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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Dragons Breath	Wood-Aged Beer	5.5 Gallons	1.123	1.029	12.34	27.4	50 °L	745	0
Author: Arbe0 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.097 Efficiency: 74 Mash Thickness: 1.2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 12/5/2019 7:44 AM Notes:
Holy Schnikes	Wood-Aged Beer	155 Gallons	27.497	5.205	12.71	34.98	43.66 °L	126	0
Author: Tom@hackamorebrewing.com Boil Size: 170 Gallons Boil Time: 180 Boil Gravity: 25.3 Efficiency: 100 Mash Thickness: 1.25 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/3/2023 7:53 PM Notes:
Bourbon Barrel Aged Ukrainian Stout	Wood-Aged Beer	5.5 Gallons	1.097	1.012	11.09	94.31	39.22 °L	131	0
Author: Brewmaster Brent Boil Size: 9 Gallons Boil Time: 120 Boil Gravity: 1.059 Efficiency: 74 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 8/30/2023 7:08 PM Notes:
Goose Island Bourbon County Stout	Wood-Aged Beer	11 Gallons	1.145	1.031	15.08	100.15	50 °L	723	0
Author: Boil Size: 22 Gallons Boil Time: 120 Boil Gravity: 1.073 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/3/2022 10:30 PM Notes:
Helldordo Clone	Wood-Aged Beer	2.5 Gallons	1.109	1.006	14.87	28.17	7.92 °L	487	0
Author: Boil Size: 3.28 Gallons Boil Time: 60 Boil Gravity: 1.092 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/31/2021 6:21 PM Notes:
GIBCS 014	Wood-Aged Beer	3.5 Gallons	1.125	1.027	12.87	54.29	50 °L	528	1
Author: AGbrewer Boil Size: 7 Gallons Boil Time: 240 Boil Gravity: 1.063 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/26/2021 7:25 PM Notes: 3 liter starter. Decant the day of brewing and make a 1 Liter starter just to wake the yeast up and dump it all into the fermenter. Install Blowoff tube on fermenter...DO NOT SKIP THIS STEP OR YOU WILL BE CLEANING UP A MESS. Ferment at 62 for the first 4-5 days and then let free rise to 70. Let it sit on the yeast cake for about 2 weeks before racking to secondary. Transfer to secondary and add whiskey soaked #3 char oak spirals. Give it a taste after a couple of months and if it's good, cold crash for 5 days and proceed to bottling with a pinch of CBC yeast in each bottle. Do not try to add the yeast into the bottling bucket, it does not typically make it into the bottles when you do that. just use a pinch into each bottle. Let bottles age at room temperature for at least 4 weeks before checking carbonation. If they are carbonated, move them over to the fridge. Otherwise, check every week or so to see where the carb level is at.
GIBCS 013	Wood-Aged Beer	4 Gallons	1.127	1.028	13.02	44.48	50 °L	672	1
Author: AGbrewer Boil Size: 7 Gallons Boil Time: 240 Boil Gravity: 1.072 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/10/2021 2:16 PM Notes: 4 liter starter. Decant the day of brewing and make a 1 Liter starter just to wake the yeast up and dump it all into the fermenter. Let it sit on the yeast cake for about three weeks before cold crashing for 5 days with gelatin. Transfer to secondary after the cold crash and add whiskey soaked barrel chips or #3 char oak spirals. Give it a taste after a couple of weeks and if it's good proceed to bottling with a pinch of CBC yeast in each bottle. Do not try to add the yeast into the bottling bucket, it does not typically make it into the bottles when you do that.
GIBCS 012 (Blended With #11)	Wood-Aged Beer	3 Gallons	1.135	1.029	13.89	50.88	50 °L	752	1
Author: AGbrewer Boil Size: 6 Gallons Boil Time: 240 Boil Gravity: 1.068 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/28/2020 6:25 PM Notes: 4 liter starter. Decant the day of brewing and make a 1 Liter starter just to wake the yeast up and dump it all into the fermenter. Let it sit on the yeast cake for about three weeks before cold crashing for 5 days with gelatin. Transfer to secondary after the cold crash and add whiskey soaked barrel chips or #3 char oak spirals. Give it a taste after a couple of weeks and if it's good proceed to bottling with a pinch of CBC yeast in each bottle. Do not try to add the yeast into the bottling bucket, it does not typically make it into the bottles when you do that.
GIBCS 11 (Blended With #12)	Wood-Aged Beer	3 Gallons	1.146	1.032	14.99	49.47	50 °L	696	1
Author: AGbrewer Boil Size: 6.6 Gallons Boil Time: 180 Boil Gravity: 1.071 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/21/2020 9:13 PM Notes: 4 liter starter. Decant the day of brewing and make a 500 mL starter just to wake the yeast up and dump it all into the fermenter. Let it sit on the yeast cake for about three weeks before cold crashing for 5 days with gelatin. Transfer to secondary after the cold crash and add whiskey soaked barrel chips or #3 char oak spirals. Give it a taste after a couple of weeks and if it's good proceed to bottling with a pinch of CBC yeast in each bottle. Do not try to add the yeast into the bottling bucket, it does not typically make it into the bottles when you do that.
Next Chapter Barley Wine	Wood-Aged Beer	5.5 Gallons	1.117	1.025	12.09	20.49	19.24 °L	466	1
Author: Ed G Boil Size: 9.5 Gallons Boil Time: 210 Boil Gravity: 1.069 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: sucrose Priming Amount: 4.5 oz Creation Date: 3/1/2020 5:17 PM Notes:
Bourbon County Vanilla Rye	Wood-Aged Beer	5.5 Gallons	1.125	1.019	13.84	53.99	50 °L	7.3K	6
Author: prospero Boil Size: 9.25 Gallons Boil Time: 180 Boil Gravity: 1.074 Efficiency: 72 Mash Thickness: 1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 67 ° F Priming Method: sucrose Priming Amount: 3.6 oz Creation Date: 5/25/2012 7:37 PM Notes: 2 total Mexican and Madagascar Vanilla Beans Add Aged Oak Cubes in Heaven Hill Rye Whiskey (Pikesville or Rittenhouse Rye) to taste (alternate Elijah Craig or Breckenridge Bourbon) Bottle with CBC-1 yeast for proper carbonation due to high ABV
The Royal Wee	Wood-Aged Beer	5 Gallons	1.128	1.031	12.74	56.02	50 °L	317	0
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: dextrose Priming Amount: 5 Creation Date: 11/3/2019 3:56 PM Notes:
BrewDog - AB:25	Wood-Aged Beer	5.3 Gallons	1.113	1.02	13.3	35	46 °L	374	0
Author: avantassel Boil Size: 6.6 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 79 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 66.2 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/1/1970 12:00 AM Notes: First Brewed 2018 A super-smooth, full-bodied chewy- as-hell barley wine. Our latest concept brew spent 6 months drawing flavour from bourbon barrels. Waxing the bottle/cap helps to exclude oxygen ingress through the cap if you are looking to cellar the beer for a long time. https://www.brewdog.com/beers/diy-dog
BrewDog - Devine Rebel (w/ Mikkeller)	Wood-Aged Beer	20 Litres	1.093	1.03	12.5	100	18 °L	367	0
Author: avantassel Boil Size: 25 Litres Boil Time: 60 Boil Gravity: N/A Efficiency: 79 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/1/2008 12:00 AM Notes: First Brewed 12/2008 Two of Europe's most experimental, boundary-pushing brewers, BrewDog and Mikkeller, combined forces to produce a rebellious beer that combined their respective talents and brewing skills. The 12.5% Barley Wine fermented well, and the champagne yeast drew it ever closer to 12.5%. The beer was brewed with a single hop variety and was going to be partially aged in oak casks. Rack off to a secondary fermenter before pitching in some champagne. https://www.brewdog.com/beers/diy-dog
Big Stout (Barrel Aged)	Wood-Aged Beer	5.5 Gallons	1.124	1.032	12.11	35.15	50 °L	870	0
Author: NickNash Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.091 Efficiency: 75 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/8/2017 3:22 AM Notes: Post fermentation, age in burbon barrel, at the least chips. At least a month. Let condition in keg/bottles for another month.
Bourbon Barrel Stout	Wood-Aged Beer	5.5 Gallons	1.124	1.032	12.17	67.87	50 °L	3.6K	1
Author: colbon Boil Size: 11 Gallons Boil Time: 180 Boil Gravity: 1.062 Efficiency: 65 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/10/2016 10:55 AM Notes: Base recipe inspired by Goose Island Bourbon Stout. Note that with such large grain volumes, I had to use my 20 gallon equipment - too little headspace for my 10 gallon gear. Achieving proper final gravity requires extracting a very large volume (11 gallons) and boiling down to product 5.5 gallons at high gravity. This takes about 3 hours, but monitor gravity and remaining volume to determine end point. Dough in with cold water, add 170F water (to reach 36 qts water added - 1.25 qt/lb rate), check temp and apply heat (if needed) to reach sach temp of 153F. Mash for 60 min or until iodine starch test indicates conversion complete. Mash out at 167F. Acidify sparge water, sparge to yield 11 gallons. Initial runnings 1.082, final runnings 1.040. Boil for 3 hours, adding boiling hops and chalk/gypsum water agents. At 15 min to end of boil, add irish moss and insert chiller to boil kettle to sanitize. At 10 min, add finishing hops. Chill, aerate and pitch yeast. Note that a large starter is required due to high OG. In this case, was pitched onto yeast from primary of previous batch. Due to the high gravity, I split this into two carboys as it was blowing off a lot of foam otherwise. After 2 weeks, transfer to secondary, add oak spirals soaked in bourbon. After 2 more weeks, transfer to oak bourbon barrel, age for 9 months. Transfer back to carboy prior to bottling/kegging.
Burbon County Clone	Wood-Aged Beer	5.5 Gallons	1.139	1.026	14.8	31.13	37.19 °L	2.9K	0
Author: Ben Anderson Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.118 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/29/2016 12:01 PM Notes: Aged in 5 gal Seven Stills Chocosmoke Whiskey Barrels 1 vanilla bean .25lb toasted coconut
Rye Wine	Wood-Aged Beer	5 Gallons	1.112	1.027	12.61	63.24	28.88 °L	3.5K	0
Author: ChefJon Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.075 Efficiency: 60 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 56 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/3/2015 6:31 AM Notes:
Obama Brew	Wood-Aged Beer	7 Litres	1.141	1.035	13.92	24.17	11.76 °L	2.1K	0
Author: Boil Size: 5 Litres Boil Time: 45 Boil Gravity: 1.198 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/23/2015 2:15 PM Notes:
SchuBrew BBQ Project	Wood-Aged Beer	10 Gallons	1.119	1.027	12.08	25.29	30.7 °L	2.3K	2
Author: SchuBrew Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.099 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/2/2014 8:56 PM Notes: add 2 oz bourbon soaked oak chips after primary fermentation let age until bourbon flavor is desired..add more if needed then add tart cherries...age until desired flavor is reached. I primed with brown sugar for bottling 3rd time filed in a freshly dumped Bourbon Barrel from Dark Horse. Sat in barrel for 3 months light pellicle formed. Funky and boozy. Transfer to a bucket with 2lbs of Tart Cherry puree for a week then kegged.
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