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Tag's Bourbon Oak Stout
Sweet Stout • Extract • 5 gal
A great Bourbon Oak Stout that was based on another recipe.
March 4, 2009 am 02:23am
5.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- .5 lbs
English Black Roast
English Black Roast
Adds a heavy roast flavor and dark color.
- .5 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.
- .75 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 6.6 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1 oz
Northern Brewer - 7.6 AA% whole; 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.
- 1 oz
Perle - 4.5 AA% whole; boiled 15 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1 oz
Cascade - 7.4 AA% whole; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 12 oz
Bourbon (Maker's Mark) - (omitted from calculations)
Bourbon (Maker's Mark)
- 4 oz
Lt Toasted Oak Chips - (omitted from calculations)
Lt Toasted Oak Chips
-
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.
Notes
Based on the Kandi stout recipe. Different hops and extract used and bourbon and oak added. Specialty Grains were steeped for 30 mins / 150 degrees. After one week in primary, FG was 1.020. Added 4 ounces of oak chips which had been soaking in 12 ounces of Maker's Mark for a week. Bourbon and Chips left in primary for 4-5 days. Racked to secondary, add 3/4 cup priming sugar and bottle. Nice smell of bourbon comes through. Taste of bourbon initially and then lets the pleasant stout taste come through and finish.
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.017 | 1.012 - 1.024 | |
| Color: | 31.0 SRM | 30 - 40 | |
| Alcohol: | 4.7% ABV | 4% - 6% | |
| Bitterness: | 39.1 IBU | 20 - 40 | |
Discussion
Apparently well received.
2009-04-04 2:50am
To quote on of my good friends that is a big fan of all things bourbon...."I would punch most of the members of my family in the face to get another bottle of that." I provided an extra bottle to him just to forego the assault.
yours is good but mine is better
2009-04-09 12:14am
i think you need to try the Darkness.
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