bourbon oak chips in a milk stout?
I was drinking a sweet stout that I brewed from an NB kit a few months ago, and I had a momentary vision of what one might taste like with a bit of vanilla bourbon flavor.......Mmmmmm
does this defeat the purpose of a milk stout? would it be too sweet? has anyone ever made one like this?
Here's the recipe I have worked up based on Jamil's BCS recipe, and aside from an internal black patent vs roasted barley argument, I would likely soak some oak chips in bourbon for a couple weeks and secondary this beer with them for 10 days....less? more? would this give a hint of vanilla or would I want to add a small dose of that too? how many oak chips would I want to use? hit me with your expertise......
Type: All Grain
Batch Size: 5.00 gal
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.0
Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.0 %
1.00 lb Black (Patent) Malt (500.0 SRM) Grain 8.0 %
0.75 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.0 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 4.0 %
0.25 lb Roasted Barley (300.0 SRM) Grain 2.0 %
1.50 oz Goldings, East Kent [5.00%] (60 min) Hops 25.1 IBU
0.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 0.0 %
Est Original Gravity: 1.061 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.9 % Actual Alcohol by Vol: 0.6 %
Bitterness: 25.1 IBU Calories: 43 cal/pint