Wood-Aged Beer Pirate Strong Ale - Home Brew Forums

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Old 04-03-2012, 04:20 PM   #1
j1laskey
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May 2010
Boston
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Recipe Type: Partial Mash   
Yeast: WLP060   
Yeast Starter: 1L   
Additional Yeast or Yeast Starter: 1 tbsp yeast nutrient   
Batch Size (Gallons): 5   
Original Gravity: 1.0861.084   
Final Gravity: 1.018-1.016   
IBU: 37.0   
Boiling Time (Minutes): 60   
Color: 15.91 SRM   
Primary Fermentation (# of Days & Temp): 3 weeks   
Secondary Fermentation (# of Days & Temp): 1 week   
Tasting Notes: A mixed blend of pineapple, dark rum, oak, and vanilla   

I have brewed this many times and can't get enough of it. Friends of mine continually ask me to brew this over and over again. Of all the recipes I have cooked up, I feel this one is worthy to post here on HTB.

Ingredients
5 lbs American 2-row
0.5 lb Weyermann CaraAromaŽ; Weyermann
1 lbs Torrified Wheat
5 lbs Dry Light Extract
1 lbs Light Brown Sugar
0.5 oz Galena (Pellets, 14.1 %AA) boiled 60 min.
1 oz Citra™ (Pellets, 14.0 %AA) boiled 5 min.
1 ea. Cinnamon (stick) (15 min boil) (not included in calculations)
10 oz. Pineapple (fresh) (15 min boil) (not included in calculations)
1 tbsp. Yeast Nutrient (AKA Fermax) (15 min boil) (not included in calculations)
4 oz. Oak Wood Chips soaked in Myers Dark Rum (French Oak secondary) (not included in calculations)
1 ea. Vanilla (whole bean) (Secondary) (not included in calculations)
Yeast : White Labs WLP060 American Ale Yeast Blend info

First soak french oak chips in Myers Dark Rum for 3 weeks

Brewday
Mash grains @ 154-156 for 60 mins. Sparge 0.5 gallon H20 @ 170. I squeeze the bag and collect all runnings.

Add DME (flameout) and bring to boil. From start of boil start hop, pineapple, cinnamon, and nutrient additions at the appropriate times.

End of boil remove pineapple pieces and cinnamon stick.

Cool wort to 70 degrees, add H2O for final volume of 5 gallons. Aerate, and pitch.

Ferment @ ~68 degrees for 3 weeks.

Secondary Add french oak chips that have been soaked in Myers Dark Rum. Add 1 vanilla bean that has been cut open lengthwise exposing the inner seeds.

Bottle/Keg After 7-10 of secondary transfer to bottles or keg. I keg and this beer is very very very drinkable after a week of carbonation.

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Old 04-03-2012, 04:52 PM   #2
pwortiz
Strong Hand Brewing Co.
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Jul 2011
Towaco, NJ
Posts: 463
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The name of this caught my eye and the recipe itself even more so. Looks super interesting.

Couple of questions:
- If I don't have the ability to do the hour mash, would it be appropriate to substitute 3lbs DME and if so, what type? Light?
- Is this only a specialty for flavor/color? 0.5 lb Weyermann CaraAroma(c) If I steeped this for 30-45 mins would that work the same perhaps?

I don't mean to take something you've posted and start screwing with it - would like to also enjoy and see if my process will allow me to

Thanks!

 
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Old 04-03-2012, 07:16 PM   #3
j1laskey
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May 2010
Boston
Posts: 1,826
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Sure you could sub for DME. I tend always to stick with light. It just helps me stay consistent with my recipes.

The CaraAroma is for body and color. You should have no problems just steeping the grains.

I just racked this to secondary last night.

 
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Old 04-03-2012, 07:52 PM   #4
pwortiz
Strong Hand Brewing Co.
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Jul 2011
Towaco, NJ
Posts: 463
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Awesome. Thanks so much man. I'm gonna be doing this one for sure in early summer I think!

 
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Old 04-03-2012, 08:36 PM   #5
j1laskey
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May 2010
Boston
Posts: 1,826
Liked 207 Times on 165 Posts


Enjoy! And just be careful at almost 9% they go down very easy!!!

 
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Old 04-15-2012, 01:23 AM   #6
ATPorter
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Apr 2012
Posts: 17

New brewer here. I am not set up to do all grain brewing. This beer sounds awesome! How would I make a simple version off this? (In novice brew talk please!)

 
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Old 04-15-2012, 03:29 PM   #7
pwortiz
Strong Hand Brewing Co.
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Jul 2011
Towaco, NJ
Posts: 463
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Welcome AT,

I had the same issue for a the Jasmine Blonde recipe that's on here. When I asked if someone could convert for me, they did so and added how to do it:
1 lb of 2 row = .6 lb of DME

Since this recipe is calling for 5 lbs American 2-row that's 5lb*.6 = 3 lbs of DME instead of the mashing grains. The DME you should use is either "Light" or "Extra Light."

I'm not sure how other types of grains convert but since this one is also labeled as "2 Row", I used the same method.

Good luck!

 
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Old 04-15-2012, 05:04 PM   #8
pwortiz
Strong Hand Brewing Co.
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Jul 2011
Towaco, NJ
Posts: 463
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J1,
Had another question. Because I always mess stuff like this up....there is a very important note that says, "First soak french oak chips in rum for 3 weeks."

My question is this: do you soak them 3 weeks BEFORE you are going to make the recipe or do you begin the soaking process on brew day because the primary is a 3 week period? Originally, I was going to soak them 3 weeks before I started. I expect to make this sometime in the next 4 weeks so that's why I was asking.

Thanks!

 
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Old 04-15-2012, 11:06 PM   #9
j1laskey
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May 2010
Boston
Posts: 1,826
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Hey hey. I start soaking the oak chips on brew day so they are ready to rock and roll after 3 weeks of fermentation.

I just pulled a sample off the keg tonight, not quite carb'd yet....tomorrow!!!

 
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Old 04-15-2012, 11:21 PM   #10
j1laskey
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May 2010
Boston
Posts: 1,826
Liked 207 Times on 165 Posts


Also....I have only used dark rum to soak the chips....so I won't be able to comment on if there is any difference between dark or spiced

 
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