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Bourbon Barrel Old Ale
Old Ale • All Grain • 5 gal
If you want a really great Bourbon Barrel Old Ale (without needing a barrel) this is it ! So good you'll wish you made more. (Mikeys # 80)
April 19, 2008 pm 04:24pm
5.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 13.50 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 0.5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.5 lbs
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- .25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1.0 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 2.0 oz
Glacier - 6.0 AA% pellets; boiled 30 min
Glacier
An excellent new variety with balanced bittering properties combined with a good aroma profile.
- 2.0 oz
Hallertauer Tradition - 5.8 AA% pellets; boiled 5 min
Hallertauer Tradition
Fine, 'Noble'.
- 3.0 oz
Oak Wood Chips - toasted oak cubes (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.
- 1 tsp
Vanilla (extract) - Real Vanilla Extract (omitted from calculations)
Vanilla (extract)
Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. To obtain Pure Vanilla Extract, cured Vanilla Beans are steeped in alcohol. According to law, Pure Vanilla Extract must be 35 percent alcohol by volume.
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Notes
In addition to malts, .5 Lb Brown malt. Mash at 152 F with 4.7 G water (strike at 170 F) for 60 Min, sparge with 7.5 G 170 F water for 60 Min. Add .5 tsp Irish Moss last 15 Min of boil. Add Oak cubes after 2 week soak in 3 Oz bourbon to primary. Rack after 2 weeks, wash oak cubes and sanitize with 2 Oz bourbon for .5 Hr and add to racked beer with 1 tsp vanilla extract. Age in Carboy for 4-6 months at 40-45 F. This is a masterpiece bourbon barrel beer that will knock your socks off ! (Mikeys # 80)
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: A - Old Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.076 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.018 | 1.015 - 1.022 | |
| Color: | 20.3 SRM | 10 - 22 | |
| Alcohol: | 7.7% ABV | 6% - 9% | |
| Bitterness: | 73.0 IBU | 30 - 60 | |
Discussion
Wow ! This is even better than expected.
2008-04-26 5:24pm
Even though the calculator put the IBU level a little above style, it really is not very bitter, the balance is right on (I'm not a hop head either). If smooooth was a description, this is it and it should get a high mark, the vanilla and oak come through nicely, not overpowering, and you can't miss the nice Bourbon background. ABV came out at 6.56%, but not over what is expected from this style. If you ever wondered what a burbon barrel old ale taste like, well.... I just wish I had brewed more! Mikey
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