Club Brew Barrel Run

Took the long road down to Brattleboro to pick up an oak barrel from Saxton’s River Distillery. They make Sapling, a maple liqueur that’s aged in Maker’s Mark barrels. This will be a great barrel to use for our club brew brown ale. And we tweaked the recipe in preparation for this – made it a little more bitter to balance out the sweetness of the liqueur, and gave it a nice big body to wrap around the alcohol.
The drive was actually not bad, right around 2 hours. And Brattleboro seems like a nice spot, but unfortunately we didn’t have time to hang. We did grab lunch at a new brewpub called Whetstone. They have a 1 bbl Psychobrew system set up and ready to use, they are just waiting on state permits to get going.
Made it back up to Bolton and set everything up to transfer from six 15 gallon fermenters. We took gravity readings and tasting notes for each one before transferring into the barrel. Seems like most were close to terminal, 1 or 2 had a little bit further to go. We’re guessing it’ll kick back into fermentation for the next few days. We also filled a keg and are carbing it up for our next meeting, which is only 2 days away.
Overall, it tastes great, and with the maple flavoring, this will be a great batch.

Batch 48 – Flaming Maple

Flaming Maple BrewdayIt’s been around four months since I brewed last. I’ve really been missing it, especially with fall being in full swing. This one kind of came on a whim. Of the few beers I actually brewed this year, two of my favorites were my Irish Red and my Smoked Brown. I thought of combining the two and creating a lightly smoked autumn red ale. Continue reading