BigDaddyBeard
Well-Known Member
- Joined
- Aug 23, 2013
- Messages
- 329
- Reaction score
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I haven't tried brewing any wood aged beers yet so I am trying to come up with something to put in the to do list. The recipe I want to be very smooth with caramel and vanilla notes. Not sure if this will work, but opinions please on what I have thought up so far.
Based on 5.5 gallon batch at 72% efficiency
Estimated
OG 1.086
FG 1.017
IBU 21.6
SRM 38.8
14.5 lbs. Pale Malt (6- Row)
1.0 lb. Wheat, Torrified
0.75 lb. Wheat, Roasted
0.5 lb. Chocolate Wheat
0.5 lb. Caraaroma
1.0 lb. Dark Brown Sugar
Mash 152 for 60 min.
0.5 oz. Chinook @ 60 min.
0.5 oz. Fuggles @ 10 min.
1.0 oz. Fuggles @ 5 min.
0.5 oz. Fuggles @ Flameout
Wyeast 1318 London Ale III (2 packets)
Ferment 67 degrees for 3 weeks
Rack to secondary with 4 oz. of American Oak Chips (that have been soaked in a dark spiced rum for 3 weeks) and a vanilla bean. 10 days at 67 then bottle and age.
Based on 5.5 gallon batch at 72% efficiency
Estimated
OG 1.086
FG 1.017
IBU 21.6
SRM 38.8
14.5 lbs. Pale Malt (6- Row)
1.0 lb. Wheat, Torrified
0.75 lb. Wheat, Roasted
0.5 lb. Chocolate Wheat
0.5 lb. Caraaroma
1.0 lb. Dark Brown Sugar
Mash 152 for 60 min.
0.5 oz. Chinook @ 60 min.
0.5 oz. Fuggles @ 10 min.
1.0 oz. Fuggles @ 5 min.
0.5 oz. Fuggles @ Flameout
Wyeast 1318 London Ale III (2 packets)
Ferment 67 degrees for 3 weeks
Rack to secondary with 4 oz. of American Oak Chips (that have been soaked in a dark spiced rum for 3 weeks) and a vanilla bean. 10 days at 67 then bottle and age.
