First I want to apologize for going quiet on the blog posts. I have been busy doing home improvement projects in my new place which has taken up most of my time. For my first post back I wanted to follow up on the QUAFF Maple Bourbon Barrel Project. This was the one where a group of ten of us got a hold of 55 gallon bourbon barrels that were used to age maple syrup.
Base Old Ale
The first of the beers we created was an Old Ale. It was picked to be a simple malty beer with molasses in it's making to help accentuate the maple syrup which would be fermented out. At 7% it should be well malty and hold up against any oxygenation that would occur when aging. For reference I am including the scaled down recipe that is also in the last post (note, this is high efficiency, adjust as needed).
Type: Fly Sparge All Grain
Style: 19a. Old Ale
Target Original Gravity: 1.072
Batch Vol: 5.50 gal
Bottling Vol: 5.00 gal
Amount Name Type Addition %Bill/IBU 8.25 lb Golden Promise Grain Mash 61% 2.75 lbs Munuch Malt (10L) Grain Mash 20% 0.5 lb (8 oz) Crystal 160L Grain Mash 4% 0.5 lb (8 oz) Honey Malt Grain Mash 4% 1.5 lb Molasses Adjunct Boil 10-0 min 11% 3 oz Fuggles Hop Boil 75 min ~40 IBU 1L Starter WLP007 Dry English Yeast Yeast Pitch Temp -
My review of this beer before being aged is...it's boring. It's like plain brown bread, all malt and lightly biscuity with the hint of the caramel from the molasses. By itself it is as if the beer...
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Tags for this post: Barrel Aging, Barrel, Old Ale, QUAFF, Maple Syrup