Southwood
Well-Known Member
Hey all,
I am trying to decide what to brew for this year's winter beer. Something big that will spend the 5-6 months aging in the bottle. I've had a few oaked beers & like what that does to a brew. I was thinking of trying this recipe from NB:
Bourbon Barrel Porter Extract Kit
O.G: 1065 / Ready: 2 months
Specialty Grains
1.0 lbs. Simpson's Chocolate
0.5 lbs. Simpson's Dark Crystal
0.5 lbs. Simpson's Black Malt
Fermentables
6.3 lbs. Dark Malt Syrup (I'd sub dry)
2 lbs. Wheat DME
Boil Additions
1 oz. Chinook (60 min)
1 oz. Goldings (15 min)
1 oz. Fuggle (5 min)
Special Ingredients
2 oz. US Medium Plus Oak Cubes (Add to secondary)
16 oz. bourbon (not included) (Add to secondary)
Yeast
Wyeast #1728 Scottish Ale Yeast.
Has anyone ever used bourbon in their brews, and if so, how'd it turn out?
I am trying to decide what to brew for this year's winter beer. Something big that will spend the 5-6 months aging in the bottle. I've had a few oaked beers & like what that does to a brew. I was thinking of trying this recipe from NB:
Bourbon Barrel Porter Extract Kit
O.G: 1065 / Ready: 2 months
Specialty Grains
1.0 lbs. Simpson's Chocolate
0.5 lbs. Simpson's Dark Crystal
0.5 lbs. Simpson's Black Malt
Fermentables
6.3 lbs. Dark Malt Syrup (I'd sub dry)
2 lbs. Wheat DME
Boil Additions
1 oz. Chinook (60 min)
1 oz. Goldings (15 min)
1 oz. Fuggle (5 min)
Special Ingredients
2 oz. US Medium Plus Oak Cubes (Add to secondary)
16 oz. bourbon (not included) (Add to secondary)
Yeast
Wyeast #1728 Scottish Ale Yeast.
Has anyone ever used bourbon in their brews, and if so, how'd it turn out?