3 replies to this topic

[ChicagoWaterGuy]

I snagged 2 30 gallon rye whisky barrels from Oppidan Distillery. My club is brewing this beer to fill them. Recipe is for 70 gallons:

 

OG: 1.077 IBUs 40ish

 

154#  Marris Otter    

28#    Rye Malt    

14#    Munich 

14#    Wheat Malt

14#    CaraMunich 60

14#    Pale Chocolate Malt

 

Chinook 14 ounces  @ 60

EKG 2 pounds, 4 ounces @ 5

Columbus 1 pound 4 ounces @ flame out

 

Probably use dry yeast for simplicity, maybe 04 or 05 or a blend of the two.

14 ounces 

[neddles]

Seems like that could turn a very interesting beer. You guys are just looking to get some barrel and spirit character from the oak? Will this be aged like a barley wine after it's time is done in the barrel or drank fresh?

 

What's going in the barrel next?

[ChicagoWaterGuy]

Everyone will get a share. It'd be up to them for extended aging post barrel. I may bottle my share and age some.

Good question on the next beer. We'll probably put it up for a vote. We had imperial brown, imp Porter, ris and wee heavy

[ChicagoWaterGuy]

All ingredients have been sourced. Big brew will commence tomorrow evening. I should have it sorted for no-sparge overnight mash. Fingers crossed, we'll be filling the kettles at 9 AM on Saturday. Double fingers crossed that the blichman burner will bring 50 gallons to a boil.