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

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Kentucky Bourbon Barrel Ale

272 calories 26.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Wood-Aged Beer
Boil Time: 60 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 10.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 272 calories (Per 12oz)
Carbs: 26.9 g (Per 12oz)
Created: Tuesday September 20th 2016
1.082
1.019
8.3%
17.4
11.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pale 2-Row18 lb Pale 2-Row 37 1.8 77.8%
1.85 lb American - Carapils (Dextrine Malt)1.85 lb Carapils (Dextrine Malt) 33 1.8 8%
1.85 lb American - Caramel / Crystal 40L1.85 lb Caramel / Crystal 40L 34 40 8%
22 oz American - Wheat22 oz Wheat 38 1.8 5.9%
1 oz American - Black Malt1 oz Black Malt 28 500 0.3%
23.14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Boil 60 min 11.72 33.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 15 min 5.23 33.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 1 min 0.45 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Bourbon Flavor Secondary 14 days
4 oz Oak Flavor Secondary 14 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.52 gal Infusion -- 151 °F 60 min
4.74 gal Fly Sparge -- 165 °F 30 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 7.52 30.1  
Mash volume with grains 9.37 37.5  
Grain absorption losses -2.89 -11.6  
Remaining sparge water volume (equipment estimates 4.74 g | 18.9 qt) 6.12 24.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.11 g | 36.5 qt) 10.5 42  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 7.5 30  
Going into fermentor 7.5 30  
Total: 13.64 54.6
Equipment Profile Used: System Default
 
Notes


Based on info from Alltech Lexington Brewery, this is Kentucky Ale aged in oak. Below are the percentages of the grains: 78% American 2row, 8% Caramel 40, 8% Carapils, 6% Malted Wheat. Hopped with East Kent Goldings and Fuggles and fermented with an English Ale yeast strain. Age the beer for 6 weeks in freshly emptied bourbon barrels. Your best bet would be to soak a charred oak spiral in good bourbon and then stick that in your aging vessels.

I added 1 oz Black Patent to get color where I wanted it. I will be adding 4 oz of toasted oak and 12 oz of bourbon to secondary. Age 6 weeks in Secondary.

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  • Last Updated: 2018-09-18 11:40 UTC