mewithstewpid
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- s-04
- Yeast Starter
- no
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.051
- Final Gravity
- 1012
- Boiling Time (Minutes)
- 60
- IBU
- 15
- Color
- 10.4
- Primary Fermentation (# of Days & Temp)
- 3 weeks at 60-62
- Secondary Fermentation (# of Days & Temp)
- 7-10 days in Oak Barrel
- Tasting Notes
- Oak, whiskey, smooth and clean
edit: sorry it says "all grain," this is an extract beer and I can't figure out how to change it!
This is a simple extract Scottish-style 80/- that is aged in an oak barrel used previously for whiskey:
Steep at 150-170 for 30 minutes:
1# Caramel 80L
.5# Carapils
Boil:
6# Pilsen DME
Hops:
1oz Fuggle 60min
.5oz Willamette 60min
(I had to add the Willamette to bring the IBU's within the BJCP range, using more fuggles would also work but i did not have any more on hand)
1tsp Irish Moss 15 minutes
Yeast:
s-04 rehydrated prior to pitching
fermented cool in my basement which was about 60 degrees, then transfered to my oak barrel for 10 days, sampling every few days to see if I liked the flavor and aroma. I originally planned for 7 days, but 10 days was where i ended up.
If you do not have a barrel, wood chips soaked in whiskey would also work.
I carbonated my bottles to 2.0 volumes, but i also put 1 gallon in a polypin (i.e cubitainer) "cask" carbed to 1.5 volumes, which is currently sitting in my 60deg basement being enjoyed. Condition all bottles/polypins at 60 degrees!
Here are some pictures of the brew from the "cask" and the 5 gallon barrel i used:
Barrel I bought on this forum from Farmhouse Brewing:
Polypin, i highly recommend as a makeshift, poor-man's cask:
Poured from the polypin, nice head:
More from the polypin:
This beer is very clear. s-04 is a very clean yeast:
This is a simple extract Scottish-style 80/- that is aged in an oak barrel used previously for whiskey:
Steep at 150-170 for 30 minutes:
1# Caramel 80L
.5# Carapils
Boil:
6# Pilsen DME
Hops:
1oz Fuggle 60min
.5oz Willamette 60min
(I had to add the Willamette to bring the IBU's within the BJCP range, using more fuggles would also work but i did not have any more on hand)
1tsp Irish Moss 15 minutes
Yeast:
s-04 rehydrated prior to pitching
fermented cool in my basement which was about 60 degrees, then transfered to my oak barrel for 10 days, sampling every few days to see if I liked the flavor and aroma. I originally planned for 7 days, but 10 days was where i ended up.
If you do not have a barrel, wood chips soaked in whiskey would also work.
I carbonated my bottles to 2.0 volumes, but i also put 1 gallon in a polypin (i.e cubitainer) "cask" carbed to 1.5 volumes, which is currently sitting in my 60deg basement being enjoyed. Condition all bottles/polypins at 60 degrees!
Here are some pictures of the brew from the "cask" and the 5 gallon barrel i used:
Barrel I bought on this forum from Farmhouse Brewing:
Polypin, i highly recommend as a makeshift, poor-man's cask:
Poured from the polypin, nice head:
More from the polypin:
This beer is very clear. s-04 is a very clean yeast:
