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South West Boiler Maker
Wood-Aged Beer • All Grain • 30 gal
Thought of combining a Bourbon mash bill an converting it to a beer and see what happens !
December 20, 2012 am 01:08am
0.0/5.0 0 ratings
Ingredients (All Grain, 30 gal)
- 10 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 30 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 60 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 30 lbs
Barley Raw
Barley Raw
Raw, unmalted barley can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains.
- 15 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 5 lbs
Rye Raw
Rye Raw
Contributes glyco-proteins to enhance foam stability.
- 12 oz
Hallertauer Tradition - 6.0 AA% pellets; boiled 60 min
Hallertauer Tradition
Fine, 'Noble'.
- 8 oz
Hallertauer Tradition - 6.0 AA% pellets; boiled 30 min
Hallertauer Tradition
Fine, 'Noble'.
- 4 oz
Hallertauer Tradition - 6.0 AA% pellets; boiled 15 min
Hallertauer Tradition
Fine, 'Noble'.
-
White Labs WLP500 Trappist Ale
White Labs WLP500 Trappist Ale
From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Style (BJCP)
Category: 22 - Smoke-Flavored/Wood-Aged Beer
Subcategory: C - Wood-Aged Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.105 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.020 | 0.995 - 1.035 | |
| Color: | 60.2 SRM | 1 - 50 | |
| Alcohol: | 11.3% ABV | 2.5% - 14.5% | |
| Bitterness: | 49.0 IBU | 0 - 100 | |
Discussion
The old fashion way
2012-12-21 1:55am
Category: Smoke-Flavored/Wood-Aged Beer Subcategory: Wood-Aged Beer Aroma: Varies with base style. A low to moderate wood- or oak-based aroma is usually present. Fresh wood can occasionally impart raw "green" aromatics, although this character should never be too strong. Other optional aromatics include a low to moderate vanilla, caramel, toffee, toast, or cocoa character, as well as any aromatics associated with alcohol previously stored in the wood (if any). Any alcohol character should be smooth and balanced, not hot. Some background oxidation character is optional, and can take on a pleasant, sherry-like character and not be papery or cardboard-like.
Actual Taste :p
2012-12-26 10:23pm
Using a trusty taste-ometer graph. Taste is going to be terrible , OG is off the chart and IBU is way to low, will taste like a cup of malt (whiskey). I have to go back and balance the IBU (unbalanced). I need a mulligan on this one.
Actual taste part 2
2012-12-26 10:30pm
Ok, now that I adjusted the malt bill, I have to adjust the IBU. More HOPS
Actual taste part 3
2012-12-26 10:33pm
Ok, we are getting there, need more HOPS
Actual taste part 4
2012-12-26 10:36pm
Ok, increased the hops and the boiling times. TOO Hoppy, need back off a bit
Actual taste part 5
2012-12-26 10:38pm
ok, boiling times are correct, now to reduce the hops
Actual Taste Part 6 Final Fix
2012-12-26 10:44pm
Finally ...took a while. Using a trusty taste-ometer graph. Taste is going to well balanced between malt and hoppiness (46% balanced).
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