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Recipe: jacksauce / Kentucky Bourbon Barrel Ale (revision #3)

  • Started Brewing: Jan 25, 2015
  • Original Gravity: 1.068
  • Primary Fermentation Complete (Estimated): Feb 01, 2015
  • Secondary Fermentation Complete (Estimated): Feb 14, 2015
  • Ready to Drink (Estimated): Mar 16, 2015
  • Pre Boil Wort Size: 6.50 gallon
  • Post Boil Wort Size: 5.50 gallon
  • Final Batch Size: 5.30 gallon

Notes From Jan. 22, 2015 (Other)

Gravity Reading: [Not given]

Started a 1 liter yeast starter.

Started soaking 4oz of French oak chips in New Holland Beer Barrel Bourbon.

Notes From Jan. 24, 2015 (Brewing)

Gravity Reading: 1.068

I made a 1 liter yeast starter and let it spin in suspension on my new stir plate for about 36 hours (right up to the time I pitched it into the carboy primary. I collected 6.5 gallons instead of my predicted 6 gallons, not sure why...
Everything else went pretty smoothly. I was a little disappointed that my OG was not closer to my prediction. I thought that the 90 minute boil would have brought my gravity higher after the boil. Perhaps 15.5 lbs of grains was not enough? Perhaps I should have added some candi sugars to boost the gravity?

Notes From Jan. 31, 2015 (Moving to Secondary)

Gravity Reading: 1.012

I poured off (and saved) most of the bourbon that the wood chips were soaking in. I may add it back in later. I added the chips to the carboy followed by the beer.

Notes From Feb. 5, 2015 (Gravity Check)

Gravity Reading: 1.015

Decided to check on flavor after almost 1 week. Slight taste of the bourbon but not much oak. Went ahead and added another 1 cup of the bourbon that the chips were soaking in.

Notes From Feb. 9, 2015 (Bottling/Kegging)

Gravity Reading: 1.015

Bottled.