Here is what I am thinking of handing out at the meeting. Any suggestions?

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Recipe for 30th Anniversary Flanders Red Ale
Based on a recipe in Wild Brews by Jeff Sparrow

O.G.: 1.048-1.061
Assumed efficiency is 70%
Recipe is for 5 Gallons
90-120 minute boil


Malt:
6 lbs (50%) Vienna Malt or 4.2 lbs Amber Liquid Malt Extract
2 lbs 7 oz (20%) Unmalted Wheat, Torrified Wheat, Corn, or Flaked Maize
1 lbs 2 oz (9%) CaraVienna
1 lbs 2 oz (9%) Aromatic
1 lbs 2 oz (9%) Carahell
6 oz (3%) Special "B"

Hops: 10-12 IBU's
2.6 AAU's of Hallertaur, Styrian Goldings, or East Kent Goldings at 90 minutes.

Yeast: Ferment with your favorite yeast strain, and we will try to put the wort in the barrel at gravity of around 1.025. You might have an easier time keeping the gravity up with a low-attenuating yeast. The wild yeast will be pitched as the main yeast into two of the batches to serve as the "starter" when it all goes into the barrel.

Mashing Instructions:
When using flaked maize or torrified wheat skip steps 1 and 3. Assume 1.33 quarts of water/pound of grain.
1. Mash wheat/corn and 10% (10 oz) of malted barley at 145F for 15 minutes.
2. Dough-in grains and water to hit 122F and hold for 20 minutes.
3. Add adjunct mash to main mash.
4. Raise to 145F and hold for 40 minutes.
5. Raise to 162F and hold for 30 minutes.
6. Raise to 169F and hold for 10 minutes (mash-out).
7. Sparge with 176F water.

Simpler Mashing Options:
Use the flaked maize/torrified wheat option.
1. Mash the grains at 157F for 60 minutes.
2. Sparge with 176F water.

Extract Instructions:
1. Steep the grains (except for the Vienna Malt) at around 157F for 30 minutes.
2. Remove the steeping grains and bring the wort to a boil.
3. Turn off the heat and add the Malt Extract.
4. Procede with boiling, etc.

Grapes/wine will not be added for at least 6 months.

I know you got several offers for a location at the last meeting so here is my attempt to help you collect all the info. I've got a stone wall / concrete floor below grade basement available, there is a garage door on one end for access. There are two areas, one walled off for a utility room and the rest of the basement. Both have one HVAC vent. The best spot for the barrel would be in the larger not-utility room space. Looking at the logs it appears that the utility room got to 77 degrees when the AC was out in 2010, I imagine the larger space could get a few degrees warmer. This winter it looks like the utility room got down to about 62 degrees, again I imagine the larger space would be a bit cooler. I'm located in Brookside and if I move within the next year and a half it'll be for a really really good reason because we haven't been here that long.

Hey guys. We've had some experience with barrel aging a number of sour and non-sour beers for club projects with the Garage Brewers. So far we've brewed an unintentionally soured Belgian dark strong in a Pappy Van Winkle barrel which turned out amazing, a wee heavy in a heaven hill barrel, a RIS in a four roses barrel, 2 silver oak cabernet barrels of flanders red, 2 silver oak Cabernet barrels with a Consecration clone, and just last week we emptied the old Flanders barrels and filled them with an Oud bruin (will get cherries after 9 mos or so) and the other a lambic.

With all of the beers we've aged them in our basements with the exception of the BDS- a club member had a temp co trolled cellar and it sat in there for a year. The bourbon barrels usually only took 4 months or so before the oak started to overpower the beer. As for the sours we've just planned 6-12 months minimum with those.

We've been getting the wine barrels from A&K Cooperage just north of Columbia. It's a drive but talk with Matt there and he'll hook you up. I know they just started working with spirits and may have some 30g rum barrels for sale as well.

I'd love to offer our help in any way, just holler.

JimL wrote:

Jim, that's awesome. I'm jealous of your amazing barrel beers.

Question: Where have you stored them? I've read that storage temps for a sour can be pretty important, but I wonder what your experiences are. Were there any lessons you learned when making a sour beer?

Thanks,
Jonathan

When do you want us to bring the beer. Do you want it at the October monthly meeting?

I e-mailed the other officers after after our last meeting about the club covering the expenses for this project. All the officers were in agreement that it would be a good thing for the club to cover the expense for the barrel and possibly some or all of the ingredients.

Obviously, we will have to have a vote and the approval of the membership at the meeting before this can happen. So, it would probably be a good idea for Elijah or someone else on the committee to have a motion to bring to the floor. I am working in Branson this weekend so I just ordered the grain from Ozark Home Brewery, since I will be driving right past there on my way. The grain alone for the 5 gallon recipe was $20.12 from them. Perhaps we could authorize each of the brewers $20 or $30 to cover the cost of the ingredients? Just a suggestion!