American Stout Recipe - Bourbon Barrel Stout

Recipe Info

Recipe Image

Bourbon Barrel Stout

by on
All Grain
5 Gallon(s)
6 Gallon(s)
60 min
69%
I soak bits of old bourbon barrel or oak chips and soak in bourbon (Makers Mark!) for a week then add them plus more bourbon to secondary for as long as I can stand not drinking it, at least 1-week to 3-months is my record. I usually use a tertiary transfer for a few days before bottling.

Fermentables

77% - 2-Row - US
11
37
1
Mash
7% - Caramel/Crystal 120 - US
1
35
120
Mash
7% - Flaked Oats - US
1
37
1
Mash
7% - Roasted Barley - US
1
25
300
Mash
2% - Black Patent Malt - UK
0.25
25
500
Mash

Hops

Nugget
1
Pellet
Boil
60 min(s)
13.3
42.1
Golding
1
Pellet
Boil
15 min(s)
4.8
7.5

Yeast

Fermentis Safale S-04
75%

Other Stuff

Whirlfloc
1
each
Boil
Biofine
1
tbsp
Secondary
Dextrose
6
oz
Bottle
Oak Chips
4
oz
Secondary
Bourbon
8
oz
Bottle

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Bourbon Barrel Stout
American Stout
  • 5.00 Gallons Liters Batch Size
  • 6.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.070 OG
  • 1.018 FG
  • 49.6 IBU (tinseth) Bitterness
  • 0.70 BG:GU
  • 38.5° SRM Color
  • 69% Efficiency
  • 6.8% ABV Alcohol
  • 240 per 12oz Calories
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