Found trois Pistoles Certified Evit Quadrupel

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Barleywine - Other - Corrales, NM - 12.6% ABV - 0.0 IBU Aged in Willet Rye, Elijah Craig Bourbon and Pinot Noir barrels. Finished with smoked figs and Cacao nibs.

Heat 5.5 gallons of brewing water to ~168°F to allow for mash target of 152°F. Dough in crushed grains to reach 152°F. Hold at 152°F for 90 minutes to convert starches to fermentable and dextrins for a big barleywine body.

Mash-in

Raise mash to 168°F for 10 minutes (mash out) to stop conversion and improve lautering viscosity.

Mash out

Sparge with enough water to collect ~6.5–7.0 gallons of wort (target pre-boil volume ~6.5 gal to compensate for boil-off and future topping).

Sparge

Reserve dark candi syrup and honey. Add both in the last 10 minutes of the boil (syrup) and at flameout (honey) or to the high-gravity cooled wort to preserve aromatics and avoid excessive caramelization bitterness.

Late sugar additions

Chop dried mission figs into halves or quarters. If concerned about sanitization, rehydrate figs in a small amount of boiled, cooled water treated with a crushed campden tablet and soak for 12–24 hours; then drain and reserve soaking liquid to add for flavor. Reserve 8 oz cacao nibs in a sealed container until primary fermentation has settled.

Fruit & cacao prep

Bring wort to a vigorous boil. Add 2 oz Ekuanot at start of boil for bittering (60 minutes). With 15 minutes remaining, add 1 tsp Irish moss and 1 oz Fuggle for flavor/aroma. Total boil time: 90 minutes recommended for heavy wort concentration and Maillard complexity; if using 90-minute boil, keep hop additions proportionally (bittering at start, aroma at 15 min).

Cool wort quickly to 68–72°F and transfer to a sanitized fermenter. Oxygenate/airate well (aeration of ~12–15 ppm dissolved oxygen) because of the high gravity. Pitch two packs of a high alcohol tolerant ale yeast or a strong champagne blend. Add yeast nutrient and energizer as directed (split additions: half at pitch, half at 48 hours) to support healthy fermentation.

Ferment at 68–72°F to encourage a clean but attenuative fermentation. Expect vigorous activity for 3–7 days, then slow. After high krausen subsides (typically 7–14 days), let the beer remain on the yeast another 7–14 days to clean up. Target original gravity ~1.110–1.130 depending on efficiency—aim for a final ABV near 12.5% with final gravity ~1.020–1.030. Rack carefully to avoid oxygen pickup.

Rack beer to a sanitized secondary vessel and allow it to clear and mature for several months (3–6 months) to develop complexity and reduce harsh hot-alcohol flavors. Cold crash or allow cold conditioning as appropriate to help clarify before barrel transfer.

Prepare barrels: ensure used Willett Rye, Elijah Craig Bourbon, and a Pinot Noir wine barrel are clean, neutral to lightly spirit-infused, and sanitized. Each barrel will contribute different characters: rye spice and vanilla from Willett, caramel and oak from Elijah Craig, and tannin/fruit from the Pinot Noir barrel. Fill barrels with beer either sequentially (split batches) or rotate beer between barrels (blending) to reach desired complexity. Typical fill: split the batch into thirds per barrel or use a single barrel for finishing after blending in neutral barrels.

Add finishing ingredients to barrels: place 1 lb of smoked figs (lightly chopped) into the beer during barrel fill or add them in mesh bags directly into the barrel so they contact beer. Add 4 oz cacao nibs in a sanitized nylon bag into the barrel as well. Let these additions steep in barrel at cellar temperature (~55–65°F).

Barrel aging time: taste monthly. Expect 3–12 months depending on barrel influence and desired oak/spirits integration. Check for over-extraction of tannins from figs or the Pinot barrel; remove figs after 4–8 weeks if flavor is concentrated, or keep longer for stronger smoked-fig character. Cacao nibs typically take 2–6 weeks to impart chocolate notes — monitor every 1–2 weeks.

When flavor is balanced (barrel character, smoked fig sweetness, cacao chocolate notes), blend barrels if multiple were used to achieve the final flavor profile. Rack beer out of barrel to a sanitized holding vessel. If needed, use fining agents or cold stabilization to clear beer. Consider light filtration or cold crash to clarify before bottling or kegging. Target final gravity and ABV confirmations prior to packaging.

If bottling, prime carefully: because of high alcohol and residual sugars, target a modest carbonation (1.5–2.2 volumes CO2) — avoid overcarbonating. If kegging, force carbonate slowly and check for desired mouthfeel. Age packaged beer for at least 1–3 months to allow melded flavors; full integration may take 6–12 months.

Serve slightly cool (50–55°F/10–13°C) in a snifter. Expect rich malt body, raisin/fig and dark-fruit notes from barrel and smoked figs, vanilla/rye spice from barrels, and subtle roasted chocolate from cacao nibs. ABV expected ~12.6% depending on original gravity and attenuation. Enjoy in small pours.

pale malt (2-row)

crystal malt (60L)

caramel/munich malt

amber barley

flaked barley

dark candi syrup (or brown sugar)

honey (optional, for late ferment sugar complexity)

dried mission figs (whole)

cacao nibs

Ekuanot (or mild American hop) - bittering

Fuggle (or English aroma hop) - flavor/aroma

high alcohol tolerant ale yeast (e.g., Wyeast 1272/White Labs WLP099 or a champagne strain blend)

yeast nutrient

yeast energizer (for high OG ferment)

brewing water (adjusted to moderate sulfate/chloride balance)

Irish moss (or Whirlfloc) - fining at boil

campden tablet (optional, for must sanitization of fruits)

Willett rye barrel-aged spirit (used barrel) - to age beer in

Elijah Craig bourbon barrel (used)

Pinot Noir wine barrel (used)

smoked figs (for finishing) — cold-smoked or smoked over applewood

additional cacao nibs (for barrel finishing)

Nevermore '25

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Germophile - GABF Silver Medal

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Lover - Mango/Goldings Dry-Hopped

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Ned Ryerson - Colkegan BBL

Make Nevermore '25 Recipe in just 87h 30m. Barleywine - Other - Corrales, NM - 12.6% ABV - 0.0 IBU Aged in Willet Rye, Elijah Craig Bourbon and Pinot Noir barrels. Finished with smoked figs and Cacao nibs.

Nevermore '25 Recipe

Descriptors

Tasting Notes

Food Pairings

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