Bourbon Red Ale

All Grain Recipe

Submitted By: jengimann (Shared)
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Brewer: Hat
Batch Size: 7.00 galStyle: Wood Aged Beer (22C)
Boil Size: 8.28 galStyle Guide: BJCP 2008
Color: 24.2 SRMEquipment: Coastal
Bitterness: 62.1 IBUsBoil Time: 60 min
Est OG: 1.085 (20.5° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.024 SG (6.1° P)Fermentation: Ale, Two Stage
ABV: 8.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
20 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
12.00 oz Brown Malt (65.0 SRM) Grain 2
12.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
12.00 oz Chocolate Malt (350.0 SRM) Grain 4
5.92 oz Aromatic Malt (26.0 SRM) Grain 5
1.25 oz Northern Brewer [8.5%] - Boil 60 min Hops 6
2.50 oz Willamette [5.5%] - Boil 30 min Hops 7
2.50 oz Fuggle [4.5%] - Boil 20 min Hops 8
1.20 Whirlfloc Tablet (Boil 15 min) Misc 9
2.0 pkgs Nottingham (Danstar #-) Yeast 10
2.00 oz Oak Chips (Secondary 7 days) Misc 11
6.00 oz Bourbon (Secondary 0 min) Misc 12
1.00 Vanilla Bean (Secondary 0 min) Misc 13

Taste Notes

Soak oak cubes in bourbon and vanilla bean for 4 weeks prior to secondary.

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