Difference between revisions of "The Rare Barrel"
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* [http://allaboutbeer.com/article/the-rare-barrel/ All About Beer Interview. July 15, 2014.] | * [http://allaboutbeer.com/article/the-rare-barrel/ All About Beer Interview. July 15, 2014.] | ||
* [http://en.wikipedia.org/wiki/The_Rare_Barrel The Rare Barrel Wikiedia page.] | * [http://en.wikipedia.org/wiki/The_Rare_Barrel The Rare Barrel Wikiedia page.] | ||
| + | |||
| + | ==Recipes== | ||
| + | Jay Goodwin released the recipes for their base wort on episode 1 and 2 of ''The Sour Hour'' <ref>[http://www.homebrewtalk.com/showthread.php?t=496393 User "mbbransc" on Homebrewtalk. 10/24/2014. Retrieved 04/26/2015.]</ref>. | ||
| + | ===Golden (loosely based on lambic)=== | ||
| + | * 12° Plato (1.048 SG) | ||
| + | * 70% base malt (any type; probably Belgian Pilsner) | ||
| + | * 12% malted wheat | ||
| + | * 6% rolled oats | ||
| + | * 6% spelt malt (substitute wheat if you can't procure spelt) | ||
| + | * 6% special aromatic (specifically Franco-Belges) | ||
| + | |||
| + | ===Red=== | ||
| + | * 14° Plato (1.057 SG) | ||
| + | * 70% base malt (any type; probably Belgian Pilsner) | ||
| + | * 12% malted wheat | ||
| + | * 4.5% rolled oats | ||
| + | * 4.5% spelt malt (substitute wheat if you can't procure spelt) | ||
| + | * 4.5% special aromatic (specifically Franco-Belges) | ||
| + | * 4.5% crystal 60 | ||
| + | * Use dehusked black (Carafa II or III) to adjust color to you liking; ~1% | ||
| + | |||
| + | ===Bruin=== | ||
| + | * 16° Plato (1.065 SG) | ||
| + | * 70% base (any type; probably Belgian Pilsner) | ||
| + | * 12% wheat | ||
| + | * 3.6% rolled oats | ||
| + | * 3.6% spelt malt | ||
| + | * 3.6% special aromatic (specifically Franco-Belges) | ||
| + | * 3.6% crystal 60 | ||
| + | * 3.6% chocolate | ||
| + | * Use dehusked black (Carafa II or III) to adjust color to you liking; ~1% | ||
==References== | ==References== | ||
Revision as of 14:07, 26 April 2015
The Rare Barrel is a brewery that specializes in sour beers in Berkeley, CA. The company was started by Jay Goodwin (blending and brewing), Alex Wallash (sales and marketing), and Brad Goodwin (finance and legal).
Website
Facebook
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Contents
Interviews
Podcast
Jay Goodwin hosts a monthly podcast for The Brewing Network called The Sour Hour, which focuses on sour and wild brewing. The Sour Hour podcast is highly recommended by the members of Milk The Funk.
iTunes
Direct Downloads/XML
Online Articles
Recipes
Jay Goodwin released the recipes for their base wort on episode 1 and 2 of The Sour Hour [1].
Golden (loosely based on lambic)
- 12° Plato (1.048 SG)
- 70% base malt (any type; probably Belgian Pilsner)
- 12% malted wheat
- 6% rolled oats
- 6% spelt malt (substitute wheat if you can't procure spelt)
- 6% special aromatic (specifically Franco-Belges)
Red
- 14° Plato (1.057 SG)
- 70% base malt (any type; probably Belgian Pilsner)
- 12% malted wheat
- 4.5% rolled oats
- 4.5% spelt malt (substitute wheat if you can't procure spelt)
- 4.5% special aromatic (specifically Franco-Belges)
- 4.5% crystal 60
- Use dehusked black (Carafa II or III) to adjust color to you liking; ~1%
Bruin
- 16° Plato (1.065 SG)
- 70% base (any type; probably Belgian Pilsner)
- 12% wheat
- 3.6% rolled oats
- 3.6% spelt malt
- 3.6% special aromatic (specifically Franco-Belges)
- 3.6% crystal 60
- 3.6% chocolate
- Use dehusked black (Carafa II or III) to adjust color to you liking; ~1%