Hey guys!
I'm about to brew a Flander's Red and here's my project, quickly:
A first 6 gallons batch, 3-4 months on the cake, then secondary for X
A second batch, pitched on the cake, 3-4 months on the cake, then secondary for X. I plan for about 18months total, so an 18m old with a 14-15 months old blend at bottling. The recipe will be exactly the same both time, at least I have to ajust something (undershot or overshot too much the OG, wich I plan at 1055). WLP Flemish Ale blend, by the way.
My question is about how to get the acetic/balsamic notes.
I might buy a 20L (5.25gal) new oak barrel. Do you think 12-18 months of barrel aging of half the batch would give me these notes?
Should I put the first/oldest part in the barrel or the second part (which should be more sour than the first due to high bacteria cell count)?
How would you treat the barrel before using it?
I was thinking:
-Water, water, water to extract oak flavor
-Cheap wine and vodka for the same reason
-Better red wine or maybe bourbon to continue extract oak flavor and impart milder flavors
-Use it to age a big beer or a red wine kit in it
-Turn into a Flander's Red barrel
what'cha think?
I'm about to brew a Flander's Red and here's my project, quickly:
A first 6 gallons batch, 3-4 months on the cake, then secondary for X
A second batch, pitched on the cake, 3-4 months on the cake, then secondary for X. I plan for about 18months total, so an 18m old with a 14-15 months old blend at bottling. The recipe will be exactly the same both time, at least I have to ajust something (undershot or overshot too much the OG, wich I plan at 1055). WLP Flemish Ale blend, by the way.
My question is about how to get the acetic/balsamic notes.
I might buy a 20L (5.25gal) new oak barrel. Do you think 12-18 months of barrel aging of half the batch would give me these notes?
Should I put the first/oldest part in the barrel or the second part (which should be more sour than the first due to high bacteria cell count)?
How would you treat the barrel before using it?
I was thinking:
-Water, water, water to extract oak flavor
-Cheap wine and vodka for the same reason
-Better red wine or maybe bourbon to continue extract oak flavor and impart milder flavors
-Use it to age a big beer or a red wine kit in it
-Turn into a Flander's Red barrel
what'cha think?