Aged in an ex Jim Beam bourbon barrel.
MASH ADDITIONS:
Crisp Extra Pale Maris Otter (EBC 3) – 2000g
Crisp Brown Malt (EBC 150) – 300g
Crisp Munich Malt (EBC 25) – 250g
Crisp Light Crystal (EBC 150) – 175g
Weyernam Carafa Type 1 (EBC 900) – 40g
Muscovado Sugar – 500g
BOIL ADDITIONS:
Columbus (15.8 AA / Leaf) – 7g / 60 minutes
1/2 Protafloc Tablet / 15 minutes
Simcoe (14 AA / Leaf) – 25g / 5 minutes
Columbus (15.8 AA / Leaf) – 20g / 5 minutes
Centennial (8.1 AA / Leaf) – 10g / 5 minutes
MINERALS:
Gypsum – None
Epsom Salt – None
IBU: (83.05) 77.29
SRM: 22.65
TARGET KETTLE VOLUME: 8.7 litres
TARGET PACKAGED VOLUME: 6.5 litres
STRIKE VOLUME: 20.2 litres / 208mm @ 68.6°C
SPARGE VOLUME: 3 litres taken from the strike water
CHILLING VOLUME: 2 litres @ 5°C
MASH: 66°C / 60 minutes, large hob power level 2
BOIL: 180 minutes @ power level 9
FININGS: 1/2 Protafloc tablet
CHILLED: Yes
FERMENTER TRANSFER: Full
YEAST: 1x US-05
FERMENTER TEMP: Ambient 17°C
SPUNDING PRESSURE: None
EFFICIENCY: 68%
OG: (1.088) 1.088
FG: (1.017) 1.016 / 1.014 after barrel
ATTENUATION: (74%) 81%
ABV: (9.3%) 10.2% / 10.47% after barrel (alternative formula)
PRIMING SUGAR:
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES: Long but smooth brew day. Hit most of my numbers. Roughly 8.6 litres into the fermenter instead of 8, but I didn’t account for the added 500g of sugar. Leaf hop absorption rate still seems high. Perfect volume into the barrel. Barrelled on 01/03/25. Carbonation keg 17/10/25. Transfer from barrel went flawlessly. Nice and clear, slight hint of brett on the nose…?
BARREL TIME: 7 months 16 days
TASTING NOTES: