King Henry Clone: Input?

Discussion in 'Homebrewing' started by antlerwrestler19, Nov 13, 2012.

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  1. ArchEnemyBrew

    ArchEnemyBrew Initiate (0) Mar 21, 2010 Washington

    Raise it 2F as in raise the ambient temp? I'm sure pitching at 64 will have that beast roaring to 70 or more in less than 12 hours. I'd keep the ambient in the low low 60's during the majority of fermentation.
     
    #21 ArchEnemyBrew, Nov 14, 2012
    Soonami and harrymel like this.
  2. antlerwrestler19

    antlerwrestler19 Initiate (0) Nov 24, 2010 Nebraska

    My pops, some other brewing buddies, and I plan to brew this over Thanksgiving or Christmas, depending on how long it will take us to source the specific ingredients (No Crystal Wheat or Pilgrim Hops at my LHBS) and grow my yeast population to around 1trillion cells (holy shit). I will soak the barrel for probably 2-3 weeks with the '12 BCBS and Buffalo Trace while fermenting and aging the beer in my conical. I then plan to fill the barrel with the barleywine once it's completed fermentation. I suspect a big beer like this could use 3 weeks in a barrel that size - even with the hasty exposure to the oak surface and such. Add another couple weeks of bottle conditioning and we're looking around mid January to mid February before it's all set. Even then, it will probably need some TLC in a proper cellar setting to round out and really come together. I'd love to shell some of this out for other people's home-brews, just give me some time and wish me luck haha. I'll keep everyone posted on how this goes once we get around to it - hopefully I can post some pictures or video of the mayhem. If anyone has any more ideas and/or recommendations all things will be considered as some of you have already helped greatly.
     
    #22 antlerwrestler19, Nov 14, 2012
  3. antlerwrestler19

    antlerwrestler19 Initiate (0) Nov 24, 2010 Nebraska

    Not the ambient temp. I can keep the actual internal temp of my conical to within 1 degree of my desired temp for fermentation so it wouldn't rise to anything crazy and have the yeast spitting out unwanted junk.
     
    #23 antlerwrestler19, Nov 14, 2012
  4. ArchEnemyBrew

    ArchEnemyBrew Initiate (0) Mar 21, 2010 Washington

    Yet another reason I need to invest in a conical with temp control. Sounds fantastic
     
    #24 ArchEnemyBrew, Nov 14, 2012
  5. antlerwrestler19

    antlerwrestler19 Initiate (0) Nov 24, 2010 Nebraska

    I am blessed to have a father who is equally dedicated to the love of beer and brewing as I, and therefore I get to use his cool expensive shit haha!

    EDIT: But seriously I still have a mountainous amount of information I have yet to learn. I am a sponge for brewing information and want to brew the best beer possible so I no longer have to buy any beer at all, barrel aged badass beer or not - I want to be able to just make it myself. That's what I'm trying to prove to myself with this recipe.
     
    #25 antlerwrestler19, Nov 14, 2012
  6. harrymel

    harrymel Initiate (0) Dec 15, 2010 Washington

    I wouldn't be reserved to leave it in there longer honestly. 3 weeks isn't that long, even at the surface area to volume ratio. Just leave it until it tastes "right"
     
    #26 harrymel, Nov 14, 2012
  7. antlerwrestler19

    antlerwrestler19 Initiate (0) Nov 24, 2010 Nebraska

    I actually just read your post in the "Just bought a used bourbon barrel" thread and I fully agree. I believe the beer will tell you when it is ready - taking samples and jotting notes is the best way to ensure you have the barrel characteristics you desire. My 3 week estimate is randomly taken from a previous aging of a massive, roasty RIS that I laid in the barrel for just 15 days. It is super oaky and has some whiskey harshness, which I personally don't mind, but I want a crowd pleaser, not something that just I want to drink.
     
    #27 antlerwrestler19, Nov 14, 2012
  8. harrymel

    harrymel Initiate (0) Dec 15, 2010 Washington

    My experience, although limited, was that there was a tannic phase after the initial barrel intergration. I let it go (with trepidation) through this phase and the tannins died out and the character of the barrel and bourbon (this was a fresh bourbon barrel) really came through after this phase. For the 15 gal barrel, this was around the 4-6 week mark; hope that adds a little insight. There are some others that have aged plenty of beer in barrels on this site. Hopefully they'll chime in.
     
    #28 harrymel, Nov 14, 2012
  9. antlerwrestler19

    antlerwrestler19 Initiate (0) Nov 24, 2010 Nebraska

    I may have to give this a shot. Perhaps I'll let it age a little longer once it is "oaky" and see if it begins to integrate into the overall barrel character. If it doesn't work, I'll have 5 extra gallons or so of the same KH "clone" recipe to blend back in and tame down some of the overdone characteristics. I appreciate the insight.
     
    #29 antlerwrestler19, Nov 14, 2012
  10. Soonami

    Soonami Initiate (0) Jul 16, 2008 Pennsylvania

    Dude, ferment it as cold as the yeast will allow. With a beer that big you are going to have lots of fruity character from yeast byproducts. Also, extended aging, especially in the barrel results in oxidation that also has that jammy, dried cherry, raisin flavor.
     
    #30 Soonami, Nov 14, 2012
  11. JebediahScooter

    JebediahScooter Initiate (0) Sep 5, 2010 Vermont

    I think this is key...well-planned with plenty of extra base beer to blend in case you overdo it.
     
    #31 JebediahScooter, Nov 15, 2012
  12. antlerwrestler19

    antlerwrestler19 Initiate (0) Nov 24, 2010 Nebraska

    I brew in 10 gallon batches so that won't be a problem!!

    I'm itching to brew this beer. I'll report back as this project progresses.
     
    #32 antlerwrestler19, Nov 15, 2012
  13. Blackboardbrewing

    Blackboardbrewing Initiate (0) Mar 17, 2012 Minnesota

    I actually just brewed a beer very similar to this, my recipe is a bit different in a few areas, though they do not vary far from yours.
    I hit 1.112 Using a 3.6L starter of WLP 007. In only 6 days, I've gone from 26.3 Brix to 13.5 i.e. 12.2% alcohol. I also mashed at 151F for 75 minutes, couldn't be happier with the results sor far. It's going into a used whiskey barrel I've done one RIS in, it's also getting a nice bourbon treatment, and now that you mention it, maybe a run of BCBS 12' through it for added complexity.


    As far as SRM goes, mine clocks in at 22.0 which where it's at, it's looking fabulous.

    I wish you well on this brew, I know we took a good amount of time to get ours right so it's exciting to see someone else attempting it! I'd also entertain a swap in the future if you would like :slight_smile:
     
    #33 Blackboardbrewing, Nov 19, 2012
  14. mikehartigan

    mikehartigan Maven (1,421) Apr 9, 2007 Illinois

    I had my first taste of this monster at FOBAB over the weekend. Quite an ambitious undertaking - I'm in awe! Good luck and don't forget to keep us posted on the results.
     
    #34 mikehartigan, Nov 19, 2012
  15. willandperry

    willandperry Initiate (0) Sep 15, 2011 Colorado

    Did you end up brewing this?
     
    #35 willandperry, Jan 5, 2013
  16. antlerwrestler19

    antlerwrestler19 Initiate (0) Nov 24, 2010 Nebraska

    Not yet, I've got a coconut porter in the fermenter right now. I'm just waiting for some space to open up (and to get the courage to take it on). It will happen sooner than later hopefully. I will post info, results, possibly pictures/video and such once it goes down!
     
    #36 antlerwrestler19, Jan 5, 2013
  17. willandperry

    willandperry Initiate (0) Sep 15, 2011 Colorado

    Awesome. Can't wait
     
    #37 willandperry, Jan 5, 2013
  18. Oneinchaway

    Oneinchaway Initiate (0) Jun 12, 2011 California
    Trader

    Did you end up brewing this and sampling just yet to see if it's on track?
     
    #38 Oneinchaway, Jan 9, 2013
  19. Oneinchaway

    Oneinchaway Initiate (0) Jun 12, 2011 California
    Trader

    Whoops....should have read the two comments above. Disregard.
     
    #39 Oneinchaway, Jan 9, 2013
  20. yinzer

    yinzer Initiate (0) Nov 24, 2006 Pennsylvania

    FWIW I brewed it, except that I added 2oz. Willamette hops at flame out. Tried to do as much first sunning as I could. I only sparged w/a few gallons. Start of boil gravity was 22.5 brix. Mashing was bouncing between 142-148*F, first time for using this 15 gal MT. No stuck mask but the recirculation was slow. Oh, with my Gott MT I had used to use a grant but I have since removed it, but some legacy Polysulfone fitting are still in the mix and they have really bad flow. In fact one end has a cross grating that clog grains. I've removed them and I'll add rice hulls next time. Raised to 159*F for 15 minutes. Did a two hour boil.

    I did it a few weeks ago and right now it's in one of the Balcone barrels. Tastes pretty good, Some booze for sure but nothing over powering. And of course that would be on me anyway. I haven't taken a final gravity yet. I'm very pleased so far and might be one of my base recipes.
     
    #40 yinzer, Jan 9, 2013
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