Adventures in Wood-Aging, part 2

So, today I racked the Imperial American Porter out of the pin and into a corny keg.

It tastes good overall. Some notes of vanilla, some Bourbon, some wood. Smooth in the mouthfeel.

However, it is a bit hot with alcohol.  It needs a good deal more time resting and developing before it hit its sweet spot of drinkability.

Maybe ready in the Fall?

Abv: 10 - 11%

Imperial American Porter

Ingredients:

Water treatment
1 tablet Campden salts

Extract
9 lbs. ultralight liquid malt extract
4 lbs. golden light dry malt extract

Steeping Grains
12 oz Crystal 60°L
8 oz. Carafa Special II
8 oz. Pale chocolate malt
8 oz Victory malt

Boil hops
1.5 oz. Magnum hop pellets (12.6% AA) @ 60 min.
1 oz. Cascade hop pellets (4.7% AA) @ 10 min.
1 oz. Centennial hop pellets (9.7% AA) @ 10 min.
1 oz. Cascade hop pellets (4.7% AA) @ 1 min.

Other
1 tablet Whirfloc finning agent @ 5 min.

Yeast
2 vials White Labs San Diego Super ale yeast, WLP090

Dry-hop additions
0.5 oz. Cascade (4.7% AA) @ 
1 oz. Centennial hop pellets (9.7% AA) @
1 oz. Simcoe hop pellets (13.6% AA) @


Procedure:
Steeped grains in hop bag, in 6 gals of tap water treated with 1 tab. Campden salts. When water reached 170°F, removed grain bag and brought liquid to boil.

Turned off heat and added malt extracts.  Returned to boil and proceeded to add boil hops at indicated intervals.

Added 1/2 gal. distilled water to fermenter. Sacrificing a few gravity points in order to ferment the necessary volume for my project.

Pitching temp.: 77.6° F 
OG: 1.098
FG: 1.021 (at time of kegging, 6/12/18)
ABV: 10.1% (at time of kegging, 6/12/18)


25 November 2018: Transferred to 5 gal. oak Bourbon barrel.

Coffee Porter

Ingredients

5 lb MoreBeer! Traditional Dark Liquid Malt Extract (a blend of 2-row, Munich, caramel 60, and black malt)
8.3 oz coffee malt
34 g Fuggles (3.57% AA) hop pellets @ 60 min
12 g Fuggles (3.57% AA) hop pellers @ 15 min
12 oz cold-brewed coffeee @ 0 min
12 oz. cold-brewed coffee @ kegging
1 tablet Whirfloc @ 0 min

2 vials White Labs California Ale Yeast (WLP001)

Procedure

Brought 3 gals water to 126*F. Added coffee malt in grain bag.
Removed grains at 195*F
Brought liquid to boil and added the bittering hops.
At 30 mins from end of 60 minute boil, added liquid malt extract, and returned wort to boil.
At 15 mins from end, added aroma/flavor hops.
At end of boil, added Whirfloc and coffee.

Cooled to 83*F and pitched yeast.

9 Sept. 2017:
Kegged with addition of 12 oz cold-brewed coffee.


OG: 1.038
FG: 1.015
Aprox. IBUs: 22
ABV: 3%

Way too light-bodied, not enough coffee flavour. Too little body to handle carbonation, thus ended up with a bit of a "carbonation bite" to it.  Recipe needs some work.

Dumped the batch.

Porter

(Brew #21; Brewed January 19, 2009)

Based on MoreBeer! kit #170

Ingredients

8 lbs ultralight malt syrup

4 oz maltodextrin

1 lb Crystal 40°L malt

8 oz Black Patent malt

4 oz Chocolate malt

1 tablet Whirfloc clarifier

1 oz Glacier hops (bittering)

1 oz Cascade hops (aroma)

1 vial White Labs California Ale yeast (#WLP001)

Added grains in grain bag to 3 gals. cool water and allowed to steep until liquid reached 170°F. Removed grains and brought wort to boil.

Added malt extract and bittering hops. The kit instructions indicated adding the maltodextrin at this point but I forgot about it until minute 50 of the boil, so I added it then. I also added 2 gals water to make it a full-boil, and boiled for an additional 20 minutes.

Added bittering hops and boiled for an additional 1 minute, and removed pot from heat. Topped off with 1 gal distilled water.

Total boil time: 1 h. 16 min.

Pitched yeast at 84°F

Gals. in fermenter: 5