Dann0
Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1214
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5.5 Gallons
- Original Gravity
- 1.106
- Final Gravity
- 1.032
- Boiling Time (Minutes)
- 90
- IBU
- 20.5
- Color
- 19
- Primary Fermentation (# of Days & Temp)
- 21 days @ 65
- Secondary Fermentation (# of Days & Temp)
- 270 days @65
15 lbs. Maris Otter
3 lbs. Vienna
2 lbs. 8 oz. Crystal 40L
1 lb. Flaked Wheat
8 oz. Caramel 90
10.5 oz. Golden Light DME
1 lb. D-45 Candi Syrup
1 lb. Golden light Candi Syrup
2.75 oz. Hallertauer @ 60 min.
Aged in secondary for 9 months on a bourbon-soaked medium toast oak spiral and one vanilla bean sliced and scraped.
I brewed this recipe last winter, and just tapped it this past week. It’s good, but has a strange flavor that I would like to pull back on. It’s a sort of raisiny flavor, at least that’s the best way I can find to describe it. I shared a bit with the family yesterday at the Thanksgiving gatherings and received many compliments, it is good. But I’d like to brew next years batch in about a month and am wondering if I can get any input on what I should maybe tweak in the recipe before brewing it. This time I have an actual barrel to age in, so I’m really looking forward to this years batch!
3 lbs. Vienna
2 lbs. 8 oz. Crystal 40L
1 lb. Flaked Wheat
8 oz. Caramel 90
10.5 oz. Golden Light DME
1 lb. D-45 Candi Syrup
1 lb. Golden light Candi Syrup
2.75 oz. Hallertauer @ 60 min.
Aged in secondary for 9 months on a bourbon-soaked medium toast oak spiral and one vanilla bean sliced and scraped.
I brewed this recipe last winter, and just tapped it this past week. It’s good, but has a strange flavor that I would like to pull back on. It’s a sort of raisiny flavor, at least that’s the best way I can find to describe it. I shared a bit with the family yesterday at the Thanksgiving gatherings and received many compliments, it is good. But I’d like to brew next years batch in about a month and am wondering if I can get any input on what I should maybe tweak in the recipe before brewing it. This time I have an actual barrel to age in, so I’m really looking forward to this years batch!