Seeking Opinions/Advice on Barrel Aged White Sour Ale

[caseysunshineable]

This weekend I purchased a 53 gallon used bourbon barrel from Revolution Brewing. The barrel was used for Very Mad Cow, their milk stout. The barrel was only $50.00 so I thought I'd experiment and make a sour white ale, similar to Incorrigible by New Holland. I've got a general idea, but I wanted to get some opinions, advice, and critique. I know it's ambitious and a bit reckless, but I thought I'd give it a try since the barrel was such a steal.

After all brewing is done, I will have 50 gallons of beer in the barrel. However, I only am capable of brewing 5 gallons at a time. My recipe would be:
6 lbs 2 row
6 lbs White Wheat
.5 lbs Crystal 10L

Mash @ 150 for 60 minutes
Boil for 90 minutes, with .2 oz of Sterling at 45 minutes
Use Kolsh Yeast Wyeast 2565
1.065 OG 1.016 FG 4 IBU 6.4% ABV

I would do two batches the first day, pouring the wort in the barrel after flame out to get some steam going to encourage bacterial growth and let it sit overnight. The next day, I'd pitch two packets of the Kolsh Yeast and one vile of Belgian Sour Mix 1 White Labs WLP655.
I would brew the next 8 batches in the following 8 days (1 batch per day)
I would add one packet of the Kolsh last each batch, and one vile of the Belgian Sour Mix 1 after every 4 batches.

After aging in the barrel (6-12 months, depending on taste), I would rack the beer into several 5 gallon carboys, adding different fruit or dry hop additions to each.

I was also thinking I could do primary fermentation in the carboy for each batch with the Kolsh yeast, then rack to the barrel for secondary with the Belgian Sour Mix 1.

So I'm wondering what you all think. Thanks.

 

[chefchris]

In my opinion you should put holding solution (citric acid and potassium metabisulfite) in the barrel until you have enough beer to fill it. Obviously that means that you would need a lot of fermenters. Whatever you do I would definitely figure out a way to reuse your yeast. Pitching on cakes, top cropping, large culture, etc.

I also wouldn't be set on using just one source for your bugs. Diversify! The more the merrier in the sour beer world.

 

[sweetcell]

it will take you a while to fill the barrel directly (like a week to brew it all) - the top portion could dry out.

I was also thinking I could do primary fermentation in the carboy for each batch with the Kolsh yeast, then rack to the barrel for secondary with the Belgian Sour Mix 1.

i would recommend doing this. you'll be able to keep a lot of trub out of the barrel.

if you can, keep a small carboy of extra beer on hand to top up the barrel.

 

[caseysunshineable]

I like these ideas. I could add a 5 gallon batch every couple months to keep it from drying out. Looks like I've got some carboys to buy. I'm hoping to begin in the beginning of April.

 

[sweetcell]

if you're not going to use the barrel right away, do the citric + metabisulfite storage solution thing. don't want the barrel drying out over the next month.

 

[chefchris]

I've got a 15 gallon barrel solera. So I brewed 18 gallons and put the extra in a keg, that way I can top up whenever and the beer is under CO2 the whole time. If you're topping up with beer from a carboy then eventually you would have a lot of head space.

 

[stpug]

You may want to find out from friends/acquaintances/lhbs if there's anyone interested in going in on the project with you - if you're looking to go that direction. It would be pretty easy for 5 brewers to come up with 10 gallons each than it is for one brewer to come up with 50 gallons. Even then, while I like good beer (assuming you got good beer in a year), I don't think I'd need 50 gallons of it . If everyone brewed the exact same recipe and all fermenters were sampled prior to racking to the barrel then it could help minimize the chance of contaminating with bugs you don't want .

BTW, that's an awesome steal!!

 

[sweetcell]

FYI Prairie Artisan Ales is also selling used barrels for $50, for you lucky/poor bastards in OK.

 

[caseysunshineable]

Thanks for all the great ideas and advice. However, if i fill the barrel with the citric and potassium metabisulfite, will it affect the flavor of the beer? I think I would fill the barrel with warm water and about 1/4 cup citric acid and 1/3 cup of potassium metabisulfite per every 14 gallons. Once I would be ready to fill the barrel, I'd use a syphone to empty the holding solution, then rinse with warm water.

 

[chefchris]

I didn't notice an flavors from it. When I was rinsing the holding solution out I smelled and tasted the water that was coming out of the barrel to make sure.

I'm actually filling a barrel with holding solution right now. The stuff stinks so make sure you're well ventilated.

 

[caseysunshineable]

Thanks Chris! I'm gonna fill with holding solution saturday.

 

[robotinc]

If you can, crash your fermentors for a day or so before racking into the barrel to carry over even less yeast.