• Favorite
  • Discuss
  • Subscribe
Connect
Shakespeare Spiced Bourbon Stout

Shakespeare Spiced Bourbon Stout

Seasonal/Winter Specialty Spiced Beer : Extract : 5 gal

Rippe

Stout with Seasonal Spices.

October 3, 2012 at 11:21pm

5.0/5.0 1 rating

Ingredients (Extract5 gal)

  • 1.25 lbs English Chocolate Malt

    English Chocolate Malt

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

  • 1.0 lbs English Black Roast

    English Black Roast

    Adds a heavy roast flavor and dark color.

  • .75 lbs Crystal 150; Great Western

    Crystal 150; Great Western

    Similar to the C120, but with a much more intense flavor and color. May get a hint of the burnt character.

  • 7.13 lbs Liquid Light; Muntons

    Liquid Light; Muntons

    Selected English lager malt is used to produce this fine consistent light malt extract.

  • .5 lbs Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • 3 oz Cascade - 5.5 AA% pellets; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Cascade - 5.5 AA% pellets; boiled 10 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • Wyeast 1084 Irish Ale™

    Wyeast 1084 Irish Ale™

    Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.

Notes

Steep Crushed Grains at in 4.5 qts water at 153F for 30 minutes. Rinse grains with 2 quarts of 170F water. While steeping grain, warm liquid malt extract, by placing its container in warm water. Add grain tea and rinse water to pot and add water till you have 4 gallons. Mixing it with the 7.13 pounds of Light Liquid malt extract. Heat water to a boil. Total boil tims is 60 minues. Add 60 minute hops. After 50 minutes add Flavor hops (10 minute hops) After 15 more minutes take off heat, and cool below 100. Rack to fermentor adding SPICE MIX and enough tap water to make 5 gallons, cool below 70 then mixture and yeast. SPICE MIX: 6 oz Vodka 2 oz Bourbon .5 tsp Vanilla extract .25 tsp allspice .5 tsp cinnamon .25 tsp crushed coriander 1 whole Star anise or .25 tsp ground .5 oz crushed juniper pinch of black pepper

Style (BJCP)

Category: 21 - Spice/Herb/Vegetable Beer

Subcategory: B - Seasonal/Winter Specialty Spiced Beer

Range for this Style
Original Gravity: 1.068 1.026 - 1.120
Terminal Gravity: 1.013 0.995 - 1.035
Color: 40.9 SRM 1 - 50
Alcohol: 7.2% ABV 2.50% - 14.50%
Bitterness: 83.5 IBU 0.00 - 100.00

Discussion

Rippe

For those wishing to be popular

2014-10-03 4:05pm

This beer has become a must brew for my Christmas parties. I have to brew two batches to get through the holidays, one keg is not enough.

Post a Comment

Subscribe to this discussion.