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Single mash infusion at 152 °F for 60 minutes. Target pH of 5.4. Lauter then boil for 200 minutes. Chill to 63 °F and pitch yeast (make a starter with appropriate cell count). Once active fermentation begins, raise temp to 65 °F and keep there until fermentation is complete, about 2 weeks. Transfer to oak barrel (I used freshly dumped rum barrel, but spirit-soaked oak cubes would suffice). Leave in barrel for 3 months (or until you are happy with the result). package, and store for long term aging. Over time, slight oxidative notes will mellow well with the oak and spirit character, creating an awesome old ale!