Perennial Artisan Ales’ Devil’s Heart of Gold clone
“This is a recipe for Devil’s Heart of Gold, a whiskey barrel–aged wheat wine. The base beer, Heart of Gold, won a silver medal at the Great American Beer Festival in 2012.” – Phil Wymore, Perennial Artisan Ales
Perennial Artisan Ales’ Devil’s Heart of Gold clone, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.104 FG = 1.024
IBU = 60 SRM = 8 ABV = 11.7%
Ingredients
8.5 lb. (3.9 kg) 2-row pale malt
8.5 lb. (3.9 kg) wheat malt
3 lbs. (1.4 kg) golden liquid malt extract
18.9 AAU Magnum hops (60 min.) (1.5 oz./43 g at 12.6% alpha acids)
0.83 oz. (24 g) Columbus hops (0 min.)
Whiskey-soaked oak chips or cubes
2.5 g Yeastex (or equivalent yeast nutrient) (15 min.)
1 Whirlfloc tablet (or similar kettle fining) (5 min.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or SafAle US-05 yeast (2-qt./~2 L yeast starter)
3/4 cup (150 g) dextrose (if priming)
Step by Step
Mash the 2-row pale and wheat malts at 150°F (66°C) in about 6.25 gallons (24 L) of water for 45 minutes. Mash out, vorlauf, and then sparge at 170°F (77°C) to collect 6.5 gallons (25 L) of wort.
Boil for 60 minutes, adding the hops, Yeastex, and Whirlfloc at the times indicated in the ingredients list. Rack the wort to your primary fermenter, allowing for plenty of head space. Pitch the yeast and ferment at 68°F (20°C) for 3 weeks.
For wood aging, Perennial Brewmaster Phil Wymore states, “You can use whiskey-soaked oak chips or cubes to your preference and aging time. Purge the head space in the bucket or carboy with CO2 in between samplings. If you can get your hands on a freshly dumped whiskey barrel from a distillery, brew this recipe scaled-up and split over several brew sessions or among brewing companions, enough to fill the barrel. Purge the head space in the barrel with CO2 if there is any elapsed time between racking batches to the barrel.
Despite your temptations, let the beer age for at least 10 to 12 months and don’t rack it out until you feel it tastes right.” When oak aging is finished, force carbonate the beer in kegs or bottles with priming sugar and fresh pitched yeast such as Lallemand’s CBC-1.
Extract with Grains Option: Substitute the 2-row pale malt and the wheat malt with 3 pounds (1.4 kg) golden liquid malt extract and 9 pounds (4.1 kg) wheat dried malt extract. Heat 6.5 gallons (25 L) of water in your brewpot to a boil. Add the liquid and dried malt extract and stir until all of the extract has dissolved. Boil the wort for 60 minutes, adding the hops at times indicated in the ingredients list. Follow the remaining portion of the all-grain recipe.
