Barrel Fermented Woxford’s Revenge

Dat Glycol Loop!

Jester King uses shipping containers to bottle condition upcoming beer.

Now that the Battle Shed is up, it’s time to brew a beer and ferment it within with only ambient temperate to control it. I’ve had three beers age in one of my 5 gallon Balcones Whiskey barrel and have been waiting to have the shed ready to bottle the previous batch (Quad Damage) and then brew and prepare a Boxer’s Revenge inspired clone.

I brewed a test-batch earlier this year and the Boxer’s clone came out very nice. Slightly under carbed due to testing out new bottling method (pre-packaging yeast in gelatin caps) which worked well but needed a bit more sugar to get the right level. The taste and aroma were spot on. The only real concern was that it needed quite a bit more oak to make it more like Boxer’s. For this batch I’ll ferment it and again it entirely in the oak barrel.

Nothing special in the recipe besides using the Jester King mixed culture. Note: Mash @ 150F for 75 minutes. Enjoy!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 22.4 IBUs 7.5 SRM 1.089 SG 1.009 SG 10.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Wild Specialty Beer 28 C 1.02 - 1.09 1 - 1.016 5 - 50 2 - 50 2 - 3 2 - 10 %

Fermentables

Name Amount %
Pilsen (BestMälz) 16 lbs 71.11
Wheat Malt, Ger 5 lbs 22.22
Pale Moon (Blacklands) 1 lbs 4.44
Caramunich Malt 0.5 lbs 2.22

Hops

Name Amount Time Use Form Alpha %
Styrian Goldings 2.12 oz 60 min Boil Pellet 3
Cascade 1 oz 7 days Dry Hop Pellet 5.9
Centennial 1 oz 7 days Dry Hop Pellet 11.4

Yeast

Name Lab Attenuation Temperature
Jester King Culture (0001) Jester King 86% 50°F - 90°F

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