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

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.