tomorrow. Just pulled out after 11 months a Century Impy Stout from our 23 year old Pappy Barrel. Tomorrow we will be doing 60g of a Impy Red to fill er back up. We decided to use Noble's for the hops on this one. Mainly because the next batch will be a American IIpA. Didn't want a similar hop profile back to back. We should be able to offset 3 batches for this. Two 23g batches and one 14g batch. These will offset each other by around 30min so we don't fight over a single water source for chilling. Threw together a recipe for what we had on hand. I think we came pretty close. Thinking about raising the hops closer to 1:1, but as of right now, we are just shy of that anyways. Just don't want the hops to get in the way of the Caramel. Mash at 150* to get some attenuation. What you think? Recipe Specifics----------------Batch Size (Gal): 60.00 Wort Size (Gal): 60.00Total Grain (Lbs): 159.00Anticipated OG: 1.075 Plato: 18.29Anticipated SRM: 13.9Anticipated IBU: 64.3Brewhouse Efficiency: 80 %Wort Boil Time: 70 MinutesGrain/Extract/Sugar% Amount Name Origin Potential SRM-----------------------------------------------------------------------------69.2 110.00 lbs. Pale Malt(2-row) America 1.036 210.1 16.00 lbs. Wyermann CaraRed 1.033 207.5 12.00 lbs. CaraMunich 60 France 1.034 605.7 9.00 lbs. Munich Canada 1.037 103.8 6.00 lbs. Melanoidin Malt 1.033 353.8 6.00 lbs. Wheat Malt America 1.038HopsAmount Name Form Alpha IBU Boil Time-----------------------------------------------------------------------------12.00 oz. Magnum Pellet 12.14 53.1 60 min.16.00 oz. Hallertauer Whole 4.06 7.2 20 min.16.00 oz. Hallertauer Pellet 3.41 4.0 10 min.Yeast-----WYeast 1272 American Ale II
Filling the barrel
Started by
*_Guest_Blktre_*
, Aug 14 2009 06:03 AM
8 replies to this topic
#2
drewseslu
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Posted 16 August 2009 - 07:45 AM
Throw some sugar in there and get it up to 1.080!
#3
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Posted 17 August 2009 - 11:48 AM
Huh? No way. We actually upped the hops a bit. But kept with the orignal OG. A 8% beer is plenty for this. Gravity samples tasted very nice. Currently my 55g fermenter is blowing away along with a 14g fermentor. My basement smells of strong fermenting wortThrow some sugar in there and get it up to 1.080!
#4
3rd party JKor
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Posted 18 August 2009 - 06:30 PM
That's a lotta freakin' caramel. I don't think the sugar would hurt.
#5
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Posted 19 August 2009 - 10:16 AM
We will see, but i seriously doubt it. The OG gravity sample tasted fantastic. Very balanced bitter/sweetness. Yes you could taste the caramel, but it was not cloying and the hop profile balanced it out nice. We also mashed at 148*, so we expect some attenuation. All sugar is going to do is dry it out even more and right now the gravity is plummeting. If the FG was high, say in the upper teens, i may agree with you.That's a lotta freakin' caramel. I don't think the sugar would hurt.
#6
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Posted 03 September 2009 - 11:07 AM
79% attenuation. Not bad. 1.070-1.015. Gravity samples taste perfect with a nice blend of Caramel and Bitterness. Now its going into the Pappy Barrel and stored at 45*. No sugar added btw...
Edited by Blktre, 03 September 2009 - 11:07 AM.
#7
drewseslu
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Posted 09 September 2009 - 04:21 PM
7.28 ABV...
#8
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Posted 10 September 2009 - 09:04 PM
BTW, what's a 'Pappy' Barrel?
#9
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Posted 13 September 2009 - 02:57 PM
Yup, just what we were looking for. Tasted excellent going into the barrel too. A perfect selection after our 12% Impy Stout that just came out. Depending on how much whiskey flavor is left after this Red (which i was amazed the nose we still had after the Stout and a 3week Starsan Soak)thinking a big IpA.7.28 ABV...
Its a Whiskey Barrel from Buffalo Trace. The Pappy Van Winkle Barrel we have is from their 23 year old whiskey. A $80 bottle.BTW, what's a 'Pappy' Barrel?
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