Notes: 2 packages of Safale American (US-05) Dry Yeast
Mash Schedule:
Saccharification Rest: 150°F for 75 minutes
Do not mash out (chances are, you wont have much space to work with).
NOTE: This is a lot of malt for a 10 gallon mash/lauter tun. Dont worry about hitting volume of strike water. Add as much water as your mash tun will hold while still being able to close your lid. If you miss your preboil gravity, compensate by adding more light dry malt extract.
Sparge with 170°F water to achieve a preboil volume of 7.5 gallons.
Boil:
Follow the hop/fining schedule outlined above for a 120-minute boil. Add the light malt extract before you start the boil. Be extra careful for the hot break. There are a lot of sugars in the wort and will try to boil over. Once the hot break subsides, start your boil counter for 120 minutes.
Cool wort down to 70 degrees. While wort is cooling, rehydrate dry yeast. Once you have reached 70 degrees either aerate or oxygenate your wort. Pitch the rehydrated yeast.
Ferment at 65-67° for 21-28 days.
After sampling, transfer the beer to the barrel of your choosing.
Let sit in the barrel for a minimum of 6 months. Do periodic sampling to check how the flavor develops over time. You may need to purge oxygen from the barrel with a couple quick bursts of CO2. Once the desired level of wood/spirit flavor is achieved, siphon the beer into kegs and enjoy!
Primary fermenter 21 days 65-67°
Secondary 14 days with oak chips 65-67°
Transfer to glass carboy with oak cylinders, age for 3-6 months at 55 degrees. Taste after 3 months. |
