Howdy folks,
Brewed up my first Barley wine on 2/28. OG was 1.092 and FG 1.015 after 15 days in primary. Transferred to secondary and it's been there since. I have 4 oz. of cubed Oak wine barrel staves soaking in bourbon for a week now and plan on adding both the cubes and bourbon.
At this point I'm debating on whether to add the oak & bourbon to secondary for a couple of months or to keg it this weekend and just add them to the keg. Either way I plan on it going into a keg, force carbing and then bottling from the keg after 3 0r 4 months.
Would appreciate and input from those of you who have experience in either or both techniques.
Recipe:
Batch size: 4.5 gal.
16 lb. Muntons 2-row pale
1 lb. Weyermans Munich
.81 lb. Carafoam
.5 lb. Victory
.35 lb. British Dark Crystal
.45 lb. Acidulated malt.
Single infusion mash @150 F / 90 minutes
1.25 qt./lb.
Batch Sparge / 60 minute Boil
40 gm. Magnum 11.1% @ 60
40 gm. Chinook 10.21% @ 60
14 gm. Amarillo 7.13% @ 20
14 gm. Willamette 4.8% @ 20
14 gm. Amarillo 7.13% @ 10
14 gm. Willamette 4.8% @ 10
23 gm. Safale US-05, Rehydrated
Ferment @ 65 F.
Thanks in advance,
Bob
Brewed up my first Barley wine on 2/28. OG was 1.092 and FG 1.015 after 15 days in primary. Transferred to secondary and it's been there since. I have 4 oz. of cubed Oak wine barrel staves soaking in bourbon for a week now and plan on adding both the cubes and bourbon.
At this point I'm debating on whether to add the oak & bourbon to secondary for a couple of months or to keg it this weekend and just add them to the keg. Either way I plan on it going into a keg, force carbing and then bottling from the keg after 3 0r 4 months.
Would appreciate and input from those of you who have experience in either or both techniques.
Recipe:
Batch size: 4.5 gal.
16 lb. Muntons 2-row pale
1 lb. Weyermans Munich
.81 lb. Carafoam
.5 lb. Victory
.35 lb. British Dark Crystal
.45 lb. Acidulated malt.
Single infusion mash @150 F / 90 minutes
1.25 qt./lb.
Batch Sparge / 60 minute Boil
40 gm. Magnum 11.1% @ 60
40 gm. Chinook 10.21% @ 60
14 gm. Amarillo 7.13% @ 20
14 gm. Willamette 4.8% @ 20
14 gm. Amarillo 7.13% @ 10
14 gm. Willamette 4.8% @ 10
23 gm. Safale US-05, Rehydrated
Ferment @ 65 F.
Thanks in advance,
Bob