With our Bourbon Barrel Wee Heavy getting close to its boozy/oaky destination the barrel crew set about deciding what would be next into the barrel. Plenty of ideas were thrown around, but something close to an Adambier was decided on, but we wanted to do something closer to the German origin of the style than Hair of the Dog's Adam (which I was happy about since I had just brewed a clone of it).
Double Secret Probation
Batch Size (Gal): 5.25
Brewhouse Efficiency: 80 %
Wort Boil Time: 120 Minutes
12.00 lbs. German Munich Malt
3.00 lbs. Rauchmalt (German Beechwood Smoked Malt)
0.50 lbs. CaraMunich Malt
0.25 lbs. Carafa Special II
2.00 oz. Galena @ 60 min.
1.00 Whirlfloc @ 15 Min.(boil)
0.25 Tsp Yeast Nutrient @ 15 Min.(boil)
White Labs WLP011 European Ale
560 min @ 155
Brewed 6/05/09 by myself
Started an all-night mash ~9:30 PM.
Picked up the sparge with 180 degree water 12 hours later. Really slow runoff. Pre-boil gravity 1.068, much higher than I expected.
Chilled to 75, gave 60 seconds of O2, then racked onto the yeast cake from the Oat Pale Ale. I would have liked to get it cooler, but my ground water was at 72. Placed into the freezer set to 60, put a blowoff tube on.
8/9/09 Bottled with 3.375 oz of table sugar. Aiming for 2.5 volumes of CO2. 3 bottles got bourbon soaked oak cubes that had sat in grade B maple syrup for a few days (something like Founders Canadian Breakfast Stout)
11/12/09 First tasting, doing well, nice smoke character, good balance.
1/05/11 Still doing well, the smoke has fallen off a bit, but it is still vibrant.