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BBBW (Bourbon Barrel Barleywine)


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#1 MAZ

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Posted 04 April 2009 - 01:45 PM

At 2+ years in the bottle, this stuff is amazing. I've been brewing a barleywine or two every year for the past 4 years, which helps when you are trying to age these bad boys. At the last Chicagoland homebrewer gathering, I brought 4 different ones, and Ken Lenard and the boys dubbed them Old Nutsack ('06, '07, '08, and one Vintage Ale).

BBBW (aka Old Nutsack '07)

Batch Size: 6.00 gal
OG: 1.095
FG: 1.013
Est Color: 17.2 SRM
Est IBU: 95.7 IBU
Brewhouse Efficiency: 67.00 %

6 lbs Pale Liquid Extract (8.0 SRM)
10 lbs Pale Malt (2 Row) US (2.0 SRM)
2 lbs Rye Malt (4.7 SRM)
8.0 oz Caramunich Malt (56.0 SRM)
8.0 oz Caravienne Malt (22.0 SRM)
4.0 oz Special B Malt (180.0 SRM)
1 lb Brown Sugar, Dark (50.0 SRM)

1.50 oz Warrior [16.40 %] (60 min) - 48.5 IBU
1.00 oz Chinook [12.00 %] (60 min) - 23.7 IBU
1.00 oz Amarillo [8.40 %] (20 min) - 10.0 IBU
1.00 oz Cascade [6.40 %] (20 min) - 7.6 IBU
1.00 oz Cascade [6.40 %] (5 min) - 2.5 IBU
1.00 oz Amarillo [8.40 %] (5 min) - 3.3 IBU
2.00 oz Cascade [6.40 %] (Dry Hop 30 days)

2 Packets US-05 yeast

Mashed @ 148.0 F


The LME is included because this was made before I made my new (bigger) mashtun. If you have the capacity in your tun, obviously just sub it with more 2-row.

Attached file in BeerSmith format (.bsm)

#2 commander flatus

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Posted 04 April 2009 - 03:54 PM

did you use a barrel or chunks from one? how long in the barrel or on the chunks?

#3 MAZ

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Posted 04 April 2009 - 03:59 PM

Sorry - looks like I forgot a critical ingredient! From my notes:1-27-07 - Racked to secondary. SG = 1.013. Dry hopped with 2 oz Cascade. Added 3 oz American oak (cubes) and 3 vanilla beans (all soaked in Makers Mark bourbon for over a month) and bourbon.3-11-07 - Bottled. FG = 1.012. 3/4 cup corn sugar + 5 gr Safale S-33 yeast. Vanilla comes through in sample, but so does (what I think is) a bit of astringency from the oak. Perhaps too long on the oak cubes. Could also be the bitterness. Both should mellow with age.So that looks like about a month and a half on oak cubes. If you can age your BW for a year or two, then go 1 to 2 months on the oak. If you think you will consume it within a year, then go maybe only 2 to 3 weeks on the oak.


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