Irish Stout Batch

[Scturo]

Got 2 - 3 gal carboys fermenting with a dry Irish stout. Would like to add bourbon and oak chips to one during secondary. Is this something that is done, or will I ruin the beer? '

 

[Calder]

Add the oak and bourbon, and then send it my way to dispose of since it will surely be ruined. I dispose of beer in the most environmental friendly way ... by drinking it.

No risk, no problem, and a good idea.

My next brew up is 9 gallon Porter split 3-ways. One with bourbon, oak, and vanilla, one with Coffee, and the other left as-is.

 

[Scturo]

Add the oak and bourbon, and then send it my way to dispose of since it will surely be ruined. I dispose of beer in the most environmental friendly way ... by drinking it.



No risk, no problem, and a good idea.



My next brew up is 9 gallon Porter split 3-ways. One with bourbon, oak, and vanilla, one with Coffee, and the other left as-is.

This sounds like what I'm doing. Bourbon, oak chips, and coffee. I'm going to bring the ABV from 3.9%, up to about 12%.

This means I'll be adding 3 oz bourbon for every 8 oz of Stout, plus an oz of expresso. The oak chips will be pre soaked in the bourbon. And removed before adding. I've never done this so I'm wondering if this sounds about right?

 

[BrewinBromanite]

This sounds like what I'm doing. Bourbon, oak chips, and coffee. I'm going to bring the ABV from 3.9%, up to about 12%.

This means I'll be adding 3 oz bourbon for every 8 oz of Stout, plus an oz of expresso. The oak chips will be pre soaked in the bourbon. And removed before adding. I've never done this so I'm wondering if this sounds about right?

I believe that is right in line with recommended blending ratios. I see no issues. 🙃[emoji482]

 

[Scturo]

Thanks BrewinBromanite for the response. Didn't want to waste 3 gals of beer, and some good bourbon. [emoji482]

 

[Calder]

This sounds like what I'm doing. Bourbon, oak chips, and coffee. I'm going to bring the ABV from 3.9%, up to about 12%.

This means I'll be adding 3 oz bourbon for every 8 oz of Stout, plus an oz of expresso. The oak chips will be pre soaked in the bourbon. And removed before adding. I've never done this so I'm wondering if this sounds about right?

Sounds like a lot of bourbon. I generally work around 10 ml per 12 ozs and vary from there. That works out to be 500 ml per 5 gallons, or about 17 ozs. 10 ml is 2 teaspoons - try adding some to your next beer to see what it does and decide what your taste wants from there.

For coffee, I go somewhere between 2 to 4 ozs of whole beans in 5 gallons for a week, and works out fine for me. I treat the coffee like a dry hop. Cold steep/brew tends to reduce bitterness from the coffee. Keeping the beans whole makes it easier to keep out of the bottles. There is no need to crush the coffee, it readily gives up its flavor even when whole bean.

 

[gromitdj]

...This means I'll be adding 3 oz bourbon for every 8 oz of Stout

If my math is correct, that is a ton of bourbon.

Assuming you get 2.5 gallons in a 3 gallon fermenter:

2.5 Gallons = 320 oz
( 320 / 8 )*3 = 120 oz of Bourbon (given your 3:8 oz ratio)
120 oz = 4.72 bottles @ 750ml each

It would take some additional math to see if the ABV calculation is correct, but something tells me the bourbon is going to be overpowering at that ratio.

Feel free to correct my math as it could be wrong.

 

[Scturo]

Thanks guys for the corrections. Luckily, I haven't added anything yet.

 

[T-Boy]

Brewing my second all-grain batch which will be stout. Doing 2 gallons worth. Recipe calls for adding half a vanilla bean to 2 ounces of bourbon per gallon in a jar on brew day to be added to the fermenter 7 days into fermentation. Hope it comes out good.