Irish Red in Whiskey Barrel

I was hoping to get any advice or opinions for an upcoming brew. I recently obtained a 15gal whiskey barrel from Journey Man Distillery in Michigan. This is the largest brew I've attempted and would appreciate any advice or encouragement.

The Recipe I am planning on is a Red pale ale:
10 lb Marris Otter.................. hops are: Millennium (bittering)
1lb Carared .................................... amarillo + cascade (aroma)
1lb Victory
1lb Caramunich..................................Yeast: Wyeast Irish
.5lb Crystal 120
.25 Belgian Chocolate

Beersmith estimates OG:1.066...FG 1.019
IBU..50.5

I'm going to do 3x5gal batches, within the same weekend. I plan on allowing it to ferment for 2 wks in separate buckets then transfer it to the whiskey barrel for secondary fermenting. It will be in there for 2wk-a month and then to the bottle for bottle conditioning.

 

I like a small touch of roast barley in an Irish Red. It gives a nice crispness.

 

I could agree with the roasted barley too.

I'm sorry I don't know much about actually fermenting or aging beer in oak barrels, I've used oak powder and chips only. I do know that sometimes a barrel can impart an overpowering flavor into beer, but your barrel most likely isn't new since you got it from a distillery, so I think you would be ok.

I certainly wish I could get my hands on a barrel, I can't imagine what they cost.

 

14 gallons of Irish red bubbling away


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A cardboard box is strong enough to hold up that barrel? Impressive.

 

I want one I want one!

 

I know. The new problem I have is now that I got it filled I can hardly budge it let alone lift it. Getting the beer out is going to be a challenge


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OG 1.063
FG 1.010

95 bottles capped.
61x12 oz bottles
34x22 oz bottles

5.9% ABV, 14 SRM, 25 IBU

 

Came up with a label too