Batch 64: Barrel Aged Strong Scotch Ale on Black Raspberries

The 2nd beer in the Knob Creek barrel collaboration.

I brewed two 5-gallon shares of this beer, in collaboration with a fellow barrel members.  Others used different recipes.  We brewed in summer 2015, then aged the beer in the barrel for about 6 months, pulling it January 2016.  It went naturally sour in the barrel, making the sour aspect of this lambic-esque in that it spontaneously soured from organisms present in the surrounding environment.

I aged my ~4.5 gallons on 1.5lbs of wild black raspberries for another 4 months in a secondary carboy. It took a while to carb up, the result of have aged for over a year.  I’ll add yeast at bottling for future barrel-aged sours.  But carbed up eventually, and it’s good.

Summer 2016: this beer placed 2nd in the American Wild Ale category at the 2016 Michigan Beer Cup.

March 2017: funny that I originally worried about whether this would carbonate; it has continued to ferment in the bottle and now gushes upon opening if not very cold.  Not coincidentally, it’s developing a more prominent Brett funk.  If I had a 4th slot for this year’s Nat’l Homebrew Competition, I might enter it – which also means it’s not one of my top 3 beers right now.  But it’s still quite nice.

Here’s the recipe (below and on Brewtoad): Strong Scotch Ale

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
12 gal 90 min

Fermentables

Name Amount %
Maris Otter Pale (UK) 27.5 lbs 78.57
Bonlander Munich (US) 2 lbs 5.71
Crystal 45L (UK) 2 lbs 5.71
Pilsner (DE) 1.5 lbs 4.29
Honey Malt (CA) 1 lbs 2.86
Pale Chocolate (UK) 8 oz 1.43
Extra Dark Crystal 120L (UK) 8 oz 1.43

Hops

Name Amount Time Use Form Alpha %
Target (UK) 2.5 oz 90 min Boil Pellet 9.8

Yeast

Name Lab Attenuation Temperature
Edinburgh Scottish Ale Yeast White Labs 73% 32°F - 32°F

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