lil' bit Kentucky Barleywine
Wood Aged Beer

 

Type: All Grain

 Date: 10/18/2003

Batch Size: 4.30 gal

 Brewer: Fred Bonjour
Boil Size: 6.38 gal Asst Brewer:
Boil Time: 120 min Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 39.0 Brewhouse Efficiency: 56.0
Taste Notes: Honorable Mention Wood Conditioned Beers Michigan State Fair 2005
Club COC 1st Place award winner Sept 2004
 

Ingredients

Amount Item Type % or IBU
18 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 69.6 %
2 lbs 8.0 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain 9.7 %
2 lbs 4.0 oz Carapils (Briess) (1.5 SRM) Grain 8.7 %
2 lbs Munich 10L Organic (Briess) (10.0 SRM) Grain 7.7 %
1 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 3.9 %
2.0 oz Chocolate (Briess) (350.0 SRM) Grain 0.5 %
2.50 oz Goldings, East Kent [4.75%] (60 min) Hops 35.5 IBU
2.00 oz Goldings, East Kent [4.75%] (15 min) Hops 14.1 IBU
1.00 oz Goldings, East Kent [4.75%] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs American Ale II (Wyeast Labs #1272) [Starter 4 oz] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.123 SG

 Measured Original Gravity: 1.124 SG
Est Final Gravity: 1.029 SG Measured Final Gravity: 1.043 SG
Estimated Alcohol by Vol: 12.3 % Actual Alcohol by Vol: 10.7 %
Bitterness: 49.5 IBU Calories: 608 cal/pint
Est Color: 17.2 SRM Color:
Color
 

Mash Profile
Mash Name: Infusion 158 Total Grain Weight: 25.88 lb
Sparge Water: 3.27 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Mash Add 25.87 qt of water at 173.7 F 158.0 F 90 min

 
Mash Notes:

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.2 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
Initial SG from mash was 1.091 corrected. Much lower than I expected. Boiled to correct.
1 Qt. Yeast Slurry from RMBC (WYEAST 1272 American Ale II
Day 8 (10/26) Racked to glass secondary SG 1.046 corrected 10.41ABV added 1/2 cup Burbon Oak chips (soaked in Makers Mark 5 weeks (since 9/22) (sinks to bottom)
(11/12) racked again (1 in of trub) added 1/2 cup of Burbon Oak chips (soaked in Makers Mark 7 weeks old (since 9/22) Added 1 oz Bourbon/gal. Bourbon soaking in oak since 9/22 (5 months) to add a touch more bourbon flavor. This will add .35%abv
2/29 bottled added yeast (1214) and 4oz oak conditioned Bourbon.

10/26/03 a strong beer, fairly neutral in flavor (prior to adding oak) 10/27 (hint of KY present)
11/12/03 SG 1.043 corrected 10.92ABV , 7 wks Needs to mature and round out. not enough KY, sank to bottom and was covered, added 1/2 cup more.

Using Makers Mark Bourbon soaked American Light Toast Oak (Started 9/22/03)