Firestone Walker Barrel anything clone

Discussion in 'Homebrewing' started by NHhomebrewguy, Feb 2, 2014.

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  1. NHhomebrewguy

    NHhomebrewguy Initiate (0) Apr 9, 2012 New Hampshire

    Hey gang, sense the moment I tried Parabola last year I've been trying to clone it. I feel like the stout is important but not as important as the barrel characteristics. I feel like you get the barrel and whiskey more than anything else. Any suggestions on how FW gets that flavor from their barrels and how to replicate that on the homebrew level. Thanks!
     
    #1 NHhomebrewguy, Feb 2, 2014
  2. ChrisMyhre

    ChrisMyhre Initiate (0) Sep 15, 2013 Massachusetts

    This is straight from their website, no idea what brand bourbon barrels they use, but if you can find that out spirals or chips should get you close, just taste often while aging because things get overpowering quickly;

    • style
      Oatmeal Stout
    • abv
      8.5
    • ibu
      33
    • color
      80SRM
    • fermentation
      British Ale (House)
    • malts
      Maris Otter, 2-Row Pale, Roast Barley, English Dark Caramel, Medium Caramel, Carafa Malt, Oats (15%)
    • hops
     
    #2 ChrisMyhre, Feb 2, 2014
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  3. ChrisMyhre

    ChrisMyhre Initiate (0) Sep 15, 2013 Massachusetts

    Also I know their anniversary stuff is at least part Tom Griffin barells, wouldn't be surprised if this was something cheaper though.
     
    #3 ChrisMyhre, Feb 2, 2014
  4. NHhomebrewguy

    NHhomebrewguy Initiate (0) Apr 9, 2012 New Hampshire

    I've tried French oak and Hungarian oak cubes but I don't think I've got it yet. I think I should move on to spirals like you suggested. Just didn't ant to spent the extra $$ on them...
     
    #4 NHhomebrewguy, Feb 2, 2014
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  5. ChrisMyhre

    ChrisMyhre Initiate (0) Sep 15, 2013 Massachusetts

    Still way cheaper than a full barrel, I do find spirals and chips to get too much oak for my taste though, hence the constant tasting. Maybe we should get a MA/NH group brew and fill a full barrel. Although if I were choosing I would rather do an RIS or a Backwoods Bastard clone in a full barrel, but that's just me.
     
    #5 ChrisMyhre, Feb 2, 2014
  6. NHhomebrewguy

    NHhomebrewguy Initiate (0) Apr 9, 2012 New Hampshire

    Haha, to tell you the truth I'm a part of a local homebrew club and we bought a barrel from JD ladt year and filled it with a RIS. Unfortunately, the thing went sour so we never truly got to taste what it was intended to be. On the bright side, it was a pretty damn good sour stout, no joke!
     
    #6 NHhomebrewguy, Feb 2, 2014
  7. ChrisMyhre

    ChrisMyhre Initiate (0) Sep 15, 2013 Massachusetts

    Cool, but bummer, it seems that that happens more often that you would think. Based on how little(no?) infection occurs from dry hopping I'm surprised that it seems pretty easy for infection to enter a high gravity beer after fermentation. Although come to think of it all of these stories are from brew clubs/ collaborations I wonder if this is more an example of the weakest link in the process passing along infection problems to the entire batch.
     
    #7 ChrisMyhre, Feb 2, 2014
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