The Guild purchased a used bourbon barrel in April 2006 that we filled with barley wine. The barrel and the blending of different beers give the barrel whole new levels of complexity and flavor. Members can brew up a batch of barley wine, deposit it in the barrel, and withdraw a slightly smaller amount of beer from the barrel to take home and enjoy.
For more details and history of the project, please see: AABG Bourbon Barrel Barley Wine project (AABGBBBW)
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
60 min |
68.1 IBUs |
20.2 SRM |
1.095 |
1.028 |
8.9 % |
|
Actuals |
1.046 |
1.01 |
4.7 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| English Barleywine |
17 D |
1.08 - 1.12 |
1.018 - 1.03 |
35 - 70 |
8 - 22 |
1.6 - 2.6 |
8 - 12 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt, Maris Otter |
16.5 lbs |
84.35 |
| Special Roast |
2 lbs |
10.22 |
| Crystal Light - 45L (Crisp) |
1 lbs |
5.11 |
| Chocolate Malt |
1 oz |
0.32 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Goldings, East Kent |
3.53 oz |
60 min |
Boil |
Pellet |
5.7 |
| Goldings, East Kent |
0.95 oz |
15 min |
Boil |
Pellet |
5.7 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Essex Ale Yeast (WLP022) |
White Labs |
74% |
66°F - 70°F |
Mash
| Step |
Temperature |
Time |
| Saccharification |
156°F |
60 min |
| Mash Out |
168°F |
10 min |