"Traditional" Barrel Aged English IPA

I say traditional cause if you read the stories about how the original IPA's were shipped to India they were heavily hopped so they wouldn't spoil, not because of the bitterness.  The hops would drop out which then would turn into a nice British ale once it made the long journey in a wooden oak barrel.  Along with that barrel there is no way it didn't pick up some kind of Brett infection.  So with this one just like my last ones a group of us are switching out our Oaked American Strong (non sour) and replacing it with this beer.  Of course this inoculates the barrel so we are now 100% sour on both barrels.  One person is fermenting his 5 gallon batch with Brett B and Brett L 100% while the rest of use used either WLP001 or WLP002 to ferment.  I think we are looking for a 6 month maturation then will rack out and dry hop with 2lbs of Willamette and 2lbs of EKG hops to give the aroma a kick before either being kegged or bottled by each of us.  Also I say it's "English" cause IPA's are now so American that people really don't know where they came from or why it's even called India Pale Ale.  The recipe is based off a recipe in Randy Mosher's book Radical Brewing.  His recipe calls for 5oz of EKG hops at the 5min mark, but the hops will drop out anyway over 6 months, so we adjusted it with 2 and decided to dry hop it to reach the anticipated aroma.

Barrel Aged English IPA

Malt:
14 lbs: Marris Otter
2lbs: Amber Malt (Cara amber)

Hops:
3 oz: EKG 5.0aa @ 60 min
1.5 oz: EKG 5.0aa @ 15min
2 oz: EKG 5.0aa @ 5min

2 lbs: EKG ??aa Dry Hop in Barrel
2 lbs: Willamette ??aa Dry Hop in Barrel

Misc:
Water adjustments (I didn't write them down)

Target OG: 1.070
Target FG: 1.023
IBU: ~ 61 rager

Actual OG: 1.064
Actual FG: 1.021
Apparent Attenuation: 66%

ABV: 5.7% (before barrel)
ABW: 4.4% (before barrel)

Yeast:
White Labs English Ale Yeast (WLP002) (Pitched from Smoked Porter)

Hopville Recipe

Update 6.7.2010:  Brewed this beer back before the beginning of the month.  Brew day was typical and had no issues.  I got 65% eff, which is normal I think for me now especially getting my grains crushed at my LHBS.  Beer finished out in a few days and I let it settle out for about a week more before racking to secondary last night.  I fermented the beer as a nice cool 68 degrees.

Update 6.27.2010:  Racked beer into the Jack Daniels barrel today.

Update 1.4.2011: Removed beer from barrel yesterday 1.3.2011 and the beer tastes and smells fantastic. Real rustic, bretty, horsey and with the 2lbs of Dry hops added the hops added a much deeper aroma.  I can't wait till this one is carbed up and ready.  Should be good to go in a week or so.