I've got two barrels. One will have an English Barleywine go into it in about a month or so. The other I will put Denny's Bourbon Vanilla Imperial Porter in. Still need to brew that one though.
Ashz-
Any plans to blend the two RIS's or leaving one as a "control"?
I plan on aging the other as well but in a keg. So yes more of a control than anything. I have brewed this a couple times and know what it's like so I think the aging in the barrel will go great. Last batch I did of this aged 7 months, keg conditioned and it was awsome, so I am shooting for 7 months. We'll see if I can last that long.
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The universe is wider than our views of it.
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Keep in mind the 5 gallon barrels were only used once, and they are double the surface area to volume ratio of a 53 gallon Bourbon barrel so the beer will take on the oak character twice as fast. Past three or four weeks, you may get too much oak and it will completely overwhelm even the strongest beers, so make sure you sample at least weekly and decide when enough is enough.
I purchased one the second go-around. I'm looking for a RIS or Baltic Porter recipe to brew this weekend and age in the barrel for a bit. Any suggestions would be appreciated
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Quote:
"My new company is going to sell Aqua-infused(tm), Alphabetamashed(tm), Wortboiled(tm), Multihops Brewed(tm), Saccharomented(tm), Lageriffic(tm) beer. - Bobby_M
Pigs are fantastic creatures. They convert vegetables into bacon.
Many thanks to Ed at Brewmaster's Warehouse. Here's the six gallon recipe to be brewed this Sat.
16.8# MO
14.4 oz. roasted barley
9.6 oz C-60
7.2 oz chocolate
Maginum 2 oz @60
U.S. Goldings 2 oz @8
U.S. Goldings 2 oz @3
yeast 2L 1056 starter
Any additions/substractions
Thanks
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Quote:
"My new company is going to sell Aqua-infused(tm), Alphabetamashed(tm), Wortboiled(tm), Multihops Brewed(tm), Saccharomented(tm), Lageriffic(tm) beer. - Bobby_M
Pigs are fantastic creatures. They convert vegetables into bacon.
I just got my barrel. I have a smoked porter sitting in a corny right now naturally carbonating. It finished a bit high, so I'm thinking about pulling it out of the corny and putting it into the barrel with some more yeast and let it go for another couple weeks, seeing if I can bring it down a bit while adding some delicious oak flavor. The vanilla smell from these barrels is outstanding. It shouldn't be a problem to ferment in the barrel, right?
I purchased one the second go-around. I'm looking for a RIS or Baltic Porter recipe to brew this weekend and age in the barrel for a bit. Any suggestions would be appreciated
baltic porter:
15 lbs german two row pilsner
1/2 lb dextrin
12 oz. 65L german dark crystal malt
4 oz. black malt
4 oz. chocolate malt
4 oz. german munich malt
1/4 oz lublin hops 90 minutes
1/4 oz lublin hops 15 minutes
wyeast 2308 munich lager or
wyeast 2206 bavarian lager
My Arrogant Bastard clone went on on Saturday. I plan to start tasting after 2 weeks... you all think this is about right, or should i try sooner???
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“Altogether 1420 in the Shire was a marvelous year... The Northfarthing barley was so fine that the beer of 1420 malt was long remembered and became a byword. Indeed a generation later one might hear an old gaffer in an inn, after a good pint of well-earned ale, put down his mug with a sigh: ‘Ah! that was a proper fourteen-twenty, that was!’”
- J.R.R. Tolkien, The Lord of the Rings, The Return of the King
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