Wine Barrel Aged BSDA

Discussion in 'Homebrewing' started by luisfrancisco, Oct 24, 2018.

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  1. luisfrancisco

    luisfrancisco Zealot (642) Dec 1, 2009 Mexico

    Hi,

    I used to be a homebrewer, but have stopped for quite a while. My last batch was probably around 4-5 years ago.
    So I'm ready to jump back into it, and needles to say, I'm not looking to brew a pale ale.

    So recently I had a chance while in Belgium, in a beer-centric restaurant to try a Pannepot Special Reserva. I thought I was in for a Bourbon Barrel Aged Quad, but was surprised with a beer that had been aged in Wine Barrels for 4 years! It is one of the best beers I've ever had, so now I want to do something like that. I know I may not get to the same quality, but I want to be able to have more beers that taste like it.

    So my question is, does anyone have any advice on which route to go?

    I guess I can just pick up Jamil's BSDA recipe, and then either a) Brew a 5 gallon batch and add medium toast cubes that would sit in wine for about a month. I was thinking perhaps on then letting the cubes sit on the beer for maybe another month; or b) I have access to a small local brewery that can probably let me brew a batch in their system which would net a volume equal to a little over two wine barrels. I also happen to have a friend in a winery that could potentially sell me used wine barrels. My problem with option b) is twofold i) two wine barrels is a LOT of beer; and ii) I need to find a place where to stock and age the beer in the barrels for maybe a long time.

    Any thoughts? Has anyone out there brewed something like this before and maybe has any advice?
     
    #1 luisfrancisco, Oct 24, 2018
  2. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    Foley Brothers made a beer aged in port barrels. It was tremendous. I'd ask the Belgian Brewer for advice on what barrel they used and how long to age it. 4 years sounds long, but, I'm not saying it's wrong.
     
    #2 GormBrewhouse, Oct 25, 2018
  3. telejunkie

    telejunkie Savant (1,107) Sep 14, 2007 Vermont

    wine barrels are out of range for most homebrewers due to their size...unless in a group brew setting. So would the local brewery be interested in doing a collaborative brew with you? In that arrangment they can sell most of the beer while you get like 10 gallons for your own consumption? Not sure legalities of that...but if you are in Mexico, don't think Mexican TTB cares as much there. Could your friend in the winery potentially provide a wine barrel rack and an out of the way corner for you to store said barrels?

    Edit: the cubes could get you a very good beer, but there is no substitute for a barrel imho
     
    #3 telejunkie, Oct 25, 2018
  4. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    Make a BSDA and add wine and oak spirals. No barrel needed.
     
    #4 EvenMoreJesus, Oct 25, 2018
    luisfrancisco, GreenKrusty101 and GormBrewhouse like this.
  5. luisfrancisco

    luisfrancisco Zealot (642) Dec 1, 2009 Mexico

    So 1 oak spiral, and one bottle of wine sound good for a 5 gallon batch? Do I need to soak the spiral first, or add everything to secondary?
    How long do you suggest the oak + wine?
     
    #5 luisfrancisco, Oct 27, 2018
  6. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    I,d soak the spiral for a week or so then add to the beer. everybody seems to have a favorite amount of time beer sits on wood, for myself, 2 weeks and sample. let it sit longer if you want more oak flavor. longest on wood for me has been 2 months give or take. its all what the brewer likes best.

    goood luck
     
    #6 GormBrewhouse, Oct 27, 2018
  7. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    Kind of a loaded question, really. Depends on how much wood and wine character that you want in your end product. I'd suggest a half spiral of medium toast French oak and an entire bottle of your favorite Cab, but I don't know your preference for wine, so I can't tell you how to progress. The spiral will expire in its own time and the wine can be added to your bottling bucket.
     
    #7 EvenMoreJesus, Oct 27, 2018
    MrOH likes this.
  8. luisfrancisco

    luisfrancisco Zealot (642) Dec 1, 2009 Mexico

    In my homebrewing I’ve always liked round numbers, so I think I’ll try this:

    1 oak spiral soaked for one week on one bottle of wine. Then I’ll take the spiral off the wine, and put a fresh bottle of wine in the secondary along with the spiral. Does that sound reasonable?

    One additional question. Do oak spirals fit through the carboy holes? I only used cubes in the past.
     
    #8 luisfrancisco, Oct 28, 2018
  9. minderbender

    minderbender Initiate (0) Jan 18, 2009 New York

    The oak spirals I've seen are small enough to fit through carboy mouths.
     
    #9 minderbender, Oct 28, 2018
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