Bourbon Barrel Barley Wine solera 5 gal

Partial Mash Recipe

Submitted By: ChrisGram504 (Shared)
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Brewer: MM,CG,RF
Batch Size: 5.00 galStyle: English Barleywine (19B)
Boil Size: 6.52 galStyle Guide: BJCP 2004
Color: 20.7 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 37.9 IBUsBoil Time: 60 min
Est OG: 1.147 (33.6° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.075 SG (18.3° P)Fermentation: My Aging Profile
ABV: 9.9%Taste Rating: 45.0

Ingredients
Amount Name Type #
1 lbs Honey Malt (25.0 SRM) Grain 1
3.20 oz Chocolate Malt (350.0 SRM) Grain 2
5 lbs Vienna Malt (3.5 SRM) Grain 3
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5
1 lbs Aromatic Malt (26.0 SRM) Grain 6
6 lbs Light Dry Extract [Boil] (8.0 SRM) Dry Extract 7
1.50 oz Phoenix [13.3%] - Boil 60 min Hops 8
0.25 oz Magnum [14.0%] - Boil 60 min Hops 9
1.0 pkgs Super High Gravity Ale (White Labs #WLP099) Yeast 10
1.0 pkgs Nottingham Yeast (Lallemand #-) Yeast 11
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 12

Taste Notes

Nov 2018: Chris: tasted like slight tart pineapple mixed nicely with the Bourbon barrel. No heat. Dangerously drinkable. Michelle: this is going to fuck some people up. Didn't taste pineapple (already drunk).

Notes

Original brew Dec 2017. Original notes lost, and multiple blended batches; OG estimated around 1.140 Moved to Barrel May 2018 @ 1.040. Gravity checked Nov 2018 @ 1.008!!! That's over 90% attenuation. Suspect Brett infection. To Chris tasted like slight tart pineapple. No heat. Dangerously drinkable. Nov 2018 prepare to brew for first 5 gallon pull. Team decided to move forward with original recipe despite apparent infection and see where this goes.

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