Bourbon Barrel Quad, is awesome, definite "Manhattan" flavor profile. Make your own very dark Belgian Candi sugar.
Batch Size (Gallons): 5.5
Original Gravity: 1.088
Final Gravity: 1.011
IBU: 24.8
Boiling Time (Minutes): 90
Color: 27.9
Primary Fermentation (# of Days & Temp): 66F to 1.024
Secondary Fermentation (# of Days & Temp): 73.5 for 21 days
Tasting Notes: Nice and dry for a big beer, oak/whiskey flavors come through nice w/ the dark fruit
11.60 lb Pale Malt (2 Row) US (2.0 SRM) Grain 70.2 %
0.83 lb Carafa I (337.0 SRM) Grain 5.0 %
0.73 lb Munich Malt - 10L (10.0 SRM) Grain 4.4 %
0.62 lb White Wheat Malt (2.4 SRM) Grain 3.8 %
0.25 oz Warrior [13.70%] (75 min) Hops 8.8 IBU
0.50 oz Styrian Goldings [5.40%] (75 min) Hops 6.9 IBU
0.13 oz Warrior [13.70%] (90 min) (First Wort Hop) Hops 5.1 IBU
1.50 oz Styrian Goldings [5.40%] (5 min) Hops 4.0 IBU
1.00 lb Candi Syrup, Dark Belgian (90.0 SRM) Sugar 6.0 %
0.75 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 4.5 %
0.50 lb Brown Sugar, Dark (50.0 SRM) Sugar 3.0 %
0.50 lb Brown Sugar, Light (8.0 SRM) Sugar 3.0 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) [Starter 5000 ml] Yeast-Wheat
Mash Profile:
147.2 F for 50 min
154.4 F for 20 min
163.4 F for 15 min
Sparge 167.0 F
Notes
Sugars added with 15min left in the boil.
Target Pre-boil Gravity: 1.065 (7.5g), Post Boil: 1.088. I overshot my gravity a bit and ended up with 6g of 1.091 post boil. I ended with 1.012.
Ferment at 66 until gravity is 1.024, then increase temp to 73.5
Racked onto 3 lbs. dark cherries, age with bourbon soaked med toast oak spirals.
