To make this brew into my whiskely ale,Get 4oz of medium toast French oak chips soaking in 5 jiggers of Beam's Black 8 year old bourbon in an airtight container. Place in fridge the same day yeast is pitched on dark ale. At the point where you'd rack to the bottling bucket,pour the chips & bourbon through a hop sock into secondary,tie off bag,& drop it in. Then rack over dark ale onto the chips & bourbon. Place airlock filled with vodka on secondary. Leave for 7-8 days.
Then bottle as usual. It took 9 weeks & 6 days to mellow it out to where it was ready. 2 weeks fridge time for decent head & carbonation.
*The previous one lets more bourbon flavor from the Beams black shine through. I've since cut this on the new PM Whiskely Stout recipe I've got bottled since 11/6/13. 2oz American white oak with some 2.5ozs of regular Jim Beam Kentucky bourbon. I'm positive this is more authentic to the bourbon barrel aged flavor the colonials got.
** I'll post the PB/PM BIAB version come Christmas when I taste it.
Everything works if ya let it-Roady(meatloaf)
Last edited by unionrdr; 11-13-2013 at 07:05 PM.
Reason: Changes to recipe details