Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Home Brewing Photo Forum > Bourbon aged ale
Reply
 
LinkBack Thread Tools
Old 11-14-2013, 12:20 PM   #11
Gunfighter04
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Gunfighter04's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Sugar Grove, Pa
Posts: 316
Liked 17 Times on 13 Posts
Likes Given: 4

Default

This is one of my favorite beers, and probably my best recipes. the bourbon is upfront on the young beers, but mellow nicely over time. The oak seems to stay pretty steady throughout the age of the beer. If you like more oak, then toast. The first time I brewed this, I tried it after conditioning was done in 3 weeks. My first thought was that the bourbon was just too strong, so I put it away. Chilled a couple more at the 3 month time and though hmmm, this isn't bad. at the 6 month time I was in love.

This beer is one that will test your patience.

__________________

WOODY: Hey, Mr. Peterson, there's a cold one waiting for you.
NORM: I know. If she calls, I'm not here.

Keg1: Scotch Ale
Keg2: Nut Brown
Bottled: Cider
Primary: Belgian Strong

Gunfighter04 is offline
unionrdr Likes This 
Reply With Quote Quick reply to this message
Old 11-14-2013, 12:50 PM   #12
Rich_F
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Buffalo, NY, NY
Posts: 34
Liked 1 Times on 1 Posts
Likes Given: 4

Default

Quote:
Originally Posted by unionrdr View Post
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.
The stout with bourbon sounds great...I'm going to let these bottle condition until january thought. By then I think they will have mellowed out perfectly. But as I was aging this in the secondary I would test it every month and a half or so...It's interesting to taste the "evolution" of the beer as the flavor gets more character from the oak and bourbon
__________________

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, 06:01 PM   #13
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: 1,060
Liked 123 Times on 97 Posts
Likes Given: 116

Default

I'm thinking these will lend a milder flavor, I only plan to leave this sitting around until a few days before Christmas.

http://www.amazon.com/Jack-Daniels-T...n+barrel+chips

__________________

Who is John Galt?

estricklin is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2013, 07:18 PM   #14
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 28,901
Liked 2003 Times on 1754 Posts
Likes Given: 1476

Default

I saw those chips at home depot & Lowe's. The cool thing about bourbon barrel stouts & porters is that they were known in colonial times through Prohibition as Whiskely.

__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2013, 10:05 PM   #15
cyberbackpacker
HBT_SUPPORTER.png
Feedback Score: 4 reviews
 
cyberbackpacker's Avatar
Recipes 
 
Join Date: Jul 2008
Location: Holland, Michigan
Posts: 1,466
Liked 14 Times on 13 Posts
Likes Given: 15

Default

I've used the JD chips with great success. What I actually do is dry "roast" on the stove in a skillet to increase the char level as most of the pieces are not charred. After doing this I think soak in bourbon for up to 3 months, drain off the bourbon, let the chips dry, and then I will use them. I really love the results I get with this technique and chips. That, and one of those bags lasts forever!!!

__________________

-Kevin
cyberbackpacker

Trinke Das Bier Das Du Gebraut Hast

cyberbackpacker is offline
 
Reply With Quote Quick reply to this message
Old 11-15-2013, 03:52 AM   #16
Rich_F
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Buffalo, NY, NY
Posts: 34
Liked 1 Times on 1 Posts
Likes Given: 4

Default

Quote:
Originally Posted by cyberbackpacker View Post
I've used the JD chips with great success. What I actually do is dry "roast" on the stove in a skillet to increase the char level as most of the pieces are not charred. After doing this I think soak in bourbon for up to 3 months, drain off the bourbon, let the chips dry, and then I will use them. I really love the results I get with this technique and chips. That, and one of those bags lasts forever!!!
That sounds like a good idea! I'm going to try and replicate this brew again and I might try this technique
__________________

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 11-15-2013, 01:57 PM   #17
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 28,901
Liked 2003 Times on 1754 Posts
Likes Given: 1476

Default

The longer you soak the chips,the more resins (IE flavor) you soak out of them. that's why I use the liquid & chips.

__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 11-16-2013, 03:34 AM   #18
Rich_F
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Buffalo, NY, NY
Posts: 34
Liked 1 Times on 1 Posts
Likes Given: 4

Default

Quote:
Originally Posted by unionrdr View Post
The longer you soak the chips,the more resins (IE flavor) you soak out of them. that's why I use the liquid & chips.
After I let mine sit for a bit I put the whole mixture in. It was probably around 4 oz of bourbon. Great for the aroma
__________________

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 11-18-2013, 01:17 PM   #19
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 28,901
Liked 2003 Times on 1754 Posts
Likes Given: 1476

Default

I weighed out 2ozs of white oak chips to a couple ounces of Bourbon in an airtight container. I lept it in the fridge during primary,then socked it into secondary 1 week.

__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
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