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Bourbon Barrel Brown

Bourbon Barrel Brown

American Brown Ale • Extract • 5 gal


AKA Aliteration Ale. Slightly smokey, hints of bourbon aroma and oak in the finish. I think I have a new favorite brew!

May 30, 2011 at 02:31pm

4.0/5.0 1 rating

Ingredients (Extract5 gal)

  • 1 lbs Pilsner Malt; Weyermann

    Pilsner Malt; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers

  • .75 lbs English Amber Malt

    English Amber Malt

    Roasted malt used in British milds, old ales, brown ales, nut brown ales.

  • .75 lbs 2-Row Caramel Malt 60L; Briess

    2-Row Caramel Malt 60L; Briess

    Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.125 lbs Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 7 lbs Dry Extra Light; Muntons

    Dry Extra Light; Muntons

    Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.

  • 1 lbs Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • .75 oz Warrior® - 17.7 AA% pellets; boiled 60 min


    New hop with much potential. Very stable.

  • 1.25 oz East Kent Goldings - 5.0 AA% pellets; boiled 10 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1.5 oz Liberty - 4.0 AA% pellets; boiled 1 min


    Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.

  • .25 oz East Kent Goldings - 5.0 AA% pellets; added dry to secondary fermenter

    East Kent Goldings

    Mild, slightly flowery.

  • .25 oz Liberty - 4.0 AA% pellets; added dry to secondary fermenter


    Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.

  • 8 oz Oak Wood Chips - Soak chips in bourbon for 24 hours then add the whole mess to the secondary (omitted from calculations)

    Oak Wood Chips

    Adds a pungent woody flavor. Adding oak chips (which is done in the fermenter, not the mash tun) can add some interesting flavors to your homebrew as well as acting as a surface area to accelerate aging. To provide aged-in-oak flavor. Used in some IPA to simulate flavors from ocean passage to India.

  • Wyeast 1098 British Ale™

    Wyeast 1098 British Ale™

    From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.


Carmelized the 1 pound light brown sugar 1 cup of light corn syrup then added to kettle just prior to steeping speciality grains

Style (BJCP)

Category: 10 - American Ale

Subcategory: C - American Brown Ale

Range for this Style
Original Gravity: 1.082 1.045 - 1.060
Terminal Gravity: 1.019 1.010 - 1.016
Color: 17.9 SRM 18 - 35
Alcohol: 8.3% ABV 4.3% - 6.2%
Bitterness: 51.5 IBU 20 - 40



Simply awesome!

2011-05-30 3:14pm

The oak we used were medium-toast chips made from a used wine barrel (judging from the color), soaked in cheap bourbon for 2 weeks before adding the secondary for another 2 weeks. Initial comments at roll-out were nearly all positive. I can't wait to make another batch, no changes at all!

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