bourbon oak porter

[Graciefunk]

Hi,

I'm currently brewing the "bourbon barrel porter" from northern brewer (http://www.northernbrewer.com/documentation/allgrain/AG-BourbonBarrelPorter.pdf).

It recommends 1-2 weeks in primary and 4 weeks in secondary, with added 16 oz bourbon and 2oz american oak cubes. This is the first time I'll be brewing with oak/bourbon so wondered if you experts could help me out with a few questions.

1. Does the quality of bourbon used matter?
2. I've drunk some bourbon stouts in the past and the bourbon taste has sometimes been a little overpowering. Some have been delicious. Is 16 oz in 5 gallons a lot?
3. I'm a little worried about oxidation with 4 weeks in the secondary. Would it be a better idea to secondary in a keg and purge with CO2. Then after 4 weeks transfer to serving keg?

Thanks for all your help!

 

[Horseshoot]

I make a bourbon (and coffee) porter of my own design. I simply throw the bourbon and oak cubes and coffee into the primary, after primary fermentation is complete. I don't use a secondary. It works for me.

That bourbon amount is in line with what I use.

 

[imasickboy]

I've made that beer. After transferring to the serving keg, or bottling, leave it sit at least three months. It gets really, really good with some age on it. The bourbon will really settle out also. Cheap bourbon will be more than adequate if you're letting it age. Drinking it fresh, however, will make bourbon a primary flavor.

 

[Beholder]

^^^ +1

1. Does the quality of bourbon used matter?

It should be at least a quality that you would like to have by itself. I also brewed this recipe and get some many compliments on the wonderful complexity. I used Bulleit and it was great when first bottled (after a two month secondary) and has also aged well, with the flavors going from individual notes to a wonderful harmony.


2. I've drunk some bourbon stouts in the past and the bourbon taste has sometimes been a little overpowering. Some have been delicious. Is 16 oz in 5 gallons a lot?

As above, this depends on how long you expect to age over. Considering the cost of all the ingredients, I didn't want to drink it all down too fast, so went with the 16 oz of a very high quality bourbon.


3. I'm a little worried about oxidation with 4 weeks in the secondary. Would it be a better idea to secondary in a keg and purge with CO2. Then after 4 weeks transfer to serving keg?

I did secondary in my bottling bucket for 2 months and had no oxidation issues. Personally, I think concerns of oxygen permeability through plastic is overblown. Depending on technique, oxygen exposure during transfer is much greater concern (e.g. Not CO2 purging receiving container and/or using tubing that does not extend to container bottom)

 

[Graciefunk]

Great answers. Thanks!