Sangria Quad

[italarican]

I was having a red wine smoothie (I don't know, wanted to have a drink but also use my Ninja) & thought the flavors could be spun into a really nice beer. I'm basically thinking a red-wine barrel-aged beer w/ plenty of fruit that'd complement that red wine flavor. A quad felt like a natural to have to flavor profile and hefty backbone to handle all this!

Just added some red wine to some oak cubes to soak together & plan to brew in about a week. Here's what I'm thinking (still might tweak):

Batch: 6 gallons
Target OG: 1.090 (around 75% efficiency)
Target FG: 1.020 (around 8.5-9.0% ABV)
IBU: 20
Boil: 120 minutes
Primary: 28 days at 66F
Secondary: TBD (a few months)
Yeast: WLP 530 (Abbey Ale)
Yeast starter: You bet

Grain Bill
59% Pilsner (12 lbs)
25% Vienna (5 lbs)
4% Special B (0.75 lbs)
2% Caramunich I (0.5 lbs)
10% Homemade Belgian Dark Candi Syrup (2 lbs)-- At boil

Hops
2 oz Hallertau 90 min

Extras for Secondary
2 oz Oak Cubes (plus the red wine they were soaking in)
1.25 lbs plums
1.25 lbs dark cherry
1.25 lbs blackberries
1.25 lbs raspberries

Process
Mash @ 150, 60 min
Sparge @ 168, 10 min
120-minute boil
Chill to 66, pitch Abbey Yeast

 

[italarican]

Brewed the recipe above today. Looks like this will be our last weekend before it chills off for the the year, so glad I took care of it now.

Successful brewday overall: closer to 80% efficiency, 6.25 gallons, mashed at 151F. Everything else as above. Will transfer to secondary in 28-30 days.

 

[italarican]

The fruiting has begun. One carboy w/ blackberries & raspberries, the other w/ black cherries & plums. Both have the red-wine soaked oak cubes that've been sitting since brew day. Now we wait...