preparing to brew imperial stout and barrel age

[sils13]

So I'm just prepping with a general plan before a friend and I get together. Thought I'd see if anyone would have some suggestions we r in the early planning of this so there will b plenty more to come. Hoping to brew this after the new year and the barrel age will at least b a year! Hope to come up with a recipe before the new year! we are both just too busy

We r planning on doing 2 10 gal batches! All done on a electric herms system the barrel we r gonna use is 15 gal that leaves us with 5 gallons to use for keeping the barrel toped off. my buddy just picked up the barrel today its a single malt barrel, and instructions to keep it from leaking another reason we would like to do this soon after the new year we know the distiller well and litterally dumped it and bunged it so we should b just fine.

i have read that smaller barrels tend to lead to more oxidation which makes sense just wondering if there are any thoughts on keeping oxidation to a minimum? once in carboys they wont move and we will transfer with co2 from carboy to barrel.

im open to questions and suggestions this is a first for my buddy and i so we are open to thoughts and concerns for sure im no brewmaster by any means but this is definatly gonna be an expensive beer lol so we would like it to turn out as good as possible
thanks for taking the time to read and reply CHEERS!!!!!

 

[Pappers_]

Can't help you but wanted to give you a big thumbs up and can't wait to see your progress!

 

[sils13]

Haha thanx bud appreciate the reply its been kinda quite

It's def gonna b interesting but fun

 

[sils13]

So this is what we have come up with so far for our recipe I think it's a good base with some tweaking needing
Open for suggestion
Using DME and honey in the boil so I can slim down my mash a lil so it fits in keggle but I don't wanna dry it out to much
Umm I'm open ears so all is appreciated thank u


Style: Imperial Stout OG: 1.139
Type: All Grain FG: 1.035
Rating: 0.0 ABV: 13.62 %
Calories: 452 IBU's: 71.55
Efficiency: 85 % Boil Size: 12.44 Gal
Color: 83.7 SRM Batch Size: 10.00 Gal
Preboil OG: 1.117 Boil Time: 90 minutes

Fermentation Steps
Name Days / Temp
(none)

Grains & Adjuncts
Amount Percentage Name Time Gravity
5.00 lbs 10.23 % Dark Dry Extract 60 mins 1.044
26.35 lbs 53.94 % Pale Malt (2 Row) US 60 mins 1.036
1.67 lbs 3.41 % Oats, Flaked 60 mins 1.037
8.34 lbs 17.06 % Roasted Barley 60 mins 1.025
1.67 lbs 3.41 % Victory Malt 60 mins 1.034
1.67 lbs 3.41 % Wheat, Flaked 60 mins 1.035
0.83 lbs 1.71 % Barley, Flaked 60 mins 1.032
0.83 lbs 1.71 % Black (Patent) Malt 60 mins 1.025
0.83 lbs 1.71 % Caramel/Crystal Malt - 60L 60 mins 1.034
0.83 lbs 1.71 % Caramel/Crystal Malt -120L 60 mins 1.033
0.83 lbs 1.71 % Chocolate Malt 60 mins 1.028

Hops
Amount IBU's Name Time AA %
3.00 ozs 45.35 Warrior 90 mins 15.00
2.00 ozs 26.20 Chinook 90 mins 13.00

Yeasts
Amount Name Laboratory / ID
1.0 pkg Dry English Ale White Labs 0007

Additions
Amount Name Time Stage
1.67 oz Whirlfloc Tablet 15 mins Boil
3.34 lb Honey 15 mins Primary

Mash Profile
Light Body Infusion In 75 min @ 150.0°F
Add 54.82 qt ( 1.25 qt/lb ) water @ 162.0°F

Carbonation
(none)

Notes

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[chutracheese]

Any update? How'd it turn out?
Also, can I ask where you got your barrel?

 

[sils13]

Nothing as of yet! Sorry man

My buddy and I have just been super busy and trying to Finish my system isn't helping I made a few tweaks gonna do a 6 gal batch with no barrel and see how the recipe is

 

[sils13]

So this is the 6 gallon version I'm gonna brew probably next weekend hoping at least as the test batch before the big batch for the barrel open for suggestions but I think I'm happy we're it's at but I wouldn't post it for nothing would like some opinions thank a bunch and don't mind the yeast ill be pitching enough at least a gallon

Style: Imperial Stout OG: 1.135
Type: All Grain FG: 1.034
Rating: 0.0 ABV: 13.23 %
Calories: 440 IBU's: 94.72


Efficiency: 70 % Boil Size: 8.27 Gal
Color: 66.8 SRM Batch Size: 6.00 Gal
Preboil OG: 1.106 Boil Time: 90 minutes

Fermentation Steps
Name Days / Temp
Primary 14 days @ 55.0°F
Secondary 160 days @ 60.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
28.50 lbs 78.18 % Pale Malt (2 Row) US 60 mins 1.036
3.45 lbs 9.46 % Roasted Barley 60 mins 1.025
2.50 lbs 6.86 % Barley, Flaked 60 mins 1.032
0.50 lbs 1.37 % Black (Patent) Malt 60 mins 1.025
1.00 lbs 2.75 % Munich Malt 60 mins 1.037
0.50 lbs 1.37 % Chocolate Malt 60 mins 1.028

Hops
Amount IBU's Name Time AA %
1.50 ozs 36.22 Chinook 90 mins 13.00
2.10 ozs 58.51 Warrior 90 mins 15.00

Yeasts
Amount Name Laboratory / ID
0.6 pkg Dry English Ale White Labs 0007

Additions
Amount Name Time Stage
1.00 oz Whirlfloc Tablet 15 mins Boil
2.10 lb Honey 03 days Primary

Mash Profile
Beta Sacch' Rest 45 min @ 145.0°F
Add 54.68 qt ( 1.50 qt/lb ) water @ 155.0°F
Light Body Infusion In 45 min @ 150.0°F
Heat to 150.0°F over 10 mins
Medium Body Infusion 30 min @ 154.0°F
Heat to 154.0°F over 10 mins
Sparge
Sparge 7.57 qt of 168.0°F water over 60 mins

 

[sils13]

So we finally got around to brewing this yesterday 6 gal test before 18 gal for the barrel everything went perfect hit all my targets

1.098 S.G. and 1.125 O.G. Pitched a good starter of WLP007 stepped up with 6 2000ml starters pitched and was ripping in about and hour still going crazy here are some pics open to questions or thoughts thanks!


Full mash tun







Going to boil kettle


Into carboys and fermentation chamber



And the magic