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Old 10-15-2010, 12:47 PM   #1
smokinghole
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Default All-Grain - Oak in the Bog

Recipe Type: All Grain
Yeast: WLP028
Yeast Starter: 2L
Batch Size (Gallons): 5.5
Original Gravity: 1.091
Final Gravity: 1.020
IBU: 32
Boiling Time (Minutes): 60
Color: 11
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 3 Months +
Tasting Notes: Has a smooth peat smoke flavor well balanced by oak.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Oak in the Bog Barleywine
Brewer: Adam Cole
Asst Brewer:
Style: English Barleywine
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.60 gal
Estimated OG: 1.091 SG
Estimated Color: 8.7 SRM
Estimated IBU: 31.3 IBU
Brewhouse Efficiency: 76.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
16.00 lb Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 88.89 %
1.00 lb Peat Smoked Malt (2.8 SRM) Grain 5.56 %
0.50 lb Caramel Malt - 60L 6-Row (Briess) (60.0 SRGrain 2.78 %
0.25 lb Aromatic Malt (Dingemans) (19.0 SRM) Grain 1.39 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 1.39 %
1.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 19.2 IBU
0.50 oz Hallertauer [4.80 %] (15 min) Hops 3.1 IBU
0.50 oz Fuggles [4.50 %] (15 min) Hops 2.9 IBU
0.50 oz Goldings, East Kent [5.00 %] (15 min) Hops 3.2 IBU
0.75 oz Fuggles [4.50 %] (5 min) Hops 1.7 IBU
0.50 oz Hallertauer [4.80 %] (5 min) Hops 1.2 IBU
1 Pkgs Edinburgh Ale (White Labs #WLP028) [StarteYeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 18.00 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 24.30 qt of water at 165.1 F 154.0 F
10 min Mash Out Add 29.70 qt of water at 184.9 F 170.0 F


Notes:
------
Added 1.5oz of stavin medium toast hungarian oak cubes to secondary.
Primary fermentation was around 70F would have liked it lower but I don't have a chamber.


Only things I might change about this is maybe using a touch more oak so maybe a full 2oz and instead of plain ole 2row I might use marris otter next time. Been drinking this off and on for about three weeks and it's fantastic. I did the recipe as sort of a "using more than 4oz isn't too much" experiment. The findings were that it's a very good beer. I'm actually sending it to a comp to see how it does. I'm not expecting much but I'm curious none the less. This recipe is certainly a will brew again.

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Old 02-06-2011, 01:45 PM   #2
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Took this to the homebrew club finally and it received rave reviews. I'm going to be rebrewing this with Maris Otter replacing the Briess and maybe adding some brown malt to add a soft roast character. I may also up the peat malt a bit.

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Old 09-08-2011, 06:56 PM   #3
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Rebrewed with a few ingredient changes, just dialed up for a higher gravity version and more oak. It has a very impressive cinnamon and vanilla flavor from the 2.5oz of oak Staving Hungarian Med. Toast Oak cube. The smoke is sweet and balanced even at 2lbs in the batch. I aged it for 6 months and finished off aging in the fridge to clean it up the last two weeks.


Type: All Grain Date: 3/26/2011
Batch Size (fermenter): 6.50 gal Brewer: Adam Cole
Boil Size: 9.97 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (10 gal) and Cooler (52 qt)
End of Boil Volume 7.28 gal Brewhouse Efficiency: 95.00 %
Final Bottling Volume: 6.50 gal Est Mash Efficiency 102.3 %
Fermentation: My Aging Profile Taste Rating(out of 50): 35.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
17 lbs Pale Malt (MO) (2 Row) UK (3.0 SRM) Grain 1 82.4 %
2 lbs Peat Smoked Malt (2.8 SRM) Grain 2 9.7 %
10.1 oz Brown Malt (65.0 SRM) Grain 3 3.1 %
8.0 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 4 2.4 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 5 2.4 %
1.00 oz Nugget [13.00 %] - Boil 60.0 min Hop 6 28.0 IBUs
3.00 oz Goldings, East Kent [5.90 %] - Boil 15.0 min Hop 7 18.9 IBUs
1.00 oz Goldings, East Kent [5.90 %] - Boil 5.0 min Hop 8 2.5 IBUs
2.50 oz Med Toast Hungarian Oak Cubes (Secondary 25.0 weeks) Flavor 10 -
1.0 pkg Edinburgh Ale (White Labs #WLP028) [2000.00 ml] Yeast 9 -

Beer Profile

Est Original Gravity: 1.107 SG Measured Original Gravity: 1.103 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.024 SG
Estimated Alcohol by Vol: 12.0 % Actual Alcohol by Vol: 10.5 %
Bitterness: 49.4 IBUs Calories: 364.2 kcal/12oz
Est Color: 10.4 SRM
Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 20 lbs 10.1 oz
Sparge Water: -2.26 gal Grain Temperature: 39.0 F
Sparge Temperature: 168.0 F Tun Temperature: 65.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 25.79 qt of water at 168.5 F 152.0 F 60 min
Mash Out Add 34.04 qt of water at 185.6 F 170.0 F 10 min

Sparge Step: Fly sparge with -2.26 gal water at 168.0 F

Notes: Soaked oak cubes in Laphroaig Quarter Cask and added all liquid with oak cubes.

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Old 03-30-2012, 02:48 AM   #4
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that is a LOT of peated malt

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Old 04-03-2012, 01:43 AM   #5
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It's not as much as you might think. It's certainly there and certainly in your face. Someone here went as far as brewing a 100% peated malt beer. I like smoking cigars and this beer goes great with my cigars. I might brew another batch up again in the fall. I didn't really break into my most recent batch a whole lot yet.

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Old 04-10-2012, 12:48 PM   #6
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Well after being reminded I had these beers and had not really broken into them I brought a bottle to homebrew club meeting. Lets just say I was surprised at how incredibly fast the bottle emptied. I only brought one 12oz bottle thinking only a select few would even want to try it (especially the Islay scotch drinker). Then a customer whom is a transplant from Scotland and a fan of Islay scotch tried it and kindly asked for the recipe.

The beer is so smooth at this point being more than a year since brewing. The recipe is certainly a keeper. While both are good the second one is a fuller body. I still have two bottles of the original recipe on hand that I wanted to use as a comparison between the two. It won't be a equal comparison but it will still give me something to work with. I will brew it up again in the fall or late summer to keep a supply of this stuff on hand.

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