Planning a robust porter which will be oaked with Jack Daniel's chips, infused with Gentleman Jack to taste, and then aged for a nice long time before enjoying. This beer was inspired by Bluegrass Brewing's Bourbon Barrel Stout.
Since it will be oaked and aged I am aiming for the high end of maltiness and IBUs. I am not using any aroma hops since I want the Bourbon to come through in the nose. My planned efficiency is 85%. It will be fly sparged.
OG 1.064 / FG 1.015 / 6.3% ABV / 41 IBU
2-row (69%)
Munich (10%)
Brown Malt (5%)
British Crystal 40 (8%)
British Chocolate 400L (5%)
British Roasted Barley (3%)
.86oz Horizon 60
.75oz Cascade 20
4oz Bourbon Chips for 7-14 days
Bourbon infusion to taste.
Mash @156*F 60 min. with London water profile. Ferment with Wyeast 1028 London Ale, 2L starter, 68*F 3 weeks in primary, add oak for 1-2 weeks, then rack to keg and condition as long as I can stand to wait.
Hopefully it won't overattenuate with this yeast. If it does I'll add some malto-dextrine powder to the keg. I want this thing to be thick and chewy.
Since it will be oaked and aged I am aiming for the high end of maltiness and IBUs. I am not using any aroma hops since I want the Bourbon to come through in the nose. My planned efficiency is 85%. It will be fly sparged.
OG 1.064 / FG 1.015 / 6.3% ABV / 41 IBU
2-row (69%)
Munich (10%)
Brown Malt (5%)
British Crystal 40 (8%)
British Chocolate 400L (5%)
British Roasted Barley (3%)
.86oz Horizon 60
.75oz Cascade 20
4oz Bourbon Chips for 7-14 days
Bourbon infusion to taste.
Mash @156*F 60 min. with London water profile. Ferment with Wyeast 1028 London Ale, 2L starter, 68*F 3 weeks in primary, add oak for 1-2 weeks, then rack to keg and condition as long as I can stand to wait.
Hopefully it won't overattenuate with this yeast. If it does I'll add some malto-dextrine powder to the keg. I want this thing to be thick and chewy.