This is a recipe/idea/process I had been tossing around for some time, and FINALLY got around to actually brewing it up. I finalized the recipe all the way back in the summer, and had put around
3 grams worth of oak chips in some brandy (to soak), back in February, so, while things were lining up, it took a while to actually get to the beer itself. I sure wish I could do all-grain (b/c of the amount/cost of extract in this), but I just have no room to mash that amount of grains. One day... Anyway, again, like the porter, I cant recall exactly what recipes I referenced for my own recipe creation, but I seem to remember viewing a clone of
Stone's Old Guardian in an issue of
Brew Your Own, the profile of
Sierra Nevada's Bigfoot in a pamphlet I picked up at a tasting last year during
Beer Week, as well as the profile on
Avery's Hog Heaven at their website. Also, I think I viewed a clone recipe for
Anchor's Old Foghorn. That said, quite clearly, I was going for an American-style Barleywine (hoppier, bigger in general), versus the English style.
The catch, is that to finish off my recipe, I would be adding the oak chips (that have been soaking in brandy for 10 months) to the secondary, thus imparting an oak barrel aging quality with slight hints of brandy (which I am guessing will come out in the aroma more than the actual taste, but we'll see...)
Also, worth a note on this one, I did something that I never do. Considering the OG of this brew (which came to 1.096), I figured I was going to need a starter (see
Infinite Door brewing post). I decided to do so after I was already done brewing. Therefore I transferred the cooled wort to a fermenter, but didnt pitch my vial. Instead, I made a starter just then, and let that get to goin'. The starter actually fermented for almost 4 days. A bit worried about my wort just sitting there (after 2 days of starter action), I opened the fermenter and dumped the krausen of the starter in to get wort fermentation started. I then let the remainder of the starter go a few more days and settle some, then tossed that into the fermenter as well (which was already fermenting mildly from the krauesen addition a few days previous). Sucker took off! Agressive fermentation, yeast up out of the air lock, bubbling out the sides, etc. I started thinking that even though not the best idea (need to be extra careful sanitation-wise, opening fermenter etc.), it may have worked to my advantage considering it gave both the starter and the unyeasted wort in the fermenter time to hit the same temperature, getting them accustomed to the temp, conditions, etc.
When I added the bag of brandy soaked oak chips, they sank right into the beer.
The recipe:
Bilbo's Brandywine
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Malts
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15 lbs Malt Extract
1 lb 2-Row
.5 lb Crystal 80L
.5 lb CaraMunich 60
Hops
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1 oz Chinook (11%)
2 oz Cascade (7.8%)
2 oz E.K. Goldings (5.3%)
Yeast
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White Labs California Ale WLP001
Etc
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1 tab Whirlfloc
1 cap Servomyces
Mini-mash at 160F for 1 hour. Sparged w/ 170F water. Added extract, put to flame. 90 minute boil. 1oz Chinook @ 90, 1 oz Cascade/1 oz Goldings @ 60, 1 oz Goldings @ 30, 1 oz Cascade @ 20, Whirlfloc at 15, Servomyces @ 10. See above for yeast info/starter, etc.
Note: As mentioned, the OG came to 1.096, however, I broke my hydrometer, so I am not sure where it currently stands abv-wise. I plan to test it before I bottle though. By taste, it is hot with alcohol (good sign).
Brewed on Tue, November 3, 2009
Racked on Mon, November 23
Added Brandy soaked Oak Chips on Tue, December 8
Taste/Mouthfeel - Nice smooth intro into dark malts, syrup at first, coffeeish into decent carbonation, a slight bit of Fuggle hop bitterness soon into almost cola quality, some dark oranges on the tongue, smoky chocolate
