Raspeatin Feb 1, 2014
(Rasputin with Peat/Smoked Malts)
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Tragedy. Dry Barrel delivered leaked 2 gallons of precious stout.
10 gallon recipe with the additions of Rye and Peat malts. Carafa replaced Brown due to availability. Higher quality 2-Row yield a higher ABV. This is going into a fresh Rye barrel to add rye overtones. Brew day was a total of 10 hours due to the two mashes. In the future I can reduce time by purchasing malt extract and eliminate the 2-Row.
Malts (from Brew Brothers inc. Glacier Hops)
1 lb Briess Malt Chocolate, Organic (US)$1.85
1 lb Great Western Malting Crystal 40 (C-40), Organic (US)$1.55
0.5 lb Great Western Malting Black, Organic (US)$0.80
1 lb Great Western Malting Crystal 15 (C-15), Organic (US)$1.55
2 lb Briess Malt Caramel 120 (C-120), Organic (US)$3.50
1 lb Weyermann Malts Carafa, Organic (German)$2.34 &&
1 lb Bairds Malt Peated, Heavy (British)$1.80 (Smelled great!!!) **
1lb Thomas Fawcett Malting Rye, Crystal Light (British)$1.64 **
36 lbs Great Western Malting 2-Row Pale, Organic (US) ($47.50 for 55 lbs)
Total malt = 44.5 lbs
** Additional ingredients from previous Rasputin clone recipe.
&& Replaced Brown Malt due to availability
Mash / Sparge
Due to the large amount of malt this was done in two batches.
Batch #1
152F @ 60 mins
19 lbs of 2-Row
Most of flavour malts
Sparged at 170 to produced 8 gallons
Batch #2
150F @ 90 mins
17 lbs of 2-Row
Some Flavour malts plus Rye and Peat
Sparged at 180F to produce 7 gallons
(stuck sparge due to batch #1 grain underneath false bottom)
Boil
Long boil to reduce 15 gallons to 11 gallons. Started 60 minute boil after about 2 gallon reduction.
Hop additions (Chinooks Hops from Hops Direct)
60 minutes Chinook 14% 2 oz (pellets, fresh and smelled great)
20 minutes Glacier 5.1% 2 oz (older hops, delicate flavour)
10 minutes Cascade(backyard) 3 oz (last of 2012 yield, smelled great)
Fermentation / Preparation
Cooled with coil to 90F. Poured into large vessel. Added 45 seconds of oxygen with wand/O2 tank. This resulted in a think head on the wort so I had to sprinkle and then slosh the vessel to get the yeast into the liquid.
OG 1.111
FG 1.024, Feb 12
Targets - FG 1.02, ABV 12%
Yeast added was Safale 05 (one pack). Alcohol Tolerance 12%.
1lb Wyeast Lab Wyeast 1084 will be pitched if needed.
March 1, 2014 - The barrel I've purchased from Woodinville Whiskey Co in WA has been a rocky road. The barrel initially leaks over 2 gallons of beer taking about 24 hours to seal. Five days later I moved this barrel to a barrel stand where I noticed it is still leaking. I'm unable to top this off with beer so I will resort to sanitized marbles soon. Also, the beer was filled with bourbon whiskey and honey. I've noticed that the outside in places are crusted with crystalized honey. I tasted this beer for the first time since it went into the barrel. It has greatly sweetened the beer. This is more like a port wine than a beer. The yeast most likely will not ferment any longer due to its lack of alcohol tolerance (12%) so I will age the beer and look to add a high alcohol tolerant yeast. Unfortunately I would consider the beer a failure due to the barrel. I'm pretty bummed.
March 2, 2014 - Transferred from leaky barrel to the year old barrel from Woodinvile Whiskey. This barrel had my original Irish Red for 4 weeks, A Pale Ale for 4 months and water to keep it moist for about 6 months. The water came out was redish and oaky.
March 5, 2014 - Barrel has mild fermentation happening with air lock. I will top off with Red Bastard Ale.
May 17, 2014 - Poured first 5 gallons into a keg marked Rastpeatin #1. Full body, lots of flavour, honey tones. Rich red ruby colour in lines. Remaining 3 gallons will get added to Rastpeatin #2 in the Maple Barrel tomorrow.
Targets - FG 1.02, ABV 12%
Yeast added was Safale 05 (one pack). Alcohol Tolerance 12%.
1lb Wyeast Lab Wyeast 1084 will be pitched if needed.
March 1, 2014 - The barrel I've purchased from Woodinville Whiskey Co in WA has been a rocky road. The barrel initially leaks over 2 gallons of beer taking about 24 hours to seal. Five days later I moved this barrel to a barrel stand where I noticed it is still leaking. I'm unable to top this off with beer so I will resort to sanitized marbles soon. Also, the beer was filled with bourbon whiskey and honey. I've noticed that the outside in places are crusted with crystalized honey. I tasted this beer for the first time since it went into the barrel. It has greatly sweetened the beer. This is more like a port wine than a beer. The yeast most likely will not ferment any longer due to its lack of alcohol tolerance (12%) so I will age the beer and look to add a high alcohol tolerant yeast. Unfortunately I would consider the beer a failure due to the barrel. I'm pretty bummed.
March 2, 2014 - Transferred from leaky barrel to the year old barrel from Woodinvile Whiskey. This barrel had my original Irish Red for 4 weeks, A Pale Ale for 4 months and water to keep it moist for about 6 months. The water came out was redish and oaky.
March 5, 2014 - Barrel has mild fermentation happening with air lock. I will top off with Red Bastard Ale.
May 17, 2014 - Poured first 5 gallons into a keg marked Rastpeatin #1. Full body, lots of flavour, honey tones. Rich red ruby colour in lines. Remaining 3 gallons will get added to Rastpeatin #2 in the Maple Barrel tomorrow.
June 1, 2014 - thick flavorful but will improve with 3 months. No peat detected now. Received very well at party at house.
June 12, 2014 - Smooth with nice tone of peat. Potent.
June 20, 2014 - Serious great stout. wicked ABV 12%+. Peat is in there but not pronounced. The carbonation took a while. PSI at about 17 which seems high but still only give a medium head.
June 12, 2014 - Smooth with nice tone of peat. Potent.
June 20, 2014 - Serious great stout. wicked ABV 12%+. Peat is in there but not pronounced. The carbonation took a while. PSI at about 17 which seems high but still only give a medium head.
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| Foam after adding O2 |
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