What next for our barrel

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What next for our barrel

Postby john luc » Thu Jun 30, 2016 23:49

Our local brew club "Liffey brewers " got hold of 2 Laphroaig whisky barrels and we brewed an RIS beer and have matured it in them. We are now ready to bottle them and so are looking for a recipe to replace them in the barrels. Given that the residue is wood whisky and stout we are thinking along the lines of an old ale or barley wine style. Has anyone got a suggestion and a recipe. :hmm:
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Re: What next for our barrel

Postby john luc » Thu Jun 30, 2016 23:53

To add we already have 2 other barrels doing sours so we do not want to sour these ones.
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Re: What next for our barrel

Postby robwalker » Fri Jul 01, 2016 12:52

By far my favourite barrel aged beer ever was a saison aged in a red wine barrel, but that doesn't help you here. Perhaps a scotch ale - malty with lots of crystal and low bitterness, aim for a red colour - they age very well and go down great.
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Re: What next for our barrel

Postby serum » Fri Jul 01, 2016 13:16

I'd love to see something along the lines of gavroche from Saint sylvestre in a barrel. The malt is 80% Munich, 20% pilsner then a mix of dark and white sugar making up around 5-10% of fermentable and a fairly neutral yeast. Brewers gold or fuggles for bittering to around 23 ibu and then hallertauer with 20 mins left to add an extra 2-3 IBUs. Aim for 8.5% with kolsch or European ale yeast fermented low to keep it clean and malty.

Might just be the beer of my dreams!

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Bottled: Blond & Amber Biere De Garde, Blond & Amber French Ale, Belgian Pale
Planned: More Altbier, Kolsch, XX Bitter Clone
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Re: What next for our barrel

Postby HTH1975 » Fri Jul 01, 2016 16:22

Brown Porter would work, or a 60/70/80 Shilling type beer or an Old Ale.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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Re: What next for our barrel

Postby john luc » Fri Jul 01, 2016 16:49

A wee heavy is being mooted. The use of treacle too. Something like theaksons old peculiar with a 9% range. It's the smokeness of the Laphroaig that's leaning to this style.
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Re: What next for our barrel

Postby HTH1975 » Fri Jul 01, 2016 22:50

Theakstons Old Peculiar is considered an Old Ale afaik. Should defo work in those oak casks. I know that Theakstons do still use oak casks locally and I've seen Old Peculiar in oak casks first-hand.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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Re: What next for our barrel

Postby serum » Sat Jul 02, 2016 11:57

A Scotch ale would be great too, I like that idea

FV - Altbier
Bottled: Blond & Amber Biere De Garde, Blond & Amber French Ale, Belgian Pale
Planned: More Altbier, Kolsch, XX Bitter Clone
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Re: What next for our barrel

Postby f00b4r » Sat Jul 02, 2016 14:05

It has to be a "homonym heavy"
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Re: What next for our barrel

Postby john luc » Fri Jul 15, 2016 13:01

To say Laphroaig is peaty is an understatement. Our RIS beer is out of the barrels now and going to be bottled but the bang of peat is mega. Hoping it will smooth out in the bottle. We have now washed out the barrels and have a solution of citric acid and sodium metabisulphite in them. Trying to agree what beer to put in next. :scratch:
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