Tracy's Wiskey Cask

Partial Mash Recipe

Submitted By: Tracy (Shared)
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Brewer: Tracy Wadsworth
Batch Size: 5.25 galStyle: Wood Aged Beer (22C)
Boil Size: 6.00 galStyle Guide: BJCP 2008
Color: 14.9 SRMEquipment: Tracy Equipment
Bitterness: 25.1 IBUsBoil Time: 60 min
Est OG: 1.069 (16.7° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.018 SG (4.5° P)Fermentation: Ale, Two Stage
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1
4.00 oz Chocolate Malt (350.0 SRM) Grain 2
2.00 oz Roasted Barley (300.0 SRM) Grain 3
2 lbs CBW Pilsen Light LME (2.0 SRM) Extract 4
8.00 oz CBW Bavarian Wheat LME (8.0 SRM) Extract 5
1.41 oz Styrian Goldings [5.4%] - Boil 60 min Hops 6
1 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 7
2.00 oz Oak Chips (Secondary 30 days) Misc 8

Taste Notes

Take the 1st gallon of runnings and boil it down on the stove to about 1 quart (or litre) of liquid, add this to the boil, this provides the caramel flavor and color for the beer. Because of this you want to calculate your water as if you were producing enough wort for 6.25 gallons of beer. 2 oz of medium toasted American oak chips that have been boiled in a cup of water for 10 minutes. Be sure to get toasted oak, as that is where the vannila is from.

Notes

core forum thread on recipe http://www.homebrewtalk.com/f12/innis-gunn-clone-im-going-190047/ tweaked with http://forum.northernbrewer.com/viewtopic.php?f=4&t=103018 Innis & Gunn clone Take the 1st gallon of runnings and boil it down on the stove to about 1 quart (or litre) of liquid, add this to the boil, this provides the caramel flavor and color for the beer. Because of this you want to calculate your water as if you were producing enough wort for 6.25 gallons of beer. Forum said to: 2 oz of medium toasted American oak chips that have been boiled in a cup of water for 10 minutes. Be sure to get toasted oak, as that is where the vannila is from. Soak in whiskey, sealed container for a few weeks (up to month). Let secondary calm down, then sit on those oak chips for 30 days before it goes to bottle. I expect to use a bag and lower it into the container. What I did: toasted oak powder, used whole time in secondary. 4oz of whiskey on bottle day... might go with 3oz next time as so far it is a bit too strong. It will have too much oak at first, but the flavor will mellow a lot as the beer matures. I expect 2 months in bottle, and the desired oak tastes may be getting too week at 6 months. Brew on March 9 i hit 1.070, a wee bit stronger on this first batch Moved to secondary glass, March 20 Used oak in first few days, waste of oak, very week as it went to secondary Now 1.013 06/08/2013 - off the oak and into bottle. Added 4oz of good whiskey. 0G 1.070, fg 1.012... 7.7% not counting the whiskey 7.7% Alcohol in 640oz of Beer =49.28oz alcohol. 53.5% Alcohol in 4 oz of whiskey = 2.14 oz alcohol. (49.28+2.14) = 51.42oz alcohol in 644oz of Beer = 7.98%