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My bourbon oak stout (extract)
Another recipe served as a start to this bourbon stout.
5 lbs. English Black Roast info
.5 lbs. English Chocolate Malt info
.75 lbs. Crystal Malt 120°L info
6.6 lbs. Liquid Amber Extract info
1 oz. Northern Brewer (Whole, 7.6 %AA) boiled 60 min. info
1 oz. Perle (Whole, 4.5 %AA) boiled 15 min. info
1 oz. Cascade (Whole, 7.4 %AA) boiled 1 min. info
12 ounces Bourbon (Maker's Mark) (not included in calculations)
4 ounces Lt Toasted Oak Chips (not included in calculations)
Yeast : WYeast 1098 British Ale info
Specialty Grains were steeped for 30 mins / 150 degrees. OG 1.060. 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 bottled.
Nice smell of bourbon comes through. Taste of bourbon initially and then lets the pleasant stout taste come through and finish. Bourbon doesn't overpower the stout flavors.
My wife, who neither likes bourbon, or stouts for that matter, told me that she liked it and would definitely try a bottle if offered. This is the first recipe that I modified to make my own. Some things like the hops, were mostly a guess to get the IBU's in the stout range. The bourbon was because I wanted to try it. I think it came out great, let me know your experience if you brew it.
Prost!
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