Kentucky Bourban Ale 
All Grain Recipe
Submitted By: cmg88316 (Shared)
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| Brewer: Chris | |
| Batch Size: 6.00 gal | Style: Wood Aged Beer (22C) |
| Boil Size: 8.03 gal | Style Guide: BJCP 2008 |
| Color: 10.5 SRM | Equipment: Chris' Equipment |
| Bitterness: 15.3 IBUs | Boil Time: 60 min |
| Est OG: 1.063 (15.4° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.015 SG (3.9° P) | Fermentation: Ale, Single Stage |
| ABV: 6.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 1 lbs 4.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
2 |
| 1 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
3 |
| 11.70 oz |
Aromatic Malt (26.0 SRM) |
Grain |
4 |
| 11.70 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
5 |
| 1.00 oz |
East Kent Goldings (EKG) [5.0%] - Boil 60 min |
Hops |
6 |
| 1.00 oz |
Fuggle [4.5%] - Boil 5 min |
Hops |
7 |
| 1.0 pkgs |
British Ale Yeast (Wyeast Labs #1098) |
Yeast |
8 |
| 5.00 oz |
Oak Chips (Secondary 14 days) |
Misc |
9 |
Notes
Used starter- 100 grams of DME for 1 Liter. Starter over fermented. Pitched yeast at ~68 degrees. Sitting in basement which is currently at 68 degrees.
Fermented in basement for 12 days at ~68 degrees. Currently soaking 5 ounces of toasted oak chips in ~6-8 ounces of Woodford Bourbon. After 12 days of fermentation I took FG and added bourbon and chips.
I let sit for another 16 days and then kegged. I threw the bourbon bag/chips into the keg. I will taste in a few days and assess the flavor. Bourbon did not add any ABV.
Ended up with ~.5 to 1 gallon extra. Did not boil off as much as anticipated. I could use less water next time.This Recipe Has Not Been Rated
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