mhurst111
Well-Known Member
So my neighbor has decided he wants to learn to brew beer after just consuming my output for the past 7 years. I was thinking a simple recipe, but he comes back with 'i had a bourbon barrel aged ale that was awesome - let's make that'.
Never one to back down from a challenge i agree.
2 problems:
1 - never made one
2 - want to make 10 gallons to split between the 2 of us and only a 7.5 gallon turkey fryer for my boil kettle.
I am basing the recipe off of the first recipe from this thread
https://www.homebrewtalk.com/f39/my-kentucky-bourbon-barrel-ale-attempt-281790/
I can solve issue #2 by a partial mash approach to my recipe design, which i have done before - basically boil a higher OG and dilute down with 'top off' to my target OG. Load up on the hops so the IBU dilutes down also.
I have been playing with both Brewers Assistant and Brewers Friend and both come up with similar output on this recipe.
12 lbs 2-row
2 lbs Carapils
2 lbs Wheat malt
1 lb Crystal 40L
Mash at 150 F for 60 min. batch sparge to get 7 gallons to start the boil.
3.5 oz Kent Golding (5.8%) at 60
1 oz Fuggle (5.0%) at 5
i get on OG on 6 gallon boil diluted to 10.5gal = 1.040 to 1.049. IBU in the 30-42 range (depending on which calculator is used).
I figure i mix between two of my 6.5 gallon fermentation buckets to get a uniform OG, plus that should be plenty of aeration
Yeast i am thinking American Ale (WLP60) - create a 1L starter and split between the two buckets.
Should i create a 2L starter to split for 10 Gal?
Ferment and then add chips (?) cubes (?) spirals (?) soaked in bourbon to the secondary.
1 bucket gets Jack Daniels, the other is going to get either Makers Mark, or a local bourbon from one of the Colorado distillers.
Any ideas or input would be welcome. We are planning on brewing June 8 or 9, so i have a week or so to finalize the plan.
Never one to back down from a challenge i agree.
2 problems:
1 - never made one
2 - want to make 10 gallons to split between the 2 of us and only a 7.5 gallon turkey fryer for my boil kettle.
I am basing the recipe off of the first recipe from this thread
https://www.homebrewtalk.com/f39/my-kentucky-bourbon-barrel-ale-attempt-281790/
I can solve issue #2 by a partial mash approach to my recipe design, which i have done before - basically boil a higher OG and dilute down with 'top off' to my target OG. Load up on the hops so the IBU dilutes down also.
I have been playing with both Brewers Assistant and Brewers Friend and both come up with similar output on this recipe.
12 lbs 2-row
2 lbs Carapils
2 lbs Wheat malt
1 lb Crystal 40L
Mash at 150 F for 60 min. batch sparge to get 7 gallons to start the boil.
3.5 oz Kent Golding (5.8%) at 60
1 oz Fuggle (5.0%) at 5
i get on OG on 6 gallon boil diluted to 10.5gal = 1.040 to 1.049. IBU in the 30-42 range (depending on which calculator is used).
I figure i mix between two of my 6.5 gallon fermentation buckets to get a uniform OG, plus that should be plenty of aeration
Yeast i am thinking American Ale (WLP60) - create a 1L starter and split between the two buckets.
Should i create a 2L starter to split for 10 Gal?
Ferment and then add chips (?) cubes (?) spirals (?) soaked in bourbon to the secondary.
1 bucket gets Jack Daniels, the other is going to get either Makers Mark, or a local bourbon from one of the Colorado distillers.
Any ideas or input would be welcome. We are planning on brewing June 8 or 9, so i have a week or so to finalize the plan.
