Originally Posted by g_rath
i cant log in to it. maybe cut and paste the info?
Weird, it should be public. Anyway, here it is:
From Adam Oct '07
- 7lbs dry amber extract
- 1lb crystal malt (120 deg L)
- 1/2lb black patent (480 deg L)
- 1/2lb chocolate malt (350 deg L)
- 1.5 oz Norther Brewer Hops @ 5.7% (60 mins)
- 0.5 oz Tettnang @ 2.8% (15 mins)
- 0.5 oz Tettnang @ 2.8% (1 minute)
- 1 tsp gypsum
- 1 tsp Irish moss
- White Labs London Ale Yeast (WLP013)
- 2.5 oz Oak chips
- 750 ml Evan Williams Bourbon
Dissolve gypsum in 2.5 gallons water. Crush all grains, add to grain
bag. Put grain bag in water. Heat water to near boiling, turn off
heat, and steep grains for 30 minutes. Remove grain bag, bring water to
boil. Add malt extract. When the threat of boil-over has passed, add
in Norther brewer hops. Boil for 45 minutes. Add in 0.5 oz Tettnang
hops and Irish moss. Boil for 14 minutes. Add in 0.5 oz Tettnang hops.
One minute later, remove wort from stove. Do a one week primary
fermentation (I used a glass carboy).
In another glass container, combine oak chips and Bourbon. Let sit
during the one week fermentation. After one week, add the Bourbon and
oak chips to the secondary fermenter. Rack beer onto oak/bourbon
mixture. Do a 1 or 2 week secondary fermentation. Bottle and enjoy!
Here are some of his other recipes: http://dais.cs.uiuc.edu/~adamlee/homebrew/index.html
I'm probably going to spin this into a bourbon barrel scotch ale and see how it goes.
Like I said, I've never met this person but he is affiliated to the university I work at and someone from work gave me his recipe.