As featured in CAMRA’s – The Modern Homebrewer – Andy Parker & Jamil Zainasheff and sponsored by ourselves The Malt Miller.

We would highly recommend purchasing and reading this book as it feature not only a wide selection of recipes but some great knowledge and techniques from Andy and Jamil on how to brew the best beer possible at home.

This recipe was provided for the book from a professional brewer, all of the recipes were scaled by the writers to a 20ltr batch size using 75% efficiency.

Where ever possible we have matched the exact ingredients, however in some recipes slight changes may be required and volume adjustments based on ingredient available to homebrewers. Be sure to fully read the below details before purchasing so you are fully confident in the process and aware of any ingredients which are not included with this kit that you will need to add.

Weights are removed on this page due to publishing agreements but will be provided on the bags when the recipe is purchased or are present in the book for those who purchase it.

 

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Ingredients Included

Crisp Small Batch No.7 – Chit Malt
TMM Jumbo Oat Flakes 26
Dingemans Pale Wheat Malt
Crisp Best (Pale) Ale Malt

Total Grain Bill 5980g

Citra® – BarthHaas® Pure Hop Pellets (33 grams)
Citra® – BarthHaas® Pure Hop Pellets – 100g (3 packs)

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Method

Beer Style (main): Hybrid/Mixed
Beer Style (sub): Wood- and Barrel-Aged Beer
Batch Size: 20
Original Gravity: 1.063
Final Gravity: 1.022
ABV %: 7.1
IBU: 40
Mash efficiency: 75

THE MASH
Temperature °C (Step 1): 67
Length (mins) (Step 1): 60

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

Meridian @ 0m – Not Included
We have provided Citra as a replacement for this unavailable hop

Whirlpool / hop stand:

Whirlpool (15 minutes @ 82°C/180°F)
Citra 75g
Salvo 75g – Not Included due to not being available too home brewers – we would recommend replacing this with either Citra Incognito or Spectrum alternative

Yeast: Not Included
Fermentation temperature/steps: Pitch one pack Omega OY-402 (Cosmic Punch) and Ferment at 21°C/70°F for 7 days until gravity is stable. Transfer beer into barrels for secondary fermentation.

NOTE: Cosmic Punch is a GM yeast strain and not allowed to be imported in the UK. As an alternative consider adding WHC Mango Madness or WHC Pineapple Passion. You will then need to choose a wild yeast/bugs for secondary fermentation.

Secondary additions:

Dry hopping (after second fermentation)

Citra 220g/7.8oz

The beer should then be crash chilled and transferred to bottles. Sapwood Cellars force carbonates to 2.05 volumes of CO2 then re-yeasts with Premier Cuvee (rehydrated on a stir-plate with StartUp Nutrient), primed with enough glucose to add 1.1 volumes of CO2 for a total of 3.1 volumes of CO2 in bottle.

Comments:

Sapwood Cellars – Barrels of Rings

We probably don’t need to introduce Scott Janish or Michael Tonsmeire but let’s do it anyway! A beer writer and researcher, Scott deep dives into the scientific literature of brewing and applies it to modern-day brewing practices at ScottJanish.com. Scott is also the author of “The New IPA: Scientific Guide to Hop Aroma and Flavor” which your co-authors strongly recommend you read and digest. Michael writes The Mad Fermentationist blog and the Advanced Brewing column for Brew Your Own Magazine. His book, American Sour Beers (Brewer’s Publications, 2014) is a great resource for homebrewers and craft brewers alike and, again, if sour beers are your jam then this is a strongly recommended read.

All wood starts as sapwood, the delicate new growth just under a tree’s bark. It plays an integral part of a tree’s maturation by carrying water between the leaves and roots, carefully redistributing built-up reserves as the season’s demand. Eventually, sapwood hardens into the heartwood of which barrels are made. Sapwood ties together the two sides of their production: Sap for the fresh IPAs and Wood for the acidic barrel-aged beers. A cellar is the brewer’s term for the fermentation space but also evokes the cool, quiet resting place of barrels.

It’s going to be near impossible to recreate Barrel of Rings given it was aged in two very specific barrels and some ingredients not being available to UK home brewers, but the team shared their lineage, so you can understand how such a beer is constructed and possibly create something similar.

Barrel #6: Fifth-fill Chambourcin red wine barrel that previously held our original barrel-aged pale ale, Measure Twice. That barrel was started with dregs from our collab with Free Will (Erma Extra), but along the way it was filled with bases that had dregs in primary from various American saisons (Casey and Holy Mountain).

Barrel #125: Second-fill Chardonnay white wine barrel that previously held a cider fermented with the Bootleg Biology Biology Mad Fermentationist Saison (plus we added the dregs from a stellar bottle of Barrique Wet Hop Reserve after filling).

This could be a very interesting project to recreate a home version, either using barrel chips/chunks which you pre-soak in different wines and beers, or with oak barrels if you are lucky enough to have these available.

Be sure to check out our YouTube channel where you will be able to find lots of great content featuring other breweries.

Don’t forget we also have an amazing range of beer to buy in our online beer shop Indie Beer Fridge for your enjoyment at home