Golden Revolution Barrel Aged (1 ratings)

All Grain Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 11.00 galStyle: Belgian Golden Strong Ale (18D)
Boil Size: 14.08 galStyle Guide: BJCP 2008
Color: 4.0 SRMEquipment: Dibbs SS Brew Tech 15 ga Brew Pot 72 Quart Extreme Cooler
Bitterness: 29.7 IBUsBoil Time: 90 min
Est OG: 1.077 (18.6° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.010 SG (2.4° P)Fermentation: Ale, Single Stage
ABV: 8.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
12.00 gal Clay County Water Water 1
23 lbs Pilsner (Weyermann) (1.7 SRM) Grain 2
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3
2 lbs Candi Syrup, Simplicity (1.0 SRM) Extract 4
1 lbs 8.00 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 5
1.75 oz Saaz [5.8%] - Boil 90 min Hops 6
1.75 oz Saaz [5.8%] - Boil 25 min Hops 7
2.00 Whirlfloc Tablet (Boil 15 min) Misc 8
10.00 tsp Yeast Nutrient (Boil 10 min) Misc 9
2.00 oz Saaz [5.8%] - Boil 5 min Hops 10
1 pkgs Abbey Ale (White Labs #WLP530) Yeast 11
1 pkgs Belgian Golden Ale (White Labs #WLP570) Yeast 12

Notes

1/16/17 - Brewed and pitched 1 liter of a 2 liter starter into 6 gallons in each fermenter. Age in Sons of Liberty oak whiskey barrel for 1-2 months.

Ratings

First Pour

by Dibbs

3/22/17 - Tasted kegged beer that was on 20 PSI for 2 days and then down to 12 PSI. Color is straw/golden, cloudy with first draw from keg. Nice white head that remained for several minutes. Aroma is some pilsner malt sweetness, Belgian yeast esters and barrel sourness/oakiness, with pear or light fruitiness. Some body and sweetness, but also as some oak tannin, sourness from the barrel and whiskey with drying. Some alcohol warming. Hides the alcohol well. Could use some more carbonation.