Oaked SODO'D Malt Liquor

May 18, 2011

After years of drunken discussions, the first ever series of "Bum Wine" malt liquor treatments is finally a reality.

5 gals of SODO'D Malt Liquor went untreated and is carbonating now. The remaining 5 gals was split for the two treatments.

Treatment #1: Cisco Blue Raspberry

Treatment #2: Wild Irish Rose

I took an oak spiral and soaked 1/2 of it in ~ 14 oz. of each wine for 5 days. I'll let them age for a week or two before carbonating.

Tasting notes in a few weeks. And be on the look out for a super limited bottle release of corked and caged 750's wrapped in paper bags.

Batch No. 29 - SODO'D Malt Liquor

SODO'D Malt Liquor

Brewed - March 5, 2011

Style - Malt Liquor (no BJCP category...haha)


Ingredients:

• 16.0 lbs. American 6-Row
• 10.0 lbs. Flaked Corn
• 1.0 lbs. Crystal 20L
  
• 1.0 lbs. Carapils / Dextrine
• 1.0 lbs. Vienna
• 1.0 lbs. Rice Hulls
  

• 2.0 oz. Hallertauer (60)
• 1.0 oz. Hallertauer (30)

• Wyeast #2007 Pilsen Lager (2 packs / 1500 ml starter)
  

OG – 1.075
Primary – 41 days
Secondary - 31 days

Kegged - May 16, 2011

FG - 1.012
Attenuation - 84%
ABV - 8.25%

Notes:

• Mash at ~ 154° for 60 minutes
• Sparge at ~ 175°
• Estimated OG was 1.082 and I measured at 1.075
• Long, slow ferment; need to pitch more yeast, esp. with lagers
  

Treatments:

• Bum Wine anyone?
• 5 gals was untreated and the remaining 5 gals was split for treatments with oak spirals and two different Bum Wine's (big thanks to RiversideAK!!)
  
• Bum Wine #1: Cisco Blue Raspberry
  
• Bum Wine #2: Wild Irish Rose
• Photos and tasting panel to follow :)