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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Winter's bourbon cask ale clone
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Old 01-28-2010, 04:00 PM   #11
ThatGuyRyan
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Originally Posted by ekjohns View Post
so did you use 4 beans then during bottling? which would be around $20 in beans alone! you said the vanilla extract seemed harsh. was this pure or imitation extract? was it a nice extract or cheapo extract. Also just wanted to make sure you did 2 onces of vanilla extract during boiling then additional vanilla (4 oz or 4 beans) during bottleing
I will get back to you today. I found my notes last night and also some literature that I got at a tasting from the brewery on this beer that has the hops and specs. Once I get it all together I will post it up.
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Old 01-28-2010, 04:12 PM   #12
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cool thanks

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Old 01-28-2010, 05:25 PM   #13
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Per Anheuser Bush on line
Introduced:
First introduced in 2005. Available seasonally November through January.
Beer Category/Style:
Oak and Vanilla-Aged Ale (Winter Seasonal)
Taste Profile:
Winter’s Bourbon Cask Ale has a smooth, robust taste full of rich aromas, hints of vanilla and flavorful hops.
Ingredients/Brewing:
Winter’s Bourbon Cask Ale is brewed with Carapils, caramel and two-row barley malts and imported Hallertau and Alsace hops. It is then aged on bourbon oak casks and whole Madagascar vanilla beans.
Food Pairings:
Winter’s Bourbon Cask Ale provides a balanced accompaniment to full-flavored foods like clam or corn chowder, soft cheeses like triple-cream brie or Camembert, pork roast with applesauce or creme brulee.
Glassware Suggestions:
Serve this beer in a tulip-shaped glass to showcase its deep auburn color.

Now per the hand out at the tasting.

ABV 6.0%
Calories 165
IBU 17
Malts 2-Row, Dark Roasted Carapils, Caramel
Hops EU-Hallertau & Strisselspat
Other Bourbon Staves, Vanilla Beans

It says Hallertau is the main hop fermentation is at 65-75 serve at 36-38 at 12-14PSI.



Here is what I will be brewing this weekend. I calculated this using Brew Pal on my iphone. Some things to consider is that Brew Pal did not list Strisselspalt or Alsacr hops from what I found online Mt Hood and Crystal can be used as substitutes and I know my local shop carries them so that’s what’s listed but if you can find the original hops please use them.

Also I will be roasting the carapils since the brew house ligature says DARK ROASTED. I will roast it for 30-45 minutes. I also bumped up the crystal and carapils a bit I really want a good mouth feel for this. If anyone thinks those numbers are too high please chime in.

Now on to the good stuff the Bourbon and Vanilla.
IN BOIL
4OZ Lactose last 15
Irish Moss last 15
2 OZ pure vanilla at the at flame out or just before.

Priming/Keg Two options please pick one.

Option 1

2OZ Bourbon or more to taste + the following (option 1 only)

2-4oz vanilla made beforehand. I made mine by using 2 beans cut into 3” sections then split as thin and you can. I was able to split/cut the bean sections into about 6 slivers each. Then I placed the slivers into a clean beer bottle and filled with Vodka until the beans were just covered. Cap bottle and shake as many time a day as you can. Put it by your front of back door so every time you pass it you can give it a shake! I list 2-4 oz for this vanilla since depending on how long you let this sit and how often you shake it that will determine how strong it is. Take a taste of it before using and judge for yourself. Start off with 2 oz give the beer a gentile swirl and taste. Also please use decent Vodka for this please no plastic bottle Vodka here!

2nd option. This is what I did the second time I brewed this. I made the homemade Vanilla for the priming/keg using Bourbon and not Vodka. I omitted the previous 2 oz of Bourbon and used 4 oz of Vanilla/Bourbon. Mixed and tasted than added pure Bourbon to taste. I want to say I added another ounce of Bourbon but I like Bourbon. Many may say just the Bourbon/Vanilla extract is enough.

Option 1 gave more of a sweet Vanilla taste with a Bourbon finish. Option 2 was Bourbon all the way with a undertone of sweet Vanilla.

YEAST??? I made used both American Wyeast and German Wyeast
Winters Bourbon Cask Ale
________________________________________
Batch size 6 gallons
Boil size 7.8 gallons
Boil time 60 minutes
Grain weight 14.4 pounds
Efficiency 70%
Original gravity 1.061
Final gravity 1.015
Alcohol (by volume) 6.0%
Bitterness (IBU) 18
Color (SRM) 10.9°L

Yeast
3 liquid packs
Wyeast
1056 American Ale

Grains/Extracts/Sugars
14.4 pounds
2 Row Base
37ppg, 1.5°L 12 pounds
83.3%
Crystal 60L
34ppg, 60°L 1.5 pounds
10.4%
CaraPils
33ppg, 1.5°L 0.9 pounds
6.3%

Hops
2.22 ounces
Hallertauer hops
5%, Pellet 1.02 ounces
Mount Hood hops
5%, Pellet 0.6 ounces
Crystal hops
3%, Pellet 0.6 ounces
Mash
45 minutes, 10.5 gallons
Strike
Target 150°F 4.5 gallons
163°F
15 minutes (+0)
Sparge
Target 170°F 3.0 gallons
187°F
Sparge 3.0 gallons
170°F

Boil
60 minutes, 7.8 gallons
Hallertauer hops
5%, Pellet 1.02 ounces
60 minutes (+0)
Mount Hood hops
5%, Pellet 0.6 ounces
20 minutes (+40)
Wort chiller 15 minutes (+45)
Crystal hops
3%, Pellet 0.6 ounces
2 minutes (+58)

Ferment
14 days @ 60-72°F

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Old 01-28-2010, 05:32 PM   #14
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I am also considering adding some Oak chips to the homemade extract. And for the extract if you make your own let it sit as long as possible. I fermented my beer for 3 weeks with the beans soaking the entire time.

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Old 01-28-2010, 06:22 PM   #15
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cool so the only time you added any bought extract was during the boil?

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Old 01-28-2010, 06:32 PM   #16
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cool so the only time you added any bought extract was during the boil?
Yes. The first time I made Cheesefoods Caramel Cream Ale I used all extract and it was very sweet and very expensive. The second batch and the Bourbon Boom Boom I used only store extract in the boil and homemade for the rest. I found this to be way easier on my wallet but also the vanilla was not as overpowering as the first. I can’t wait to brew this on Sunday!

As long as you get the beans soaking in either Vodka or Bourbon now it will be ready to use for priming or kegging in a few weeks. This beer also had no issue sitting in primary for three weeks.
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Old 01-31-2013, 11:31 PM   #17
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Old Thread Bump!

I will be brewing this weekend and wanted to try out the recipe in post #13. I'm not too sure about this line, however,

"Also I will be roasting the carapils since the brew house ligature says DARK ROASTED. I will roast it for 30-45 minutes. "

Can I just aquire carapils from the lhbs and throw them in the oven? If so what temp? Also, is there a alternative grain I could use?
thanks in advance for the help! -Mike

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Old 02-01-2013, 03:37 PM   #18
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Originally Posted by tucsonmike View Post
Old Thread Bump!

I will be brewing this weekend and wanted to try out the recipe in post #13. I'm not too sure about this line, however,

"Also I will be roasting the carapils since the brew house ligature says DARK ROASTED. I will roast it for 30-45 minutes. "

Can I just aquire carapils from the lhbs and throw them in the oven? If so what temp? Also, is there a alternative grain I could use?
thanks in advance for the help! -Mike
I'd bet there is a comma missing ( http://westcm.org/wordpress/wp-conte...n-cask-ale.pdf ). Most likely there is dark roasted (chocolate malt?), carapils, and caramel.
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