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Bourbon Barrel Ale 97
Wood-Aged Beer • All Grain • 5.25 gal
Just gets better and better.
February 5, 2010 pm 06:04pm
5.0/5.0 1 rating
Ingredients (All Grain, 5.25 gal)
- 13.5 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .5 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- .5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .25 lbs
Aromatic Malt; Briess
Aromatic Malt; Briess
Golden rich color and a smooth malty flavor. Characteristics & Applications: • Munich-style malt that will contribute an intensely malty flavor and aroma. • Use in any beer style for additional maltiness. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 oz
Northern Brewer - 8.5 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
Willamette - 4.6 AA% pellets; boiled 30 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 2.0 oz
Fuggle - 4.6 AA% pellets; boiled 20 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Notes
Single infusion mash @ 152F, collect appx 6.5 Gal, boil and maintain extreme cleanliness as this beer improves with age if kept free of any bacteria (I've had excellent results with a year or more of cold ageing) At kegging, add 2 oz of Am. toasted Oak Cubes soaked in 6 oz Bourbon with 1 good vanilla bean (preferrably soaked for 1-2 mo. prior). This will raise the alcohol a bit, (to 8-9%) and add the vanilla/oak barrel taste. Cold condition as long as you can. Base recipe credits go to Midwest supplies. This has been an outstanding brew that I have made many times now.
Style (BJCP)
Category: 22 - Smoke-Flavored/Wood-Aged Beer
Subcategory: C - Wood-Aged Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.073 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 - 1.035 | |
| Color: | 20.9 SRM | 1 - 50 | |
| Alcohol: | 7.7% ABV | 2.5% - 14.5% | |
| Bitterness: | 77.0 IBU | 0 - 100 | |
Discussion
Wow ! (is all that I can say)
2010-03-07 3:06pm
Racked from carboy (3/6/10) tasted great even before adding the oak cubes aged (since 11/09)in bourbon and a bourbon vanilla bean. Cold ageing at 45F now, will rack to keg after flavors blend well (a few months?). The last brew of this recipe got RAVE reviews at a local brewfest, and even created a "following" from the year before(2nd brew). 5 Gal keg only lasted 35-40 minutes (also had 5 other brews in kegs going at the same time) again, WOW!
next batch
2010-03-10 10:39pm
This recipe looks real encouraging and will be my next brew. Thanks Mikey! Brian
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