How to make barrels mc?

How to Make Barrels MC?

Making Barrels MC is a relatively simple process that requires minimal equipment and ingredients. The result is a deliciously flavorful and smooth beer barrel-aged stout beer. Barrels MC (Mixed Culture) is a style of beer that allows for the wild yeast and bacteria present on the grains to ferment and age, resulting in a unique, complex flavor profile.

**Gathering Ingredients and Equipment**

Before brewing Barrels MC, ensure you have the following:

• Grains:

  • 17 lbs (7.7 kg) Pilsner Malt
  • 3 lbs (1.4 kg) German Wheat Malt

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• Hops:

  • 1 lb (0.5 kg) Hallertau Malt

• Yeasts:

  • Wyeast #1388: Belgian Manganese Yeast

• Bacteria:

  • Lactobacillus brevis: a species of wild bacteria

• Salt: 1 lb (0.5 kg)

** Brewing the Beer**

Follow these steps to brew Barrels MC:

1. Mill the Grains: mill the Pilsner Malt and German Wheat Malt to create a mix of coarse and fine flakes.
2. Malting: transfer the grist to a mash tun and mash at 158°F (70°C) for 60 minutes to convert the starches.
3. Lautering: recirculate the wort and settle the grains.
4. Boiling: Boil the wort in a 7-gallon (26.5 liter) kettle with 20 IBUs (International Bitterness Units) using Hallertau hops at 60-minute boil.

**Transfer and Cooling**

After boiling:

1. Transfer the Wort: transfer the cooled wort (around 70°F or 21°C) to a Sanke fermenter or equivalent.
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2. Yeast Pitch: pitch 1 packet (2 vials) of Wyeast #1388 Yeast.
3. Cooling: cool the wort to 63°F (17°C).

**Acidification and Bacterial Addition**

To promote bacterial fermentation:

1. Salt Addition: add 10% of the total amount of salt to the must (wort + yeast nutrients).
2. Lactobacillus brevis: add a small sample of Lactobacillus brevis bacteria directly to the fermenter, taking care to avoid over-aeration.
3. Monitoring: monitor for signs of fermentation, usually within 1-3 days.

**Fermentation**

Allowing the beer to age for 1-3 months will enhance the characteristic flavors and aromas.

**Stabilization and Packaging**

For optimal results, follow these steps:

1. Filtration: after 1-3 months, filter the beer through a pad or sheet filter to remove any suspended particles and bacteria.
2. Stabilization: at 40°F (4°C), rack the filtered beer into bottles or a keg for secondary conditioning.
3. Secondary Conditioning: condition for a minimum of 2-3 months.
4. Packaging: enjoy your Barrels MC brew!

Additional Tips

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• Maintain Control: monitor temperatures, oxidation, and contamination to preserve the delicate balance of flavor and aroma.
• Blend and Condition: Consider blending different barrels or portions of the same barrel, and conditioning the beer longer for a smoother, richer flavor.
• Fermentation Conditions: consider the impact of temperature fluctuations, yeast selection, and oxygen levels on the fermenting beer.

**Conclusion**

Creating Barrels MC is an exciting brew day experience. By carefully following the instructions and monitoring the fermenting beer, you will be rewarded with a one-of-a-kind, highly complex beer with a strong potential for development over time.