Used Whiskey Barrel from Farmhouse Brewing Supply
What to do when you have an empty whiskey barrel? Recently I emptied my whiskey barrel that had a favorite Russian Imperial Stout recipe, Black Metal Stout, from my favorite local brewery, Jester King. With the RIS out of the barrel I knew that I needed another beer to occupy the space fairly soon, lest my barrel turn sour or worse, start leaking.
To temporarily keep the barrel clean and leak-free, I’ve kept some vodka inside and rotate the barrel every few days. But the real solution is to brew another beer. In this case, I eventually decided that I should pursue another take on one of my favorite Strong Scotch Ales, Old Chub from Oscar Blues brewery.
Previously I had soaked oak spirals in Isle of Islay single malt scotch whiskey. To continue that concept I decided that we’d age some Old Chub in the whiskey barrel. This Friday I’ll be brewing up Old Chub, 11 gallons of it, and pitching a 4 Liter starter of White Labs Cali Ale (001) and then in about two weeks I’ll rack everything that fits into the whiskey barrel.
The first beer in the barrel stayed about three months and pulled a significant amount of whiskey flavor and aroma. I decided that I wanted enough flavor and aroma to stick around for a while since I bottled half of the batch in 750ml containers for long term storage and natural carbonation. It will be interesting to see how long it takes to get a nice whiskey aroma and flavor in the Old Chub; I’m guessing roughly the same time since Old Chub is less roasty than a RIS.
|Strong Scotch Ale
||1.07 - 1.13
||1.018 - 1.03
||17 - 35
||14 - 25
||1.6 - 2.4
||6.5 - 10 %
|Brewer's Malt, 2-Row, Premium (Great Western)
|Crystal Dark - 77L (Crisp)
|Special B Malt
|Smoked Malt (Weyermann)
|Chocolate Malt (Thomas Fawcett)
|American Ale (1056)
||60°F - 72°F