lil' bit Kentucky Barleywine

All Grain Recipe

Submitted By: bonjour (Shared)
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Brewer: Fred Bonjour
Batch Size: 4.30 galStyle: Wood Aged Beer (22C)
Boil Size: 6.40 galStyle Guide: BJCP 2004
Color: 15.9 SRMEquipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal)
Bitterness: 44.9 IBUsBoil Time: 120 min
Est OG: 1.123 (28.6° P)Mash Profile: Infusion 158
Est FG: 1.036 SG (9.0° P)Fermentation: My Aging Profile
ABV: 11.7%Taste Rating: 39.0

Ingredients
Amount Name Type #
18 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1
2 lbs 8.00 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain 2
2 lbs 4.00 oz Carapils (Briess) (1.5 SRM) Grain 3
2 lbs Munich 10L Organic (Briess) (10.0 SRM) Grain 4
1 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 5
2.00 oz Chocolate (Briess) (350.0 SRM) Grain 6
2.50 oz Goldings, East Kent [4.8%] - Boil 60 min Hops 7
2.00 oz Goldings, East Kent [4.8%] - Boil 15 min Hops 8
1.00 oz Goldings, East Kent [4.8%] - Steep 0 min Hops 9
1 pkgs American Ale II (Wyeast Labs #1272) Yeast 10

Taste Notes

Honorable Mention Wood Conditioned Beers Michigan State Fair 2005 Club COC 1st Place award winner Sept 2004

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)