Re: Barrel-Aged January - CRBS Communal Brew
Posted: Tue Aug 25, 2020 8:54 am
The style has been selected....it will be a Porter.
Attached is a PDF of the tentative recipe, it is based upon the Black Widow Porter from Brewing Classic Styles.
The current proposal is that the Club will purchase and/or provide the hops, the specialty grains, and the yeast....we have some flexibility on the yeast for those that wish to use a specific yeast (that is compatible to the Porter styles).
On October 1, participating members will bring their portion of the communal wort to where the barrel will be located (to be determined over the next few weeks). Meaning, that on October 1, contributing members will have their beer ready for barrel aging.....that is, the beer has completed fermentation. So, you will need to pitch your yeast for this brew by or before the weekend of September 12-13. If you pitch an adequate amount of starter by that Sunday, primary fermentation should be complete by October 1.
For your participation, you should expect to receive 3-4+ gallons of barrel-aged Porter for your personal use, for every 5 gallons contributed to the effort. The remainder will be used for Club activities (Barrel-Aged January Tasting Events, Happy Hour, our Festival, other Festivals, and Tech Meetings). I am suggesting that we bottle half (or more) of the Club's beer and cellar it for Barrel Aged January 2022.
I will create a separate topic that will be used exclusively to recruit and track participating members...all other discussions should be posted here.
And in a later post here, we will provide more details on the process of getting this project completed....and outline the use of the barrel for the next brew (to be placed in the barrel soon after the Porter is dumped in late December/early January).
Attached is a PDF of the tentative recipe, it is based upon the Black Widow Porter from Brewing Classic Styles.
The current proposal is that the Club will purchase and/or provide the hops, the specialty grains, and the yeast....we have some flexibility on the yeast for those that wish to use a specific yeast (that is compatible to the Porter styles).
On October 1, participating members will bring their portion of the communal wort to where the barrel will be located (to be determined over the next few weeks). Meaning, that on October 1, contributing members will have their beer ready for barrel aging.....that is, the beer has completed fermentation. So, you will need to pitch your yeast for this brew by or before the weekend of September 12-13. If you pitch an adequate amount of starter by that Sunday, primary fermentation should be complete by October 1.
For your participation, you should expect to receive 3-4+ gallons of barrel-aged Porter for your personal use, for every 5 gallons contributed to the effort. The remainder will be used for Club activities (Barrel-Aged January Tasting Events, Happy Hour, our Festival, other Festivals, and Tech Meetings). I am suggesting that we bottle half (or more) of the Club's beer and cellar it for Barrel Aged January 2022.
I will create a separate topic that will be used exclusively to recruit and track participating members...all other discussions should be posted here.
And in a later post here, we will provide more details on the process of getting this project completed....and outline the use of the barrel for the next brew (to be placed in the barrel soon after the Porter is dumped in late December/early January).
