Category: 22 – Smoke-Flavored and Wood-Aged Beer
Brewer: Craig Easton
Base: Belgian Dark Strong, Aged in Oak Bourbon Barrel
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5.3 gal | 90 min | 24.1 IBUs | 22.7 SRM | 1.101 | 1.019 | 11.0 % |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Wood Aged Beer | 22 C | 1.03 - 1.11 | 1.006 - 1.024 | 5 - 70 | 5 - 50 | 1.8 - 3 | 2.5 - 12 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pilsner Malt | 13.68 lbs | 65.79 |
| Munich Malt | 2.74 lbs | 13.18 |
| Aromatic Malt | 14 oz | 4.21 |
| Caramunich Malt | 14 oz | 4.21 |
| Special B Malt | 14 oz | 4.21 |
| Melanoiden Malt | 7 oz | 2.1 |
| Wheat Malt | 7 oz | 2.1 |
| Cane Sugar | 14 oz | 4.21 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Hallertauer Mittelfrueh | 2 oz | 60 min | Boil | Pellet | 4.3 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Monastery Ale (WLP500) | White Labs | 78% | 65°F - 72°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 153°F | 60 min |
Notes
| Mash at 153°F (67°C) for 60 minutes with 1.2 quarts of water per-pound of grain. Fly sparge until a pre-boil volume of 7.85 gallons (29.7 L) is achieved. Boil for 90 minutes, post boil volume 6.1 gallons (23 L). Chill to 64°F (18°C) and run final fermentation volume of 5.25 gallons into fermenter. Pitch large, healthy yeast starter. Note: The above recipe was scaled up to a batch volume of 65 gallons (246 L), brewed on my club’s equipment so as to make enough wort to fully fill a freshly emptied Heaven Hill oak bourbon barrel, where it aged for more than 200 days. The final oak-aged beer was then blended with aged but un-oaked beer to attain the final beer profile. |
Download
| Download this recipe's BeerXML file |
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