EagleDude wrote:I will be brewing 60 gallons of a Flander's Red over the next two days to fill a 60 gallon wine barrel. I have two single tier 3-15.5 gallon keggle systems (one borrowed), so will be brewing on two systems at the same time with each putting off ~11 gallons per batch. I have enough space in the 15.5 gallon mash tuns to easily mash an 11 gallon post-boil 1.083 gravity wort with ~39 lbs of grain. With that, I will need to brew four total batches (two double batches in one day or one double batch for two days) to get 44 gallons of wort. After that, I will boil an additional 16 gallons of water to get the oxygen out and sanitize, then chill, and use to dilute the 44 gallons of wort to ~1.055 to 1.060 starting gravity. Adding 10 packets of rosealaire blend. I plan to periodically (6 months to 1 year) take 10 gallons off and add unfermented wort back into the barrel to continually have aged Flanders Red on tap (solera).
In short ... I'm going to be one tired, drunk, and very happy brewer over the next couple of days!
Sounds exhausting & rewarding all at the same time
Those double batches can be killer after just 1 day.
BN Army // 13th Mountain Division 
