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O' Brother Bourbon-Aged BW
A group project to fill a Bourbon barrel with Barleywine for flavoring.
Recipe from Sean Hagerty and Chris Buchanan
| Brewer: | MASH | Email: | - | |||||
| Beer: | O' Brother Bourbon-Aged BW | Style: | Barley Wine | |||||
| Type: | All grain | Size: | 55 gallons | |||||
| Color: |
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Bitterness: | 77 IBU | |||||
| OG: | 1.120 | FG: | 1.025 | |||||
| Alcohol: | 12.3% v/v (9.6% w/w) | |||||||
| Water: | Gypsum and 25% distilled water to increase mash efficiency. | |||||||
| Grain: | 200 lb. American 2-row 11 lb. American victory 11 lb. American crystal 60L |
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| Mash: | 75% efficiency | |||||||
| Mash temp 150°F for 60 minutes Sparge temp 168° | ||||||||
| Boil: | 90 minutes | SG 1.088 | 75 gallons | |||||
| 12 lb. Honey | ||||||||
| Yeast nutrient last 10 min of boil. |
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| Hops: | 22 oz. Chinook (12% AA, 90 min.) 22 oz. Kent Goldings (5% AA, 20 min.) |
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| Yeast: | Chico 1056 yeast slury from St. Louis microbrewery Oxygen used to aerate wort |
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| Log: | Fermentation temp 65°F to prevent fusel alcohol production | |||||||
| Carbonation: | Style range: 1.3-2.3 atmospheres | |||||||
Recipe posted 12/05/06.