cherry bourbon stout

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coppergti

Member
Joined
Aug 23, 2009
Messages
13
Reaction score
0
Location
Fond du Lac, Wi
Recipe Type
All Grain
Yeast
1084 wyeast irish
Batch Size (Gallons)
4
Original Gravity
1.065
Final Gravity
1.010
Boiling Time (Minutes)
90
IBU
29.4
Color
28.3
Primary Fermentation (# of Days & Temp)
10 @ 68
Secondary Fermentation (# of Days & Temp)
20 @ 68
Tasting Notes
so far its pretty good. just kegged it yesterday. we\'ll see in a few months
All-Grains

9# Pale malt (2 row)
4# Marris otter pale Malt
1# Crystal 80L
.25# Black Malt
.25# Roasted Barley
.5# Special B Malt


This was my first All-Grain. i didn't figure in the boil time and ended up with a 4 gallon batch instead of the anticipated 5 gallon batch i was looking for.

Notes-
*before i brewed this beer i soaked (Red Stag) in oak chips for 2 months.*


during the secondary, i strained the chips(saving the bourbon) i added the red stag oak chips to the fermenter.

i added 1/4 cup of the strained bourbon to the fermenter

At bottling i added brewers best cherry additive.
 
letting it age for a while yet. i kegged most of it and only ended up with a 12 pack, so i want to make it last as long as i can. i will probably break one out this weekend to see how its progressing.
 
Hops-

.75oz Northern Brewer 8.00 (alpha) 22.7 (IBU) @45min
.50oz Goldings - B.C. 4.45 (alpha) 4.8 (IBU) @ 30 min
.50oz Goldings - B.C. 4.45 (alpha) 1.9 (IBU) @ 10 min


I tried one the other day and it turned out pretty good. I think i should have left out the last 1/4 cup of bourbon i had added at bottling. It may still mellow out a bit though. It's hard to tell since its still fairly young. Ive always had a thing for stouts on nitrogen, so i think thats how im going to do this one.

I used a brewers best cherry additive and i think the bourbon is overpowering it a bit. A cherry purree would have worked out a bit better i think. This will make for a great winter beer and i can wait to tap the keg in a few months. Right now it's way out of season.
 
it's delicious. the only thing i would do is add a bit of flaked wheat to it to thicken it up just a tad.

i have a lot of friends that really enjoy this one and i think i'll do it again in the next month or two.

i will leave the 1/4 cup of bourbon in there for the future, it mellowed out to a really great taste.
 
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