Pinot Noir Barrel Aged Belgian Sour

One of the local beer clubs here in town that I happen to be apart of apparently is into barrel aging beers. This is our second barrel now, the other being the Jack Daniel's barrel that I aged the Oaked RIS and Oaked American Stong in with the American Stong still being in the barrel. We got a free Pinot Noir barrel from an at this time unknown winery and plan on brewing up a ~6% abv Belgian Amber. The beer will be doused with a number of wild yeast from a aged sour beer tasting we did a few months back. This has dregs from Lost Abby, New Belgium, Cantillon, Russian River, Jolly Pumpkin, Avery and more that I can't think of right now. I can say that if you look through these pictures we used the dregs of most of these except for the lambics. Everyone will mash high 156-157 degrees F and will use WLP550 yeast, while 1 person will ferment using 100% of the dregs from the tasting. This way we hope to have a good pitch rate once everything gets thrown into the barrel. At this time we do not know how long it will sit in the barrel, but I would assume at least a year if not longer before this is ready.

Beer Barons Pinot Noir Barrel Aged Belgian Sour

Malt:
5.25 lbs: German Pilsner
5.25 lbs: Vienna Malt
1 lb: Munich Malt
.5 lb: German Wheat Malt
.5 lb: Belgian Aromatic
.5 lb: Caramunich 60L
.5 lb: Special B

Hops:
1.25 oz: Styrian Goldings 5.4aa @60m

Misc:
1 Tablet Whirlfloc @ 15min

Target OG: 1.061
Target FG: 1.012
IBU: ~22

Actual OG: 1.056
Actual FG (Before Barrel): 1.015
Apparent Attenuation: 72.3%

ABV: 5.5
ABW: 4.3

Yeast:

White Labs Belgian Style Blend (WLP575) (Re-pitched from BSD)

Hopville Recipe

Update 12.10.2009: Brewday was last night and it was the quickest brew I have done to date. I was finished in a little over 4 hours. Woke up this morning to the sound of yeast being blown all over my carboy cooler. I quickly switched out the airlock to a blowoff. I hope the blowoff doesnt fill up and overrun on my carpet. I ended up reusing yeast for the 1st time and I can see that it took off like crazy. I re-pitched the yeast from the Belgian Strong Dark I just did. This one should ferment out quickly.

Update 12.17.2009: Racked to secondary for it to sit till the beer heads off to the barrel.  Beer finished at 1.015, which at 1st I thought was too low, but the starting gravity was kind of low anyway.  It didn't attenuate well which was good.  The high mash temp will keep plenty of dextrins  for the bugs to eat in the barrel.  Beer is actually pretty good on its own, which I had an extra 5 gallons or so to save and taste side by side.

Update 1.7.2010: Beer is being taken to a guys house tonight in prep to it being racked into the Wine barrel on Saturday.  I won't be able to make it for that, so I am taking it over a few days early.