StL Brews JD Whiskey Barrel Project

[stlmalt]

Brad and Joe-

There is room.

Please email me for barrel and recipe info.

Kent

[turkeyjerky214]

Kent,
I'm in Belgium right now and don't have access to my email, but I'm in for 10 gallons if there's room.

I can email you on Sunday for the details if you'd like.

[stlmalt]

Brian-

Yes, email me for the recipe and details.

Kent

[stlmalt]

Looking for a few StL Brews members to contribute 5 or more gallons to the next JD whiskey barrel project. Email me if interested. Recipe is below.
Excuse the formatting. I can send you the recipe. Let's get brewing!!


Bigfoot Barleywine Clone

OG: 1.102 - 1.105 FG: 1.023 - 1.026
SRM 16 IBU's 100 ABV 10%

Batch Size (Gal)
5 6 8 10
Malt (Lbs) Malt Type
19 22.8 30.4 38 95.0% US 2 Row Malt
1 1.2 1.6 2 5.0% US Caramel/Crystal 60 L
Total 20 24 32 40 100.0%

5 6 8 10 Time in
Hops (Oz) Boil Hop Variety 2.6 3.12 4.16 5.2 60 min Yakima Magnum 13 % AA
1 1.2 1.6 2 15 min Cascade 7 % AA
1 1.2 1.6 2 1 min Cascade 7 % AA
0.5 0.6 0.8 1 Dry Hop Cascade 7 % AA
0.5 0.6 0.8 1 Dry Hop Centennial 10.5 % AA
Total 5.6 6.72 8.96 11.2

Yeast WLP 001 California Ale Yeast or WY1056 American Ale Yeast

Mash Single Infusion mash at 150 F. Hold for 90 minutes. Add Caramel/Crystal malt at last 15 minutes of mash.

Mash Out Raise mash to 168F by adding boiling water or with a re-circulating mash system.
Sparge Sparge slowly with water at 170 - 172 F.

Pre-boil
Volume (G) 7.4 8.4 10.4 12.4 90 minute boil and 1.6 gal/hr evaporation loss.
Gravity (P) 16.4 17.3 18.6 19.5 Low 16.4 P = 1.067 SG
16.8 17.8 19.2 20.1 High 16.8 P = 1.069 SG

Final Wort
Volume (G) 5 6 8 10
Gravity (P) 24.2 24.2 24.2 24.2 Low 24.2 P = 1.102 SG
24.9 24.9 24.9 24.9 High 24.9 P = 1.105 SG

Boil Boil the wort for 90 minutes. Add hops starting at 60 minutes remaining per the schedule above.
With 10 - 15 minutes remaining add your wort clarifier like SuperMoss or Whirlfloc T.

Fermentation Cool wort to 68 F. Oxygenate with filtered bottled oxygen or filtered air.
Pitch yeast using a large starter. mrmalty.com can help guide on amount needed.
If you are using a large starter, you will probably want to allow the yeast settle. Decant off the beer and just pitch the freshly grown yeast.
Primary ferment at 68 - 70 F. Rack to a secondary and add the dry hops.
Dry hop for no more than 2 weeks and either rack to another secondary or keg and carbonate to 2 CO2 volumes.
Bring keg or secondary to Centrics to fill the barrel.
Target fill date-- Sunday, November 20, 2011

[turkeyjerky214]

I'm planning to brew some time next week (probably Wed or Fri), and I wanted to check to make sure I'm not completely off.



I'm getting 140.6 IBUs, not 100. To get it down to around 100, I've got 1.75 oz of Magnum at 60. I have no problem using 2.6 oz. I just wanted to make sure I'm not seriously overshooting the bitterness.

Also, I'm planning to scale this up to 5.5 gallons to make sure I've got a full 5 going into the barrel. Is that what everyone else is planning?

[JE]

Brian,

I think that is just because of the default scale BeerTools uses. I often times end up with "off the wall" IBU's on my Barleywines and IPAs, but when I drink them, they aren't as bitter as the IBU's indicate. I think it's a difference between:

BeerTools, Rager, Tinseth and that other one...they all give different ratings!

[beermikester]

Also keep in mind that this beer is meant to be aged, and as it ages, it will lose some of its bitterness.

Mike

[turkeyjerky214]

Also keep in mind that this beer is meant to be aged, and as it ages, it will lose some of its bitterness.

Mike

Very true. I've just been wondering for a while if the IBUs I'm getting in Beertools Pro is what I'm actually getting in real life. Some of my beers that are supposed to have a kick don't seem to have the bitterness I was expecting.

[stlmalt]

Need brewers to contribute to the barrel
Still have some room in the Jack Daniels whiskey barrel for the Sierra Nevada Bigfoot Barleywine clone. Target fill date is Nov 20. Email me for details.

Kent

[wnordmann]

I can brew on the 11th, so the beer will have some fermentation left to finish. Would that be ok?

[stlmalt]

Willie-

It would be better to add your batch to the barrel after the secondary fermentation is finished.

Kent

[StLBeer]

Need brewers to contribute to the barrel
Still have some room in the Jack Daniels whiskey barrel for the Sierra Nevada Bigfoot Barleywine clone. Target fill date is Nov 20. Email me for details.

Kent

Kent,

Make my contribution 10 gallons.

Paul

[Bob Brews]

Is everyone on schedule to fill the barrel with the Barley Wine soon? I know I would like to get my RIS out the barrel in time to carbonate and bottle in time for Christmas presents (this year) if possible.

Anyone having trouble getting ready?

[StLBeer]

Is everyone on schedule to fill the barrel with the Barley Wine soon? I know I would like to get my RIS out the barrel in time to carbonate and bottle in time for Christmas presents (this year) if possible.

Anyone having trouble getting ready?

Yep - I missed my gravity.... Brewing again on T-day weekend.

[StLBeer]

Kent,

The JD RIS turned out great! Thank you for supplying the barrel, the time, the effort, planning, etc.

If the barleywine turns out half as good as the RIS it'll be fantastic.

Paul