This is a recipe I put together for a small barrel project. Two other home brewers from the AABG and I each brewed a batch and will contribute 5 gallons. Being the first batch through the barrel I expect it won’t spend more than 2-3 weeks in there.
Recipe note: I always have a little more third runnings than I need which I usually discard, but for this beer I took about 1.25 gallons of it and boiled it down until it started to look a little syrupy. I added that to the whirlpooling kettle while I was cooling for a little flavour boost.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 11 gal |
60 min |
28.5 IBUs |
19.4 SRM |
1.091 |
1.021 |
9.2 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt, Maris Otter (Thomas Fawcett) |
28.66 lbs |
74.29 |
| Munich 20L (Briess) |
6.614 lbs |
17.14 |
| Caramel Malt - 60L (Briess) |
2.205 lbs |
5.71 |
| Caramel Malt - 120L (Briess) |
1.102 lbs |
2.86 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Phoenix |
60 g |
60 min |
Boil |
Pellet |
10.6 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Burton Ale (WLP023) |
White Labs |
72% |
68°F - 73°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
150°F |
30 min |
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