- Joined
- Nov 27, 2017
- Messages
- 19
- Reaction score
- 13
- Points
- 3
Good Afternoon all,
For starters I do not have a style choice for this brew yet, but I recently brewed the following recipe:
Estimated numbers OG 1.090 / FG 1.010 / ABV 10.5 / IBU 58
10 Gallons in fermentor
20# 2 Row (1.8L)
20# Maris Otter (3.75°L)
2# Cherrywood smoked malt (5°L) (Briess)
2# Crystal Dark (77°L)
*mashed 1hr @ 156°f
*boil 60min.
2oz. Centennial @ 60
4oz Eureka 10 min Whirlpool
Used S33 yeast.
It was my first time using a new mash tun that I make out of a 55 gallon blue barrel. As it goes with every change to the system, I needed to relearn some things. Long story short I achieved a miserable 55% efficiency compared to my normal 74%. The yeast took off within 12hrs, and all airlock activity ended within 3 days. I have not pulled any FG readings yet but I left it sit for a week after the bubbles stopped.
On to the point I guess..
Should I age this on oak or just carb it up as is? If on oak, what toast and/or type would best compliment this beer.
For starters I do not have a style choice for this brew yet, but I recently brewed the following recipe:
Estimated numbers OG 1.090 / FG 1.010 / ABV 10.5 / IBU 58
10 Gallons in fermentor
20# 2 Row (1.8L)
20# Maris Otter (3.75°L)
2# Cherrywood smoked malt (5°L) (Briess)
2# Crystal Dark (77°L)
*mashed 1hr @ 156°f
*boil 60min.
2oz. Centennial @ 60
4oz Eureka 10 min Whirlpool
Used S33 yeast.
It was my first time using a new mash tun that I make out of a 55 gallon blue barrel. As it goes with every change to the system, I needed to relearn some things. Long story short I achieved a miserable 55% efficiency compared to my normal 74%. The yeast took off within 12hrs, and all airlock activity ended within 3 days. I have not pulled any FG readings yet but I left it sit for a week after the bubbles stopped.
On to the point I guess..
Should I age this on oak or just carb it up as is? If on oak, what toast and/or type would best compliment this beer.