We recently removed our Wheat Wine from the Apple Brandy Barrel it was aging in. It tastes amazing! I can't wait to bottle it. (This is definitely aging-worthy, and I'm hoping to bottle condition it toward that purpose.)
We brewed a Golden Ale recipe I came up with as an experiment for the second barrel beer. I don't mean a Belgian Golden Strong. This didn't really fit a style. I knew I wanted to try a mid-gravity, malt forward light colored ale in the barrel. We've done lots of sours, dark beers, and big beers so far. This is probably with good reason. I have a hunch that something like this lower gravity, lighter colored ale will not take to the oxidation in the barrel well. We'll see. I can imagine it going in a good direction though as well, picking up the apple-clove notes from the wood. We didn't rinse the barrel before immediately refilling, so there should be residual wheat wine notes to it as well. While I'm not expecting the wonderful beer that the Wheat Wine was, I'm hoping for the best!
We went with MO and some Vienna to get nice maltiness, and the Wyeast Fuller's strain to accentuate the malt as well. (I love the Fuller's strain, WY1968, for malty beers! It is a favorite of mine in general.)
Brandy Barrel Aged Golden Ale
brewed on: 11/11/11
IBUs: 28.5 IBUs
mash temp: 152F
9 lbs Marris Otter
3 lbs Vienna
0.6 lbs Cara-Pils
0.6 Crystal 40L
Hops (all loose pellets):
22 gm Nugget @ 13% - 60 minutes
28.3 gm Challenger @ 7.5% - flameout
WY 1968 London ESB - 2 liter starter
11/25/11 - Barrel filled with Bob, Jim, Dan S., John, and myself.