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Drunker in the Rye (Whiskey Barrel Series)

This beer is based on an english barleywine, with a ton of Rye in the grist.  It's currently aging in a Sammish Bay Whiskey barrel for NHC - Tastes like Holden Caufield getting his ass kicked by Charles Bukowski! 

Recipe: Drunker in the Rye
Brewer: Bob Yeaw
Style: English Barleywine

Recipe Specifications
--------------------------
Boil Size: 8.66 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.00 gal   
Bottling Volume: 4.75 gal
Estimated OG: 1.092 SG
Estimated Color: 19.3 SRM
Estimated IBU: 71.3 IBUs
Brewhouse Efficiency: 64.00 %
Est Mash Efficiency: 76.8 %
Boil Time: 120 Minutes

Ingredients:
------------
Amt                   Name                                                     %/IBU             
12 oz                 Rice Hulls (0.0 SRM)                                3.5 %         
5 lbs 8.0 oz        Rye Malt (4.7 SRM)                                  25.6 %        
3 lbs 12.0 oz      Munich Malt - 20L (20.0 SRM)                   17.4 %        
3 lbs 12.0 oz      Vienna Malt (3.5 SRM)                              17.4 %        
2 lbs 8.0 oz        Mild Malt - Ashburne (Briess) (5.3 SRM)    11.6 %        
1 lbs                  ESB Pale (Gambrinus) (4.0 SRM)               4.7 %         
1 lbs                  Pale Malt, Maris Otter Floor Malted (3.0    4.7 %         
1 lbs                  Rye, Flaked (2.0 SRM)                              4.7 %         
8 oz                   Brown Malt (65.0 SRM)                             2.3 %         
8 oz                   Cara-Pils/Dextrine (2.0 SRM)                    2.3 %         
8 oz                   English Dark Crystal - 75L (60.0 SRM)        2.3 %         
4 oz                   Pale Chocolate Malt (200.0 SRM)               1.2 %         
35 g                  Calypso [12.00 %] - Boil 60.0 min               58.5 IBUs     
14 g                  Calypso [12.00 %] - Boil 20.0 min               7.9 IBUs      
14 g                  Goldings, East Kent [5.00 %] - Boil 20.0      3.3 IBUs      
1 Items             Whirlfloc Tablet (Boil 15.0 mins)                 -             
1 tsp                 Yeast Nutrient (Boil 10.0 mins)                   -             
14 g                  Goldings, East Kent [5.00 %] - Boil 5.0        1.6 IBUs      
14 g                  Calypso [12.00 %] - Aroma Steep 5.0 min    0.0 IBUs                   
8 oz                  Corn Sugar (Dextrose) (0.0 SRM)                2.3 %

1 pkg               Scottish Heavy (East Coast Yeast #ECY07)   -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 21 lbs 8.0 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 6.25 gal of water at 163.8 F        150.0 F       60 min        
Mash Out          Add 3.00 gal of water at 211.3 F        168.0 F       10 min        

Sparge: Batch sparge with 2 steps (Drain mash tun, 2.18gal) of 168.0 F water

Notes:
------
4/21/12
ECY Scottish:
Leaves a fruity profile with woody, oak esters reminiscent of malt whiskey. Well suited for 90/shilling or heavier ales including old ales and barleywines due to level of attenuation (77-80%) - recommend a dextrinous wort. Suggested fermentation temp: 60-68°F.

Mashed in thick at ~150F
stirred every 15 minutes or so

very slow sparge.  collected about 13 gallons.  boiled for a few hours

preboil - (before any sugar additions)
~9 gallons 19 brix (1.079)

4/21 -
22 brix (1.092 OG)
Oxygenated for 60 seconds with pure o2


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