Kentucky Bourbon Barrel Ale - Beer Recipe - Brewer's Friend

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Kentucky Bourbon Barrel Ale

280 calories 28.7 g 12 oz
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Beer Stats
Method: Extract
Style: Wood-Aged Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.168 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 280 calories (Per 12oz)
Carbs: 28.7 g (Per 12oz)
Created: Saturday January 19th 2013
1.084
1.021
8.3%
8.8
19.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Light6.6 lb Liquid Malt Extract - Light 35 4 53.4%
4 lb Dry Malt Extract - Extra Light4 lb Dry Malt Extract - Extra Light 42 2.5 32.4%
10.60 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
3 oz Belgian - Special B3 oz Special B 34 115 1.5%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 8.1%
4 oz German - Abbey Malt4 oz Abbey Malt 33 17 2%
4 oz Belgian - CaraMunich4 oz CaraMunich 33 50 2%
1 oz American - Roasted Barley1 oz Roasted Barley 33 300 0.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 60 min 2.97 22.2%
0.50 oz Goldings0.5 oz Goldings Hops Pellet 5 Boil 60 min 3.3 22.2%
0.25 oz Goldings0.25 oz Goldings Hops Pellet 5 Boil 30 min 1.27 11.1%
0.50 oz Goldings0.5 oz Goldings Hops Pellet 5 Boil 5 min 0.66 22.2%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 5 min 0.59 22.2%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Oak chips Flavor Secondary --
10 oz Jefferson's Flavor Secondary --
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 4oz      
 
Target Water Profile
Salem, VA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 1 5 8 17 151
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.93 g | 23.7 qt) 1.85 7.4  
Mash volume with grains (equipment estimates 5.93 g | 23.7 qt) 1.99 8  
Grain absorption losses (steeping) -0.22 -0.9  
Volume increase from sugar/extract (early additions) 0.87 3.5  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 1.85 7.4
Equipment Profile Used: System Default
"Kentucky Bourbon Barrel Ale" Wood-Aged Beer recipe by Focker. Extract, ABV 8.25%, IBU 8.79, SRM 19.59, Fermentables: (Liquid Malt Extract - Light, Dry Malt Extract - Extra Light) Steeping Grains: (Special B, Caramel / Crystal 120L, Abbey Malt, CaraMunich, Roasted Barley) Hops: (Willamette, Goldings) Other: (Oak chips, Jefferson's)
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  • Last Updated: 2013-12-08 20:44 UTC