Steve's Bourbon Barrel Stout 
All Grain Recipe
Submitted By: prvt_pilot (Shared)
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| Brewer: Steve Brooks | |
| Batch Size: 6.00 gal | Style: Dry Stout (13A) |
| Boil Size: 6.75 gal | Style Guide: BJCP 2008 |
| Color: 76.6 SRM | Equipment: My Equipment |
| Bitterness: 39.4 IBUs | Boil Time: 60 min |
| Est OG: 1.058 (14.2° P) | Mash Profile: Single Infusion, Full Body |
| Est FG: 1.016 SG (4.1° P) | Fermentation: Ale, Two Stage |
| ABV: 5.4% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 2 lbs |
Black Barley (Stout) (675.0 SRM) |
Grain |
2 |
| 1 lbs |
Chocolate Malt (450.0 SRM) |
Grain |
3 |
| 1 lbs |
Special Roast (50.0 SRM) |
Grain |
4 |
| 1.00 oz |
Goldings, East Kent [5.1%] - Boil 60 min |
Hops |
5 |
| 0.50 oz |
Pilgrim [11.5%] - Boil 30 min |
Hops |
6 |
| 1.00 oz |
Goldings, East Kent [5.1%] - Boil 20 min |
Hops |
7 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
| 1.0 pkgs |
Nottingham Yeast (Lallemand #-) |
Yeast |
9 |
| 2.00 oz |
Oak Chips (Secondary 7 days) |
Misc |
10 |
Taste Notes
Soaked the French Oak chips for 5 days prior to racking to the secondary in 2 cups of Makers Mark Bourbon. After racking the beer I added the oak chips and excess bourbon to the secondary. Aged in the secondary for 30 days
Racked to secondary
Kegged and decided to add the rest of the 5th of Makers Mark to the keg. Should have a nice kick to it. This Recipe Has Not Been Rated
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