Kentucky Bourbon Barrel Ale
Specialty Beer - All Grain
This is my 1st attempt at a Bourbon Oaked Ale. Recipe comes from several sources and word of mouth from several people. Basically it's a medium bodied English Ale with bourbon and oak additions.
- 12 lbs (5.44 kg) 2-Row Malt (2 °L)
- 1.25 lbs (0.57 kg) CaraPils (2 °L)
- 1.25 lbs (0.57 kg) Crystal 40 (40 °L)
- 1 lbs (0.45 kg) White Wheat (2 °L)
- 1 oz (28.35 g) Kent Golding Pellet 5.5% AA (Boil - 60 mins)
- 1 oz (28.35 g) Fuggle Pellet 4.25% AA (Boil - 5 mins)
- 3 oz (85.05 g) Bourbon (Secondary)
- 4 oz (113.4 g) bourbon soaked oak chips (Secondary)
- British Ale Yeast (Wyeast 1098) (Liquid)
Saccharification Rest (Infusion): Mash at 152 °F (67 °C) with 5 gal (18.93 L) of water for 60 minutes.
Recommended Sparge: 168 °F (76 °C)
The day before - activate yeast and create a 1 L starter.
After infusion, begin to collect wort slowly. Fly sparge to collect a total of 6 gallons for the boil.
Boil for 90 minutes total. With 60 minutes left add 1st hops. With 5 minutes left add 2nd hops.
Cool to 70F and transfer to primary. Pitch yeast from starter.
Optimum Ferment Temp 65-70.
While cooling, place oak chips in Bourbon (Mason jar). Oak chips will soak during primary fermentation.
When fermentation is nearly complete, transfer beer and oak chips only (discard bourbon) to secondary along with 3 oz of fresh bourbon (you can add more later if needed).
Age in secondary for two weeks min.
Hold in primary fermentor for 7 days at 67 °F (19 °C).
Transfer to secondary fermentor for 14 days at 67 °F (19 °C).
Allow to carbonate and age for 21 days at 72 °F (22 °C).
If you started brewing this beer today you could be drinking it by Sept. 1, 2017. Start brewing this recipe.