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Bourbon Barrel Porter
I would have a difficult time using a bottle of Woodford Reserve in a beer. I would love to try it but I might be a little too frugal for that. I have Woodford, Makers and Gentleman Jack at home right now. Maybe make a good batch of beer and keg half of it and add the bourbon to the other half and let it sit in the secondary for a little longer.
Anyone ever tried any other type of spirits in beer. I had an idea for an Irish Whiskey Stout/or Porter. Maybe a Scotch Wee Heavy. Maybe an Orange Liquer Wit.
I bottled this tonight. The first taste was a bit scary, but I think I got a bit of the trub in my sample (I took my sample from the bottom of the fermenter after I transfered it to the bottling bucket). It was REALLY smokey with the charred oak cubes in there. After doing a taste with a few people, we decided to add a bit more of the Woodford Reserve to the bottling bucket. After we finished bottling we took a sample of the little beer that remained and was very happy to see that the smokiness had calmed down considerably.
This will be tough to let sit in bottles for a few weeks. I'm starting to think that buying a kegging system would be a good idea.
Does the alcohol content after you add the bourbon kill the yeast? What are the limits?
webby wrote:
This will be tough to let sit in bottles for a few weeks. I'm starting to think that buying a kegging system would be a good idea.
Kegging is definitly the way to go. I am now trying to bottle a 12 pack off of every 5 gallon batch for aging and having some left after the keg is empty. Nothing worse than making a really good batch of beer and when the keg blows, it is gone. Now I at least know I still have 12 bottles of that really good beer left to savor.
I am interested in brewing something like a Bourbon Porter. That would be perfect to age about 12 bottles worth and drink the rest up.
I'm talking to some friends about going in on a kegging system. The problem is, I'm kind of stubborn and don't really want just a keg, but also a bottle filler so I can get that instant carbonation, but also be able to use bottles. It makes things so much easier to share.
I think by the summer time I should be ready to go with a nice kegging system.
Hey All,
With a Kegerator do you add the Bourbon directly to the keg after fermentation or is this type of recipe not meant for this system? B/c I love both of these things, and the thought of combining the 2 sounds awesome.
This recipe does call for a secondary fermentation. Being a porter, letting it age is definitely beneficial as well. But since you will also be adding oak cubes to this beer, you want those flavors to sit together and age for some time (just like you would with a real bourbon).
The wait was definitely worth it! I let this beer condition for 4 weeks in the bottles after 3 weeks in the primary and secondary carboys.
The beer is fantastic! The bourbon is not overwhelming, but rather cuts the heavy bitterness that would otherwise be there. We also bottled 4 bottles that did not have any bourbon. These were actually quite good, but a completely different character.
This is definitely not a beer to have on a hot day where you want something refreshing. Rather, this is perfect to have with a dessert or after a dinner. It is rich, malty, very creamy, with strong chocolate overtones.
I would highly recommend brewing this one.
I brewed this one a couple of months ago. I forgot I had gotten the recipe here, so I didnt update.
My only deviation from the recipe was that I used french oak chips instead of american (I prefer the milder flavor).
I probably should have aged it a little longer... it was only in the botle for about 2 weeks before I decide to let a group of my friends taste it to see how it was coming along. They declared it outstanding and proceeded to continue drinking it (I just dont have the heart to tell them no... I hate seeing grown men beg). I only have about 4 bottles left and I am hoarding them to see how well they blend/mellow
Reaction to the beer (as a general rule)
1) Suspicion (you put bourbon in it? What for?)
2) 1st sip Raised brows; pleased expression (This is really good!)
3) 2nd drink; real enthusiasm (This is awesome)
4) Is there more?
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