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Old 03-27-2012, 05:01 PM   #1
Jan 2011
Rocky Hill, CT
Posts: 1,075
Liked 209 Times on 136 Posts

Recipe Type: All Grain   
Yeast: s-04   
Yeast Starter: no   
Batch Size (Gallons): 5.5   
Original Gravity: 1.051   
Final Gravity: 1012   
IBU: 15   
Boiling Time (Minutes): 60   
Color: 10.4   
Primary Fermentation (# of Days & Temp): 3 weeks at 60-62   
Secondary Fermentation (# of Days & Temp): 7-10 days in Oak Barrel   
Tasting Notes: Oak, whiskey, smooth and clean   

edit: sorry it says "all grain," this is an extract beer and I can't figure out how to change it!

This is a simple extract Scottish-style 80/- that is aged in an oak barrel used previously for whiskey:

Steep at 150-170 for 30 minutes:

1# Caramel 80L
.5# Carapils


6# Pilsen DME

1oz Fuggle 60min
.5oz Willamette 60min

(I had to add the Willamette to bring the IBU's within the BJCP range, using more fuggles would also work but i did not have any more on hand)

1tsp Irish Moss 15 minutes


s-04 rehydrated prior to pitching

fermented cool in my basement which was about 60 degrees, then transfered to my oak barrel for 10 days, sampling every few days to see if I liked the flavor and aroma. I originally planned for 7 days, but 10 days was where i ended up.

If you do not have a barrel, wood chips soaked in whiskey would also work.

I carbonated my bottles to 2.0 volumes, but i also put 1 gallon in a polypin (i.e cubitainer) "cask" carbed to 1.5 volumes, which is currently sitting in my 60deg basement being enjoyed. Condition all bottles/polypins at 60 degrees!

Here are some pictures of the brew from the "cask" and the 5 gallon barrel i used:

Barrel I bought on this forum from Farmhouse Brewing:

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Polypin, i highly recommend as a makeshift, poor-man's cask:

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Poured from the polypin, nice head:

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More from the polypin:

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This beer is very clear. s-04 is a very clean yeast:

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