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Old 08-08-2011, 05:39 PM   #1
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Default Oaked Bourbon Stout Critique

I'm looking for some feedback on this recipe. I've been brewing for a year now, but never made a stout

I've read Brewing Classic Styles and that's where I got most of my information about the malt bill, but I was looking for some opinions on how the different grains will work together, yeast, hops, etc.

Meet Your Maker

Recipe Type: Partial Mash
Yeast: US-05 x 2
Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.073
Final Gravity: 1.018
IBU: 68
Boiling Time (Minutes): 70
Color: 50 SRM

Grain Bill
7 lbs. Light DME (63.6%)
1.25 lbs. Roasted Barley (11.4%) [edit: reduced from 1.5 lbs.]
1 lbs. Crystal 80L (9.1%)
12 oz Chocolate Malt (6.8%)
8 oz Quick Oats (4.5%) [edit: reduced from 12 oz]
8 oz 2-Row (4.5%)

Mash
Mash thickness of 1.375
Single Infusion Mash @ 154F for 60 min
Batch Sparge @ 167 for 10 min

Hops
2.5 oz. Northern Brewer @ 60 min

Fermentation
Add 2 packs of US-05
Primary for 1 month
Secondary for 6 months
**Soak 2.5 oz oak cubes in Makers Mark for 1 month (during primary), add cubes to secondary

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Old 08-08-2011, 06:08 PM   #2
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Looks pretty good, IMO that's a lot of roasted barley, you may want to scale that back to under 1lb and maybe add some carafa II or debittered black malt. Also, you may consider moving 1oz a little later in the boil, maybe to 45.

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Old 08-08-2011, 06:56 PM   #3
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Would you add any whiskey directly, or just that soaked into the cubes?

I've done a whiskey stout before using chips that were soaked in whiskey, and added only the chips. I had no perceptible whiskey flavor at all. Maybe the cubes will soak up more, but I wouldn't be so sure. Anyway, Denny Conn's bourbon porter adds a lot of whiskey directly to the beer (1.69 cups!) http://www.brew365.com/beer_dennys_b...lla_porter.php

I brewed my stout again recently but used 8oz of whiskey, and tasting it at bottling it was quite noticeable. So if you want a forward bourbon flavor, I'd add at least some directly to the beer.

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Old 08-08-2011, 07:05 PM   #4
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Quote:
Originally Posted by jeburgdo View Post
Would you add any whiskey directly, or just that soaked into the cubes?

I've done a whiskey stout before using chips that were soaked in whiskey, and added only the chips. I had no perceptible whiskey flavor at all. Maybe the cubes will soak up more, but I wouldn't be so sure. Anyway, Denny Conn's bourbon porter adds a lot of whiskey directly to the beer (1.69 cups!) http://www.brew365.com/beer_dennys_b...lla_porter.php

I brewed my stout again recently but used 8oz of whiskey, and tasting it at bottling it was quite noticeable. So if you want a forward bourbon flavor, I'd add at least some directly to the beer.
I haven't decided exactly yet. I'll probably taste it after the primary and decide then how much bourbon flavor I want. Short answer - I'll probably add at least some.
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Old 08-08-2011, 07:10 PM   #5
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Quote:
Originally Posted by Boleslaus View Post
I haven't decided exactly yet. I'll probably taste it after the primary and decide then how much bourbon flavor I want. Short answer - I'll probably add at least some.
That's probably a good idea. You can always pull a measured sample after fermentation is done, and add whiskey to taste. Then just scale that amount up for the entire batch.

Overall, I think it looks good!
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Old 08-09-2011, 12:34 PM   #6
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I think I am going to alter it slightly.

Drop the roasted barley to 1.25 lbs. and the oats to .5 lb.
I'll probably throw in some 2-Row just to bring it up to 4 lbs. of grist. It shouldn't change the color or OG at all. I just wanted the oats for head retention and body, so closer to 5% is better.

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Old 08-18-2011, 04:37 PM   #7
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I'm brewing this today. Just got done mashing out, and its coming to a boil as I type. I went with:

7 lbs. Light DME
1.25 lbs. Roasted Barley
1 lb. Crystal 80L
12 oz. Chocolate Malt
8 oz. 2-Row
8 oz. Quaker Quick Oats

Since this is a PM, my mash was almost entirely dark grains. It smelled like fresh roasting coffee beans!

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Old 08-18-2011, 04:42 PM   #8
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I did an amazing bourbon oak stout New Year's Eve of last year and added 2 cups of Maker's along with the oak soaked in Maker's and it is absolutely delicious. It keeps getting better every month we pull a bottle. I do recommend (if not brewed already) a little debittered black, around 0.5 lbs. It adds some really good character to complement the bourbon/oak flavors. Just my thoughts. Good luck with the brew.

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Old 12-14-2011, 04:34 AM   #9
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I kegged this beer today. The samples tasted great. It came all the way down to 1.008 though! Looks like its going to be around 9% abv.

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Old 02-16-2012, 11:29 PM   #10
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I've been drinking this slowly since just before X-mas. I have to admit, at first it was a bit harsh. The high amount of roasted barley, combined with the Makers' Mark was an intense combination. However, it tastes amazing now. I wish it had finished more around 1.014 or so, but it actually doesn't have a bad mouthfeel.

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