Batch #47 - Theme from the Barrel No.1

Theme from the Barrel No.1

Brewed - March 10, 2012

Style - American Barleywine (Barrel-Aged)

Ingredients:

• 26.5 lbs.Maris Otter
• 2.00 lbs. Munich 10L
• 1.50 lbs. Sugar in the Raw
• 1.35 lbs. CaraMunich
• 1.25 lbs. Crystal 120L
• 0.50 lbs. Dextrose
• 0.40 lbs. Special B
• 0.30 lbs. Chocolate

• 1.0 oz. Millennium (90)
• 1.0 oz. Magnum (90)
• 1.0 oz. Perle (60)
• 2.0 oz. Centennial (0)
• 2.0 oz. Amarillo (0)

• Wyeast #1056 American Ale (slurry from Schooner)

OG - 1.113
Primary – 45 days
Barrel - 34 days
Secondary - ??? days

Transferred to the barrel - April 24, 2012
Kegged - ???

FG - 1.032
Attenuation - 72%
ABV - 10.6%


Notes:

• A big, bad barleywine for my first barrel filling
• Part 1 of a Parti-Gyle batch; not quite the traditional method where I designed one overall beer and mash to get two beers (one strong and one weak), but this was more about designing the barleywine that I wanted and then using the 2nd runnings to make a low-ABV beer for the upcoming Yard Cask Fest
• Fermented beer will be dumped into a 7-gallon freshly emptied Rye Whiskey Barrel from Woodinville Whiskey Company
• Only brewed an 8-gallon batch due to the limit of the mash tun (can only put in ~ 33-34 lbs. of grain) and wanting the finished beer to be in the 11% ABV range  
• Mash at 149° for 90 minutes
• Sugars added into the boil to help bump ABV and fermentability
• 120 min boil
• Estimated IBU's ~ 98
• Ferment in the low 70's for hopefully 2 weeks and then transfer into the barrel
• Long, slow ferment; 45 days in the primary; re-pitched with some dry yeast
• Transferred to the rye whiskey barrel on April 24, 2012
• Had to top off the barrel with ~ 0.4 gallons of Shores of the Baltic Sea, which also happens to be fermenting really slow but as of April 24th is ~ 1.025
• 34 days in the barrel - transferred on May 28th