Whiskey Barrel Bourbon Stout
This beer is really fantastic. This is the 3rd time I've brewed it, tweaking it each time, and I think I've found the sweet spot with this one. The previous version was entered in the Shamrock Open by the CARBOY club a couple months ago. It didn't place, but got a respectable score of 38. This version is even better, and age will do it wonders. It's heavy on the bourbon, but I like it that way.
Batch size: 5.00 gallons
Boil size: 3.75 gallons
Amount Item Type % or IBU
6.00 lb Light Dry Extract (8.0 SRM)
4.00 lb Pale Malt (2 Row) US (2.0 SRM)
1.00 lb Barley, Flaked (1.7 SRM)
0.75 lb Special B Malt (120.0 SRM)
0.75 lb Caramel/Crystal Malt - 80L (80.0 SRM)
0.75 lb Black (Patent) Malt (500.0 SRM)
0.75 lb Chocolate Malt (350.0 SRM)
0.75 lb Roasted Barley (500.0 SRM)
2.00 oz Warrior [19.70 %] (60 min) 67.6 IBU
2.00 oz Willamette [4.90 %] (10 min) 6.1 IBU
2.00 oz Oak Chips, Whiskey Soaked (Secondary 14.0 days)
11-12oz Maker's Mark Bourbon (Secondary 14.0 days)
1 Pkgs American Ale (Wyeast Labs #1056)
12 quarts of mash water at 154F for 1 hour (perhaps a degree or two higher if you're doing all-grain since DME is less fermentable). Sparge 170F.
While fermenting in primary, I took 2oz of Jack Daniel's Smoking Chips (read more about them here: http://www.homebrewtalk.com/f14/usin...rience-211857/) and soaked them in 12oz of Maker's Mark Whisky. When transferring to secondary, toss in all of the bourbon and oak. I would say add all 12oz, but I wanted a sip of the extra-oaked whisky, so I really added slightly less than 12oz. Have it sit on the oak for 2 weeks, so if you need to transfer it again, do that.
This beer has plenty of roasted taste, oak slips in really nicely and mellows with time, and the bourbon gives it a really lovely smooth vanilla taste. Keep the fermentation temperature down, and it stays smooth, even when it's fairly fresh which is great for 10.5% ABV (the whisky adds just over 0.5%).
This can easily be converted to all grain, just replace the DME with pale malt to match the OG. I would probably boil for 90 minutes though, because I added the DME at the beginning of the boil in the partial mash version.
Here are some pictures (Not the most artistic, but they get the point across):
Good job man, looks great! I'm planning on making some big enough beers to age until this fall and this is being added to my database. My question is though, why did you use JD barrel chips and MM Bourbon? Any reason other than cost not to just keep it all JD?
If you do end up making it, let me know what you think. Now would be a great time to start this one for the fall.
Jeburgdo nice job on the brew! I was thinking of going a bit lighter with a Bourbon Ale. Do you have any suggestions for an Ale recipe that would work well? Also would you suggest altering the amount of Bourbon being that the Ale is lighter and could be easily overridden by the Bourbon flavor?
Just recently took second place in category 22 in the Upstate Brewer's Cup! No best of show medals, but I'm happy with this:
I mate congrats with that brew. Look am from Chile and I runnig a small brewery. Just a question how do you get the carbanation in the beer when u use wood age. Because have trying to do one but the beer is flat. What do you recommend?
Salud!!!!!! from Chile
P.S. Adding this to my brew database now. Sounds fantastic. Thanks for the recipe.
I recently re-brewed this after I switched back to all-grain. I did everything else the same, but changed the grain bill a bit and used 8oz of Maker's 42 instead of 12oz of regular Maker's Mark. Dropping the black patent makes it less "ashy" but still is nothing short on roasty flavors. A full pound of special b is quite nice. I'm not sure which one is better so... Here's the recipe I used:
15.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 65.22 %
4.00 lb Munich Malt (9.0 SRM) Grain 17.39 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.35 %
1.00 lb Chocolate Malt (400.0 SRM) Grain 4.35 %
1.00 lb Roasted Barley (500.0 SRM) Grain 4.35 %
1.00 lb Special B Malt (120.0 SRM) Grain 4.35 %
2.00 oz Warrior [16.70 %] (90 min) Hops 93.4 IBU
2.00 oz Willamette [4.70 %] (10 min) Hops 8.9 IBU
2.00 oz Oak Chips, Whiskey Soaked (Secondary 14.0 days) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Ferment at low temperatures first (60 degrees), and ramp up to 70 or so. The ABV is 11.5%, so I ended up having to carb with champagne yeast, but the outcome is quite tasty.
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