Barrel aged Belgium Triple with Oats, Rye, Guava, Peaches, and pine/citrus Hops!

[anotherbeerplease]

Just curious if you thought those flavors would meld together at all, or if I should stick to something a bit more traditional?? Here is the recipe I am debating:

5lbs Pilsner
4lbs 2 row
4lbs Rye
2lbs Flaked oats
0.5lbs Crystal60
0.5lbs Crystal 20
0.9lbs Honey malt
0.5lbs brown sugar
1lbs golden candi syrup

Bittering w/ warrior hops 2.7oz 60min = 84IBUs
Ferment with WLP530 Abbey Ale yeast.
Then barrel age for a month or two

After barrel aging, referment 10lbs Peaches and 4lbs Guava in secondary with new yeast
Then dry hop 5 days with Citra, Mosaic, and Galaxy

OG 1.094, FG should be 1.016-1.020, abv in the 10% range.

What do you think? Too much going on or, just go for it? :rockin:

 

[Dcpcooks]

You've got a lot going on with this beer. You may want to look at the ibu charge upfront it's pretty high for a Belgian but your not really going with a belgian style for this one except for the yeast.

I'm not sure how the fruit will play out with the barrel flavors, is it a new bourbon barrel or one that's been used a few times previously?

The good news is you can decide how much and what kind of fruit you want to add later in the process. I doubt you'll need more new yeast for the fruit addition unless your speaking of brett. Fresh fruit will contain some amount of brett/ wild yeast so look into aseptic packaged purée unless your ok with it souring a bit over time. Don't forget you'll get some fruit flavors from both the yeast and the dry hop additions. So it may be a case where you taste it after some time in the barrel and make some adjustments on the fly.

So I'd say give it a shot while keeping an open mind at the latter stages of the process.

 

[popsicleian]

That sounds like way too much going on to me in almost every respect. That grain bill seems overly complicated for a pale belgian beer. If it were me, I would drop the 2-row, crystal malts, honey malt, brown sugar, and at least one of the rye or oats. I'd also cut back on the bittering hops, unless what you really want is something more like an Imperial Belgian IPA.

What kind of barrel is it? I'm not personally a fan of whiskey/bourbon barrel aged pale beers, but your taste may differ. I would also pick just one fruit--you can choose later on which you think would go better based on what the beer actually tastes like. If it were me, I would also do either the fruit or dry hop, but not both.

 

[Kee]

I agree with above comments that the recipe is over-complicated, and over-hopped for a Belgian style (I would use noble hops). It's just hard to know what you are shooting for.

 

[anotherbeerplease]

Hoppy fruit IPA with barrel aging, but instead of ale yeast use Belgian... I dunno it is definitely sort of a "kitchen sink" type beer, maybe will reevaluate before brewing

 

[anotherbeerplease]

The barrel is bourbon; the beer idea was born from the desire to keep my barrel full after its present contents are emptied. Instead of doing a standard barleywine I figured I'd experiment a bit with something I've never tried or even heard of. Personally I don't think anything in the recipe necessarily clashes, it is just a bit much, but who knows maybe I'll invent a new beer style (?) will sleep on it, thanks for the input