Barrel Aged Rye Imperial Stout (N)

First time barrel aging a beer.

Brewed 5.0 gallons on 2013-09-01

Original gravity: 1.083

Final gravity: 1.022

ABV: 8.0%

Apparent Attenuation: 73.5%

Link about this beverage The Mad Fermentationist (for original recipe)

Process notes

2013-09-14

Fermented around 65-66°. At this point, switched from blowoff to normal airlock.

2013-09-28

Racked to 5 gallon Balcones Blue Corn Whisky barrel.

2013-10-06

Kegged. Beer is clear, smells sweet, roasted and alcohol aroma comes through. Oak isn't too strong.

Boil for 60 minutes

At 60 minutes

1 ounce of 6% Alpha Acid Cascade pellets

At 60 minutes

2 ounces of 8% Alpha Acid Palisade pellets

At 15 minutes

1 Whirlfloc Tablet

At 15 minutes

0.25 teaspoons of Fermaid K

Mash

[77.50%] 15 pounds 8 ounces of 2-Row (Briess)

[10.00%] 2 pounds of Malted Rye (Briess) (Briess)

[2.50%] 8 ounces of Flaked Oats (Briess)

[3.75%] 12 ounces of Chocolate Malt (Briess)

[3.75%] 12 ounces of Caramel 120L (Briess)

[1.25%] 4 ounces of Pale Chocolate Malt (CrispMalt)

[1.25%] 4 ounces of Black Roasted Barley (Briess)

Single infusion mash. Mashed with 6.75 gallons (1.50 quarts per pound) of tap water for 75 minutes. 18lb of grain was used in the mash. (1/4 campden tablet added to strike water)

Strike water temp: (0.2/1.50) * (156 - 70) + 156 = 167.5

Sparge

Sparged for 30 minutes with 3.5 gallons of 170° tap water. (1/4 campden tablet added to sparge water)

Yeast

2013-09-01

Pitch starter (started on 2013-08-30 with 1500mL water, IntermittentShaking, 150 grams DME) made from 1 pack of 1056 American Ale (Wyeast) at 69°.

Tasting notes (7.00/10; 2 ratings)

2013-10-12

[7/10] Not carbed, but aroma contains vanilla, taste is roasted, a bit oakey, a bit of chocolate. This might end up real good.

2014-12-12

[7/10] Wish I would've taken notes on this. This beer was very enjoyable. Had the last bottle today (probably bottled when submitting to NHC) and was surprised at the barrel character. Lots of heat. Would like to be more balanced w// chocolately, malt sweetness. Some more body would be good as well. Finally, less carbonation would make this better as well.

Beer competition results

Scored 38 in Round 1 NHC 2014.

Scored 29 in California State Fair.