The first fill for the Newfermenters Barrel Project Jack Daniel’s bourbon barrel is a Russian Imperial Stout and was filled in mid August, 2020. It will come out of the barrel in early November, 2021.

Key Dates For Filling

Friday, May 15, 2020
Payment of $37 per participant to be submitted to newfermenters@gmail.com to secure a spot in the barrel.

Tuesday, May 26, 2020
Approximately the last day to start fermenting and expect primary fermentation to be complete before the target filling date.  Guidance from Mike at Boomstick is that a big beer like this can to take 17-18 days to fully ferment to final gravity.

Weekend of June 20/21, 2020
Target date for filling bourbon barrel.  All beer should be finished fermenting primary and brought to Bill’s place in Torbay. Specifics on how dropoff and fill day will go may depend on provincial COVID regulations and will be sent out closer to the actual date.

August 15, 2020
Actual date beer went into the barrel.

Key Dates For Emptying

Weekend of November 7/8, 2021
Empty keg must be dropped off at Bill’s place in Torbay to be filled with aged beer prior to this weekend. Full kegs can be picked up from the same place after this date.

Recipe

This recipe is an adapted version of an RIS recipe called Alexander the Blessed published by Craft Beer & Brewing.

As described on the Nitty Gritty Details page, the recipe has been scaled to a brewhouse efficiency of 60% and it targets 6 US gallons post-boil to allow for some volume loss during transfers, some hydrometer samples to be pulled, etc… Feel free to scale to your own system as required.

SPECS

Post-Boil Volume6 US Gallons
Packaging Volume   5 US Gallons
OG1.106
FG1.018
ABV11.47%
IBU81.66
SRM50

MALT / GRAIN BILL

20.0 lbsMaris Otter69.6%
3.00 lbsMunich10.4%
1.50 lbsRye Malt5.2%
1.25 lbs      Chocolate Malt      4.3%
1.00 lbFlaked Oats3.5%
0.50 lbCrystal 120L1.7%
0.50 lbRoasted Barley1.7%
1.00 lbSpecial X3.5%

HOPS

2.2 ozColumbus [14% AA]Boil – 60 minutes [81.66 IBU]

YEAST

Fermentis Safale American Ale Yeast US-05

PROCESS

  • Mash at 146F for 75 minutes
  • Ferment at 65F

LINKS

Recipe on Brewer’s Friend

BeerXML