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Old 05-31-2012, 03:18 PM   #1
permo
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Default Recipe Critique - Big Barley Wine/Oak Aged Ale

I have almost enough saved up in my “man stash” to order a five gallon whiskey barrel and I am going to try for something crazy. I have achieved %10 ABV fairly easily a few times by oxygenating a few times during propogation and pitching a ton of yeast. I am assuming a yeast cake would be best for this or else a 2 gallon starter? not sure.

25 pounds pale
1 pound C80
1 pound chocolate malt
50 IBU millennium @60
50 IBU Chinook at @20 (for long lasting hop flavor)
8 oz columbus @ FO (steep for 30-40 minutes) for long lasting flavor/aroma
OG = 1.117
FG = ? (whenever the yeast dies)
ABV 12-15%
http://www.whitelabs.com/beer/strains_wlp099.html
Mash at 148 overnight…super fermentable wort
Age in oak barrel for 1 year
Add extra yeast to bottling bucket and bottle with low carb levels

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Old 06-27-2012, 01:16 AM   #2
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Sounds like a beast. The chocolate malt seems odd but other than that I think youre good. Have you brewed it?

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Old 06-27-2012, 02:33 PM   #3
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check out these wood honeycomb alternative over the barrel
http://www.chicagobrewwerks.com/inde...-ROACK-5&c=141

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Old 06-27-2012, 03:16 PM   #4
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I love a big beefy barley wine. Two quick thoughts do with them as you will. I agree the choc. malt seems odd. How are you going to hold your mash temps overnight? A cooler is going to loose enough steam. I think a 90 min. mash with that grain bill will be enough. Again just my thoughts

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Old 06-27-2012, 04:08 PM   #5
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Quote:
Originally Posted by FEARDIZ
check out these wood honeycomb alternative over the barrel
http://www.chicagobrewwerks.com/inde...-ROACK-5&c=141
Those are made from red oak? Isn't red oak toxic?
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Old 06-27-2012, 05:19 PM   #6
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no idea, they have differnet woods, white oak, hickory etc..
what is a whisky barrel made of?

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Old 06-27-2012, 05:25 PM   #7
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Quote:
Originally Posted by FEARDIZ
no idea, they have differnet woods, white oak, hickory etc..
what is a whisky barrel made of?
White oak
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Old 06-27-2012, 09:12 PM   #8
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Quote:
Originally Posted by rwinzing View Post
I love a big beefy barley wine. Two quick thoughts do with them as you will. I agree the choc. malt seems odd. How are you going to hold your mash temps overnight? A cooler is going to loose enough steam. I think a 90 min. mash with that grain bill will be enough. Again just my thoughts
I have a 54 quart steel belted coleman mash tun. I won't lose 5-7 degrees over a 6-8 hour mash.

I have not made this yet, but I am going to . I am a few months away. I will likely use all the hops from my chinook plant, adding the vast majority at the whirlpool addition. Changing from columbus to chinook for that addition as well. All chinook on this beer.

I figured the choco would add some nice roastiness and color.
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Old 03-05-2013, 01:26 PM   #9
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What size batch is this? With that big of a grain bill did you try to parti Gyle a second batch? Is aging on oak that long common? I thought most oak aging was more like a month. Perhaps the time difference is between a barrel and chips?

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Old 03-05-2013, 01:40 PM   #10
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This was a 6 gallon batch. I still haven't brewed it. I can fit 32 or so pounds of grain in my mash tun, so this brew wont be an issue

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