- Recipe Type
- Extract
- Yeast
- Omega Yeast British Ale III
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.050
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 29 (calculated)
- Color
- 42 SRM (calculated)
- Primary Fermentation (# of Days & Temp)
- 14 @ 70-72\\'C
- Secondary Fermentation (# of Days & Temp)
- 14 @ ~50\\'C
- Tasting Notes
- toasty, chocolaty, bourbon and hickory both present but subtle
1.0lbs Briess Chocolate Malt crushed, 350L
0.5lb Flaked Barley
0.5lb Breiss Black Malt crushed, 500L
6.3lbs Maillard Malts Maris Otter Malt Extract Syrup
1.1lb Muntons DME Dark
2oz UK Fuggle Hop Pellets
1oz UK Kent Goldings Hop Pellets
1/2 tsp. Irish moss
4oz Bourbon Soaked Hickory wood Chips
10oz bourbon (I used Knob Creek, 100 proof)
Omega Yeast British Ale III
3/4cup corn sugar (priming for bottling)
Grains Steeped in 2.5gal water 155'C 30min (save for spent grain bread, yum!)
remove grains, bring to boil
Add liquid malt extract and dried malt extract, stir well
1oz Fuggle and 1oz kent Goldings hops (60min)
1/2 tsp. Irish moss (20min)
1oz Fuggle hops (10min)
in fermenter with added water to 5gal
Primary fermenter 2 weeks
Transfer to secondary fermenter, 2 weeks
Toast 4oz hickory chips and cover in 10oz bourbon in a small container, keep submerged for a week in fridge
Add bourbon and chips to the secondary fermenter for final 1 week in secondary
Bottled and enjoyed
0.5lb Flaked Barley
0.5lb Breiss Black Malt crushed, 500L
6.3lbs Maillard Malts Maris Otter Malt Extract Syrup
1.1lb Muntons DME Dark
2oz UK Fuggle Hop Pellets
1oz UK Kent Goldings Hop Pellets
1/2 tsp. Irish moss
4oz Bourbon Soaked Hickory wood Chips
10oz bourbon (I used Knob Creek, 100 proof)
Omega Yeast British Ale III
3/4cup corn sugar (priming for bottling)
Grains Steeped in 2.5gal water 155'C 30min (save for spent grain bread, yum!)
remove grains, bring to boil
Add liquid malt extract and dried malt extract, stir well
1oz Fuggle and 1oz kent Goldings hops (60min)
1/2 tsp. Irish moss (20min)
1oz Fuggle hops (10min)
in fermenter with added water to 5gal
Primary fermenter 2 weeks
Transfer to secondary fermenter, 2 weeks
Toast 4oz hickory chips and cover in 10oz bourbon in a small container, keep submerged for a week in fridge
Add bourbon and chips to the secondary fermenter for final 1 week in secondary
Bottled and enjoyed