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re: General home brewing thread: Ask questions and get answers..
Posted on 1/7/13 at 9:39 am to BugAC
Posted on 1/7/13 at 9:39 am to BugAC
Since this is now a general homebrewing thread.
I bottled my Bourbon Barrel Imperial Stout Friday. ABV was 9%. If some of you recall, i brewed this beer with 17.5 lbs of grains. I had a mash efficiency of about 80% i think. I primary fermented for about 10 days, and secondaried to my oak whiskey barrel for 3-4 weeks with 8 oz. of Woodford Reserve. I took a sample as i was bottling. It tastes pretty damned good. It's definitely not a fast drinker. Perfect for a cold night. There is a definite bourbon presence to the taste, but it is very smooth. The oak does a good job of mellowing it out and gives it hints of vanilla. Then the imperial stout comes through with some sweetness and maltiness. I bottled and came out with less than i thought i'd get, but at 9.2%, you don't need many to do the job.
I bottled my Bourbon Barrel Imperial Stout Friday. ABV was 9%. If some of you recall, i brewed this beer with 17.5 lbs of grains. I had a mash efficiency of about 80% i think. I primary fermented for about 10 days, and secondaried to my oak whiskey barrel for 3-4 weeks with 8 oz. of Woodford Reserve. I took a sample as i was bottling. It tastes pretty damned good. It's definitely not a fast drinker. Perfect for a cold night. There is a definite bourbon presence to the taste, but it is very smooth. The oak does a good job of mellowing it out and gives it hints of vanilla. Then the imperial stout comes through with some sweetness and maltiness. I bottled and came out with less than i thought i'd get, but at 9.2%, you don't need many to do the job.
1
Posted on 1/7/13 at 9:41 am to BugAC
quote:
There is a definite bourbon presence to the taste, but it is very smooth. The oak does a good job of mellowing it out and gives it hints of vanilla. Then the imperial stout comes through with some sweetness and maltiness.
Sounds pretty good to me. Drink them up in this weather.
quote:
Yeah, I'm all about the all-grain these days. I've had varying success with mash efficiency and stuck sparges. My first attempt at all-grain was actually the most efficient, close to 80%, which probably meant my strike water was a little too cool. No off flavors though that I could pick up.
Yeah, I preheated the mash tun but I think I let the lid off for too long and let it cool off too much. Had to add a gallon of water at 193 to get it back up to 152. Then it held it there for the full 60 minutes no problem at all.
This post was edited on 1/7/13 at 9:44 am
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