Recently I picked up a Jack Daniels whiskey barrel. Due to working through licensing and other things going on we decided to use homebrew to fill this 53 gallon barrel. We ended up doing 8 Batches of 5.5 gallons and may top it off later. We decided on a stout to give it a good dark malty backbone for the whiskey and oak to compliment. Here is some data we noticed from using my homebrew system.
Est Pre Boil Gravity - 1.058
Est Original Gravity - 1.070
Mash @ 154 for 60min
WLP 001 California Yeast
Stout 1 - Pre Boil - 1.058 / OG 1.070 / Pitch @ 74 degrees
Stout 2 - Pre Boil - 1.061 / OG 1.070 / Pitch @ 74 degrees
Stout 3 - Pre Boil - 1.061 / OG 1.070 / Pitch @ 74 degrees
Stout 4 - Pre Boil - 1.055 / OG 1.068 / Pitch @ 74 degrees
Stout 5 - Pre Boil - 1.055 / OG 1.068 / Pitch @ 74 degrees
Stout 6 - Pre Boil - 1.058 / OG 1.070 / Pitch @ 74 degrees
Stout 7 - Pre Boil - 1.058 / OG 1.070 / Pitch @ 74 degrees
Stout 8 - Pre Boil - 1.058 / OG 1.070 / Pitch @ 74 degrees
Temperature was not our friend during this during these brews. We ended up doing 3 brews a day with only 2 brews the last day due to only having a 10 gallon mash tun limiting us to 5 gallons a batch. Due to high temperatures during the afternoons we had to come up with a better way to cool the wort even after passing it through a 40 plate chiller. Overall was kinda fun using this system to brew but I don't think I will ever do 1bbl + again on a 5 gallon system. Everything is tucked away in a fermentation chamber at 68 degrees.
If your curious and want to see more, there are some pictures and updates at