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Old 07-06-2013, 02:46 AM   #1
erikrocks's Avatar
Jun 2009
Ithaca, NY
Posts: 590
Liked 18 Times on 15 Posts


I've recently decided to concentrate my brewing primarily on German lagers and German ales. I currently have an export stout aging in a 10 gallon bourbon barrel and need to brew something to take its place when I empty it. I'm thinking about brewing a doppelbock, but I'm unsure when to barrel age it. I know the most ideal situation would probably br to lager it in the barrel at around 35 degrees, but I really don't think the barrel will fit in one of my chest freezers. Should I:

a.) barrel age it before I lager it
b.) lager it before I barrel age it?

My basement is usually between 60 and 65 degrees consistently. Thanks!

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Old 07-09-2013, 06:21 PM   #2
Jun 2012
Austin, Texas
Posts: 231
Liked 11 Times on 9 Posts

I would think barrel age it before the lager, since it would give the brew more time meld with the oak.
Kegged 10 taps - Citra Pale Ale, Session Saison, Blonde ale (Nitro), Cascadian Dark ale - X2 variations, German Pilsner - X2 variations, Vienna lager, wheat, Bourbon bbl aged RIS .
Primary - Lacto/Brett Saison, lacto/Sacch Saison, Lacto/Sacch Sour Stout.

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Old 07-09-2013, 09:52 PM   #3
FarmerTed's Avatar
Sep 2011
Denver, CO
Posts: 689
Liked 126 Times on 95 Posts

You could try emailing Schmaltz Brewing/Coney Island about this; they make a Barrel-aged version of Human Blockhead. I'm pretty sure they posted the recipe; they may have the process details on their site, too, but I'm sure they'd tell you what they do.

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