shrades
Well-Known Member
I want to try a oaked bourbon soaked stout. and ideas on either a partial grain, or a extract recipe?
I have this one on tap right now:
US 2-Row Malt 13.00 lb 84.1 % 3.9 In Mash/Steeped
US Flaked Barley 0.70 lb 4.5 % 0.2 In Mash/Steeped
US Chocolate Malt 0.50 lb 3.2 % 29.2 In Mash/Steeped
US Caramel 40L Malt 0.50 lb 3.2 % 3.3 In Mash/Steeped
US Roasted Barley 0.25 lb 1.6 % 12.5 In Mash/Steeped
UK Black Malt 0.25 lb 1.6 % 22.5 In Mash/Steeped
UK Roasted Barley 0.25 lb 1.6 % 26.7 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
Slovenian Super Styrian (Aurora) 7.0 % 1.00 oz 24.4 Loose Pellet Hops 60 Min From End
UK Golding 6.2 % 0.50 oz 10.8 Loose Pellet Hops 60 Min From End
UK Golding 6.2 % 0.50 oz 8.3 Loose Pellet Hops 30 Min From End
UK Golding 6.2 % 0.50 oz 2.2 Loose Pellet Hops 5 Min From End
Yeast
Wyeast 1026-British Cask Ale
It came out pretty good, the bourbon taste was a little too strong, next time I might not soak the cubes quite as long. You can make it an extract recipe by just using LME or DME and steeping the specialty grains, none of them need to be mashed.
not seeing how many oz of cubes you used?
Are they added at flame out?
Northernbrewer.com has a "Bourbon Barrel Porter" extract kit you can check out. I've brewed it and have it kegged - haven't tried it yet though
Is that also available AG or do you have the NB recipe?
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