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Bourbon Barrel Stout (extract 5 gal)

Bourbon Barrel Stout

(Partial Mash)

Fermentables

3 lbs Light DME

3.3 lbs Light LME

2 lbs Maris Otter Malt

1 lb Wheat Malt

1 lb Chocolate Malt

8 oz Roasted Barley

8 oz Crystal 190

 

Schedule of Kettle Additions

60 min      1 oz Chinook
15 min      1/2 oz Styrian Golding
5 min        1/2 oz Styrian Golding
Dry Hop     2 oz Oak Chips (soaked in Bourbon of choice)

Procedure

  • Bring 2 gallons water to 160'F and turn off heat source.
  • Place crushed grains in a muslin bag and steep for 45 minutes at 152'F
  • Remove grains and Rinse with about 1 gallon water at 170' and let drain back into the pot. Do not Squeeze!!!
  • Add additional water(if needed) to the kettle to bring volume up to at least 2.5 gallons and begin heating.
  • Dissolve the LME and DME as the wort comes to a boil.
  • Once kettle is back at a boil and no longer creating heavy foam, make your first hop addition and follow the schedule above.
  • Once boil is complete, chill the wort to about 68'F and add to sanitized fermenter.
  • Top off volume to 5 gallons with clean, cool water and mix well
  • Ferment with London ESB for at least 7 days
  • Add Bourbon soaked Oak Chips to fermenter for another 7 days and then bottle/keg.

NOTE: Yeast is not included with this kit. Please choose a yeast from the suggestions below or any other yeast of your liking. Hops or yeast may change based off current inventory. Any changes will be noted.


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  • Email: info@brew-wine.com
  • Address: 12 Cedar St
  •                East Hartford, CT 06108
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