Whiskey Stout Recipe
 
 
 
 
 
  Instructions:   
  You will first need to soak your oak chips in your Bourbon for about 1 weeks in an airtight jar. This beer requires a secondary fermentation. Smack the Activator according to instructions on back of the yeast package, Put Grains in grain bag or muslin bag. Put 2 gallons of R/O water along with gypsum in brew pot and heat to 165 degrees. Turn off heat and add grain bag. (Do not add grains to water above 165*F.) Let temperature rest down to 155*F., stirring grain bag gently from time to time. Let steep at 155*F. for 20 minutes. Leave pot uncovered during this time. After the 20 minutes, heat back up to 165*F., remove from heat and remove grain bag and let drain. Do Not Squeeze grain Bag! Rinse grains by slowly pouring 2 cups of HOT tap water over top of grain bag. Discard grains. Add 1.5 gallons of water, or 3.5 gallons if you are doing a 5 gallon boil. Add malt extract and bring to boil. Make note of the time in which your boil starts, add 1 OZ. of the Amarillo Hops. Make sure your boil is a calm boil. Do not boil too hard. After 50 minutes of boil, add the other 1 OZ. of Cascade Hops along with the Irish Moss. Boil 10 more minutes. Cool wort to 80*F or colder and pitch yeast. Ferment 7 days at 68 - 72*F. Go from primary to secondary and add the oak chips leave in secondary 7-10 days.  
 
 
  #1157 Whiskey Barrel Stout w/Wyeast Activator
$39.34
  Shipping add $2.00 for cold pack on liquid yeast.
 
  Whiskey Stout with SAFALE S-04 (Whitbread Strain)
$34.54
  Add a Muslin Grain Bag (NOT INCLUDED)
$.85
  #1904 One Shot Priming Sugar (5 OZ)
$.79
 
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