Recipe for Whiskey Barrel

[NHBrews]

I just ordered a whiskey barrel (held sorghum whiskey which reviews put the flavor between whiskey and rum). I'm looking for a recipe to brew up. Leaning towards a Vanilla Porter or Imperial Stout though my system will struggle getting to the 15gal of beer needed if I brew a high gravity beer (I have a Brewha BIAC). Would love to hear suggestions and/or experiences with whiskey/rum barrels.

 

[itsme6582]

There's a recipe for Goose Island's Bourbon Barrel Stout. Goose Island invented the style. That's where I'd start.

If you can dedicate the time, do it in 2 batches. Mash the second while the first boils.

Am I right in thinking you'd ferment it out and then go to the barrel for aging?

 

[porterpounder]

There are plenty of recipes out there. Remember that you don't have to fill the entire barrel with beer. First batch usually picks up plenty of flavor within a couple weeks, so oxygenation shouldn't be a huge concern in a partially filled barrel.

 

[NHBrews]

There's a recipe for Goose Island's Bourbon Barrel Stout. Goose Island invented the style. That's where I'd start.

If you can dedicate the time, do it in 2 batches. Mash the second while the first boils.

Am I right in thinking you'd ferment it out and then go to the barrel for aging?

Yes I'm going to ferment it out. I was looking at the KBS Clone Zymurgy put out a while back and thinking that would be nice. Recipe looks manageable and I love coffee and chocolate stouts.

My system uses one vessel for mash and boil unfortunately (similar to BIAB but uses a metal mash colander instead of a bag). It is also a conical so I ferment in the same vessel as well.

 

[NHBrews]

There are plenty of recipes out there. Remember that you don't have to fill the entire barrel with beer. First batch usually picks up plenty of flavor within a couple weeks, so oxygenation shouldn't be a huge concern in a partially filled barrel.

Good point On the contact time. Guess I'd be concerned that a high gravity beer may need longer in secondary, but I could always just leave in kegs at cellar temperature. Also I'm hoping to get most of the whiskey flavor out with 1 or 2 clean beers then use it for sours.

 

[porterpounder]

Good point On the contact time. Guess I'd be concerned that a high gravity beer may need longer in secondary, but I could always just leave in kegs at cellar temperature. Also I'm hoping to get most of the whiskey flavor out with 1 or 2 clean beers then use it for sours.

Sounds like a plan. Once out of the barrel, definitely condition in kegs under a bit of pressure. It'll do just fine.