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Bourbon Beer

Bourbon Beer

Specialty Beer • All Grain • 25 L

Matthew Jolly

Next on the list. Aim is for a strong, clean ale based loosely on a bourbon grist with 'spicy' hops to help compliment considerable aging on charred American oak chunks.

January 7, 2014 at 11:16am

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Ingredients (All Grain25 L)

  • 4 kg Maris Otter; Crisp

    Maris Otter; Crisp

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 1 kg Rye Malt

    Rye Malt

    Often used in German Ales and specialty beers

  • 1 kg English Wheat Malt

    English Wheat Malt

    Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.

  • 3 kg Corn Flaked (Maize)

    Corn Flaked (Maize)

    Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.

  • 100 g Brambling Cross - 4.5 AA% whole; boiled 90 min

    Brambling Cross

    Grandparent of Saxon and Viking, they have a unique toasty, buttery, slighly resiny aroma with some woody notes.

  • White Labs WLP007 Dry English Ale

    White Labs WLP007 Dry English Ale

    Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi


Aged on charred American oak.

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.081 1.026 - 1.120
Terminal Gravity: 1.016 0.995 - 1.035
Color: 7.5 SRM 1 - 50
Alcohol: 8.6% ABV 2.5% - 14.5%
Bitterness: 52.0 IBU 0 - 100


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