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Old 10-29-2007, 12:20 PM   #1
brewhead
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Apr 2005
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it all started with an idea. let's get a bourbon barrel and make us some bourbon barrel stout. well, at first there were a couple of recipe candidates, but we all agreed on a Yeti Stout clone. we acquired a fresh bourbon barrel - which is currently hydrating in star San, assembled a team of participants, purchased grain, hops and yeast, and set a date for the brew.

the recipe was split into two 40 gallon brews:

Code:
 
Yeti Imperial Stout 60
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal):        80.00    Wort Size (Gal):   80.00
Total Grain (Lbs):      312.00
Anticipated OG:          1.102    Plato:             24.18
Anticipated SRM:          63.1
Anticipated IBU:          77.4
Brewhouse Efficiency:       75 %
Wort Boil Time:             60    Minutes
 
Grain/Extract/Sugar
   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 78.2   244.00 lbs. Pale Malt(2-row)              America        1.036      2
  5.1    16.00 lbs. Crystal 150L                  Great Britain  1.033    150
  3.8    12.00 lbs. Chocolate Malt                America        1.029    350
  3.8    12.00 lbs. Black Patent Malt             America        1.028    525
  3.8    12.00 lbs. Roasted Barley                America        1.028    450
  2.6     8.00 lbs. Flaked Soft White Wheat       America        1.034      2
  2.6     8.00 lbs. Flaked Rye                    America        1.034      2
Potential represented as SG per pound per gallon.
 
Hops
   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 16.00 oz.    Chinook                           Whole   13.00  46.2  60 min.
  8.00 oz.    Chinook                           Whole   13.00  23.1  60 min.
  8.00 oz.    Centennial                        Whole   10.50   5.0  15 min.
  8.00 oz.    Centennial                        Whole   10.50   3.1  5 min.
 
Yeast
-----
WYeast 1056 American Ale/Chico
the wort was transferred to a 150 gallon fermenter complete with a water cooled jacket which was made from an old ice maker.

everything went pretty smooth and we hit all of our targets. the brew is now in the fermenter bubbling away with a vengeance.

in a couple of weeks after fermentation is done - we'll xfer to the bourbon barrel and store in a chilled environment for about 9 - 12 months. we'll reconvine next year at this time to taste the fruits of our efforts.

we took scabs of pictures. i have uploaded some but will continue to upload the rest as i get em.

http://tinyurl.com/36tz2f
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Old 10-29-2007, 03:19 PM   #2
landhoney
 
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Where did you get the barrel? I'm buying one for the club I'm in, but the place is 3 hours away. You're not any closer, but just curious how you aquired it.
BTW, sounds awesome.

 
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Old 10-29-2007, 05:37 PM   #3
weetodd
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Oct 2006
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Sounds really good. I just drank a Bourbon Barrel Aged Russian Imperial Stout from Walking Man in Stevenson, WA. Really tasty. Keep us posted on how it comes out.

 
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Old 10-29-2007, 06:21 PM   #4
brewhead
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Quote:
Originally Posted by land honey
Where did you get the barrel? I'm buying one for the club I'm in, but the place is 3 hours away. You're not any closer, but just curious how you acquired it.
BTW, sounds awesome.
the barrel was donated through a personal friend who wishes to remain anonymous. i hate that - wish i could source one for you because when we first started looking around the freight on a barrel was more than the barrel itself.
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Old 10-30-2007, 11:38 AM   #5
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http://upstatebrewtopians.com/temp/b...ew_07/BBB1.WMV 5.9 meg
http://upstatebrewtopians.com/temp/b...ew_07/BBB2.WMV 1.5 meg
http://upstatebrewtopians.com/temp/b...ew_07/BBB3.WMV 1.5 meg
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Old 11-05-2007, 06:56 AM   #6
Wobblebottom
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Oct 2007
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Wow, that is very impressive. What exactly are you using as your primary fermenter? I couldn't really get a good look at it from the pictures as it was covered with some kind of insulation.

 
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Old 11-18-2007, 12:00 AM   #7
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Apr 2005
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racking party:





we have another barrel - i think we might do a barley wine to piggyback onto this brew effort.
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Old 11-18-2007, 12:08 AM   #8
derogg
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Dec 2006
Aliso Viejo, Ca
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Is that Santa running the fork lift!! Man that makes my mouth water.
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Old 11-18-2007, 12:18 AM   #9
brewhead
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ithat is indeed santa running the forklift. you didn't ever know that santa was a brewer did ya
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Old 11-18-2007, 01:13 AM   #10
PseudoChef
 
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Santa is a pimp, I'm sure...

 
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