Finally making the jump into buying a barrel. The plan is to barrel age a stout, a barley wine and an IIPA. By that time the whiskey flavor should be mostly gone so I will start some sours beers. I was hoping to get some help with my stout recipe which is as follows:
Recipe Type: BIAB
Yeast: Wyeast 1728 Scottish Ale Yeast w/2L Starter
Batch Size (Gallons): 5.5
Estimated Original Gravity: 1.096
Estimated Final Gravity: 1.028
IBU: 49
ABV: 8.9%
Boiling Time (Minutes): 60
Estimated Color: 57
Primary Fermentation (# of Days & Temp): 10 at 68 degrees
Secondary : Until 3rd 5 gallon batch is done so I can fill barrel
18.0lb 2-Row Brewers Malt
27.0 oz Oats, Flaked
19.0 oz Chocolate Malt
12.0 oz Roasted Barley
11.0 oz Midnight Wheat Malt
9.0 oz Crystal 120L
2.0 oz Northern Brewer @ 60min
1.0 oz Willamette @ 30min
1.0 oz Willamette @ 0min
Wyeast 1728 Scottish Ale Yeast
Let me know what your thoughts are...
CHeers!
Recipe Type: BIAB
Yeast: Wyeast 1728 Scottish Ale Yeast w/2L Starter
Batch Size (Gallons): 5.5
Estimated Original Gravity: 1.096
Estimated Final Gravity: 1.028
IBU: 49
ABV: 8.9%
Boiling Time (Minutes): 60
Estimated Color: 57
Primary Fermentation (# of Days & Temp): 10 at 68 degrees
Secondary : Until 3rd 5 gallon batch is done so I can fill barrel
18.0lb 2-Row Brewers Malt
27.0 oz Oats, Flaked
19.0 oz Chocolate Malt
12.0 oz Roasted Barley
11.0 oz Midnight Wheat Malt
9.0 oz Crystal 120L
2.0 oz Northern Brewer @ 60min
1.0 oz Willamette @ 30min
1.0 oz Willamette @ 0min
Wyeast 1728 Scottish Ale Yeast
Let me know what your thoughts are...
CHeers!
