Double Barrel

[Whorst]

This recipe is based on Firestone Double Barrel Ale. I plan on doing some aging on American Oak.

7lbs. American 2-row
2lbs. British 2-row
.70lbs. Light Munich Malt
.63lbs. 80L Crystal
.19lbs. 120L Crystal
.09lbs. Chocolate Malt

.13 oz Magnum 14.5 AA% @ 60 min.
.50 oz East Kent Goldings 5.4% AA% @ 30 min.
2 oz East Kent Goldings @ 5 min.
2 oz Styrian Goldings @ 5 min.
US-05
O.G 1.050
F.G 1.010

[Whorst]

Nice recipe Whorst. Has a bit of an English feel!

Take care, happy brewing!

[mysterio]

Happy brewing Whorst

Is that the recipe from 'Can You Brew It' on the BN?

Never used oak in my brewing before.

[Barley Water]

At the Bluebonnet this year (the Bluebonnet being the large contest held here each year in the DFW area) the guest speaker this year was the head brewer at Firestone Walker. He gave a very interesting presentation about hops and also passed out some of his brews which were very good. For some reason, I always thought that those guys were using a Burton Union system for their brews however that is not the case. What they actually do is ferment in American oak barrels. The beer really doesn't stay that long in the barrels so it's not like aging a Flanders Red for instance. They are doing a conventional brewday in the typical stainless equipment. Once the yeast gets going, that's when they transfer the beer into the barrels. I guess they use American oak barrels because Ameircan oak will impart more flavor than the stuff you get in France and since the beer is not on the oak that long, it works out well. Anyway, I would be interested to hear more details about your adventures with barrels and how the beer comes out. I guess I am somewhat envious as there is no way my wife will allow me to have a barrel in the house with God know what critters growing in it.

I recently got an invitation to brew for a barrel project that some guys in our brew club are doing (one of the other guys is hosting the barrel). My understanding is that we have access to a used whiskey barrel, the 55 US gallon variety. The thought was to do a big dark beer, maybe a barley wine or perhaps a wee heavy. I would think either of those styles would go pretty well in a whiskey barrel. It will be interesting to see how many folks we can recruit to brew for this project since most of the guys I know only brew 5 gallons at a time so we need volunteers. Anyway, once we do that, I suspect we will funk the barrel and get into some of the wierd Belgian sour beers. I guess the closest I will get to a barrel at my house will be using oak chips, I recently did an Oud Bruin and I am thinking maybe I also need to start a Flanders red or some other funky Belgian concoction. Perhaps I could also get some oak chips and start soaking them in Bourbon.