Brewing a wee heavy

[GrainReaper]

The weather is looking to be in the 40s here for a day or two, I'm going to be brewing a more quaffable version of my 12% ABV whiskey barrel aged wee heavy ale, I'm going to bring the ABV % down to 6% by simply brewing ten gallons of beer with the 5 gallon grain bill and adjusting the hops accordingly.

The yeast strain I use is the same as traquair uses and imparts a nice subtle smokey/peaty flavor to the finished beer, ultimately this beer will be offered in the brewpub when it opens. The 12% will still be whiskey barrel aged, have more caramelization, and be served in snifters instead of pints.

I'm looking forward to having a pint in a few weeks

[GrainReaper]

Sample of the last batch, Gravity was at 1.065, post fermentation it was 6% heaven!

[Wareyin]

Whisky barrel aged wee heavy? That sounds delicious! What brew-pub will it be offered in?

[GrainReaper]

I'm in the slow, drawn out process of getting the permits and licensing to open my own brewpub out here in Illinois. I've got the building and property already, the Feds and state are just so slow on doing their part.

[Liam]

The only concern I might have with barrel ageing a 6% ale is the risk of infection. The higher alcohol of the 12% brew provides much more resistance to foreign yeast/bacteria.

[GrainReaper]

Only the 12% is barrel aged, the 6% is not

[Destin_scot]

I'm in the slow, drawn out process of getting the permits and licensing to open my own brewpub out here in Illinois. I've got the building and property already, the Feds and state are just so slow on doing their part.

Once you get up and running, you'll need to look into expanding into a micro-distillery. That could make for some interesting spirits.

[Destin_scot]

The only concern I might have with barrel ageing a 6% ale is the risk of infection. The higher alcohol of the 12% brew provides much more resistance to foreign yeast/bacteria.

You could always do what brewers of old would do and re-char the inside of the barrels. Though I'd be surprised if there wasn't enough residual alcohol remaining in the barrel wood to hinder infection.

[GrainReaper]

I can always oak the beer by adding toasted spirals, it's an easy way to add the flavor without time in a barrel

[James Hood]

Good on you.

After you get things all legal and municipal for operating the business, will you be offering the brews for sale by mail/small parcel carrier, as well?

Please keep us posted.