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

#015 Boulevard Brewery Tank 7

#015 Tank 7

Saison

Type: All Grain	Date: 7/2/2011
Batch Size (fermenter): 5.00 gal	Brewer: Jeremiah
Boil Size: 4.57 gal	Asst Brewer: Boulevard Brewery - Steven Pauwels
Boil Time: 60 min	Equipment: J's Single Tier Keg Brewery
End of Boil Volume 3.22 gal	Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal	Est Mash Efficiency 73.4 %
Fermentation: Tank 7	Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 9 lbs 7.2 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 69.7 % 2 lbs 11.2 oz Corn, Flaked (1.3 SRM) Grain 2 19.9 % 1 lbs 6.4 oz White Wheat Malt (2.4 SRM) Grain 3 10.3 % 0.94 oz Magnum [16.00 %] - Boil 60.0 min Hop 4 38.7 IBUs 1.0 pkg Belgian Abbey II (Wyeast Labs #1762) [124.21 ml] Yeast 5 -
Beer Profile
Est Original Gravity: 1.072 SG	Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.016 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.4 %	Actual Alcohol by Vol: 4.7 %
Bitterness: 38.7 IBUs	Calories: 151.6 kcal/12oz
Est Color: 4.5 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body	Total Grain Weight: 13 lbs 8.8 oz
Sparge Water: 0.09 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 16.94 qt of water at 163.7 F 152.0 F 60 min Mash Out Add 9.48 qt of water at 200.7 F 168.0 F 10 min
Sparge Step: Fly sparge with 0.09 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.6
Pressure/Weight: 16.06 PSI	Carbonation Used: Keg with 16.06 PSI
Keg/Bottling Temperature: 45.0 F	Age for: 7.00 days
Fermentation: Tank 7	Storage Temperature: 65.0 F
Notes
Created with BeerSmith

belgian wit recipe

http://pintofnoreturn.com/viewtopic.php?f=9&t=35

Garrison Witbier 

Type: All Grain
Date: 2/23/2010 
Batch Size: 11.00 gal

Ingredients

Amount Item Type % or IBU 
1.00 lb Rice Hulls (0.0 SRM) Adjunct 5.0 % 
7.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 38.8 % 
7.50 lb Wheat, Flaked (1.6 SRM) Grain 37.5 % 
2.25 lb Oats, Flaked (1.0 SRM) Grain 11.3 % 
1.00 lb Acid Malt (3.0 SRM) Grain 5.0 % 
0.50 lb Munich Malt (9.0 SRM) Grain 2.5 % 
0.75 oz Magnum [14.00%] (90 min) Hops 19.6 IBU 
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc 
2.00 gm Chamomile (Boil 5.0 min) Misc 
22.00 gm Coriander Seed (Boil 5.0 min) Misc 
1 Pkgs Belgian Witbier (Wyeast Labs #3944) [Starter 125 ml] Yeast-Wheat 


Beer Profile

Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.052 SG 
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG 
Estimated Alcohol by Vol: 4.8 % Actual Alcohol by Vol: 6.1 % 
Bitterness: 19.6 IBU Calories: 226 cal/pint 
Est Color: 3.4 SRM Color: Color 

Mash Name: Double Infusion, Medium Body Total Grain Weight: 20.00 lb 

Name Description Step Temp Step Time 
Protein Rest Add 3.86 gal of water at 133.8 F 122.0 F 15 min 
Saccrification Add 3.85 gal of water at 191.4 F 153.0 F 60 min 
Mash Out Add 3.37 gal of water at 202.8 F 167.0 F 10 min 

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4

#009 Belgian Ginger Wit

#009 Ginger Wit

Witbier

 

Type: All Grain	Date: 4/17/2010
Batch Size: 10.00 gal	Brewer: Jeremiah
Boil Size: 13.20 gal	Asst Brewer: James
Boil Time: 90 min	Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 47.0	Brewhouse Efficiency: 72.00
Taste Notes: Great tasting Wit! A summer favorite! Lacy white head that lasts and lasts. Distinctive, light wheat beer with a hint of spice.
Ingredients
Amount Item Type % or IBU 13.00 lb Pale Malt (2 Row) Bel (2.4 SRM) Grain 59.87 % 8.50 lb Malted White Wheat, Flaked (1.6 SRM) Grain 39.14 % 0.22 lb Acid Malt (3.0 SRM) Grain 0.99 % 56.70 gm Saaz [6.70 %] (75 min) Hops 30.0 IBU 85.05 gm Tettnang [4.70 %] (60 min) Hops 31.6 IBU 1.73 oz Coriander Seed (Boil 5.0 min) Misc 1.73 oz Orange Peel, Bitter (Boil 5.0 min) Misc 4.00 oz Ginger Root (Boil 2.0 min) Misc 1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale 1 Pkgs Belgian Witbier (Wyeast Labs #3944) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.057 SG	Measured Original Gravity: 1.049 SG
Est Final Gravity: 1.014 SG	Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.53 %	Actual Alcohol by Vol: 4.69 %
Bitterness: 61.6 IBU	Calories: 218 cal/pint
Est Color: 4.2 SRM	Color: Color
Mash Profile
Mash Name: ** J's Single Step Mash	Total Grain Weight: 21.72 lb
Sparge Water: 9.82 gal	Grain Temperature: 72.0 F
Sparge Temperature: 170.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
** J's Single Step Mash Step Time Name Description Step Temp 60 min Mash In Add 27.14 qt of water at 165.9 F 154.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
SG=1.084 @ 74F OG=? I don't think 1.049 is correct, I could feel this after 1 serving future notes: try adding ginger to secondary for more of a "hot ginger" taste Belgian Wit yeast was better in the end, However, the Abbey might have been contaminated. Look for chamomile next time to add to the batch. And maybe seeds of paradise too.
Created with BeerSmith

STONE Levitation Ale Recipe

I am very impressed at how balanced this beer is.

A - Poured this beer into a glass, copper brown red ale. Held a nice head that hung in there till the end.

S - A hoppy aroma that carried a nice malt backbone.

T - The smell and taste are well matched with this beer. A great introduction to STONE 

M - Great body for a Red, I'm still impressed with how smooth and clean this beer is.

D - I would consider this a nice year around option. Big enough flavor for winter and light enough alcohol for summer (4.4% ABV).




I found this: Stone Levitation Ale Clone Recipe

Wee Heavy Recipe

I think this will be my first Wee Heavy recipe. I love this club and have had great experience with the 2 recipes I have borrowed thus far.

Thanks Maltose Falcons!

http://archive.maltosefalcons.com/recipes/20060903.php

The beer just keeps coming...

Not fun when you are bottling your homebrew though.

Batch 6: Porter FG 1.020

added 2.75 oz by weight to 2 cups water for bottling 5 gallons

added 2.75 oz by weight to 2 cups water for bottling 4 gallons

brew day recipe

Batch 5: Oaked DIPA

added .75 oz by weight to 1/4 cup water for bottling 1.5 gallons (what was left after a few samples)

- there are still 5 gallons of the DIPA (un-oaked) waiting to be bottled; was considering the keg route but who am I kidding, that was over a month ago.

brew day recipe

Planning Session 7

http://archive.maltosefalcons.com/recipes/20070202.php

STEPHEN'S TANGERINE IPA
Our other club winner of the month is relatively new member, Stephen Linsley and his all Summit hop IPA. Summit is a new "dwarf" high alpha acid (17%AA) variety hop that is reputed to have strong citrus notes particularly Tangerine.
Style: IPA Brewed by: Stephen Linsley Batch Size: 5.5 Gallons Boil Time: 60 Minutes Estimated OG 1.058 Actual OG 1.056 Est. IBU 58.4 IBUs Efficency 74% Est. Color 7.2 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage 2 Row Ale Malt Domestic 10.25 lbs 87.2% Crystal 60L 0.5 lbs 4.3% Crystal 10L 0.5 lbs 4.3% Wheat Malt 0.5 lbs 4.3%
Hops
Name Form Alpha Amount Time Summit Pellet 17.0% 0.75 oz 60 Summit Pellet 17.0% 0.25 oz 20 Summit Pellet 17.0% 1.0 oz 1 Summit Pellet 17.0% 2.00 oz Dry Hop
Yeast
Man. Code Name Type Amount (Starter) Wyeast 1272 American Ale II Liquid
Mash Schedule
Step Rest Temp Rest Time Heat Water Extras Notes

Stone Arrogant Bastard Clone

Stone Arrogant Bastard Clone

It was a miss, but I would imagine it to be a good beer considering who brewed it (Tasty).

An Angle on Recipe Building

Grab 100 grains of Malt broken down by a percentage of the grain bill and gind in a coffee grinder (or malt grinder) and make a TEA to sample your wort. You will end up with a rough idea of your future beer. You can even throw in a few hops if you have some laying around (I would recommend flowers vs. pellets).

I imagine you will pick up a some tannins but why the hell not give it a try.

I think I might have to start trying this at work! That will definately start a conversation or two!

courtesy of Jamil Zainasheff

Deschutes Black Butte Porter Clone

Deschutes Black Butte Porter Clone

Deschutes Black Butte Porter Clone

Recipe as follows, Thanks BN

BREW #5: Brewed a DIPA over this past weekend!

Brewday #5
2009.01.08
Modified DIPA recipe from Maltose Falcons California Homebrew Club Site
http://www.maltosefalcons.com/recipes/20070301.php

-OG 1.082 @ 70^ (we are guessing @ 60^ we would end up with about 1.086-1.088 based on the fact that we had witnessed a .004 change in 10^ difference from 80^ --> 70^)
-Water heating at 4pm and ended session @ 11pm w/ cleanup
-Modified Recipe to fit mashtun
-Sparged approx. 10 gal, ended up with about 8 wert after boil.
-Remember to use strainer when using keg as a boil pot and using pellet hops (they keep clogging the out>spout)


16.2 lbs 2 Row Pale Malt
6.5lbs Marris Otter Malt
2.0 lbs Munich Malt
2.0 lbs Cane Sugar
1.5 lbs Crystal 55L
1.0 lbs Wheat Malt
.75 lbs Crystal 150L
27.95lb total in to Mashtun

In regareds to sugar addition:
(2lbs sugar in to boil kettle, next time wait for boil to prevent burning to bottom of kettle. However, burning did not occur.)


Hops (reduced 20% for recipe due to reducing Base malt 20% for max. volume allowance in Mash Tun)

90 min 1.2 oz. Cacade Whole 5.75%
61 min 0.8 oz. Chinook Whole 13% 1 91
60 min 1.8 oz. Warrior (Used Magnum, Warrior wasn't available) Pellet 15.65%
1 min 0.8 oz. Amarillo Pellet 10%
Dry Hop 2.0 oz. Amarillo Pellet 10%


Modified boil time from 130 min to 90 min.

I think that we would top out Mash Tun Volume @ 30lbs of Grain on a Hot day, and 25lbs in the cold of winter. Changes in grain temp and heat transfer as well as to prevent water addition from being too hot to put a halt to sugar conversion (170^).

ROGUE HAZELNUT BROWN CLONE

From BYO Clones:

5GAL/ Partial Mash
OG=1.056 FG=1.014
IBUs=33 SRM=32 ABV=5.7

1.75 lbs Coopers Light DME
3.3 lbs. Coopers Light LME (late addition)
9oz Hugh Baird Brown Malt
1.5 lbs Munich
5.6 oz crystal malt (15)
1lb 3 oz Crystal Malt (75)
5.6 oz Crystal Malt (120)
3.8 oz Pale Chocolate Malt

7.8 AAUs Perle Hops (60 Min)
1.75 AAUs Saaz Hope (30 MIn)
1 tsp Irish Moss

WLP001 or Wyeast 1056
1/8 oz Stearns and Lehman Flavor-mate hazelnut flavoring

Steep Grains in 6.3 qts at 154 for 30 min Sparge at 170 with 3.2 qts. Add water to make 3 Gal stir in DME and boil

Add Perle at 60, Saaz at 30, LME and Irish Moss at 15 min

Ferment at 60 degrees for 1 week, add Hazelnut flavor to secondary.

AG Version

Mash 8.25 lbs Pale Malt with specialty malts in 15 qts of water at 153 for 45 min.
Sparge at 170 with enough to collect 6.5 gals. Boil for 90 min and use hopping and fermentation schedule above.

Hope that helps, this is next on my list after my Arrogant Bastard Clone this weekend!

ROOTBEER Recipe

tuely3183
Brewing Apprentice

I have been making rootbeer for years, it started when i was making rootbeer with my grandfather many years ago. over the years i have discovered that the best way to come out witht he best product is to keep it as simple as possible. There are many recipe kits available but most will include corn sugar and yeast, so that the carbonation process is natural. in the beginning step, i would not reccomend this method as it is too hard to come out with a consistent prodict and will not taste like any rootbeer you have ever tasted, you would have to aquire a taste for this rootbeer. The best method like i said before in my opinion is SIMPLE. Go to your local grocery store and purchase rootbeer extract, you will need

*2 ounces of rootbeer extract *(McCormick and Zatarains are the most common brands you would find and through experience they are both terrific. you will also need)
*4 1/2 lbs of sugar


Place the extract, sugar, and one gallon of water in a stock pot and boil for about 15 minutes, or unitl sugar completely dissolves. Then add enough water to equal 5 gallons place in a keg. Only apply about 15 lbs. of CO2 pressure and leave sit for 24 hours to allow full carbonation.

If you are bound or your equipment only allows you to bottle it in order to carbonate it, after the mixture is complete add 1 package of champagne yeast of your choice and only about 8 ounces of corn sugar. the corn sugar will be moostly consumed by the yeast and will settle in the bottom of the bottle. It will give you a somewhat differnet tast but the average person that likes rootbeer will stilllike this product. That is the best advice i can give anyone. Always think SIMPLE.

http://www.brewingkb.com/recipes/homemade-soda-pop-865-page2.html

Bells Two Hearted IPA clone

BrewGod
Brewing Apprentice

Just found this recipe and thought I would share it. I am thinking about making this my next brew and my first all grain brew.


All Grain Recipe - Bells Two Hearted IPA
::: 1.064/1.012 (5.5 Gal)
Grain Bill (75% Efficiency assumed)
10 lbs. - 2 Row Pale Malt
2 lb. - Vienna Malt
1/2 lb. - Caramel/Crystal Malt (15L)
1/2 lb. - CaraPils

Hop Schedule (47 IBU)
1/2 oz. - Centennial (60 min.)
1/2 oz. - Centennial (45 min.)
1/2 oz. - Centennial (30 min.)
1/2 oz. - Centennial (15 min.)
1/2 oz. - Centennial (flameout)
1 oz. - Centennial (Dry Hop)
*optional*
If you like a bit more hop, use 1/2 oz of Centennial as a First Wort Hop addition

Yeast
Wyeast American Ale II Yeast (#1272) - 1800 ml starter

Mash/Sparge/Boil
Mash at 153° for 60 min.
Sparge as usual
Cool and ferment at 65° to 68°

Notes
Let this one clear nicely, drink fresh.

EXTRACT BREWING

http://www.nwextract.com/ales.html#hazelnut

ROGUE HAZELNUT BROWN NECTAR CLONE

Hazelnut Brown Nectar Clone

8.25 lbs Great Western 2-row Pale Malt
9 oz. Hugh Baird Brown Malt
1.5 lbs Munich Malt
5.6 oz. Crystal Malt - 15L
1 lb Crystal Malt - 75L
5.6 oz. Crystal Malt - 120L
3.8 oz. Pale Chocolate Malt
.86 oz. Perle Hops @ 9% AA (60 min.)
.50 oz. Saaz Hops @ 3.5% AA (30 min.)
Wyeast 1056 or WL001

1/8 oz. Northwestern Extract Hazelnut Flavoring

Mash at 154 F for 60 min.

Add extract at kegging.

I guess they used to use extract from Stearns & Lehman but now use Northwestern. I don't know how dedicated you are to cloning it exactly but if you go the Northwestern website they will provide samples for $5 plus shipping unless you can convince them you're a commercial business and then they'll give it to you for free.

http://www.nwextract.com/
http://www.nwextract.com/ales.html#hazelnut

Thanks FirePitBrew

DOGFISH 60 MINUTE IPA CLONE

E-mail PM June 15, 2007, 11:17 am

Registered: Oct/26/06
Posts: 938

dartgod
Brewer

60 Minute IPA Clone
( Dogfish Head)
( 5 gallons/19L)
OG= 1.064 FG 1.019
IBU= 60 SRM= 6 ABV= 5.8%

Ingredients
12lb. 15 oz. ( 5.86kg) 2-Row Pale Malt
6.4 oz. (.18kg) Thomas Fawcett Amber Malt
.7 oz/20g Warrior Hops (60-35 minutes)
.28 oz./7g Simcoe Hops (35-25 minutes)
.7 oz./20g Palisade Hops (25-0 minutes)
1 tsp. Irish Moss (15 minutes)
.7 oz./20g Palisade Hops (whirlpool)
.59 oz./17g Amarillo Hops (dryhop)
.59 oz./17g Simcoe Hops (dryhop)
.59 oz./17g Glacier Hops (dryhop)
Wyeast 1187 (Ringwood Ale) or other English Yeast
1.5 qt. starter @ SG 1.030
7/8 cup corn sugar priming

Mash @152 for 60 minutes
Hop with a continuous stream of Warrior hops at a rate of .28 oz. per 10 minutes
you should run out with 35 minutes left
Simcoe till 25 minutes left
Palisade till flameout
Add whirlpool hops end of boil
Cool....aerate...pitch yeast
Ferment @71 and towards the end of fermentation and slowly raise to 74
Hold for 3 days
cool to 68 and add dry hops for 2 weeks
Bottle (I would say to condition for 4 weeks at 70 but I know you
won't be able to do this)
Extract version ( for hop utilization purpose you'll need to boil at least 3.5 gallons)
Steep 1.5 lbs Pale Malt and 6.4 oz.Thomas Fawcett Amber Malt
in 2.25 qts @152 for 45 minutes....rinse with 1 qt 170 water
Bring 4 gallons to a boil
4 lbs.Muntons Light DME ( Entire Boil)
3.3 lbs Muntons LME ( turn off heat and add with 15 minutes left, bring
back to a boil.).....add irish moss and after boil cool and add water to make
5 gallons.....ferment like the all-grain recipe

NOTES: I talked to Jonathan Plise from MoreBeer and he said Dogfish Head used
English Ale Yeast, not Ringwood.........
You will also have a really hard time trying to find Palisade Hops....I don't
even think that they are available to homebrewer's in pellet form (let me know if
you find them in pellets) You will have to order them in plug form which is also
hard to find......The Grape and Granary special ordered them for me and have them
in stock now...... the grape.net . Last year when I made mine I used Cascade in
place of the Palisade and it came out real good. This year I made it with Palisade
and there is not much difference. I also used plugs for all varieties. Remember you
will have to add about 10% more when using plugs.
If you make this beer right you will never be able to tell the difference between it and
the real thing......this is a very good recipe, just remember to keep the hopping rate
steady and even....a few plinks of hops at time is how I did it and make sure you
have everything ready because you will be busy during the entire boil........
If you want to buy the March/April 2006 back issue of Brew Your Own it has instructions
on how to make a continuous wort hopper....The Zopinator......and the recipes.

Thanks Dartgod!

Extra Pale Ale All Grain Kit

Extra Pale Ale All Grain Kit
O.G: 1045 / Ready: 6 weeks


Pale ale was originally a British invention, a novelty after centuries of dark ales. Now, thanks to microbreweries such as Summit and Sierra Nevada, pale ale has become an all-American beer with a style all its own. Crisp, hoppy, and quenching, our Extra Pale Ale is highlighted with the sharp, citrus aroma of Cascade hops in the new tradition of West Coast ales.


Kit Inventory

Fermentables
7.5 lbs. Rahr 2-Row Pale
1 lbs. Belgian Caramel Pils

Boil Additions
2 oz. Cascade (60 min)
1 oz. Cascade (1 min)

If you choose dry yeast
Safale US-05. Optimum temperature: 59-75° F.

If you choose liquid yeast
Wyeast #1056 American Ale Yeast. Optimum temperature: 60-72° F.


Mash Schedule
153° F for 60 minutes
170° F for 10 minutes

http://www.northernbrewer.com/alekits-allgrain.html
ProMash file is available as well