“Bourbon Barrel” Aged Let’s Stout It Out (2015)

If you ask people about the style of beer that I’m most known for the answer will be an imperial stout. I have brewed one at least once a year for the past four years. Well this year has been no different. I brewed one in January and now this is my second iteration of Let’s Stout It Out this year. But I am putting a twist to this batch. I have some oak chips soaking in bourbon right now. I normally let my RIS go about 6 weeks in the fermenter. I’ll strain the bourbon off the oak chips and throw them right in, then will sample it every so often to make sure I don’t get too much bourbon character. I’m looking forward to enjoying this beer come Thanksgiving this year.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 58.4 IBUs 51.6 SRM 1.092 1.027 8.6 %
Actuals 1.092 1.01 10.9 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Imperial Stout 13 F 1.075 - 1.115 1.018 - 1.03 50 - 90 30 - 40 1.8 - 2.6 8 - 12 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 19 lbs 80.85
Roasted Barley 1.5 lbs 6.38
Special B Malt 1 lbs 4.26
Caramel/Crystal Malt -120L 8 oz 2.13
Caramunich Malt 8 oz 2.13
Chocolate Malt 8 oz 2.13
Pale Chocolate 8 oz 2.13

Hops

Name Amount Time Use Form Alpha %
Warrior 1.5 oz 60 min Boil Pellet 15.6

Yeast

Name Lab Attenuation Temperature
Edinburgh Ale (WLP028) White Labs 73% 65°F - 70°F
Scottish Ale (1728) Wyeast Labs 71% 55°F - 75°F

Mash

Step Temperature Time
Mash In 155°F 60 min

Notes

Longview Water Profile - Straight from the faucet through a carbon filter

Batched sparged at 170 degrees.

Brew day at my house with Ron. He brought his equipment and brewed a Lemon Lime Wit that day. This was my second brew for the Labor Day weekend.

2015-09-10 06.20.16I missed my numbers pretty badly with this beer. My SG should have been in the 1.085 range and I believe I was hovering around 1.075. My volumes were more like 7.75 gallons than 7.25. I boiled it hard for an extra 30 minutes or so to get my SG. That is when I put the hops in. I may have been a bit under my 5.5 gallons into the fermenter, but that is just fine.

Yes, I used two different yeast companies. I knew I wanted to brew this beer and I went to a LHBS and he did not have another vial of WLP028 so I bought the Wyeast smack pack off of him. 2000 mL starter for 3 days, cold crashed and then another 2000 mL wort on top of it. I had a nice healthy pitch for this beer. As you can see from the looks of my messy fermentation chamber. It blew the little white cap off of the carboy cap and I have beer in the bottom of the fermentation chamber. I just cleaned up the chamber from an exploding hefe. Yes, blow off tubes need to be use, but this is less than 5.5 gallons in a 6.5 gallon carboy, surely I had enough head space. No sir! I have brewed this beer 6 or 7 times and I have never had a blow up like this. First time for everything I suppose.
2015-09-22 07.37.419/27/2015 – Soaked 4 ounces of medium toast oak chips in bourbon for 3 weeks. Added everything that was in the mason jar to the fermenter.

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