Old Fashioned beer recipe...

[GundyGang1]

Thoughts on this? The chips will be soaked in woodford reserve. Should I add a little vanilla? How much cherry? Aroma hops?

The idea is not to have an old fashioned in a beer, but a beer that will remind you and have similar flavors of an old fashioned.

 

[GundyGang1]

Hello?

 

[misterkidd]

1) Please tell us the estimated OG, FG, ABV, SRM and IBUs.
2) What style is this? American Barleywine?
3) What temperature will you mash at?
4) What are your plans for fermentation?

I like the look of the recipe, overall. 23% rye malt will give a lot of rye flavour. Is that what you want?

 

[JKaranka]

Use cheaper hops, add some sugar, consider Brett.

 

[GundyGang1]

1) Please tell us the estimated OG, FG, ABV, SRM and IBUs.
2) What style is this? American Barleywine?
3) What temperature will you mash at?
4) What are your plans for fermentation?

I like the look of the recipe, overall. 23% rye malt will give a lot of rye flavour. Is that what you want?

Thought the rye would help emulate rye used in an OF.

OG: 1.073
FG: 1.012
ABV: 8%, but thinking it should be more.
Mash: 149f
IBU: 54
SRM: 14

Not sure what style this would be... I have it under American Strong.

2 stage fermentation all at 72f

 

[misterkidd]

OK thanks.

How did you calculate your IBUs? 'cos on the recipe it looks like 89.5 IBUs with your two FWH additions, but you have put 54 in. Sorry if I've miscalculated somehow. Anyway, if it's 54 IBUs, that would be a bitterness ratio of 0.74, with 0.85 being typical for an American Barleywine. This could work well with the crispness of the big rye hit, and the relatively low FG.

You could use an aroma hop as well, but then this might need to sit for a few weeks to condition and mature anyway, meaning that you might lose the aroma by the time it's in tip top condition anyhow.

+1 on everything JKaranka said, too ^_^

 

[GundyGang1]

I revamped the recipe a few days ago, so here is the new one... Help with the rye and additions to the secondary would really help!

Cohesion Old Fashioned Ale
American Strong Ale (22 B)
Type: All Grain
Batch Size: 5.65 gal
Fermentation: Ale, Two Stage
Efficiency: 70.00 %

Water Prep
1.00 Items Campden Tablet (Mash 5.0 mins) Water Agent 1 -

Mash Ingredients
8.0 oz Rice Hulls 2.8 %
10 lbs Pale Malt (2 Row) US 55.6 %
6 lbs Rye Malt 33.3 %
1 lbs 8.0 oz Caramel/Crystal Malt - 80L 8.3 %

Mash Steps
Mash In Add 23.10 qt of water at 164.2 F 149.0 F 60 min
Batch sparge with 2 steps (Drain mash tun , 3.58gal) of 168.0 F water

First Wort Hops
1.00 oz Columbus (Tomahawk) [14.00 %] - First Wort 60.0 min 40.2 IBUs

Boil Ingredients
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.00 oz Pride of Ringwood [9.00 %] - Boil 15.0 min Hop 8 11.7 IBUs
1.00 oz Fuggles [4.50 %] - Boil 5.0 min Hop 9 2.3 IBUs

Fermentation Ingredients
1.0 pkg Bourbon Whisky Yeast (White Labs #WLP070)
1.0 pkg Safale American (DCL/Fermentis #US-05)

Fermentation
Primary Fermentation (7.00 days at 72.0 F ending at 72.0 F)
Secondary Fermentation (14.00 days at 72.0 F ending at 72.0 F)

Secondary Ingredients
3.00 lb Luxardo Cherries (Secondary 3.0 days)
2.00 oz Oak Chips (Secondary 3.0 days) Flavor
2.00 Items Vanilla Bean (Secondary 3.0 days)
1.00 oz Orange Peel, Sweet (Secondary 3.0 days)

 

[GundyGang1]

Thoughts on the newer recipe?

 

[JKaranka]

Too many things going on for my palate. It might just hit the jackpot but I'd try less stuff to start with, and if it works, build from there.

 

[Beernik]

I agree with @JKaranka. Too much going on.

You have Rye, oak, cherries, vanilla, orange peel, and two yeasts.

My first advice is to decide what flavor you want your beer to have and then make your recipe revolve around that.
1) I can see rye, oak, and vanilla going together.
2) 3lbs of cherries probably isn't enough to make your beer about cherries
3) orange peel doesn't seem to go with anything else in the recipe.

My second advice is to pick one yeast. When you pitch two yeast at the same time, frequently one is more aggressive than the other and out competes it and the less competitive yeast has no flavor impact.

You generally only want to pitch two different yeasts if your ABV is so high the first yeast won't finish it off or the second yeast is a Brett. In both cases, you want to stage the yeast additions.