Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Hefe in Whiskey Barrels
Reply
 
LinkBack Thread Tools
Old 08-15-2011, 02:05 AM   #1
chrisfiac
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: dallas, tx
Posts: 25
Default Hefe in Whiskey Barrels

Hi there gents:

I just picked up a bourbon barrel from an amazing distillery near me (Garrison Brothers). I'm thinking I'd like to brew this:

http://www.beertools.com/html/recipe...n=Scale+Recipe

What do you think? My question is, what is a good/reasonable mash temp/schedule for this brew? Looking forward to your feedback.

--Cheers, Chris

__________________
chrisfiac is offline
 
Reply With Quote Quick reply to this message
Old 08-15-2011, 02:10 AM   #2
Airborneguy
Adjunct of the Law
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Airborneguy's Avatar
Recipes 
 
Join Date: Sep 2009
Location: Isle of Staten
Posts: 10,856
Liked 838 Times on 621 Posts
Likes Given: 1105

Default

A fresh barrel will BLAST whatever you age in it with whiskey and oak flavor. the first few beers will have VERY apparent whiskey flavor. You probably don't want to put a lighter beer in there first. Personally, I wouldn't want whiskey flavor in a hehe at all, but you might like that. Just realize, it will be VERY strong if it's the first beer going into the barrel.

__________________
Fermentor(s):
Lagering:
Bottled: Atonement Brown Porter
Airborneguy is offline
 
Reply With Quote Quick reply to this message
Old 08-15-2011, 02:14 AM   #3
Yuri_Rage
Gritty.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 13,987
Liked 629 Times on 392 Posts
Likes Given: 57

Default

The recipe doesn't look bad, but a whiskey/oak aged hefe sounds vile to me. If I had a barrel, I'd brew an imperial IPA with rye, robust porter, or imperial stout.

To better answer your question, I'd skip the protein rest and do a 60 minute single infusion mash around 154ºF, then sparge with 170-180ºF water (to achieve a mash out temp in the high 160s).

__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc
Yuri_Rage is offline
 
Reply With Quote Quick reply to this message
Old 08-15-2011, 02:59 AM   #4
chrisfiac
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: dallas, tx
Posts: 25
Default

Thanks for the response gents. I should have mentioned that I plan to blend the aged beer with fresh beer. So 10 gallons in the barrel; I'll pull half out and blend it with 5 gallon of fresh beer. The remaining 5 gallons will go into the barrel that still has 5 gallons of the original stuff in it. And so on and so on. The point being is it won't have the full barrel taste.

The IPA with a little rye sounds interesting as well. I really wanted to do a lighter beer that can pull some color and profile from the barrel--at least that's the thought.

I've had a wheaty Belgian ale cuvee-ed with barrel-aged, and it was amazing.

--Cheers, Chris

__________________
chrisfiac is offline
 
Reply With Quote Quick reply to this message
Old 08-15-2011, 03:01 AM   #5
beerandloathinginaustin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Temecula, California
Posts: 546
Liked 21 Times on 20 Posts
Likes Given: 378

Default

My immediate reaction is that the barrel flavors will slaughter a beer like a hef but I suppose there's only one way to find out. I'm dry hopping a Live Oak Hef clone right now so wtf do I know.

__________________
beerandloathinginaustin is offline
 
Reply With Quote Quick reply to this message
Old 08-15-2011, 03:14 AM   #6
Airborneguy
Adjunct of the Law
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Airborneguy's Avatar
Recipes 
 
Join Date: Sep 2009
Location: Isle of Staten
Posts: 10,856
Liked 838 Times on 621 Posts
Likes Given: 1105

Default

You don't have to worry about any beer not getting flavor from the barrel. If that barrel is fresh and wasn't allowed to dry out, even a barley wine will get a noticeable pickup.

My barrel was emptied of whiskey in November of 2009, and has had at least 6 beers run through it. It still smells VERY strongly of whiskey and isn't ready for my planned sour cherry stout or porter yet

__________________
Fermentor(s):
Lagering:
Bottled: Atonement Brown Porter
Airborneguy is offline
 
Reply With Quote Quick reply to this message
Old 08-15-2011, 03:25 AM   #7
skyebrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Santa Cruz, Ca
Posts: 424
Liked 4 Times on 4 Posts
Likes Given: 8

Default

Go for it! Its not the consensus, but experimenting is half the fun. Let us know his it turns out (for better or worse)...

__________________
Quote:
Originally Posted by nootay View Post
Its not terrible, but i get an armpit armoma and flavor.
skyebrewing is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
whiskey beer jonp9576 Recipes/Ingredients 37 12-22-2011 08:04 AM
It's whiskey not beer Usmcsniper Recipes/Ingredients 6 01-04-2011 05:59 PM
bourbon oak whiskey brown ale MrWhleDr Recipes/Ingredients 1 05-12-2010 04:46 PM
Forget whiskey...Gin Ale? EamusCatuli Recipes/Ingredients 16 07-14-2008 07:06 PM
Irish Whiskey Beer Bosh Recipes/Ingredients 4 06-27-2007 03:35 PM



Newest Threads

LATEST SPONSOR DEALS