Beer: Rye Whiskey Barrel

This showed up on my porch the other day. My brother got it for me as a Christmas gift and I can't even describe how excited I am to use it! I just came up with a recipe that I think will compliment well with the Rye Whiskey. A while back we made a beer called the Scotch Stout which had peat grains with some Ardbeg Scotch mixed in with it. Well, instead I took out the peat and replaced it with some rye grains and I'm hoping it'll be amazing. We'll see!

If you're interested in getting one, they rotate their barrels and sometimes have a Maple Bourbon barrel available which I can't wait to get my hands on as well. Here is the link: http://www.woodinvillewhiskeyco.com/barrels/

Below is the recipe I formulated!

Original Gravity:

1.087

Final Gravity:

1.024

ABV (standard):

8.21%

IBU (tinseth):

52.85

SRM (morey):

40

Fermentables

Amount	Fermentable	PPG	°L	Bill %
26 lb	United Kingdom - Golden Promise	37	3	73.2%
4 lb	American - Roasted Barley	33	300	11.3%
2 lb	Flaked Barley	32	2.2	5.6%
1 lb	Flaked Oats	33	2.2	2.8%
0.5 lb	American - Caramel / Crystal 120L	33	120	1.4%
0.5 lb	American - Rye	38	3.5	1.4%
0.5 lb	Belgian - Special B	34	115	1.4%
0.5 lb	German - Carapils	35	1.3	1.4%
0.5 lb	United Kingdom - Crystal 70L	34	70	1.4%
35.5 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU
2 oz	Nugget	Pellet	14	Boil	60 min	45.73
1 oz	Willamette	Pellet	4.5	Boil	30 min	5.65
1 oz	Willamette	Pellet	4.5	Boil	5 min	1.47

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirfloc Tablet	Water Agt	Boil	15 min

Yeast

Fermentis / Safale - American Ale Yeast US-05

Beer: New Techniques During Brew Day

I have been on the journey to brew the best IPA I can ever since I started brewing. Which is actually not too long ago. Last year around this time I was brewing 1.5 gallon stove top brews and adding 3.5 gallons of tap water to make 5 gallons. In this short amount of time I have already jumped to all-grain brewing. Can you imagine what I will be doing next year? I can't.

This next brew we are calling The New England 1020. It's going to be a what I call them a "New England IPA". Not as bitter and more aromatic. I get to experiment with techniques I've never used before. I am going to be using a HopShot which is a hop extract to add some bittering elements without adding too much flavor of the hop. Next I am going to be whirlpooling at 180°F with the addition of hops. This is going to (hopefully) create a blast of aroma in the face. I also just picked up this yeast strain which is a Conan clone. 

I will definitely try to take a lot of pictures and update as soon as I can! I have trouble taking pictures because I am having too much fun the whole time. Yesterday I finished up the labels on the Apple Pie Ale and took a few nice pictures. Here they are!