At the August Predators Brewday, Yooper gave me a bottle of homebrew. It was supposed to be a Bourbon Oak Soaked ale. She warned me against drinking it too early, so I stashed it in the fridge until recently. I wanted to try it before now, but sinus problems kept me from having the ability to taste much.
Well, yesterday I cracked open that bottle, and sampled while escorting a friend to a new area in WoW. I took pics and everything (of the beer).
Here it is:
Let's get down to brass tacks, shall we? This is one of the best beers I've ever had. No, it's not just a "good" homebrew, I would pay good money to buy this from Founders, if they offered it.
I've only had a couple of Bourbon beers before, and while they were good, they were a bit strong to be enjoyed fully. They were nice for special occasions. Yoopers recipe, on the other hand, is somewhat lighter. Still a potent brew, but taste-wise, it has more drinkability (pardon). Plenty of flavor, but not hot or harsh, like some others I've had.
The Bourbon and oak were definitely noticeable, but not overwhelming. Plenty of hop aroma and flavor to satisfy hopheads, without being too bitter IMO.
I got a large glass, expecting to pour it straight in, but unfortunately I was not careful enough, and I had to stop before it was full. After a drink or two I added the rest and got a lot of yeast in the glass. I normally do not mind this, but in this case it did affect the flavor. Still an enjoyable beer by all means, but from now on I will try to be more careful when pouring. The first pour was crystal clear, as you may be able to see in the picture.
I looked at Yoopers recipe list and did not see this on in there. I imagine that she is keeping this for her secret weapon at the next competitions, because I honestly think that it would win an award.
Seriously, you all need to bug Yooper to give you the recipe.
Thanks for the kind words! It's no secret, so I'm glad to tell everybody how I made it. Some others have sampled it, and thought it was good, but it didn't do very well in the HBT competition, scoring a 39. Reading the judge's comments, it was just too young at that point. The oak overpowered the flavor, and so that was the main complaint.
The recipe is ultra simple. It was supposed to be an Arrogant Bastard clone, but I had crappy efficiency and only used 3 ounces of chinook. So, it's more of a "Conceited Bitch" rather than an Arrogant Bastard. I called it "Imperial Amber Ale" for the competition. I kegged half, and then put three gallons on 1 ounce medium toast American oak chips for 10 days. The chips had been soaked for several days in a generous pour of Buffalo Trace, and then chips and bourban were poured into a carboy and the beer racked onto that.
Used S05 for yeast, and fermented in the mid- 60s. Had temperature problems in the mash- aimed for 154, but hit 158 and then added cold water and hit 147. Finally got it adjusted to 152 for 45 minutes (after 15 minutes of the playing around with it!).
Bottled 3 gallons with 3 ounces of priming sugar. Made on 7/22/09, and spent about 2-3 weeks in primary, then in secondary on the chips for 10+/- days and bottled. (I kegged two gallons, without oaking, first, so that's why there was only three gallons of the oaked stuff. I have a three gallon carboy, so it worked out perfectly!)
That's it. Nothing special, or secretive about it!
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
It was supposed to be an Arrogant Bastard clone, but I had crappy efficiency and only used 3 ounces of chinook. So, it's more of a "Conceited Bitch" rather than an Arrogant Bastard.
I have to disagree, a "conceited bitch" would have double the hops that does.
Yooper, the name you've given this recipe is definitely not a proper title for the brewmistress!
You've been around a while, Jim- do you remember the first Irish red I did? It was called "Spank Me Red". I think it suited..................
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
You've been around a while, Jim- do you remember the first Irish red I did? It was called "Spank Me Red". I think it suited..................
Good God!
Ok. so how is one supposed to brew this assuming they don't have to adjust for screwing up the mash process?
The score you got was reasonable I think. It's not quite like others of that style that I've had, and it very well could have been a bit young. I'm going to try to get to the new LHBS in Lakeview this weekend, and I'll try and remember to pick up the stuff I need to brew this. I don't have MO on hand because it's quite pricey in bulk.
I paid $62 for 55 pounds of MO, so check again! It's not too bad in cost, and I use it alot. I'm using it today in a sorta/kinda Fat Tire clone. It's crucial in English style beers, and 55 pounds goes fast.
Anyway, you HAVE to screw up the mash temperatures. That's the secret ingredient!
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
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Yooperbrew's Bourbon Oak something or other...
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