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Bourbon Oak Strong Ale

Bourbon Oak Strong Ale

Old Ale • Partial Mash • 5 gal

Kettle and Cask

This is one tasty beer if you like bourbon and beer.

January 1, 2009 pm 07:55pm

4.5/5.0 1 rating

Ingredients (Partial Mash, 5 gal)

  • 2 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

  • 2 lbs Maris Otter Pale

    Maris Otter Pale

    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.

  • .5 lbs Crystal Malt 20°L

    Crystal Malt 20°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 6.6 lbs Liquid Light Extract

    Liquid Light Extract

    A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.

  • 1 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 2 oz Hallertauer Hersbrucker - 3.9 AA% pellets; boiled 60 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • 0.50 oz Czech Saaz - 3.2 AA% pellets; boiled 15 min

    Czech Saaz

    Very mild. 'Noble'.

  • 0.50 oz Czech Saaz - 3.2 AA% pellets; boiled 1 min

    Czech Saaz

    Very mild. 'Noble'.

  • 300.04 l Maker Mark Bourbon - (omitted from calculations)

    Maker Mark Bourbon

  • 113 g Medium toast oak chips - (omitted from calculations)

    Medium toast oak chips

  • 113 g Light Oak chips - (omitted from calculations)

    Light Oak chips

  • 100 g Vanilla beans split and scraped - (omitted from calculations)

    Vanilla beans split and scraped

  • 28 g Irish Moss - (omitted from calculations)

    Irish Moss

  • 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

Notes

Two weeks early prep: - Clean and sanitize a good sized mayonnaise jar . - Cut the vanilla bean by slicing it down the center and scrape out the seeds. Save the seeds and the pod - Place the toasted oak chips into the jar. - Pour 400 mL. of the bourbon into the jar on the oak chips. - put the vanilla seeds and the pods into the jar. - Put the lid on the jar and swirl the bourbon around to distribute the seeds and the bourbon on the chips. 10/02/08 Brew day: - Prep: Soak 113g. of light Oak chips in water so they are wet for boiling later. Make sure the LP tank has propane in it! Warm up WLP007 yeast Mash - Mash In: 1.48 gal; Strike: 145.0 Deg. F; Target: 130.0 Deg. F - Protein Rest: Rest: 60.0 min; Final: 122 Deg. F - Mash Out - Water: 2.5 gal; Temperature: 198 Deg. F; Target: 166 Deg. F - Batch Sparge - Sparge: 1 gal sparge @ 167 Deg. F, 30 min; Total Boil wort - 60 min: Add 2 oz. Hallertau (3.9%) - 30 min: Add 6.6# LME and 1# DME - 15 min: Add .5 oz. Saaz (3.2%) and 1 tbsp Irish Moss - 1 min: Add .5 oz Saaz (3.2%) - 0 min: Shut down heat, cool wort - 1.070 I.G. (1.069 corrected) - Pitch WLP007 yeast when at 68 Deg. F. 10/03/08 1st day of active fermentation 10/08/08 Rack to Secondary - S.G. 1.018 - Boil 113g of light Oak chips and cool. When cooled, add to carboy. - Put 113g. bourbon soaked Oak chips and vanilla into carboy. - Rack beer onto the Oak chips. - Let it all sit, soak and blend for months. Bottling 01/01/09 - F.G. 1.015 - Dissolve 179g. of Pilsen light DME to 1 pint of 180 Deg. F. water for priming. - Add 30 mL (.03L) of Bourbon to the priming syrup. Yum! - Rack beer into the bucket with priming syrup. - Let beer condition for two weeks using DME.

Style (BJCP)

Category: 19 - Strong Ale

Subcategory: A - Old Ale

Range for this Style
Original Gravity: 1.077 1.060 - 1.090
Terminal Gravity: 1.017 1.015 - 1.022
Color: 9.2 SRM 10 - 22
Alcohol: 8.0% ABV 6% - 9%
Bitterness: 37.6 IBU 30 - 60

Discussion

Kettle and Cask

Bourbon Oak Strong Ale is as if it were aged in a bourbon barrel.

2009-02-12 11:50am

My intent with this beer was to recreate aging in a bourbon barrel and I think I accomplished it. Many of my friends and acquaintances will agree with my assessment. The aroma is malty, oak, vanilla and nicely bourboned. The color is dark reddish brown and semi-transparent with a light tan bubbly head. The flavor is quite malty with a bit of hops and a good amount of bourbon oak. There is a hint of oxidation due to the aging and there are some dried fruit esters present. This beer finishes sweet and flavorful. No diacetyl flavors are present. This is a full bodied beer: nice and rich. The alcohol warmth is wonderful. Carbonation is good. This beer is not as strong as a Barleywine, but it's in the same category! If you like bourbon and you like oak flavor or you think you'd like a beer that seemed like it was aged in a bourbon barrel, you'll like this beer.

Kettle and Cask

This beer keeps getting better

2009-06-22 5:02pm

As it ages, the beer keeps maturing and mellowing into a good sipping beer.

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