Barrel aged barley wine

[bigrichlock]

Hello, about 6 months ago the recipe below got brewed twice - 130L batch each time, it then spent about 3 months in a 250L Glencadam barrel before spending a month of so in 100L kegs as i work up the motivation to bottle it

Ingredients

Amt Name Type # %/IBU
28.76 kg Maris Otter (5.9 EBC) Grain 1 93.0 %
1.55 kg Caramel/Crystal Malt – 60L (118.2 EBC) Grain 2 5.0 %
0.62 kg Caramunich Malt (110.3 EBC) Grain 3 2.0 %
130.00 g Columbus (Tomahawk) [12.00 %] – Boil 90.0 min Hop 4 61.7 IBUs
125.00 g Bramling Cross [6.00 %] – Boil 30.0 min Hop 5 15.1 IBUs
125.00 g Fuggles [4.50 %] – Boil 30.0 min Hop 6 11.3 IBUs
lots Edinburgh Ale (White Labs #WLP028) [35.49 ml] Yeast 7 –

The recipe is also here in a better format https://retributionbrewing.wordpress.co ... ne-102014/

Well after a week in the bottle its pretty much carbonated and looking and tasting great - here is the beer in a glass



cheers

Rich

[AnthonyD]

Looks incredible! Is the whisky barrel aging noticeable? How much of the colour do you think is attributed to the barrel aging compared to the wort itself?

[bigrichlock]

Most for the colour is from the grain, the beer was only in the barrel for 3 months.

The whisky flavor and aroma is in the background, its definitely there but not overpowering like the first RIS i aged in a Laphroaig barrel, this is much more of a balanced beer.

rich

[AnthonyD]

Thank you... Might need to nick your grain bill then, that's a lovely colour.