Oak Barrel Aging for Homebrewers (Part 2)

This is the second installment to the Barrel Aging series we are doing.  The link to the first is here....

http://kchopheaven.blogspot.com/2010/06/oak-barrel-aging-for-homebrewers-part-1.html

We finally got around to brewing the beer for this barrel.  Summertime activities seem to occupy precious brewing time, but we did it!  Because we acquired a new, heavy charred, oak barrel; we wanted to use a BIG beer to absorb the concentrated flavors.  This lead us to a Russian Imperial Stout recipe that we believe will help reduce the intensiveness of the flavors from the barrel.

Brew day went very well.  We had three 10-gallon systems up and running from 8:00 a.m. until 6:00 p.m.  We had no hiccups in brewing.  This was probably due to our two beautiful brewing assistants (you know who you are).  This resulted in about 60 gallons of wort to ferment.  All of the initial gravity readings were pretty close to the estimated O.G.  Our microbiologist friend propagated a large concentrated batch of Wyeast #1056 (American Ale) for us.  All twelve of our fermentation vessels (buckets and a carboy) started without a problem within 16 hours and finished out nicely.  They were in a hallway that remained at about 66 degrees Fahrenheit.

Overall it was a great brew and we will be detailing the build for the stand and the transferring of the stout into the barrel soon.  

RECIPE:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Oak Barrel Stout
Brewer: Thomas Sanford Asst Brewer:
Style: Russian Imperial Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications --------------------------
Batch Size: 10.00 gal
Boil Size: 12.38 gal
Estimated OG: 1.090 SG
Estimated Color: 56.1 SRM
Estimated IBU: 72.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients: ------------
Amount Item Type % or IBU
25 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 72.46 %
3 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.70 %
2 lbs 8.0 oz Roasted Barley (300.0 SRM) Grain 7.25 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 4.35 %
1 lbs Black (Patent) Malt (500.0 SRM) Grain 2.90 %
1 lbs Chocolate Malt (350.0 SRM) Grain 2.90 %
8.0 oz Special B Malt (180.0 SRM) Grain 1.45 %
2.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 13.5 IBU
2.00 oz Cascade [5.50 %] (60 min) Hops 14.9 IBU
1.00 oz Goldings, East Kent [5.00 %] (45 min) Hops 6.2 IBU
2.00 oz Northern Brewer [8.50 %] (45 min) Hops 21.1 IBU
2.00 oz Cascade [5.50 %] (30 min) Hops 11.4 IBU
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 2.5 IBU
1.00 oz Cascade [5.50 %] (10 min) Hops 2.7 IBU
10.00 gal Kansas City, KS Water
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 34.50 lb ----------------------------
Double Infusion, Medium Body
Step Time Name Description Step Temp
70 min Saccrification Add 27.60 qt of water at 172.7 F 154.0 F
10 min Mash Out Add 24.15 qt of water at 187.6 F 168.0 F

Oak Barrel Aging for Homebrewers (Part 3)