5 AG brews in 7 days

[nyer]

I'm not sure if I want to brag or whine. I did 5 AG brews in 7 days last week. Thats more AG brews in 1 week than I have ever done before. I really needed to get some winter brewing done and with November bow season, gun season and goose season upon us I needed to get them done now. So, I have a cranberry ale, holiday ale, bourbon barrel porter, nut brown and Edwort's IPA sitting in the basement waiting for their turn in the keg. It's awesome hearing all those bubbles bubbling. I'm happy that I brewed so much and I hit within
.01 point of the OG on each one :rockin:. I also fgured out how to cut a solid hour out of my brewing time. I'm sad that I'm sore from lifting, climbing and running around 4-5 hours a day. I'm also sad that I may not be brewing again until January. I'm thinking if I get a couple of deer down quick and I bottle some beer to give away during the holidays I think I should be able to convince my wife that we are running low on homebrew.

 

[BierMuncher]

Nicely done. Care to share the BB Porter recipe?

 

[nyer]

I bought it from Northern Brewer. It sounds delicious and I can't wait to try it. I think I will bottle this batch.


Bourbon Barrel Porter - All Grain Kit
OG: 1065 / Ready: 2 months

Mike Ward, NB's shipping manager, devised this recipe by adding bourbon-infused oak cubes (plus the bourbon) to a stronger-than-average robust porter. Cryptic tasting notes indicate that this may have been the best beer ever. You supply the bourbon; Mike recommends Maker's Mark. The intense aroma and flavor of toasted American oak and the sweet graininess of good bourbon meld with the bittersweet roastiness of porter to make for a very characterful beer.

Inventory | Mashing & Sparging Instructions

ProMash: Summary | .REC

$35.24

 

[JMD87]

I also fgured out how to cut a solid hour out of my brewing time

It's always nice to share

 

[Kilgore_Trout]

Bourbon Barrel Porter All Grain Kit -- Inventory Sheet

There's the recipe inventory.

Report back! I'd like to know how this one tastes, sounds good but I'm reluctant to plunk down the cash.

 

[nyer]

I still have to go buy the bourbon, I'm afraid to see what that costs. I'll probably put it in secondary the middle of next week and then it needs to age. Hopefully I can sneak a taste by xmas.

Heres what I did to cut time:

I started with very hot water from the tap instead of freezing cold well water. I also started heating the water first and then collected my other equipment and carried it to the garage. Once I finished gathering equipment the water temp was just about right to start mashing. Once I started the mash I started warming the sparge water using very hot tap water. I was able to leave the burner on low and it brought it to temp by the time I was ready for it. When I gathered approx. half of the wort (I double sparge) I started heating the wort slowly so that once I gathered the second sparge I could get it boiling quicker. I also started keeping equipment together in buckets and totes so I didn't have to hunt around for stuff.

 

[mtbaesl]

Do you think that the tap water is of lesser quality than the well water, and may negatively (though oh so slightly) affect the outcome of the beer?

 

[Saccharomyces]

Mike Ward, NB's shipping manager, devised this recipe by adding bourbon-infused oak cubes (plus the bourbon) to a stronger-than-average robust porter. Cryptic tasting notes indicate that this may have been the best beer ever. You supply the bourbon; Mike recommends Maker's Mark. The intense aroma and flavor of toasted American oak and the sweet graininess of good bourbon meld with the bittersweet roastiness of porter to make for a very characterful beer.

Drool...

My local brewpub has a black ale which they oak in Maker's Mark casks they call Black Jack. Wood aged beer with bourbon.. Does it get any better than that??? Huh???! I don't think so!

 

[fat x nub]

I am going to try that BB porter. Sounds soooo good. And thanks for the tips on how to save some time. 70% of brew day feels like i am heating water . I don't think I could brew that much in a week.

 

[Bigsnake]

I bought it from Northern Brewer. It sounds delicious and I can't wait to try it. I think I will bottle this batch.


Bourbon Barrel Porter - All Grain Kit
OG: 1065 / Ready: 2 months

Mike Ward, NB's shipping manager, devised this recipe by adding bourbon-infused oak cubes (plus the bourbon) to a stronger-than-average robust porter. Cryptic tasting notes indicate that this may have been the best beer ever. You supply the bourbon; Mike recommends Maker's Mark. The intense aroma and flavor of toasted American oak and the sweet graininess of good bourbon meld with the bittersweet roastiness of porter to make for a very characterful beer.

Inventory | Mashing & Sparging Instructions

ProMash: Summary | .REC

$35.24

I really want to try that now!

And I can't imagine 5 AGs in a week. It seems like I'm constantly working now to keep my fermenters full now. Just filled up an empty one tonight. But, I have two more on they way that will need to be filled

 

[nyer]

Do you think that the tap water is of lesser quality than the well water, and may negatively (though oh so slightly) affect the outcome of the beer?

I'm still using my well water, just out of the hot side of the faucet. I don't see any reason why that would make a difference. I still have it running through two filters.

 

[BierMuncher]

Bourbon Barrel Porter All Grain Kit -- Inventory Sheet

There's the recipe inventory.

Report back! I'd like to know how this one tastes, sounds good but I'm reluctant to plunk down the cash.

Thanks KT.

Here's the translation:


Fermentables
13 lbs. Crisp Maris Otter Ale
1 lbs. Weyermann Pale Wheat
1 lbs. Simpson's Chocolate
0.5 lbs. Simpson's Black Malt
0.5 lbs. Simpson's Dark Crystal

Boil Additions
1 oz. Chinook (60 min)
0.5 oz. Kent Goldings (15 min)
0.5 oz. Kent Goldings (5 min)

Special Ingredients
2 oz. US Medium Plus Oak Cubes (Add to secondary)
16 oz. bourbon (not included) (Add to secondary)

If you choose dry yeast
Danstar Nottingham Ale Yeast. Optimum temperature: 57-70° F.

If you choose liquid yeast
Wyeast #1728 Scottish Ale Yeast. Optimum temperature: 55-70° F.

 

[big supper]

I guess an issue with hot water, is that sometimes it goes through a water-softener first.