Tuesday, January 1, 2013

Honey Bourbon Barrel Ale

22-C Wood-Aged Beer

Date: 1/1/2013
BeerTools Pro Color Graphic
Size: 6.0 gal @ 68 °F
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 258.47 kcal per 12.0 fl oz
Original Gravity: 1.077 (1.026 - 1.120)
|================#===============|
Terminal Gravity: 1.019 (0.995 - 1.035)
|=================#==============|
Color: 12.52 (1.0 - 50.0)
|===========#====================|
Alcohol: 7.64% (2.5% - 14.5%)
|==============#=================|
Bitterness: 15.3 (0.0 - 100.0)
|==========#=====================|

Ingredients:

15.0 lb (83.3%) Pale Ale Malt - added during mash
1.0 lb (5.6%) Caramel Malt 10L - added during mash
1.0 lb (5.6%) Honey Malt - added during mash
1 lb (5.6%) Red Wheat Malt - added during mash
1.0 oz (100.0%) Goldings (4.9%) - added during boil, boiled 60 m
1 oz Oak Wood Cubes soaked in Bourbon - added dry to secondary fermenter
1.0 ea Fermentis S-04 Safale S-04

Schedule:

Mash 150 for 60 minutes


I am substituting Gambrinus Honey Malt and Caramel 10 for the C20 and Carapils, and using S04 yeast in this batch because it's what I have on hand.

No comments: