Barrel Aged Americanized Oud Bruin Batch 4 Recipe - Brain Sparging on Brewing


Sour beer, saisons, farmhouse beer, homebrewing, ramblings

January 14, 2019

Barrel Aged Americanized Oud Bruin Batch 4 Recipe

Sometimes in homebrewing, especially sour brewing, things don't work out the way you want them to and you have to adapt to what happens rather than what you want to happen. I feel that is where I've landed with this string of barrel aged sour beer. After racking out batch 3 to bottles I wasn't in love with the sample I took from the bottling bucket. I'm not sure if that is a result of filling the barrel after moving it and leaving it full of a sanitizing solution for too long or if it's time to rethink filling this barrel. As a result of my uncertainty I've elected to follow the same process a fourth time to see if I can steer this project back on track. If not, I may consider changing my fermentation blend from my house culture to a lab blend. My house culture is sensitive to oxygen and throws too much acetic acid if given the chance and a two gallon barrel (plus all the racking) is a really good opportunity for oxygen exposure. Alternatively I may change my process to primary ferment in the barrel and then rack out to bottles after two or three months. For now, we'll see what happens with the current process.

Barrel aged oud bruin batch 4 process

This beer follows the same process and recipe for the prior three batches so I'll just link to the original recipe post for the oud bruin and talk about the process. As in the past I brewed the beer and sent it to glass for a month before transferring it to the barrel. I racked out Batch 3 immediately before racking in Batch 4 to the barrel along with priming sugar to help consume any air picked up by racking and hopefully reduce acetic acid production. This beer will age in the barrel for three months before heading to bottles for extended aging.

With each batch of this Americanized oud bruin I've had a small amount of beer that wouldn't fit into the barrel. I've collected this beer for additional aging in smaller vessels and added the excess from each batch into a growing blend of beer. After racking Batch 4 to the barrel I have enough excess beer to fill this 64oz growler. I'm not sure what I'll do with this beer (or if it's even worth drinking or blending) but I'll keep this beer as blending stock.

Freshly filled barrel with Batch 4 and the companion excess beer

For batches 2-4 I've set the brewday ahead of bottling day by about a month to ensure I do all the racking at once. For Batch 5 I'll wait to make that decision until I've tasted a bottle of Batch 3 to help make a decision about whether to stay the course or change the process.

Barrel aged Americanized oud bruin brewday and fermentation notes

Brewed 12.11.18. Did a lousy job taking notes this brewday. Procured 2.3 gallons of 1.071 gravity wort. Pitched house sour culture.

Racked to barrel with 1 oz. table sugar on 1.14.19. Beer smelled and tasted similar to previous batches. Racked excess 0.25 gallons to excess container with 0.25 oz table sugar.

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