Barrel Aged for 1 to 2 months. BARIS is the Turkish word for PEACE. I'm hoping this recipe brings about peaceful, relaxing enjoyment.
Fermentables
63% - Pale 2-Row - UK
14
36
2
Mash
7% - Chocolate - UK
1.5
34
425
Mash
3% - Black Malt - UK
0.75
28
500
Mash
4% - Flaked Oats - US
1
37
1
Mash
4% - Crystal 60L - CA
1
34
60
Mash
4% - Roasted Barley - UK
1
29
550
Mash
13% - Dry Malt Extract - Light - US
3
44
8
Extract
Hops
Magnum
1
Pellet
Boil
60 min(s)
12
22.9
Northern Brewer
1
Pellet
Boil
15 min(s)
9
8.5
Northern Brewer
1
Pellet
Boil
10 min(s)
9
6.2
Yeast
Fermentis Safale US-05
81%
Fermentis Safale US-05
81%
Fermentis Safale US-05
81%
Other Stuff
Vanilla Extract
2
oz
Secondary
Mash Steps
No mash steps in this recipe
Special Instructions
1.2 weeks prior, make Vanilla tincture 3 beans split/scraped in 1 cup vodka
2.3 days prior, start Yeast Starter with DME and 2 US-05 packets
3.Mash with 7.7 lbs grains in 4.25 gallons of water at 165 strike temp
4.Mash with 11.5 lbs grain in 6.25 gallons of water at 165 strike temp
5.60 minute mash and squeeze bags to get total 7.5 gals of wort
6.Add 10 drops Fermcap and Start 150 minute boil
7.Add Nugget hops at 60 min
8.Add Northern Brewer hops at 15 and 10 min
9.Add chiller, whirlfloc, yeast nutrient and 3 lb DME at 10 min
10.Boil to 5.75 gal.
11.Chill to 70 degrees
12.Add 2 Yeast packets to fermenter.
13.Add additional yeast packet after activity slows down (1 week)
14.Add Vanilla Extract (2 oz)
15.Ferment to FG of 1.022, 2 to 3 weeks
16.Rack to 5 gallon oak Bourbon barrel for about 1 month
17.Bottle from keg and condition for 4 to 6 weeks.
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
Squeezing the bags will release tannins into the beer, giving it off flavors. You might not notice in a big stout like this, but you will notice it in lighter brews. Better to pour sparge water over the bags at 170 degrees. Experience passed on my fellow Homebrewers. Cheers!
7/18/2018 3:33:47 PM
Thank you for the feedback...all feedback is valuable. We've been brewing with BIAB for over a year now, and have squeezed every bag with no real indication of any extra tannins. We had heard about this early on, but suggest that you review the following test that disproved this theory. http://brulosophy.com/2017/05/22/brew-in-a-bag-the-impact-squeezing-the-bag-has-on-beer-character-exbeeriment-results/
10/23/2018 11:45:35 AM
My brewing buddy had an off-flavored batch of beer that he claims "they squeezed the shit out of the bag". I myself converted a Coleman ice chest into a mash-tun. All grain brews and no more bags. Smiley face icon goes here. Cheers and happy brewing!
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https://brewgr.com/Media/img/r/e6/e63817f9-9115-415b-9db3-aafc44013a7d_d.jpg
https://brewgr.com/Media/img/r/e6/e63817f9-9115-415b-9db3-aafc44013a7d_t.jpg
Squeezing the bags will release tannins into the beer, giving it off flavors. You might not notice in a big stout like this, but you will notice it in lighter brews. Better to pour sparge water over the bags at 170 degrees. Experience passed on my fellow Homebrewers. Cheers!
7/18/2018 3:33:47 PMThank you for the feedback...all feedback is valuable. We've been brewing with BIAB for over a year now, and have squeezed every bag with no real indication of any extra tannins. We had heard about this early on, but suggest that you review the following test that disproved this theory. http://brulosophy.com/2017/05/22/brew-in-a-bag-the-impact-squeezing-the-bag-has-on-beer-character-exbeeriment-results/
10/23/2018 11:45:35 AMMy brewing buddy had an off-flavored batch of beer that he claims "they squeezed the shit out of the bag". I myself converted a Coleman ice chest into a mash-tun. All grain brews and no more bags. Smiley face icon goes here. Cheers and happy brewing!
10/24/2018 3:43:09 PM