
5 gallon batch
5lbs Pils
4lbs Rye
3lbs 2 Row

4oz Maltodextrine at 15min

2oz Saaz at 90min
1oz Saaz at 30min
1oz Saaz at 0min

Primary with 3711 or your favorite Belgian yeast. (I used the Wyeast Abbey II)