Filling the barrel -- Jeff and BobIn April of 2006, AABG members got together to fill our newly acquired bourbon barrel with barleywine. 11 5-gallon batches of the same recipe (see below) were brewed by members in order to fill the barrel. Since then, we have taken some out for sampling at AABG meetings, some members have withdrawn their 5 gallon share, and other members have added newly fermented beer (from the same recipe.) Every time we taste it, the beer is different. It has consistent oaky/vanilla aroma, some bourbon flavor, and a modicum of tartness. Sometimes it is sweeter, sometimes more sour, but always interesting.

The recipe

OG 1.095, 68 IBU, all East kent Goldings

For 5 gallons (65% eff.)

16.5 lbs (84.3%) Maris Otter pale malt
2.0 lbs (10.2%) Briess Special Roast malt
1.0 lb. (5.1%) UK crystal 45L
1 oz. (0.3%) UK chocolate

3.75 oz. EKG (5.7% aa) 60 minutes 60 IBU
1.0 oz. EKG (5.7% aa) 15 minutes 8 IBU

WhiteLabs WLP022 Essex yeast or other English ale yeast, although this probably isn’t so important now that it’s developing barrel character.

We also have a ProMash Recipe for the AABG Bourbon Barrel Barleywine.

Aron Butler took photos of the filling party.

Categories: Recipestories


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