KrisPaulk77
Member
Hello all. As the title suggests, I'm in the planning phase of a pretty big braggot that I plan on aging in my 2nd use bourbon barrel. The barrel currently has a collaborative, blended Imperial Stout sitting in it. (The stout is tasting dee-lish by the way). I was hoping to get a little feedback, thoughts, yea's, nays, etc from the good folk on these forums.
The barrel is just over 10 gallons. I don't have the capacity to brew 10 gallon batches, so I'm planning 2 5+ gallon identical batches and blending them back in the barrel for secondary. I've brewed 4 or 5 braggots before, and they've all turned out pretty good, so I'm fairly content with my recipe. I do have a couple of sticking points though.
A.) Which yeast to use - Either D47 or Nottingham
B.) Maple Syrup - I had considered adding a portion of maple syrup back to the fermented beer just to add some depth.
Here's the recipe. Feel free to offer suggestions, etc...
8lbs Two Row
1lb Munich
1lb CaraPils
.5lbs Crystal 40L
.5lbs Dark Crystal
7 - 8lbs honey
1oz Warrior @ 60 (16.5% AA)
1oz Cascade @ 20 (6.6% AA)
I'm shooting for a big, decadent sipper. On par with a nice barleywine and capable of being aged for a while. How does the recipe look? Thoughts?
Cheers and Thanks in advance for the responses.
The barrel is just over 10 gallons. I don't have the capacity to brew 10 gallon batches, so I'm planning 2 5+ gallon identical batches and blending them back in the barrel for secondary. I've brewed 4 or 5 braggots before, and they've all turned out pretty good, so I'm fairly content with my recipe. I do have a couple of sticking points though.
A.) Which yeast to use - Either D47 or Nottingham
B.) Maple Syrup - I had considered adding a portion of maple syrup back to the fermented beer just to add some depth.
Here's the recipe. Feel free to offer suggestions, etc...
8lbs Two Row
1lb Munich
1lb CaraPils
.5lbs Crystal 40L
.5lbs Dark Crystal
7 - 8lbs honey
1oz Warrior @ 60 (16.5% AA)
1oz Cascade @ 20 (6.6% AA)
I'm shooting for a big, decadent sipper. On par with a nice barleywine and capable of being aged for a while. How does the recipe look? Thoughts?
Cheers and Thanks in advance for the responses.