So I'd like to make a stout that can age for some time and has a bit of bourbon flavor while being a darker/malty brew for the cold winter nights.
Here's what I'm thinking...
% LB OZ Malt or Fermentable ppg °L
43% 6 0 Dark Malt Extract Syrup 36 15
21% 3 0 Dark Dry Malt Extract 45 18
7% 1 0 Amber Dry Malt Extract 45 13
7% 1 0 Chocolate Malt 34 475
7% 1 0 American Two-row Pale 37 1
7% 1 0 Roasted Barley 29 550
4% 0 8 American Crystal 80L 33 80
4% 0 8 American Black Roast 26 127
Hops
time oz variety form aa
60 1.0 Magnum leaf 14.5
30 0.5 Magnum leaf 14.5
30 1.0 Fuggles leaf 5.1
10 0.5 Fuggles leaf 5.1
Wyeast British Ale (1098)
Along with that, I'm thinking of soaking an ouce of oak chips in my favorite bourbon (Basil Hayden or Bookers) for a couple weeks and then adding that to the secondary. I might also add some lactose to help provide body.
BTW, this is just for a 5 gallon batch. I probably would do a late addition with the malt extracts.
Does anything stand out as needing to be changed?
Thanks
Drew
Here's what I'm thinking...
% LB OZ Malt or Fermentable ppg °L
43% 6 0 Dark Malt Extract Syrup 36 15
21% 3 0 Dark Dry Malt Extract 45 18
7% 1 0 Amber Dry Malt Extract 45 13
7% 1 0 Chocolate Malt 34 475
7% 1 0 American Two-row Pale 37 1
7% 1 0 Roasted Barley 29 550
4% 0 8 American Crystal 80L 33 80
4% 0 8 American Black Roast 26 127
Hops
time oz variety form aa
60 1.0 Magnum leaf 14.5
30 0.5 Magnum leaf 14.5
30 1.0 Fuggles leaf 5.1
10 0.5 Fuggles leaf 5.1
Wyeast British Ale (1098)
Along with that, I'm thinking of soaking an ouce of oak chips in my favorite bourbon (Basil Hayden or Bookers) for a couple weeks and then adding that to the secondary. I might also add some lactose to help provide body.
BTW, this is just for a 5 gallon batch. I probably would do a late addition with the malt extracts.
Does anything stand out as needing to be changed?
Thanks
Drew