Bourbon Barrel Ale 
All Grain Recipe
Submitted By: Jeapeacock (Shared)
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| Brewer: Jeremy Peacock | |
| Batch Size: 5.00 gal | Style: Old Ale (19A) |
| Boil Size: 6.00 gal | Style Guide: BJCP 2008 |
| Color: 29.3 SRM | Equipment: Jeremy |
| Bitterness: 62.6 IBUs | Boil Time: 60 min |
| Est OG: 1.073 (17.7° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.022 SG (5.6° P) | Fermentation: My Aging Profile |
| ABV: 6.7% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 13 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 11.04 oz |
Brown Malt (65.0 SRM) |
Grain |
2 |
| 11.04 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
3 |
| 8.00 oz |
Special B Malt (180.0 SRM) |
Grain |
4 |
| 6.08 oz |
Aromatic Malt (26.0 SRM) |
Grain |
5 |
| 6.08 oz |
Chocolate Malt (450.0 SRM) |
Grain |
6 |
| 1.00 oz |
Northern Brewer [8.5%] - Boil 60 min |
Hops |
7 |
| 1.00 oz |
Williamette [5.5%] - Boil 30 min |
Hops |
8 |
| 2.00 oz |
Fuggles [4.5%] - Boil 20 min |
Hops |
9 |
| 1.0 pkgs |
London Ale (Wyeast Labs #1028) |
Yeast |
10 |
| 2.00 oz |
Oak Chips (Secondary 26 weeks) |
Misc |
11 |
Notes
Soak Oak chips in 1 bottle of bourbon for a week. Then add the chips and bourbon to secondary and age for 3+ monthsThis Recipe Has Not Been Rated
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