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
|Batch Size||Boil Time||IBU||SRM||Est. OG||Est. FG||ABV|
|12 gal||90 min|
|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|
|Target (UK)||2.5 oz||90 min||Boil||Pellet||9.8|
|Edinburgh Scottish Ale Yeast||White Labs||73%||32°F - 32°F|