Wood-Aged Beer Bourbon Oaked Stout

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ted464

Supporting Member
HBT Supporter
Joined
Mar 13, 2013
Messages
192
Reaction score
4
Location
Michigan
Recipe Type
All Grain
Yeast
Pacman (Wyeast 1764)
Yeast Starter
Yes 2 L
Batch Size (Gallons)
5
Original Gravity
1.061
Final Gravity
1.014
Boiling Time (Minutes)
90
IBU
60.6
Color
33.2 SRM
Primary Fermentation (# of Days & Temp)
7 @ 66
Secondary Fermentation (# of Days & Temp)
7 @ 66
Tasting Notes
Damn good Stout, light oak, nice bourbon flavor, Pacman yeast worked well
Approx. Efficiency 60%

9# Pale 2 Row
12oz Chocolate
8oz Biscuit
8oz Dextrine
8oz Roasted Barley
8oz Victory
1# Clover Honey (straight into boil)
8oz Light Brown Sugar (straight into boil)

3oz Willamette @ 60 mins
Pacman yeast

Mashed @ 156 for 75 mins

Toasted 1oz of oak chips in oven to medium toast, then covered/soaked in bourbon for a few days. Added to secondary for approximately 7 days.

*I boiled down the first runnings I pulled when batch sparging into a syrup (started with about 2qts) on stove top, added to boil with 30 minutes left.

Kegged
 
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