harrymanback92
Well-Known Member
So I got a 15gallon wine barrel from a winemaker. He's used it for 4 years, with several batches of Syrah. He told me he had purchased the barrel while he and his wife took a 4 month trip to Burgundy, France, where they bought it from a small, small vineyard.
It's French Oak. From what I understand, he bought it used. I want to get as much of those wine flavors as I can.
So. I'm planning on brewing up 15 gallons (which will be a bit of work, considering I'm set up for 5gal but no biggie). What should I brew?
To me, the obvious choice was a Flemish Red Ale. But I'm not to into sours. It would be perfect though, and maybe I'll develop a taste.
My second choice was to attempt something similar to Cali-Belique by Stone. Which is Stone's IPA, fermented with Belgian Yeast, aged in red wine barrels. Never had it, but it seems totally up my alley. I would take this idea, pump up the ABV to 9%, dry it out like a trippel, hopped to about 45-55IBU and age for about 3 months.
My third thought was a Belgian Dubbel. To me, the thought of Special B, dark belgian sugar, with Syrah notes seems like a really good combination. This would be about 10-11% ABV, very low IBU, and I like the idea of doing it fairly traditionally; pilsner malt, vienna malt, dark candi sugar. I would add some Special B to get some plum notes.
What do you all think?
I also have some questions about barrel maintence:
He gave me a solution of (I think) potassium metasulfite(sp?) and told me to add it and fill the barrel with water for storage. I understand that this will take out some flavor from the barrel, so I'm going to brew ASAP.
I'm wondering, would it make sense for me to add a case of wine to the barrel, to reintroduce wine flavors, turning every 12 hours, and letting it age in that for a week or two. I would then dump the wine, swell it with water, and rack the fermented beer into the barrel. The case of wine would be $25 cab. So, I wouldn't be put out to much. I got this idea from hearing people talk about adding a 1/5th of Bourbon to their bourbon barrels.
I'm also wondering, could I just ferment the 15 gallons in the barrel, age it in the barrel(primary) rack out and bottle?
I also saw one guy recommend parafin wax on the outside, is this necessary?
I have so many questions about what I can do with this barrel. I don't even know where to post this.
Any help would be great!
It's French Oak. From what I understand, he bought it used. I want to get as much of those wine flavors as I can.
So. I'm planning on brewing up 15 gallons (which will be a bit of work, considering I'm set up for 5gal but no biggie). What should I brew?
To me, the obvious choice was a Flemish Red Ale. But I'm not to into sours. It would be perfect though, and maybe I'll develop a taste.
My second choice was to attempt something similar to Cali-Belique by Stone. Which is Stone's IPA, fermented with Belgian Yeast, aged in red wine barrels. Never had it, but it seems totally up my alley. I would take this idea, pump up the ABV to 9%, dry it out like a trippel, hopped to about 45-55IBU and age for about 3 months.
My third thought was a Belgian Dubbel. To me, the thought of Special B, dark belgian sugar, with Syrah notes seems like a really good combination. This would be about 10-11% ABV, very low IBU, and I like the idea of doing it fairly traditionally; pilsner malt, vienna malt, dark candi sugar. I would add some Special B to get some plum notes.
What do you all think?
I also have some questions about barrel maintence:
He gave me a solution of (I think) potassium metasulfite(sp?) and told me to add it and fill the barrel with water for storage. I understand that this will take out some flavor from the barrel, so I'm going to brew ASAP.
I'm wondering, would it make sense for me to add a case of wine to the barrel, to reintroduce wine flavors, turning every 12 hours, and letting it age in that for a week or two. I would then dump the wine, swell it with water, and rack the fermented beer into the barrel. The case of wine would be $25 cab. So, I wouldn't be put out to much. I got this idea from hearing people talk about adding a 1/5th of Bourbon to their bourbon barrels.
I'm also wondering, could I just ferment the 15 gallons in the barrel, age it in the barrel(primary) rack out and bottle?
I also saw one guy recommend parafin wax on the outside, is this necessary?
I have so many questions about what I can do with this barrel. I don't even know where to post this.
Any help would be great!