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

Sour

Episode 4 - Green Bench Brewery (Florida)

Kettle Sour,
Mash as normal
Transfer to Kettle
run through chiller and recirc until mash is down to 120°, stop recirc and purge with flush with Co2 (not O2) until down to 110° and hold 
-run gas for 5 minutes
-pitch at 110° and sample every 10 hours


PH for beers
berliner Weisse 3.2-3.4
Surrealist Sour IPA 3.7
French Oak Oud Bruin 3.1

sounds like there is no boil?!

Episode 1-3

Episode 1

Every year or two, hand down clean post boil equipment to your sour beer
-racking canes
-funnels
-air locks
-etc

Recommend high mash temp for sours

Flush barrel with oxygen before introducing beer, you want a slow introduction to oxygen through the wood.

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

Jolly Pumpkin Bam Biere is laid in oak for 3 weeks

Tart Cherries 9# for 5 gallons @ 3# from garden and 6# from jars, per Lennie