Imperial Brown Stout (1848 Barclay Perkins IBS) Barrel Project

This is the 4th of the barrel projects run with fellow members of LAB and is the first use of a Heven Hills barrel.

After a fair bit of research I can across an old Barclay Perkins recipe and it looked pretty impressive and i thought this has to be brewed – and aged in a barrel!

The plan is to do 2 x 130L batches but each batch will be made using 2 mashes and one boil, as all the grain will not fit in the mash tun in one go, but 33-35kg fits nicely!

The mash will be at 67degC for 60 min then will mash out at 74degC, mash efficiency has been reduced to 70% (from normal 80%) and the boil will be for 90min.

Ingredients

Amt Name Type # %/IBU
41.06 kg Pale Malt (2 Row) low colour UK (4.0 EBC) Grain 1 61.2 %
16.42 kg Brown Malt (128.1 EBC) Grain 2 24.5 %
7.52 kg Amber Malt (43.3 EBC) Grain 3 11.2 %
2.05 kg Black (Patent) Malt (985.0 EBC) Grain 4 3.1 %
400.00 g Magnum [14.00 %] – Boil 90.0 min Hop 5 112.2 IBUs
300.00 g Goldings, East Kent [5.00 %] – Boil 60.0 min Hop 6 30.1 IBUs
200.00 g Goldings, East Kent [5.00 %] – Boil 30.0 min Hop 7 10.2 IBUs
1.0 pkg Edinburgh Ale (White Labs #WLP028) [35.49 ml] Yeast 8

Beer Profile

Est Original Gravity: 1.101 SG
Est Final Gravity: 1.025 SG
Estimated Alcohol by Vol: 10.2 %
Bitterness: 152.5 IBUs
Est Color: 89.2 EBC

Here are some pics from the 1st brew day

In goes the grain

IMG_20150215_113534small

Recirculating with the RIMS

IMG_20150215_125349small

Adding the 30min EKG addition

IMG_20150215_153644small

Much needed dinner for the troops!

IMG_20150215_143330small

The first 130L batch went into the fermenter at 1.105 and the second went into the fermenter at 1.107 – its going to be a big beer!

 

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