Booze Hound

Booze Hound

Rye Barrel Aged Stout

1.083 - 1.025

45 IBU

7.6% ABV

This is the first beer that will go into my new rye whiskey barrel. The idea is to have an aggressive stout that will stand up to the whiskey flavors of the first fill.

The Malts:

27 lbs Munton's Pale Ale Malt

5 lbs Roasted Barley (added at sparge unless Mash Ph climbs above 5.6)

2 lbs BlackSwaen Chocolate B

2 lbs Crystal 120L

Kettle Additions:

5lb Amber DME

4lb Panella

Hops:

4 oz Pilgrim (9.1% AA) - 60 min (45 IBU)

Water:

Adding 6.25g Calcium Chloride per 15 gallons of water

EZ Water Sheet BOOZE HOIUND

36 lbs grain @ 1.3 qt/lb = 11.7 gallons of strike water

7.2 Gallons first runnings

12 Gallons sparge water needed

Brewday Notes 7.14.16:

Ph: Water with additions: 7.33; Mash: 5.47

Strike Temp (*): Intended: 160 -> 152; Actual: 160 -> 160 (forgot to turn down thermostat -- got it down to 155 with water / stirring)

Mash Temp: 155

Sparge Temp: 169

First Runnings: 1.076 (without kettle sugars) / 9 gallons

Preboil: 1.075 / 19 gallons

O.G. 1.083 / 17.5 gallons (**)

* Strike temp is always too high. Aim 10-15 degrees lower

** Extra 2.5 gallons 1.083 wort in cursed keg -- Pitched WL500 (trappist) with 2 additional gallons of water (1.035 - 1.003). Belgian Table Stout

7.15.16: Pitched 2.3 packets of S-04 into each fermenter

7.18.16: Gravity: 1.025 (70% attenuated). Turned temperature up to see if it will drop a couple more points. Poured 1.5 liters of Old Overholt into barrel to make sure it seals.

7.27.16: Gravity stayed at 1.025 after sitting at 70 degrees for ten days. Barrel soaked up at least a liter of whiskey. Transferred beer to barrel (there was some headspace, but I did notice bubbling in the airlock later, so it should be full of CO2 -- beer won't be in there long anyhow).

8.2.16: Transferred beer from barrel into kegs. After six days, the whiskey flavors were present, but not overwhelming the beer.