4 Gallons - All Grain
OG: 1.085 FG: 1.015
Alcohol by Volume: 9.18 %| Color: | 21.7 (HCU) 15.3 (SRM) |
Recipe Style:
- Caramel 90 - German (0.5 pounds)
- Maris Otter - English (14 pounds)
- 153 degrees for 60 minutes
- 170 degrees for 10 minutes
Strike Water: 0 gallons (0.00 quarts)
Sparge Water: 0 gallons (0.00 quarts)
Total Water: 0 gallons (0.00 quarts)
Efficiency: 74%
- Cascade Pellet (2oz.- 5.75% AA) 60 min
- Willamette Pellet (1oz.- 5.0% AA) 15 min
IBUs: 72.2
- Irish Moss (1 tsp) 15 min
- Bourbon - Maker's Mark - 20oz in secondary
- Oak Chips (American) 4oz in secondary
- Wyeast 1056 - American Ale Yeast (Liquid)
Primary Fermentation: 4 days
Secondary Fermentation: 3 months (90 days)
Bottle Conditioning: 2.4 months (73 days)
Total Aging Time: 5.1 months (167 days)
I soaked the oak cubes in the bourbon durring primary fermentation, then added the whole mixture to the secondary.
Adjusted ABV = 10.2% due the the Bourbon addition (thanks to the BUZZ mailing list members for their help figuring this out)
Upon bottling it is very bourbony, but smooth at the same time. Almost like taking a shot of whiskey without having to make that "shot face".
After aging for a few months the bourbon flavor mellowed out a lot allowing the malt and caramel flavors to come throught. Very good stuff and nicely balanced.