Double DBA Imperial Special Bitter - Home Brew Forums
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Old 12-23-2012, 12:00 AM   #1
WarrantedFED
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Jul 2010
Seattle, WA
Posts: 146
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I am trying to come up with something similar to the Firestone Walker Double DBA Imperial Special Bitter. I plan on aging this for about 11 months in a used Woddinville Whiskey bourbon barrel. This is a recipe that blends a barleywine and an ESB while incorporating some notes that I have read describing the ingredients and brewing method for the Firestone Walker version.

Here is the 8 gallon barrel: http://www.woodinvillewhiskeyco.com/barrels/

If anyone has any suggestions I would appreciate it. I brew frequently but am not typically very original when it comes to creating a recipe.


8 gallons

Partial Mash

1.129~OG→1.040~FG→11.6%ABV
26 IBU
34.1L SRM

Yeasts
Wyeast 1945 - NB NeoBritannia 2 packets

Fermentables
32 pounds

Malt - Maris Otter
34ppg, 7L 18 pounds
56%

Malt - Amber
33ppg, 10L 9 pounds
28%

Crystal 90L
32ppg, 90L 2 pounds
6%

Munich (Light)
34ppg, 10L 2 pounds
6%

Chocolate
28ppg, 350L 1 pound
3%

Hops
6 ounces

Goldings (Styrian)
5%, Pellet 2 ounces
33%

Willamette
5%, Leaf 2 ounces
33%

Fuggles
5%, Leaf 1 ounce
17%

Magnum
14%, Pellet 1 ounce
17%

Partial
30 minutes, 3 gallons
Partial Mash 3 gallons
150F

Boil
1 hour, 9.08 gallons

Magnum hops
14%, Pellet 1 ounce
60 minutes (+0)

Willamette hops
5%, Leaf 1.5 ounces
60 minutes (+0)

Goldings (Styrian) hops
5%, Pellet 1 ounce
15 minutes (+45)

Willamette hops
5%, Leaf 0.5 ounces
15 minutes (+45)

Goldings (Styrian) hops
5%, Pellet 1 ounce
1 minutes (+59)

Ferment
21 days @ 63F, 11 months @ 63F
Rack to secondary (63F) 11 months (+21 days)
Used Whiskey Barrel

Dry hop
Fuggles hops
5%, Leaf 1 ounce
5 days (+346 days)

[Edited to make the recipe 8 gallons]



Reason: [Edited to make the recipe 8 gallons]

 
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Old 12-24-2012, 07:38 AM   #2
DRonco
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Aug 2012
Seattle, WA
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Subscribed! Looking forward to hearing how this turns out.



 
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Old 12-24-2012, 08:05 AM   #3
badlee
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Oct 2010
Thailand, Chiang mai,Thailand
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why so few IBUs?

 
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Old 12-24-2012, 03:18 PM   #4
WarrantedFED
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Jul 2010
Seattle, WA
Posts: 146
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Quote:
Originally Posted by badlee
why so few IBUs?
It's not intended to reach an IPA style in terms of hop profile. I will tweak the recipe once I receive the hops to input the actual acidity numbers to come as close as possible to 29 IBUs which is the stated IBU for this beer.

 
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Old 01-07-2013, 12:43 AM   #5
WarrantedFED
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Jul 2010
Seattle, WA
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Cooked this one up yesterday with the help of DRonco. It was thick, ended up with an OG of 1.120.

Upon further reflection, it would have been far better to make two 5 gallon batches in tandem, then filled them into the oak barrel after the secondary saving the rest to top off the barrel throughout aging.

This 8 gallon batch fit nicely into my 7.9 gallon fermentor. Hoping the lid won't blow off tonight!!

 
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Old 01-07-2013, 01:35 AM   #6
DRonco
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Aug 2012
Seattle, WA
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Quote:
Originally Posted by WarrantedFED View Post
Cooked this one up yesterday with the help of DRonco.
It was epic! Took 2 hours just to work through the grains.

 
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Old 01-07-2013, 01:51 AM   #7
heywatchthis
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Dec 2010
lexington, Kentucky
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I doubt you're going to want to age this for 11 months in a small barrel...the whole thing with surface area and all. More of the beer is in contact with the wood in a smaller barrel than in a full size. I'd be surprised if you needed to age it more than a couple of months (or potentially less) to get the bourbon flavor.

 
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Old 01-07-2013, 02:07 AM   #8
WarrantedFED
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Jul 2010
Seattle, WA
Posts: 146
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Quote:
Originally Posted by heywatchthis
I doubt you're going to want to age this for 11 months in a small barrel...the whole thing with surface area and all. More of the beer is in contact with the wood in a smaller barrel than in a full size. I'd be surprised if you needed to age it more than a couple of months (or potentially less) to get the bourbon flavor.
You're right about the surface area. I realized this after I conceived the idea. About that time I got my wife an age your own whiskey kit with like a very small barrel, maybe 3-4 liters. The directions stated something like that because if the ratio of volume to surface area, that the aging would occur approximately 8 times faster than a full-size barrel.

So I figured it would only take a couple of months in the oak. I can leave it in the secondary longer before moving to the oak, then bottle and age for some time.

Very exciting!!

 
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Old 01-15-2013, 10:18 PM   #9
sweetcell
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Jan 2012
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Quote:
Originally Posted by WarrantedFED View Post
Cooked this one up yesterday with the help of DRonco. It was thick, ended up with an OG of 1.120.

Upon further reflection, it would have been far better to make two 5 gallon batches in tandem, then filled them into the oak barrel after the secondary saving the rest to top off the barrel throughout aging.

This 8 gallon batch fit nicely into my 7.9 gallon fermentor. Hoping the lid won't blow off tonight!!
you had 8 gallons of 1.120 beer fermenting with no headspace? i hope you had got a blowoff tube on that...

did you make a starter with your 2 yeast smack-packs? 2 packs pitched alone would be under-pitching. mrmalty estimates that you need 7 packs of fresh yeast without a starter. have you taken a gravity sample recently? is the beer still fermenting?
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Old 01-15-2013, 11:16 PM   #10
WarrantedFED
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Jul 2010
Seattle, WA
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Yep, it's still bubbling away. And yes, I underpitched with only 2 yeast packets.

Really, in hindsight, I could have planned this better as two 5-gallon batches with the same quantity of fermentables.

The headspace was nominal. I had a blowoff tube going really hard and had to hold the lid on with a 50 lb mass of weighted objects.

We shall see!



 
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