Imperial Whiskey Barrel Stout

This is a BIG beer, in more ways than one. Last year we did a 5 gallon Imperial Bourbon Barrel Stout (sorry, that one didn’t get chronicled either). That one turned out so great, we had to do it again…this time…BIGGER!!!

Aaron acquired a 15 gallon Rye Whiskey Barrel previously used by Dad’s Hat. Yeah, we tripled it. J

This bad boy took two brew days. The February 24^th brew was an all-grain mash, with DME added in to boost OG.  The March 22^nd brew was a full all-grain, no DME added. First picture shows the boil (center keggle) and Black IPA brewing (left kettle).

During the March 22^nd brew day, the first 10 gallons was transferred to the barrel (second picture).

This beer aged (nicely) in the barrel for two months and was transferred to kegs on 5/20 for continued aging.

This beer clocks in at 11.6% and has a great, smooth bourbon flavor. This will be added to the yearly brew, with past versions cellared for tasting as each year is brewed.

This one is a sipper, otherwise you’ll be crawling!!

February 24, 2013 Brew Day

The Vitals

Name: Imperial Stout

Brew Type: All-Grain

Volume: 10 gallons

Add-ins/ons: DME
OG: 1.106
FG: 1.020
ABV%: 11.5%
Primary Fermentation: 2/24 – 3/10 (Est)
Kegged/Bottled: 3/10 – Put into Bourbon Barrel on 3/22. Kegged on 5/20.

Recipe (10-gallon)

Grain Bill:

10 lbs - 2-Row Pale Malt

15 lbs – Maris Otter

2 lbs 8 oz – Chocolate Malt

2 lbs 6 oz – Black Barley

2 lbs – Oats Flaked

8 lbs – Extra Light Dry Malt Extract

1 lb – Clear Candi Sugar (15 min)

1 lb – Dark Candi Sugar (15 min)

Hops:

2 oz – Amarillo Gold (60 min)

2 oz – Magnum (60 min)

2 oz – Cascade (10 min)

Yeast:

Wyeast 1028 - London Ale Yeast

Mash at 152* F for 60 minutes. Raise to 168* F and Batch Sparge.  Ferment at 68* F

March 22, 2013 Brew Day

The Vitals

Name: Imperial Stout

Brew Type: All-Grain

Volume: 5 gallons

OG: 1.109
FG: 1.020
ABV%: 11.9%
Primary Fermentation: 3/22 – 4/6 (Est)
Kegged/Bottled: 4/6 – Put into Bourbon Barrel on 4/20. Kegged on 5/20.

Recipe (5-gallon)

Grain Bill:

11 lbs - 2-Row Pale Malt

9 lbs – Maris Otter

1 lb – Chocolate Malt

1 lb – Black Barley

1 lb – Oats Flaked

1 lb – Crystal 60L

1 lb – Dark Candi Sugar (15 min)

Hops:

1 oz – Amarillo Gold (60 min)

1.5 oz – Magnum (60 min)

1 oz – Cascade (10 min)

Yeast:

Wyeast 1028 - London Ale

Mash at 152* F for 60 minutes. Raise to 168* F and Batch Sparge.  Ferment at 68* F