Brewer's Connection

WHISKEY BARREL STOUT

Whisky-head

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Ingredients

Grain

Malt Extracts

Hops

Yeast Options

Other

Instructions

  1. Begin by soaking the oak chips in the Bourbon. Use an air tight container, you will be adding them prior to bottling.
  2. If you chose liquid yeast, prepare the yeast according to the directions on the back of the package. If you chose a dry yeast, you will need to to add it after the wort has cooled. See step 11.
  3. Put grains into a grain bag or muslin bag. Heat 2 gallons of filtered water along with Brew Saltz to 160° then turn off heat and add grain bag. DO NOT add grains to water above 165° F.
  4. Let temperature rest down to 155° F and steep at 154º-156º for 20 minutes. Stir grain bag gently from time to time and leave pot uncovered.
  5. Remove grain bag and let it drain into the brew pot. DO NOT squeeze grain bag.
  6. Rinse grains over brew pot by slowly pouring 2 cups of HOT tap water over the top of the grain bag. Discard grains.
  7. With the heat off, add the Liquid Malt Extract (LME) and stir. Turn on heat and while stirring bring to a boil.
  8. Make note of the time the boil starts and add the 1 oz of Amarillo hops. Continue to boil for 55 minutes. Do not boil too hard, make sure it is a calm boil.
  9. After that 55 minutes of boil, add 1 oz Cascade hops along with the Irish Moss. Boil for the last 5 minutes and turn off the heat.
  10. Cool the wort and add to fermenter on top of 2 gallons of very cold / ice water. HINT: 8 lbs of filtered ice = 1 gallon of water.
  11. Top off to 5 gallons. After the wort cools to 80° or below, open the yeast package and pour the contents on top of the wort.
  12. Ferment for 7-10 days at 68°-72° F. Optional: You can transfer from primary to secondary after 5 days and leave in secondary for 7 days. Add the soaked oak chips after the 5th day or when transfered to seconday.
  13. The final specific gravity should be 1.012-1.014. To bottle, rack into bottling bucket. Heat 12 oz of water and 3/4 cup dextrose in microwave for 2 minutes then add to bottling bucket. Stir together gently and thoroughly. Bottle and cap. Store at room temperature 7-10 days. Chill as needed and enjoy!

Whiskey Barrel Stout Recipe

Choose Your Yeast*:

*Liquid yeast shipped 2nd Day Priority Mail with cold pack.

Muslin Bag*

Choose Size

*Not included with recipe.

Priming Sugar

One Shot (5oz) - 99¢

Click here for a downlable, printer friendly version of recipe.