Southwood

Recipes 

Hey all,

I am trying to decide what to brew for this year's winter beer. Something big that will spend the 5-6 months aging in the bottle. I've had a few oaked beers & like what that does to a brew. I was thinking of trying this recipe from NB:

Bourbon Barrel Porter Extract Kit
O.G: 1065 / Ready: 2 months

Specialty Grains
1.0 lbs. Simpson's Chocolate
0.5 lbs. Simpson's Dark Crystal
0.5 lbs. Simpson's Black Malt

Fermentables
6.3 lbs. Dark Malt Syrup (I'd sub dry)
2 lbs. Wheat DME

Boil Additions
1 oz. Chinook (60 min)
1 oz. Goldings (15 min)
1 oz. Fuggle (5 min)

Special Ingredients
2 oz. US Medium Plus Oak Cubes (Add to secondary)
16 oz. bourbon (not included) (Add to secondary)

Yeast
Wyeast #1728 Scottish Ale Yeast.


Has anyone ever used bourbon in their brews, and if so, how'd it turn out?

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Primaries: Centennial IPA
Conditioning: Duseldorf Altbier, '07 Barleywine
On-tap: Dunkelweizen
Also pouring: Weizen-bock, Solstice Ale '06

pain++

Recipes 

I am just coming to the end of a keg of an Oaked vanilla winter warmer that I brewed last year; and it was fantastic!

I made a pretty basic, malty brown ale and let fermentation begin. On the same day, I scraped the seeds of 2 vanilla beans into 2 cups of bourbon (used Elijah Craig) and let that sit. After 2 weeks, I racked to secondary and added the bourbon and 1oz of oak chips. Let it sit for 2 months, and it was great

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Primary:
Oatmeal Stout

Secondary:
Malkore's (not so) Ancient Orange Mead

Kegged:
Punkin' Porter

Coming soon:
Vanilla Oak-aged Winter Warmer
Pomegranate Cider

Evan!

Recipes 

Same here. It was awesome. During primary, I put a whole vanilla bean (scraped out insides so they would mix better) and some real vanilla extract into 2 cups of bourbon along with 1.5oz of oak cubes. Then I dumped the whole mess into secondary and racked onto it. Turned out great, but I'd cut back to 1.5oz of oak rather than 2oz. It can be overbearing.

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers

.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

rdwj

Recipes 

I have an old ale that I added bourbon soaked oak cubes to that's JUST about ready for the keg. I'm a big fan of a commercial beer called Dragon's Milk that is aged in bourbon barrels and was trying to make something similar. I can't give you an opinion on mine yet, but Dragon's Milk is FANTASTIC!!

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On Tap: Whatever I just brewed (got sick of updating it)

Southwood

Recipes 

Well, I guess it's a go!

Good call on the vanilla addition, I think I'll incorporate that. Hopefully be brewing this next week, and enjoying it after a cold day on the slopes in January.

Cheers!

__________________
Primaries: Centennial IPA
Conditioning: Duseldorf Altbier, '07 Barleywine
On-tap: Dunkelweizen
Also pouring: Weizen-bock, Solstice Ale '06

Southwood

Recipes 

PS: do you guys use american or french oak? (Or does it make a difference?)

__________________
Primaries: Centennial IPA
Conditioning: Duseldorf Altbier, '07 Barleywine
On-tap: Dunkelweizen
Also pouring: Weizen-bock, Solstice Ale '06

eriktlupus

Recipes 

well, any good?

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primary1 :UTOPIA BABY(still searching for it)
secondary:middling bastard ipa
kegged:simcoe blonde, crystal pale ale, yellow jacket golden ale, lemon shandy blonde
DRINKIN DAWG BREWERY
LET'S GO RED WINGS


join michigan mashers here

extraction calculator
grains in pounds(G) X 36(average points per gallon of grains) / batch size in gallons(g) = maximum efficiency(ME)
OG / ME = brewhouse efficiency

Vermicous

Recipes 

If you talk to most drinkers, they will say there is no difference between French and American oak. If you talk to serious wine drinkers, they will say there is a difference. If you talk to anal retentive French wine drinkers, they will say there is a difference between which forest the French oak came from (there are five different forests.)
American oak is usually cheaper, so I would go that route.

Make sure, whatever you do, don't overdo the bourbon. I doubled the amount for one batch (listening to some idiot friends) and immediately regreted the choice. Just tasted like bourbon with some nasty off-flavors.

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I'm like a chocoholic, but for booze.

wild

Recipes 

In my Oak Aged Bourbon Porter, I soaked 4 oz. of American Medium Oak chips and 2 oz. of French Medium Oak chips in Jim Beam Black Label for a week and then transferred the whole thing to the secondary for 6 months. I'm hoping to keg it today.

Wild

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On Tap -

1. 3 year old Oak Aged Bourbon Porter
2. Irish Red Rye
3. Robust Porter
4. Russian Imperial Stout
5. Mirror Pond Clone dry hopped with Citra
6. Mirror Pond Clone dry hopped with Centennial

Primary - Nada
Secondary -

From man's sweat and God's love, beer came into the world. -- Saint Arnoldus

FSR402

Recipes 

I have had a Bourbon Stout from a local micro-brew that was F*cking Great. I hope to make something like it someday.

Oh yeah and Dragons Milk from New Holland Brewery, is the greatest beer ever made.

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TWO FISTED BREWING CO.

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