This beer uses the same grist as the previously brewed Flanders Red (based on the BCS Flanders Red recipe), the recipe has simply been scaled up to 2 x 130L batches to fill the barrel, the recipe for a 130L batch is shown below. It was mashed at 71degC, using an efficiency of 80%, with a 90min boil.
|Est Original Gravity: 1.062 SG|
|Est Final Gravity: 1.016 SG|
|Estimated Alcohol by Vol: 6.0 %|
|Bitterness: 18.4 IBUs|
|Est Color: 28.9 EBC|
The primary fermentation was with WLP001 at 19degC. The secondery fermentation taking place in the barrel using Wyeast Roselare Blend – 8 packs in to the 200L barrel!
The barrel was sourced from Andrew at Le Grappin and is a Pinot Noir barrel from the Burgundy region of France. Prior to use it was rinsed twice with 80degC water and then drained for several hours. The barrel was then purged with CO2 and filled along with the bugs being added. Below are several pictures of the barrel being rinsed, drained, filled and then sat in its resting place for the next few months.
I will be tasting the beer from the barrel every month and will update on its progress as things develope