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Old 05-13-2012, 09:25 PM   #1
jeburgdo
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Default Partial - Whiskey Barrel Bourbon Stout

Recipe Type: Partial Mash
Yeast: WY 1056
Yeast Starter: Big
Batch Size (Gallons): 5
Original Gravity: 1.098
Final Gravity: 1.024
IBU: 73.7
Boiling Time (Minutes): 60
Color: 64.8
Primary Fermentation (# of Days & Temp): 21 @ 68F
Additional Fermentation: Bottle conditioned 5 weeks for
Secondary Fermentation (# of Days & Temp): 21 @ 68F
Tasting Notes: Dark and roasty, with raisin notes from the Special B malt, a hefty dose of bourbon!

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
Efficiency: 76%

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)


Notes:
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):




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Old 05-14-2012, 01:14 PM   #2
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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?

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Old 05-14-2012, 01:59 PM   #3
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Quote:
Originally Posted by NineMilBill View Post
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?
Thanks! I used JD barrel chips because I already had a big bag of them, and I used Maker's Mark simply because I like it a lot. I bet it would be good with Jack Daniel's though (Gentleman's Jack maybe??), but then you can't call it "Bourbon Stout!"

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.
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Old 06-03-2012, 02:13 PM   #4
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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?

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Old 06-05-2012, 01:25 AM   #5
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Quote:
Originally Posted by marcha14 View Post
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?
Hey, thanks! The reason this beer works really well with this amount of bourbon is because it's got a lot of other strong flavors that blend well together, and keeps the bourbon from being overwhelming. It's still got a hefty dose of bourbon though. So if you want a lighter (lower ABV, lighter color, or both) beer, I would recommend cutting back on the oak and bourbon. I've thought about making a lighter color and ABV with bourbon, but haven't gotten around to it, so I can't say too much. I'm sure other people have, so there may be recipes or threads around here somewhere.
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Old 06-12-2012, 06:56 PM   #6
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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:

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Old 07-04-2012, 10:58 PM   #7
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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

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Old 07-09-2012, 02:26 PM   #8
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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
I bottled conditioned with corn sugar, didn't have any problems. That 1056 can be pretty hearty.
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Old 10-08-2012, 02:44 PM   #9
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Quote:
Originally Posted by NineMilBill
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?
Isn't Maker's Mark like twice the cost of JD? (And about five times the quality, IMHO...probably just because I love bourbon.)

P.S. Adding this to my brew database now. Sounds fantastic. Thanks for the recipe.
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Old 12-08-2012, 03:11 PM   #10
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Update 12/8/2012:
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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