18 year Whiskey cask IPA - Toe Jom

[fakr]

Acquired a beautiful, fresh 180L, 18 year old whiskey barrel and filled it with 3 separate batches of IPA, all brewed and fermented 2 weeks apart, then added to the barrel.  This created a blend of 3 IPAs, oldest being 6 weeks, youngest being 2 weeks.

Batch 1 - 17GAL
Batch 2 - 17 GAL
Batch 3 - 10 GAL

Total: 44GAL

Recipe:

17GAL

Grain:

25lbs Maris Otter
1lb 6oz CaraMunich 1
3lbs CaraMunich 2
1lb 6oz CaraBelge
4lbs 5oz Crystal 110
1lb 6oz Smoked Malt

Hops:

5oz Nugget @ 60
6oz Willamette @ 60
1.5oz Nugget @ 30
4.5oz Cascade @ 30
4.5oz Cascade @ 10
6oz Saaz @ flameout

Mash 60min @ 157, sparge @ 170.
Boil 60 mins.

Pitched washed Scottish Yeast # 1728 I believe, Tom can correct me on that if I'm wrong.

I'll also let Tom reply with a tasting description.  I would have just written "Bloody Excellent!".

[Jake]

ahhhhhhhhhhhhhhhhhhhhhhhhh yeaaaaa

[pliny]

Very cool. Nice touch on the scottish yeast.
Many different types of grain.
Hehe does the smoked malt provide alot of taste?

[fakr]

This ale is quite complex.  It starts with an aged whiskey taste, progresses quickly to a deep rich raison, maybe some strawberry, a tad cherry (from what other's have said), and finishes up with a surprising hop bitterness...

I've pulled 1 keg out of the barrel every week, and am letting them age further in the kegs.  Each keg should have a noticeably different flavor, aroma, mouthfeel as they have sat in the barrel for different periods.

I don't taste the smoked malt in the beer, though I'm sure it adds a small hint of something...my pallate isn't sensitive enough though.

[pliny]

...my pallate isn't sensitive enough though.

Too many years of partying will to that.

[fakr]

lol! Probably!

I think the small % of smoked malt in the total grain bill wouldn't give a noticeable smoke flavoraroma anyway, but some out there might taste it.

[TomFogarty]

Only just found this thread now... I'll have to get back to you on tasting notes, I'll need another bottle to sample
I didn't even know we used smoked malt in this, which is sad because it's my recipe   :roll: