Bottling and Blending Woxbic

Posted on June 10, 2017 by funkmetal

DIY Barrel Transfer tool from Milk the Funk Wiki

After four long years, it’s time to blend and package my first Woxbic beer.
I struggled quite a bit on the blending ratio. Too many variables to take
into account: the volume of beer I could produce to replace what goes into the
blend, the number and size of the barrels I already have, the volume to package,
and ultimately, how the blend would taste.

where did you get that shed? what have you got in your shed?

Transferring Year 1 Woxbic from barrel into a keg

In order to ensure I did have some of year 2 blend left, I needed to limit the
total volume I packaged. The result was that I was going to have quite a bit of
year 3 left over and that I’d need a new barrel to fill for going forward since
I was not also ready to package what would be left in year 3 barrel. Eventually
I settled on a 60/30/10 of Year1/Year2/Year3 ratio, similar to what Jester King
did with their recently released lambic-inspired, Méthode Gueuze beers. I
packaged approximately 10 gallons of blended beer. That works out direclty to 1
gallon of three year old, three gallons of two year and six gallons of one year.

Year 3 and Year 2 barrels transferring into keg for blending.

Year two and year one blends will remain in-barrel (without a top off) for next
year’s blend, and year 3 will have 9 gallons left to package separately. I’m
planning on blending that with some fruits for a cuvee style release as well.

For the actual transfer of the beer, I was excited to use a constructed barrel
transfer tool fashioned after the industry tools, like a Bulldog or
Rack-It-Teer, this was put together by some homebrewers on Milk-the-Funk
community.

The transfers from barrel to keg went flawlessly. A bit of CO2 to push and the
beer flowed quickly into the keg. After collecting all of the volumes, each was
pushed via CO2 into the Chronical where it was recirculated with some bottling
sugar.

Recirculating the blend in the Chronical

Bottling with the Last Straw was nice. The ergonomics of holding the Last Straw
are very nice in comparision to the Blichmann Beergun. I do wish the Last Straw
had a larger diameter for beer. It was designed for already carbonated beer, so
I can understand why the line is small. But for uncarbonated beer, it would be
nice to fill faster.

The weight of the line let the bottle fit itself slowly; that was handy for a single person operation.

With the bottling complete, I now have 6 to 9 months to wait to see how the beer
changes in the bottle. I’ll post some pictures and tasting notes later this
year.

And some fantastic beer to celebrate the occasion.

Dat Crooked Stave!

Woxbic Time

Posted on January 16, 2017 by funkmetal

It’s Texas winter time again; well sort of. Texas has the strangest winters; it was 85F on December 25th, and then had a high of 28F for 3 days in early January. Today is 72F. Despite these wild swings in temperatures, it’s time again to brew my annual Lambic-style, or Methode Gueuze, as the newly introduced mark for a process has been released alongside a huge accomplishment from Jester King when they released SPON late last year. Note, I won’t be performing a turbid mash. Yet.

In preparation for my first year of blending, I’m doing my largest single batch. 22 Gallons of wort to be split between a 15 gallon Rye Whiskey barrel, and a 5 gallon Whiskey barrel. The 15 gallon barrel will get a fresh pitch of ECY 20, my favorite blend for long barrel aging lambic-style beers. The 5 gallon will get wild yeast I captured under a peach tree from my yard. I brewed a 1L starter a year ago which produced Belgian-like characteristics by not much in the way of sour. After aging for nearly 9 months, the pH dropped from 4.2 to 2.8. Slow bugs work magic. I just refreshed this mixed culture to pitch into the 5 gallon barrel to see how that turns out.

These two barrels are the newest in my collection and need to be parafin waxed. Using Gulf wax in a glass bowl, heat gun set at 1000F and a thermal glove one can drip and blend hot wax on the whole barrel (outside and both heads) in about 20 to 30 minutes. I’ve done this for all 3 of my Woxbic barrels and it’s done amazingly well at keeping any acetic character out of even the 3 year old beer which has been stored at approx 75F for the entire time.

After this brewday, the next big challenge is blending the 3, 2 and 1 year old blends, and then how to plan for next years’ blends. I find it incredibly difficult to determine how to keep a consistent amount of 3, 2 and 1 year old lambic beer around considering the blending ratios may change. One can always brew more each year but it becomes challenge to use up the remaining beer that’s beyond the 3 year mark. I plan to take what I need out of the 3 year old barrel and anything that remains will get bottled as straight unblended lambic-style; sort of a Grand Cru or Cuvee. Maybe I’ll blend with fruits as well.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
20 gal	60 min	8.7 IBUs	3.7 SRM	1.054	1.018	4.7 %
			Actuals	1.046	1.01	4.7 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Straight (Unblended) Lambic	17 D	1.04 - 1.054	1.001 - 1.01	0 - 10	3 - 7	1.8 - 2.6	5 - 6.5 %

Fermentables

Name	Amount	%
Pilsner (Weyermann)	24.306 lbs	60
Wheat (BestMälz)	14.583 lbs	36
Acidulated (Weyermann)	1.62 lbs	4

Hops

Name	Amount	Time	Use	Form	Alpha %
Northern Brewer	2.46 oz	60 min	Boil	Leaf	3.2

Miscs

Name	Amount	Time	Use	Type
Phosphoric Acid	32.40 ml	60 min	Mash	Water Agent
Epsom Salt (MgSO4)	2.60 g	60 min	Mash	Water Agent
Calcium Chloride	1.30 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	1.30 g	60 min	Mash	Water Agent
Wheat Flour	5.00 oz	5 min	Boil	Other

Yeast

Name	Lab	Attenuation	Temperature
Bug Country (20)	East Coast Yeast	70%	63°F - 75°F

Mash

Step	Temperature	Time
Protein Rest	122°F	30 min
Saccharification	156°F	30 min
Mash Out	168°F	10 min

Notes

After mash-out, drain all liquid into boil kettle, raise temp to 190, pump back to mash for second rinse through grain bed.

Pitching ECY20 Bugcountry in 15G barrel, 5G

Sparge acidification:
Gypsum: 1.9 Grams
Epsom Salt: 2.6 Grams
Calcium Chloride: 1.3 Grams
Phosphoric Acid: 61.9 mL

Download

Download this recipe's BeerXML file

Smoke ’em if you got ’em

Posted on March 17, 2016 by funkmetal

One of the very few Pilsners that I enjoy drinking from a can

Smoking malt for a batch of Russian Imperial Stout turned out quite well. With that success complete and now kegged, I’m happy to proceed with more smoked malts! One of my favorite smoked beers is Jester King’s Gotlandsdrika. The recipe has been shared by owner/brewer Jeff Stuffings over at the Beer and Wine Journal.

Despite the cracks in the wood, the barrel is water tight.

I took this recipe and scaled it up for 15 gallons so I can fill my newly acquired Rye Whiskey barrel. This time, I’m smoking 100% of the malts used. I also decided to keep them under the smoke a bit longer to help keep the smoke present post-fermentation.

The recipe calls for using beech and birch woods. I had access to beech wood chips but no birch. Instead I picked up some Alderwood to smoke half of the pilsner malt. The whiskey barrel is a bit aged, dumped in 2015. It tested well with the swelling and holding water however, I was some what concerned about what might have found its way into the wood since it sat dry for so long. Barrel steaming to the rescue.

You wouldn't believe how long it took me to get that lid on. Embarrassing.

DIY Barrel steamer comprised of Pressure Cooker, Quick-disconnect adapter, Pressure Gauge , Check Valve, Silicon tubing, nipple to 1/2″ NPT, 90 Deg Street elbow to 2 ft. Copper pipe with drilled holes and end-cap.

Gloves are a must when dealing with steam.

A couple of rags help keep the steam inside the barrel to raise the temperature over 212 for approx 15 minutes.

Using the steam wand, I brought the internal temp up over 212F for about 15 minutes. I’m really excited to see how this smoked beer comes out after fermenting in this whiskey barrel.