A friend on mine and Dawn, we’ll call him Derrick to protect the not so innocent, has organized a special brew of a Gingered Irish Red aged in Buffalo Trace whiskey barrel. Six 5 gallon batches will be made, re-racked, and then aged for 3 months in a Buffalo Trace whiskey barrel. I’m not quite sure where Derrick got the whiskey barrel, however, the simplest and therefore most likely explanation is that he stole it from pirates off the coast of Belize.  We will be force carbing 15 gallons with Korny kegs and then bottle conditioning the rest for all the brewers to take with them.

Here is the recipe:

Partial mash

1lb of Colorado 2 row
1/2lb Special Roast
1/2lb Cara Red
1/2lb Crystal 75
8lbs of extract light

2 oz of grated ginger at 10 minutes
Crystal at 60 and 30 minutes
Fuggles at 10 minutes

Irish Ale yeast at 65-75 degrees

The brewing process seems to have been successful thus far and fermentation has begun.