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Bourbon Barrel Porter
I have had a few people request that I add this recipe. I am really excited about it - its only in the primary, but it tastes fantastic.
Bourbon Barrel Porter
Specialty Grains
1.0 lb Simpson's Chocolate
0.5 lbs Simpsons Dark Crystal
0.5 lbs Simpson's Black Malt
Fermentables
6.6 lbs Dark Malt Syrup
2 lbs Wheat DME
Boil Additions
1 oz. Chinook - 60 min
1 oz Goldings - 15 min
1 oz Fuggle - 5 min
Specialty Ingredients
2 oz US Medium Plus Oak Cubes (add to secondary)
16 oz bourbon (add to secondary - Makers Mark recommended)
So I thought I would update people on this brew as I have gotten a good amount of interest from members privately about it.
First thing, the oak cubes are toasted (slightly charred). This is to imitate a cask flavor which would be charred before holding the bourbon.
The people who helped me brew the beer and I went to a local bar (W.A. Frost in St. Paul for those who are Minnesotans) which specializes in fine liquors and wines. I told the bartender what we were doing and asked if we could sample a variety of bourbons. He gladly obliged and set out 5 different bourbons for us to try.
We settled on the Woodridge Reserve. Its got a ton of character and not too strong of an aftertaste.
On Wednesday we transferred over to the secondary, but decided to bottle 4 bottles of the original beer before the bourbon and oak were added so we could compare. Those bottles are conditioning as we speak.
So far this has been my most successful brew, although I did realize a couple of days too late that my fermenter was left in a position where the sun would shine directly on it for a few hours. I know this can cause skunky brew, but I'm still optimistic that the brew will turn out fine...
thats kind of interesting... how common is it to add liquor to a beer recipe? It sounds good and I have read about a version of this recipe with vanilla or something of the like but no where else. Any commercial examples?
As for the skunk, you will know as soon as you try it! I only made that mistake once.
I had the Winter Cask Oak Bourbon Ale from Budweiser (amazingly they make a decent beer once in a while) and I loved it!
This is a great idea for a later date.
KY Bourbon barrel ale is now available. This beer is aged in charred oak barrels actually used to make bourbon!!!
The first note that hits is the beer, but the bourbon creeps in, then explodes on the taste buds!! Can't say enough, this beer is great. Brewed right here in my hometown, Lexington, KY!
The local Liquor barn carries it in 4 packs and it should be available for distribution.
http://www.kentuckyale.com/kentuckyale/ … html#bbale
That seems like a lot of bourbon to me for a 5 gal batch. Not to mention adding around $20 to the cost of the brew.
It is a decent amount of bourbon, and the bourbon I added was $29 - but it is GOOD bourbon.
I don't mind adding $$$ to my cost if the final product is good. And having extra bourbon on hand is never something I've complained about. 
When I made the Bourbon Vanilla Imperial Porter I used about 2 cups of bourbon. I think most people just use a mid grade bourbon. Like Webby though, I used Makers Mark as that's our house bourbon here (definitely the wife's drink of choice). I used a different lower brand of bourbon when I made an imperial stout and oaked it and the Makers Mark version was definitely better tasting.
2 cups isn't overboard, but if you're not a bourbon fan you might go a little easier on the bourbon portion.
DT
This sounds really good. I may try this one out after my primary opens up.
dmofot wrote:
Like Webby though, I used Makers Mark as that's our house bourbon here (definitely the wife's drink of choice). I used a different lower brand of bourbon when I made an imperial stout and oaked it and the Makers Mark version was definitely better tasting.
I'm actually using a Woodford Reserve bourbon. Its an exceptionally well-rounded, almost caramel-like bourbon. Its not overpowering in its taste, but should blend nicely with the flavors in this brew.
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