Electric Brewing Supply 30A BCS Giveaway - Last Weekend to Enter!


Home Brew Forums > Home Brewing Beer > Home Brewing Photo Forum > Bourbon aged ale
Reply
 
LinkBack Thread Tools
Old 11-13-2013, 09:52 PM   #1
Rich_F
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Buffalo, NY, NY
Posts: 36
Liked 1 Times on 1 Posts
Likes Given: 4

Default Bourbon aged ale

A bourbon ale I brewed in February, aged on oak and makers mark for 9 months, heres the final result:

image.jpg

__________________

Primary: Empty!
Secondary: Chocolate Oatmeal Stout
Bottled: 5 gal bourbon ale (aged 9 months), Pale ale

In the works: ESB

Rich_F is offline
 
Reply With Quote Quick reply to this message
Old 11-13-2013, 09:53 PM   #2
Rich_F
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Buffalo, NY, NY
Posts: 36
Liked 1 Times on 1 Posts
Likes Given: 4

Default

also, notice my "anti-gravity" glass! Capable of holding delicious homebrew in your glass at any angle!

__________________

Primary: Empty!
Secondary: Chocolate Oatmeal Stout
Bottled: 5 gal bourbon ale (aged 9 months), Pale ale

In the works: ESB

Rich_F is offline
 
Reply With Quote Quick reply to this message
Old 11-13-2013, 10:00 PM   #3
estricklin
Certified Guitar Pickin' Hop Slingin' Crazy Homebrewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
estricklin's Avatar
Recipes 
 
Join Date: Apr 2012
Location: Oppelo, Arkansas
Posts: 1,124
Liked 138 Times on 110 Posts
Likes Given: 125

Default

Nice, is that a porter?

__________________

Who is John Galt?

estricklin is offline
 
Reply With Quote Quick reply to this message
Old 11-13-2013, 10:57 PM   #4
Rich_F
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Buffalo, NY, NY
Posts: 36
Liked 1 Times on 1 Posts
Likes Given: 4

Default

It's actually more of an english brown ale. It's actually more of a medium amber red color. It's a little darker in the picture

__________________

Primary: Empty!
Secondary: Chocolate Oatmeal Stout
Bottled: 5 gal bourbon ale (aged 9 months), Pale ale

In the works: ESB

Rich_F is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2013, 12:28 AM   #5
estricklin
Certified Guitar Pickin' Hop Slingin' Crazy Homebrewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
estricklin's Avatar
Recipes 
 
Join Date: Apr 2012
Location: Oppelo, Arkansas
Posts: 1,124
Liked 138 Times on 110 Posts
Likes Given: 125

Default

I was asking because I am planning a Bourbon Vanilla Porter in a few days. Was thinking about brewing as normal, then racking to secondary on top of some oak chips from real bourbon barrels which have been soaked in bourbon for a week or so.

I bet the oak and bourbon place nice together in that beer?

__________________

Who is John Galt?

estricklin is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2013, 12:46 AM   #6
Run_RMC
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: New York, NY
Posts: 25
Default

That's sounds cool, where did you get chips made from real bourbon barrels. I have wondered how long I'd need to soak new oak chips in bourbon to remove some of the woody flavor so that when I finally put them in secondary they don't impart too much oak, I'm looking for more vanilla etc.

__________________
Run_RMC is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2013, 12:53 AM   #7
Rich_F
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Buffalo, NY, NY
Posts: 36
Liked 1 Times on 1 Posts
Likes Given: 4

Default

Quote:
Originally Posted by estricklin View Post
I was asking because I am planning a Bourbon Vanilla Porter in a few days. Was thinking about brewing as normal, then racking to secondary on top of some oak chips from real bourbon barrels which have been soaked in bourbon for a week or so.

I bet the oak and bourbon place nice together in that beer?
The oak and bourbon are fantastic together...I will make one suggestion though, if you can let the oak chips soak longer before adding them to the secondary I would do that. I let them soak for 3 weeks before adding them to the secondary
__________________

Primary: Empty!
Secondary: Chocolate Oatmeal Stout
Bottled: 5 gal bourbon ale (aged 9 months), Pale ale

In the works: ESB

Rich_F is offline
unionrdr Likes This 
Reply With Quote Quick reply to this message
Old 11-14-2013, 12:57 AM   #8
Rich_F
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Buffalo, NY, NY
Posts: 36
Liked 1 Times on 1 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Run_RMC View Post
That's sounds cool, where did you get chips made from real bourbon barrels. I have wondered how long I'd need to soak new oak chips in bourbon to remove some of the woody flavor so that when I finally put them in secondary they don't impart too much oak, I'm looking for more vanilla etc.
I don't think that they were actually from real barrels, but they were a medium toast. If you don't want too much woody flavor I would probably soak them for a week before adding them and then leave them for 4-6 months. maybe even less...I let mine go for 9 and it's not overly woody, but the bourbon does come through fairly strong
__________________

Primary: Empty!
Secondary: Chocolate Oatmeal Stout
Bottled: 5 gal bourbon ale (aged 9 months), Pale ale

In the works: ESB

Rich_F is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2013, 01:06 AM   #9
Run_RMC
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: New York, NY
Posts: 25
Default

Yeah the toast is odd because bourbon barrels have that real strong char but most barrels and chips are more in the wine style with a light toast. I think I read somewhere about people charging chips with a small torch and then soaking a neutral sprinting in them. I'm going to brew and big bourbon beer around new years and hopefully enjoy it next thanksgiving

__________________
Run_RMC is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2013, 11:37 AM   #10
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 29,925
Liked 2131 Times on 1862 Posts
Likes Given: 1573

Default

I soaked 2oz American white oak in about 2.5ozs Jim Beam regular bourbon in an airtight container during primary. Secondaried on a traditional stout for 7 days. Great oak & bourbon flavor. Good definition to the oak with the liquor. hope it mellows by Christmas.
I'm fermenting a robust porter now that I'm going to add vanilla to. 2 South African vanilla beans scraped & chopped in about 1.5ozs vodka. Looks like tea already. Think I'll just strain the vanilla into it before racking to the bottling bucket. The vodka should have plenty of vanilla flavoring by then.

__________________
Everything works if ya let it-Roady(meatloaf)
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
unionrdr is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bourbon oak aged - will it mellow? Johnd170 Recipes/Ingredients 8 10-18-2013 08:46 PM
Help: Bourbon Barrel Aged Stout TastyAdventure Recipes/Ingredients 6 09-25-2013 02:20 PM
RIS barrel aged... bourbon or wine thetmaxx All Grain & Partial Mash Brewing 5 11-15-2011 11:48 PM
Oak Aged Mead - Tastes like Bourbon! MikeRLynch Mead Forum 13 07-14-2009 02:27 AM
My new lable - Bourbon Barrel Aged Old Ale rdwj Label Display & Discussion 3 08-02-2007 06:46 PM