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Posted this on Recipe Advice forum, but trying to gain max traction, really!
So, my brother-in-law and I have been discussing a "Barrel-aged" stout recipe - except we don't have a barrel, we plan to age it on woodchips used to age home distilled Bourbon.
Recipe is similar to my Guinness Clone recipe:
5kg Base Malt (Probably Bairds Pale)
2kg Flaked Barley
500gms of Roasted Barley.
Med and/or Dark Crystal somewhere in there too.
So a few of questions:
1, we want it a bit sweeter to counter-act the higher alcohol, but how much Crystal is too much?
2, can we go more Roasted Barley for this recipe despite the SRM it shows? I used 500gms in my Guinness Clone and that was 10%
3,what amount of woodchips should we use? 200gms? 500 gms? Does it even matter?
4, since I'm currently brewing a Guinness Clone using S04, would it be worth using the whole yeast cake from that to pitch this beer considering the higher gravity we expect (around a 1.080) or will that be too much? Will that cause a horrible hotness to the beer? Even still, won't that age out on the chips?
Any ideas, thoughts or advice would be very much appreciated - doing this next weekend.