Gingered Irish Red aged in Buffalo Trace whiskey barrel

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DerrickMorse

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Several of us fellas in Denver will be doing a "going away" brew for our friend who happens to be a ginger and loves whiskey.

Here is the recipe:partial mash

1lb of Colorado 2 row
1/2lb Special Roast
1/2lb Cara Red
1/2lb Crystal 75
8lbs of extract light

2oz of grated ginger at 10 minutes
Crystal at 60 and 30 minutes
Fuggles at 10 minutes

Irish Ale yeast at 65-75 degrees

6 5 gallon batches will be made and re-racked into our Buffalo Trace barrel for 2nd fermentation. I emailed several of the big guys (Russian River, Boulevard, Avery, Lost Abbey, and The Bruery) and got some great feedback on how to re-condition our whiskey barrel. Some of our answers can be found here

http://brewadvice.com/questions/1202/re-racking-in-a-buffalo-trace-whiskey-barrel

We will be force carbing 15 gallons with Korny kegs and then bottle conditioning the rest for all the brewers to take with them.

I wanted to make a post for any kind of feedback or any hints suggestions that can be imparted on us. Also a place for all 6 brewers to post pics and progress of our adventure.
 
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