DetailsSimulate the Bourbon cask experience without having to make 55 gallons. This British style refers in part to the strength of the beer as well as the maturation period associated with it. Vanilla, oak and bourbon notes dominate the flavor profile. Recommended aging time 6-12 months.
Ingredients: 13.5 lbs. Domestic 2-Row barley malt, 8 oz. Brown Malt, 8 oz. Crystal 50-60L, 8 oz. Wheat malt, 4 oz. Aromatic, 8 oz. Chocolate malt, 1 oz. Northern Brewer, 2 oz. Willamette, 2 oz. Fuggle, priming sugar, 2 oz. American Oak Cubes, priming sugar, and yeast.
- Details & Instructions
4.8 / 5.015 ReviewsGerat Beer!I brewed this about 18 months ago and it turned out great! I aged it for three weeks in the primary and 10 months in the secondary. I soaked the oak cubes in about 250 ml of knob creek bourbon for about two weeks and then dumped the bourbon and around seven of the oak cubes in the secondary. I bottled this beer so I could share it and store it for an extended period of time. I only have about 8 bottles left, it is too good not to share and drink this time of year. It ages really well, each bottle I open tastes better than the last.December 23, 2016Purchased
over 2 years agoExcellentI suggest using only 8 ounces of Bourbon, not 16, otherwise the Bourbon will overpower the malt flavor._x000D__x000D_I soaked the oak cubes in the Bourbon for 45 days, then poured in the bourbon, not the oak cubes._x000D_October 10, 2012well put together kit with good value.As always has put together a great kit for home brewers. All necessary components and instructions included (except the bourbon).November 3, 2012OutstandingAt the club one of the experienced brewers said my beer saw better than Innis & Gunn. The trick is to not over oak your beer. What I suggest is use a little less Bourbon (I used Makers Mark), around 12 ounces, and soak the oak cubes for 15 days, then use only the Bourbon, not the oak cubes. What you can then do is store the oak cubes in some bourbon, and if you really want more oak taste pour in a teaspoon full from your jar into your bottle.March 5, 2013PowerfulThis is a great sipping Ale, its not a drinkable session ale by any means. I agree with the advice about aging it - give it 12 months to really see how it tastes. It's quite good.March 28, 2013StrongI forgot about the oak and let it sit for 6 weeks in the primary before racking. After aging 9 months its got a nice flavor, though it's over oaked. I added 12 ounces of bourbon as well, because I felt 16 would add too much Bourbon flavor.June 2, 2013bourbon barrelOkay, brewed this with a family member. after 7 months we cracked a bottle open. I don't care for it much at all...tooo much bourbon flavor. I suggest cutting the bourbon down and raising the grain bill.July 3, 2013Give it the full year to ageI didn't like it when I first tried it, after a month, but after a year it's very good. It has mellowed and tastes like a high end expensive beer that sells for $5 a bottle. Its a challenging kit to make because its got a lot of grain and is a high alcohol beer. Its harder to get good efficiency. I used an Oxygen tank to make sure my yeast had all they needed. Plus I made a big starter for the White Labs yeast. _x000D_Its a good kit, you just have to be patient.July 31, 2013i gaev it 12 months to blend and ageI aged it a year in a Better bottle and brought it to the club. It was a big hit. The harshness had subsided and it was a very fine beer. What I did was give it a month in the primary first, then racked it and added the Bourbon that the cubes had been sitting in for a month. When I bottled it I added some new yeast that I harvested from a different batch of beer. I gave it a month to carbonate and tasted it. Excellent stuff.September 4, 2013Time is the keyAt 3 months it was harsh and I didn't like it. But at 12 months it's so rich and smooth and the oak and other tastes have mellowed and blended. If you want to make this kit, age it for a year before tasting. Then you will have more good beer at the end.November 5, 2013
- Customer Q&A
Browse 2 questions Browse 2 questions and 5 answershow long would you age, and what would you do differently if you had a 5 gallon whiskey barrel on hand to age in?BEST ANSWER: I brewed this about 18 months ago and it turned out great. I aged it for three weeks in the primary and 10 months in a secondary. I soaked the oak cubes in about 250 ml of knob creek bourbon for about two weeks and then dumped the bourbon and seven of the oak cubes in the secondary. If I had a whiskey barrel to age it in, I would probably do the same thing but would cut back on the amount of toasted oak cubes placed in the bourbon (or would just add the bourbon to the secondary and skip the cubes - depends how much oak/wood flavor you want). I bottled this beer so I could share it and store it for a long time. I only have about 8 bottles left, it is too good not to share and drink this time of year. It ages really well, each bottle I open tastes better than the last.What is the recommended amount of bourbon to add to the beer during secondary fermentation.BEST ANSWER: I used enough to cover the cubes completely to begin with, stopping just as they wanted to float. After two weeks, there was only half to pour off, and what was left was very dark. To make this easier, I used a wide flat rubbermaid container with lid.