Beware the dragon that lurks in the inky shadows of this potent ale. On the surface, Dragon's Silk Bourbon Barrel Imperial Stout exhibits a facade of chocolate, coffee, and approachable roast. But as you delve deeper into the lair you will discover a tremendous hoard of sweet bourbon, rich oak, and smooth notes of opulent vanilla.
Brewing this recipe kit is much easier than slaying any dragon, thanks to an abundance of premium ingredients and brewmaster know-how. But the complexity of the finished ale is as layered and captivating as any quest. We urge you to face off with a pint of this commanding ale and savor your victory.
- Style: Bourbon and oak-aged Imperial Stout
- Fermentation Range: 60 - 73 F
- OG: 1.096
- SRM: 35
- IBUs: 43
- ABV: 9.8%
- Bourbon sweetness
- Smooth oak
- Moderate roast
- Hints of chocolate and coffee
Due to the high starting gravity of this kit, we recommend pitching multiple packs of yeast or preparing a yeast starter for the best results.
Looking for the All Grain Version?
|Total Time to Make||3 months|
|Beer Recipe Kit Instructions||Click here for recipe kit instructions|
Customer ReviewsWrite a review
A follow up to my previous review.
I made a 1200 ml yeast starter on a 24 hour stir plate using the Wyeast 1056 American Ale yeast and a can of Fast Pitch Canned Wort. Since this is a high gravity beer a healthy yeast starter seems really important.
I calculate the ABV with the addition of my bourbon as ((volume of beer * alcohol of beer) + (volume of bourbon * alcohol of bourbon)) / total volume = (((640 fl oz * 0.102375)+(12 fl oz * 0.46))/(640 fl oz + 12 fl oz)) * 100 = 10.90% ABV.
This kit looked very interesting. I just bottled the beer after more than 4 weeks in primary and secondary fermenters. I sampled the unconditioned beer. Wow!!! The recipe called for 12 ounces of Bourbon i used 14oz of Bullitt. I'm happy with the selection. Its not too strong on Bourbon flavor. My only critique there's little oak taste. Ask me again in 2 weeks after the beer is conditioned. I'm very excited to share this beer with my friends.
My wife liked it very much, I did not like the bourbon flavor in the beer. I don't think that beer and bourbon flavors go together, my wife disagrees. I also had a lot of trouble getting the beer to carbonate even after I added champagne yeast at bottling time. The first several bottles came out flat after a long wait for carbonation. The last half of the bottles finally had good carbonation. In my opinion not worth all the trouble, the only reason I gave it 3 stars is because of my wife's opinion, if it had been only up to me I would have rated it 1 star.
Super excited about this brew. I brewed this in mid Feb 2020. Followed the recipe very closely. I really like the idea of adding a lot of the sugar near the end of the boil. This really helped with boil over potential (I never had any issues). I was a little disappointed that the gravity only dropped to 1.032 (OG was 1.100). It was done fermenting after about 7 days, but I let it sit in primary for for 12 days. I racked it over with the bourbon and oak chips. I followed the recipe's suggestion of using 12 oz of bourbon and putting that into the secondary with the oak chips. I believe this caused the rest of the yeast to die. I noticed some other comments about this beer not carbonating, and mine did the same. I really enjoy the flavor of this brew, but if I were to do this one again, then I would do everything the same except not put excess bourbon in the secondary fermenter.
It's hard to review a beer without tasting, but Midwest asked so here it is. I haven't brewed anything in about 15 years so I decided to do an extract. Pretty easy. I used the Safale US-05 yeast because it was easy and cheap. It has been fermenting 2 weeks and all seems well. If they allow editing of reviews I'll let you know about taste later. But I'm sure it will be fine.