Kentucky Bourbon Barrel Ale CLone - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Kentucky Bourbon Barrel Ale CLone

290 calories 29.9 g 12 oz
brewer logo
Beer Stats
Method: Extract
Style: Old Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.159 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 290 calories (Per 12oz)
Carbs: 29.9 g (Per 12oz)
Created: Monday January 26th 2015
1.087
1.022
8.6%
49.5
18.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.15 lb Liquid Malt Extract - Light9.15 lb Liquid Malt Extract - Light 35 4 64.7%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 7.1%
2 lb Invert Sugar2 lb Invert Sugar 46 1 14.1%
12.15 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb United Kingdom - Brown0.5 lb Brown 32 65 3.5%
0.50 lb United Kingdom - Crystal 60L0.5 lb Crystal 60L 34 60 3.5%
0.50 lb United Kingdom - Wheat0.5 lb Wheat 37 2 3.5%
0.25 lb American - Aromatic Malt0.25 lb Aromatic Malt 35 20 1.8%
0.25 lb United Kingdom - Chocolate0.25 lb Chocolate 34 425 1.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 10.2 Boil 60 min 27.67 20%
2 oz Willamette2 oz Willamette Hops Pellet 4.7 Boil 30 min 14.16 40%
2 oz Fuggles2 oz Fuggles Hops Pellet 5.3 Boil 15 min 7.68 40%
5 oz / $ 0.00
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 218 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.44 g | 25.7 qt) 2.25 9  
Mash volume with grains (equipment estimates 6.44 g | 25.7 qt) 2.41 9.6  
Grain absorption losses (steeping) -0.25 -1  
Volume increase from sugar/extract (early additions) 1 4  
Pre boil volume (equipment estimates 7.19 g | 28.8 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.25 9
Equipment Profile Used: System Default
 
Notes

Steep grains in 2.5 gallons water at 155 deg F for 30 minutes.
Bring to Boil and add Maris Otter Malt Extract, Light Dry Malt Extract, and Invert Sugar, return to boil

Add 1 oz Northern Brewer hops at start of boil.
After 30 minutes, Add 2oz Willamette Hops
After 15 minutes (45 min into boil), add 2 oz Fuggle Hops and Irish Moss/Whirlfloc.
Boil remaining 15 minutes.

secondary for one month to settle sediment prior to aging in oak barrel
to be aged 2+ months in used bourbon barrel.

If not aging in barrel, soak 2oz of Oak Cubes in bourbon of choice, and add to secondary - age 2+ months (6 months recommended)

Last Updated and Sharing
 
4,996
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-03-28 21:05 UTC