Chop & Brew - Episode 29: Bad Ass Barrelfied Imperial Porter
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- Опубликовано: 5 сен 2024
- We head into the Bad Ass Brewery to discuss the brewing and barrel conditioning of an Imperial Porter in a Woodinville Rye Whiskey barrel. Our tasting notes discussion includes tips and techniques on barrel-conditioning (barrel-aging) and maintenance, last-minute yeast starters, and using the Wyeast Ringwood Ale yeast strain. [Original postdate: August 27, 2014]
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Bad Ass Barrelfied Imperial Porter Recipe
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Love your vids mr. Walton. Im a 23 yr old culinary graduate from Johnson and Wales and i have a passion for homebrewing. Your videos keep me passionate. Keep doin your thanggggg.
The streets needed this episode, Chip Walton. Thank you.
That may be the best compliment ever. I do love me some streets. Preesh.
I love the bad ass brewery. needs to be its own series
keep it filled, keep it moist!
nice work guys! cheers!
I love this episode. Me and a couple buddies have a 15 gallon rye barrel that we started with a big English barley wine that had some rye in the grist. I can tell you from experience that rye whiskey flavor really does well with a strong english barley wine. Good luck on your next venture with the barrel and I look forward to seeing what goes in.
Mmmmmm that sounds delicious.
Hey! Greetings from Finland. Awesome video right there!
Got few ideas flying about what to do with that barrel or... Well without the barrel anyway since it has been already 2 years so.
1. Big Rye Black IPA
2. Apple Cinnamon Maple syrup Imperial Stout (+ coffee?)
3. Rye Barleywine (+ bacon?)
Excellent mix of Talk and Technique! I was waiting for that! One of my "wants" is to one day calculate the sq inches of surface area exposed to the beer inside an 8 gallon barrel such as the one you guys used and a standard 53 gallon barrel. You can then equate this to the number of standard 1/2"x1/2" oak cubes by weight. With that info you can use a glass carboy with the proper amount of oak cubes (pre boiled and soaked in whiskey/bourbon/wine/etc. for a few months) to simulate a barrel spot on. American Sours put this at 0.15 oz per gallon of beer (not sure if that was dry or soaked weight, though).
You just blew up my mind!
I come up with roughly 57 square inches per gallon based on a standard 53 gallon wine barrel. Most oak cubes are 1/2x1/2x3/8. So you would add 23 cubes per gallon of beer or 0.6 oz of dry cubes. Boil them for 10 minutes and soak in wine for 6 months and you have a used wine barrel for a fraction of the cost of buying a real barrel and in any size you want.
My wife bought me those same "Brew Master" and "Bottoms Up" tasting glasses from Target. :D
Chip for chop, chop for Chip. Great episode, love your work!
Sweet episode. You guys answered a lot of questions I had about barrel aging. Cheers!
"Sloxidated!" I like it! Great vid guys!
What about after the chared oak whiskey barrel, you utilized a beech wood barrel to further filter the beer. Beech Wood really doesn't impart any flavor. But it helps clarify the beer.
RyePA for sure....Rye-IIPA? I guess you could call it a barley wine , but :) Can't wait to see the next brew out of this barrel. "keep it full and keep it moist" LOL...
Excellent episode, guys. Keep up the good work! ...weeeeith Cheeeeeeip!!!
I made a chocolate milk stout last year, and then in secondary added dark cherries. That may go good in there.
I would love to see a basic ESB brewed in that barrel so there is room for the barrel flavour to make up a large amount of the finished beer flavour
"I got some grain in the car." Awesome.
Riding malt dirty!
maybe try a Cherry Stout in your barrel...had one of those once, it was excellent
What about a Red IPA to go into the barrel for the next brew ? Just a thought as I have seen a red rye available from a couple of breweries . Excellent videos from all at chop and brew . Nice one !!
Keep it filled and keep it moist!
Love the channel Chip. Chop & Brew rocks.
Thanks, Abe!
Any chance you guys might do a Heady Topper clone in the future?
***** Possibly, though it's not the to-brew list in the near-future. But I can put it there I suppose!
Here, have my immediate like. I don't even need to watch the video to give it, I just have to see Bryon Adams and The Bad Ass Brewery to give you the thumbs up!
Moar Bad Ass Brewery in the future please! haha :D
I would like to see a fruit infused dark ale, a cinnamon apple cider or let BA go nuts and do a dark 2x or 3x IPA
Man, you're on to something over here.
Shout out from Kalamazoo!!!
Arcadia is Great!
Except they aren't open on Sunday. Lame-O. ;)
Another excellent video, Chip! Not sure if you guys touched on this, but did the barrel-aged version seem any hotter than the non-barrel-aged version? I was quite surprised that the barrel-aged version came out that much higher in ABV.
While it did not a lot of rye whiskey character, I didn't seem hot at all, which was a very welcome surprise! I think that is because the fermentation was kept in check.
ChopAndBrew Thanks, Chip. I noticed a lot of Firestone Walker's barrel-aged beers become much hotter than the original base beer. I suspect it's because they dump a lot of the original spirit into the barrel and then rack the beer on top of it.
Rad vid. Homeboy in the middle is just staring at the camera!
+Daniel Hergenroether Chris Paynes got the crazy eyes!
Bad Ass kicks ass.
And doesn't even bother taking names... that's even MORE Bad Ass. Bryon Adams
Yo Chip! Love the shout out for Gonzo. We have our barrel aged 2017 vintage (rum and whiskey) coming out in February - I'll try and remember to send some your way.
You say "we." Do you work at Flying Dog? I would be honored to get a care package. Gonzo is seriously one of the first beers that blew my mind. I have a couple of funny stories about it actually I'd love to share with you one day. And our local Flying Dog rep in Twin Cities throws Hunter S. Thompson birthday parties with tap tapovers - often featuring a vertical tasting. Those are very good nights. If you send me some, I will get you back by doing a video and sharing some of those funny stories in the video. Cheers!
Yes, sir - I'm a Tour Guide. You can expect that care package sometime in February. Thanks for doing such an awesome show. I've been a big fan of your stuff for years.
Andrew Conn Badass. Thanks for the support! Email me through the contact page on C&B website and I can get you an address and more details.
Andrew Conn I should also ask - is there a brewery approved homebrew recipe out there by chance? Or just what people have improvised on the theme?
I'm not aware of any official clone recipe. Let me chat with the guys in the brewhouse and see if I cant send you some recipe notes. Happy belated thanksgiving!
Great vid bra. I love the long brew-day sequences.....mmm...brew-porn. I was also curious to know if you guys had a chance to compare data collected at home with, (hydrometers, temps, refracs, etc.) to the data you received from the lab to see how close your data collecting skills are?
Hey Chip, has the bad-ass brewery had a chance to throw a brew through the barrel again since? I read the best thing to do between brews is to put some whiskey through the barrel or keep it filled and moist, as Chris just said.
Let's get a detailed DIY brewing system build, like Bryon Adams setup (Rims?) I need to build a kickass system. Can't afford a Sabco system.
First off GREAT video.... Been scratchin for some Bryon Adams and Chris Paynes for a while. Second you need to put those Bryon Adams shirts on the website... Third nice Vanilla Ice Havin a Roni shoutout at the end... Keep it comin!!! Chop for Chop Brew for Brew.
idk where those t-shirts are. That was a Ted creation.
I like Chris Payne. I would like to see him more involved. But I don't think he's strange.
Chip, for each brew, you should give Payne his own analysis portion of the program. so he can give us the science.
+lanetxgp1 I agreeeeeeee with you there!
That sounds like a bad ass tasty Porter Cheers
....hell of a name for a brew,, Shipwrecked!!!
Best...video...yet...Keep em comin man. Chop for chop...
.... Brew dat Brew!
You should do an Irish red in that barrel
Chip man you have gotz to go with the barley wine. Watching this video I had this in my head two minutes before you guys said it out loud. ( amazing how great minds think so much alike! LOL!) No I believe with what you have there a barley wine would mos def be the BEST way to go!
Great stuff Chip. Why not a Schwarzbier.
I'd love to see bryon adams wield his smoker and mash tun to make an imperial smoked stout with home-smoked grain. Obligatory transcendant ribs would also be included. Beefcake!
I like the way you're talking. Might have to do that when it gets a bit colder so we don't heat the grains too much.
I would love to pick up a barrel or 2 that size for some of my sours. Any idea where I could buy one?
Woodinville Whiskey Company:
www.woodinvillewhiskeyco.com/
One of your best videos. I have been going back and forth on getting a barrel and you guys made my decision. Would you recommend a bourbon barrel over a rye? Keep the videos coming! Getting a barrel n the next couple of weeks thanks and cheers
next up for the bad ass barrel... imperial carmelized pumpkin rye brown.
whatever happened to the p berry episode?
You know what the problem with this channel is? I started brewing in April 2016. I've done seven beers, five extract and two all grain. I thought I was pretty good at this. You guys make me feel like I don't know shit (which I don't, but still).
I would fill ity with a Extra high gravity Baltic Porter
You could always funk the barrel up and leave something sit in there for 3 years.
Any idea as to why the starting gravity was different between the straight version and the barrel version? Looks like there was a big difference.
This is due to the fact that the machine running the analysis only has the final product to consider. It works "backwards," in a way to determine OG, apparent attenuation, real attenuation, potential extract, etc. I believe because the final product had the added influence of the actual whiskey in there - it skewed what the machine "thought" the OG would've been. The OG for the Straight Version is the OG for both version.
Oh ok. Makes sense. You've got me wanting to get a barrel now. Great video. One of my favorites.
Is this just normal barrel aged baltic porter or am im wrong? Greetings from Poland.
What up Poland?!
How is it that 3 days imparts all that Rye flavor but big breweries can age beer in barrels for a year without it being crazy?
I believe a large part of it is the surface area to beer ratio. This small 8-gallon barrel has much more influence on the beer than say a 55-gallon barrel. I'm sure there are other reasons that someone smarter than me can explain to all of us, but that does seem to be a big one. I also imagine there is some sort of plateau where the beer stops pulling flavor and actually starts to mellow/even out and maybe even exchange it back into the wood? Again - someone smarter please weigh in here.
ChopAndBrew That sound's about right to me.
Session barley wine?!! WHAA?!!
make a Badass Barleywine!
SESSION BARLEY-WINE!!!!!!!!!!!!
ChopAndBrew crew, how much was the barrel all in with ship? I'm in WI so I would think investment would be similar. Thanks!
It runs about $180 with the cost of the barrel plus FedEx Ground Shipping.
I know what Vanilla Ice song!
A Black IPA.
Oh yeah!
I second this
How does Chris Payne know so much science??
Siebel. Books. Brewing Network. Books. And lots of brewing! And books.
We had cue cards for him....ok no we didn't. He spits knowledge all the time!!
he's just that good!
Session barley wine? Kind of an oxymoron no?
Come on Jaime. Help us plan this out!
They guy in the middle is a bit strange. Stands there and doesnt say alot, then just comes out with random comments. Dude. Get involved. Love ChopAndBrew.
Scott Josling Chris Paynes ain't gotta talk. He's cutting the facts straight and there's a lot of BS to filter from Chip & Bryon. :)
ChopAndBrew Roll tide!
I love how people try to make it so much a science, its fkn NATURE. GET FUNKY WITH IT! I don't test my home brews on gravities, 8yrs strong with strong brews regardless. Who cares about that. publish some content people really care about.
Can you suggest some topics, techniques, or brews you'd like to see in our videos?
@@ChopAndBrew You ask a loaded question as I have my own likes but if you want views it should be with what is hip and in the now. Sure barrel aged is in the realm, sours which is what im brewing in a 55 gallon red wine cask at home and then there are other home brewers just starting out how to learn to brew. My background though is wanting to say you want the later of followers, views etc. In my profession to run a great video marketing campaign, you need to capture their attention within the first 3-5 seconds of the video. Have good tags, eye catching thumbnail that stands out and do some paid marketing campaigns as it is fairly cheap per click or per view however you run it. Lots of people today have very short attention spans and they only want small bites that are entertaining, comical and maybe musical. The majority of people using youtube are for entertainment and #2 is how to. In the entertainment realm its music videos are top, then comedy and everything else. For how to and brewing, well there is a smaller community for that. Plug your merch as well and engage as you are doing with me but in the video asking them to say in the comments what type of brew the community of your watchers would like to see you make. Going back to what I'd like to see. Ideally some combo video as your logo presents food and brewing. Cross link any videos you make as well to allow people to follow the rabbit hole on your channel. Like what does this brew pair good with? Make a nice recipe like mini cooking show style and pair it with your beer, then plug this video on making that beer so if people are curious its a natural progressive path. I digress though. Keep doing what your doing and making content. You could easily get some other larger followed brewers on your show im sure to at least try your beer and get some cross channel/plug that way from their followers. Personally brewing is a hobby for me and I discover what I like the most and make that.
@@jonathanriedel9411 I/we do deeply appreciate your rich and detailed feedback and strategic suggestions. I will try to do some of the easier things first - back linking, adding cards to video, etc. - first and work on structural suggestions for the future. Means a lot that you broke it down like this.
@@ChopAndBrew You're welcome. I do digital marketing for a living so its 2nd nature to me. Think of RUclips as like your telling stories to people who don't want to read them. America unfortunately has become "I want it fast, but not crap quality" "I want a deal, but not cheap crap" "Mcdonalds and Microwaves" Maybe things will change over time, but some of it is human nature.
Love your vids mr. Walton. Im a 23 yr old culinary graduate from Johnson and Wales and i have a passion for homebrewing. Your videos keep me passionate. Keep doin your thanggggg.
Thanks, Kevin! What location of JWU did you go to? Where do you live now?
Providence RI campus. Originally from CT, moved down to Bluffton SC with my lady. Enjoying a Terrapin Hi-5 IPA as we speak. I know you got a little south in ya
Kevin Langdon Cool! Hopefully I can make it to SC some time and swap some Brew skills for Chop skills!