36 replies to this topic

[HVB]

I maybe getting one or two freshly dumped whiskey barrels that I am trying to decide what to fill with.  One of them I think will get my Smokey Brown and see how that comes out.  I am not sure what I want to do for the second, I go go with the typically stout or porter but I am trying to think of something no traditional.  What ya go!

[ChicagoWaterGuy]

Wheat wine, rye wine, cider...

[neddles]

Barleywine?

[denny]

Tripel.  It's fantastic in a barrel.

[BlKtRe]

Tripel. It's fantastic in a barrel.

So is a BGS.

[denny]

So is a BGS.

 

Yep.

[Bklmt2000]

How about a saison?  or a schwarzbier?

[BlKtRe]

Saison I would put into the traditional category. At least I know of and have used Saison in barrels. A Schwartzbier could be interesting. 

[armagh]

I am contemplating an old ale with the addition of cacao nibs in primary and some freeze distilled cider juice in secondary.  

[Big Nake]

Are the barrels made of Beechwood? Budweiser!

[neddles]

Are the barrels made of Beechwood? Budweiser!

Are you still pissed you missed the barrel aged festival in the city last fall? Get over it Ken!

[cavman]

I love barrel aged Saisons but I wouldn't put one in a whiskey barrel. Old ale would be nice but it wouldn't qualify as non traditional.

[cavman]

A Scotch Ale is nice in a whiskey barrel and not that common. Some golden promise, chocolate and British crystal 120 or so hopped in the style or use whatever you have on hand that is clean bittering. Also boil down the first runnings to at least half or as Denny does to a fourth. Aim for an ABV around 8.5-9

[HVB]

A Scotch Ale is nice in a whiskey barrel and not that common. Some golden promise, chocolate and British crystal 120 or so hopped in the style or use whatever you have on hand that is clean bittering. Also boil down the first runnings to at least half or as Denny does to a fourth. Aim for an ABV around 8.5-9

I am liking this idea. I had barrel aged Old Chub once and it was very nice. I can make this work, great idea.

[Big Nake]

A Scotch Ale is nice in a whiskey barrel and not that common. Some golden promise, chocolate and British crystal 120 or so hopped in the style or use whatever you have on hand that is clean bittering. Also boil down the first runnings to at least half or as Denny does to a fourth. Aim for an ABV around 8.5-9

Mmm, I used to make a Scottish 70+/- ale with 1728 and I don't know why I stopped making it. I'm not even sure I made it after I went all-grain which would have been in 2004. I think the recipe had some brown sugar in it and also maltodextrin. Some sort of UK hops and a great character from that 1728 yeast. Clean yet you could tell it had something else happening. A beer like that (or bigger I assume) would fit that bill nicely.

[cavman]

If going Scottish the yeast is key, and I agree 1728 would be perfect.

[BlKtRe]

I love barrel aged Saisons but I wouldn't put one in a whiskey barrel. Old ale would be nice but it wouldn't qualify as non traditional.

Depends if it has any whiskey notes left in the barrel. Being freshly dumped it should. Wouldn't do a Saison in a first run and probably not a second run but a third run I would for sure.

Edited by BlKtRe, 10 March 2016 - 08:53 PM.

[cavman]

Depends if it has any whiskey notes left in the barrel. Being freshly dumped it should. Wouldn't do a Saison in a first run and probably not a second run but a third run I would for sure.

Third run all day and some Brett added to that barrel.

[BlKtRe]

Third run all day and some Brett added to that barrel.

Done it a few times myself. Sipping on a 2 year old barrel aged Brett Saison now.

[ChicagoWaterGuy]

Are you still pissed you missed the barrel aged festival in the city last fall? Get over it Ken!

Did you try the beechwood aged Metropolitan lager?